Moroccan Baklava With Almonds and Orange Flower Water

Ingredients

• For the Syrup:
• 1 1/2 cups (350 milliliters) water
• 1 3/4 cups (350 grams) granulated sugar
• 1 or 2 tablespoons orange flower water
• For the Pastry Dough:
• 3 cups (500 grams) fine semolina flour
• 4 cups (500 grams) white flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/4 cup (60 milliliters) vegetable oil
• 1/4 cup orange flower water
• Warm water, as needed
• For the Almond Filling:
• 3 1/2 cups (500 grams) whole almonds
• 1 3/4 cups (350 grams) granulated sugar
• 1 to 3 teaspoons cinnamon, optional
• 1/4 to 1/2 cup syrup
• For Assembling the Baklawa:
• Cornstarch, for rolling dough
• 2/3 cup (150 grams) unsalted butter, melted
• 2/3 cup (150 milliliters) vegetable oil
• 60 almonds, blanched and peeled, or as needed for garnish

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