BAKLAVA WITH ROSE WATER
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 32 pieces
Number Of Ingredients 12
Steps:
- Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
- Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt.
- Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top.
- Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
- Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours.
ALMOND BAKLAVA WITH ROSé WATER
Categories Nut Dessert Bake Almond Shower Party Phyllo/Puff Pastry Dough Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.
- Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.
- Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.
- Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.
- Available at Middle Eastern markets and specialty foods stores.
ALMOND BAKLAVA
Steps:
- Syrup:
- Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold.
- Baklava:
- Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.
- Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.
- Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through.
- Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill.
- Baklava keeps in an air-tight container up to 1 week.
ALMOND PISTACHIO BAKLAVA
I discovered this traditional recipe at a Greek cultural event and often get requests for it. The original version called for walnuts, but I substituted other nuts to create a yummy almond and pistachio baklava.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool., Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. , Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. , Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
ROSE BAKLAVA
Serve sweet, sticky squares of this cinnamon and almond-filled pastry as a light dessert to end a Greek dinner party or Sunday roast
Provided by Tonia Buxton
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes about 16 pieces
Number Of Ingredients 12
Steps:
- Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water. Stir over a gentle heat to dissolve the sugar, then bring to a steady simmer for 10 mins or until it becomes slightly syrupy. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil.
- For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.
- Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. (If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. Be sure to brush the top sheet with oil too. Score the top to form diamond-shaped slices.
- Bake in the oven for about 30 mins, increasing the heat for the last 5 mins to 200C/180C fan/gas 6 to give the pastry a light golden colour.
- Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. Leave to rest for at least 30 mins so the syrup can seep through the layers. Serve with big dollops of Greek yogurt and the remaning syrup.
Nutrition Facts : Calories 476 calories, Fat 33 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
ALMOND-WALNUT BAKLAVA
Make and share this Almond-Walnut Baklava recipe from Food.com.
Provided by Patrick MacLean
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar, water, cinnamon, cloves and honey.
- Stir over medium heat until sugar dissolves.
- Increase heat and boil gently until reduced to 2 1/2 cups, about 10 minutes.
- Strain into bowl and mix in brandy.
- Cool completely.
- Nut Filling:
- Toast almonds and walnuts and finely chop in processor.
- Transfer to large bowl.
- Mix in cinnamon and breadcrumbs.
- Pastry:
- Butter bottom and sides of 13x9x2-inch glass baking dish.
- Unroll stacked phyllo sheets, press folds to smooth, and cut crosswise in half.
- Place 1 sheet of phyllo in bottom of prepared dish (k eep remaining sheets covered with plastic wrap and damp towel to prevent drying). Because many brands of phyllo are not long enough to touch both ends of the dish, it may be necessary to stagger sheets to end of dish.
- Brush first sheet with melted butter.
- Top with second phyllo sheet. Brush with melted butter.
- Repeat, using 12 more sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over.
- Cover with 4 more sheets, buttering each.
- Sprinkle 3/4 cup nut mixture over.
- Cover with 4 more sheets, buttering each.
- Sprinkle 3/4 cup nut mixture over.
- Cover with 4 more sheets, buttering each.
- Sprinkle 3/4 cup nut mixture over.
- Cover with 4 more sheets, buttering each.
- Sprinkle 3/4 cup nut mixture over.
- Top with 18 more sheets, buttering each.
- Brush top sheet generously with butter.
- Cut baklava lengthwise into thirds and make 8 diagonal cuts.
- Top each section with a whole clove. Lightly sprinkle the top with water and bake at 350 degrees in center of oven until pastry is golden brown, about 1 hour.
- Gradually pour syrup over hot baklava and cool completely.
Nutrition Facts : Calories 9193.7, Fat 498.6, SaturatedFat 177.8, Cholesterol 610.1, Sodium 4563.5, Carbohydrate 1096.3, Fiber 54.3, Sugar 552.9, Protein 134.7
PISTACHIO, ALMOND, LEMON & ROSE BAKLAVA
Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. Diana Henry's recipe features pistachio, almond, rose and lemon flavours
Provided by Diana Henry
Categories Dessert
Time 1h45m
Yield Makes around 25-30 pieces
Number Of Ingredients 8
Steps:
- Mix the ground almonds and chopped pistachios in a bowl, reserving 3 tbsp of the pistachios to garnish. Stir in the finely grated lemon zest, the 3 tbsp of sugar and 5 tbsp of the melted butter. Heat the oven to 180C/160C fan/gas 4. Brush the inside of a roasting or baking tin (30 x 20cm) with the butter.
- Whatever size of filo sheets you have, cut them to fit the tin. Lay one sheet of filo in it, butter it, and keep going until you have 6 sheets of filo. Spoon the nut mixture on top and press down with the back of a spoon, like making a biscuit base, then put 8 filo sheets on the top, again buttering each one. Using a sharp knife, cut a diamond trellis on top, then bake in the oven for 1 hr until golden brown.
- Make the syrup by putting the sugar, lemon juice and strips of zest into a saucepan with 250ml water. Bring to a boil, stirring to help the sugar dissolve, then turn the heat down a little and simmer for 10 mins. The mixture will look quite syrupy. Remove the lemon zest and add the rosewater to taste.
- While the baklava and the syrup are still warm, pour the syrup carefully over the pastry. Return the baklava to the oven for 5 more mins.
- Sprinkle the remaining pistachios over the baklava, then leave to cool overnight - so that the baklava can absorb all the syrup. If you're making this for a special occasion, it's nice to scatter over some torn rose petals (they have to be small pieces) just before serving.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BAKLAVA WITH CARDAMOM AND ROSE WATER
A traditional Eastern Mediterranean dessert with a Middle Eastern flavor. Note that cook and prep time to not include cooling time. Plan for at least an hour of cooling.
Provided by Da Huz
Categories Dessert
Time 1h35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil. Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened. Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
- Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling). Chop finely (food processor is highly recommended). Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
- Preheat the oven to 325°F.
- Trim the filo to lay flat in the bottom of a loaf pan. Melt the butter and brush the sides of the loaf pan with some of the melted butter. Add the first sheet of trimmed filo and brush it with butter. Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
- Add half of the nut mixture and spread evenly on top of the filo.
- Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it). Repeat until you have 5 layers on top of the nut mixture.
- Add the rest of the nuts and spread evenly.
- Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
- Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
- Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
- Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava. Do this immediately, do not let the baklava cool before pouring on the syrup.
- Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating. It should cool for at least an hour.
More about "almond baklava with rosé water recipes"
ALMOND BAKLAVA WITH ROSE WATER RECIPE - BON APPéTIT
From bonappetit.com
4/5 (1)Servings 12
- Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.
- Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.
- Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.
- Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature. Serve baklava with yogurt and remaining syrup.
PERSIAN BAKLAVA CAKE WITH ALMONDS AND ROSEWATER
From familyspice.com
BAKLAVA|BAGHLAVA باقلوا - PERSIAN MAMA
From persianmama.com
HONEYED ALMOND BAKLAVA | RECIPE | KITCHEN STORIES
From kitchenstories.com
ALMOND BAKLAVA WITH ROSE WATER RECIPE - COOKING INDEX
From cookingindex.com
HOMEMADE ALMOND BAKLAVA 2022-ALGERIAFORDELICIOUSFD
From algeriafordeliciousfd.com
ALMOND | ALMOND BAKLAVA RECIPE ON FOOD52 - PASTRY
From headtopics.com
BAKLAVA WITH ROSE, CARDAMOM AND PISTACHIO RECIPE | PBS FOOD
From pbs.org
BAKLAVA WITH CARDAMOM AND ROSEWATER RECIPE - FOOD NEWS
From foodnewsnews.com
BAKLAVA WITH ROSE, CARDAMOM AND PISTACHIO OR ORANGE ... - BBC FOOD
From bbc.co.uk
ALMOND & WALNUT BAKLAVA WITH CINNAMON HONEY | IGA RECIPES
From iga.net
ROSEWATER BAKLAVA RECIPE — MY SPICE SAGE
From myspicesage.com
ALMOND-CARDAMOM BAKLAVA (AZERI PAKHLAVA) | SAVEUR
From saveur.com
BAKLAVA RECIPE ROSE WATER - COOKEATSHARE
From cookeatshare.com
BAKLAVA WITH ROSE, CARDAMOM AND PISTACHIO RECIPE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL ALMOND BAKLAVA - WANDERING SPICE
From wanderingspice.com
ALMOND BAKLAVA WITH ROSé WATER RECIPE - TEXTCOOK
From textcook.com
CHOCOLATE & ALMOND BAKLAVA - TROIS FOIS PAR JOUR
From troisfoisparjour.com
BAKLAVA IN ROSE WATER SYRUP — FIELD & FOREST
From fieldandforestfood.com
ALMOND & ROSE BAKLAVA - YOUTUBE
From youtube.com
BAKLAVA RECIPE PISTACHIO WITH ROSE WATER - PIONEER WOMAN …
From pioneer-woman-cauliflower.blogspot.com
ALMOND BAKLAVA IS EXQUISITELY CRUNCHY WITH A PINCH OF ROSE WATER ...
From pinterest.ca
WALNUT BAKLAVA WITH ROSE WATER - YVONNE MAFFEI
From myhalalkitchen.com
CHOCOLATE BAKLAVA - MAUREEN ABOOD - ROSE WATER & ORANGE …
From maureenabood.com
BAKLAVA WITH CARDAMOM AND ROSEWATER - ROXANA'S KITCHEN
From roxanaskitchen.com
ALMOND BAKLAVA WITH ROSE WATER RECIPE - COOKEATSHARE
From cookeatshare.com
ALMOND BAKLAVA WITH ROSE WATER - GITHUB.COM
From github.com
ALMOND BAKLAVA WITH ROSE WATER | RECIPE | PLAIN YOGURT RECIPES, …
From pinterest.com
ALMOND BAKLAVA | SHURO SHIRIN
From shuroshirin.com
A QUESTION ABOUT A RECIPE: ALMOND BAKLAVA - FOOD52
From food52.com
ALMOND AND WALNUT BAKLAVA - BARLEY & SAGE
From barleyandsage.com
ALMOND BAKLAVA WITH ROSE WATER | RECIPE | PLAIN YOGURT RECIPES, …
MOROCCAN ALMOND BAKLAVA RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO USE ROSE WATER FOR COOKING AND BAKING - TASTE OF HOME
From tasteofhome.com
You'll also love