Festive Pastry · Almond & Warqa Layers
Baklawa Constantinoise
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 mainly on ground almonds and orange blossom water, and each diamond is usually topped with a single almond.
Algerian baklawa layers very thin sheets of pastry with finely ground almonds scented with orange blossom water, cut into diamonds, baked until golden and soaked in honey or 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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