Festive Pastry · Almond & Warqa Layers
Baklawa Constantinoise (Kaak Warqa)
Photo: Tariq el jazairi / Wikimedia Commons · CC BY-SA 4.0
Unlike the walnut or pistachio baklava found further east, the Algerian version is built almost entirely on ground almonds and orange blossom water, using warqa pastry instead of classic filo.
Algerian baklawa, also called kaak warqa, layers paper-thin warqa pastry with finely ground almonds scented with orange blossom water, baked until golden and soaked in a light sugar syrup. Constantine's pastry shops are especially known for their versions, sold by the tray during religious holidays.
Why it's made this way: It's a prized centerpiece of Constantine's Eid and wedding pastry spreads, reflecting the city's reputation as a stronghold of elaborate Algerian confectionery.
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