Almond Baklava With Rosé Water Recipes

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BAKLAVA WITH ROSE WATER

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 32 pieces

Number Of Ingredients 12



Baklava with Rose Water image

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.

1 3/4 cups sugar
1/2 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon rose water (optional)
For the baklava:
1 pound chopped walnuts, pistachios, hazelnuts and/or almonds (about 3 cups)
1/4 cup confectioners' sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon pure vanilla extract
Pinch of kosher salt
2 sticks unsalted butter, melted
18 sheets frozen phyllo dough, thawed

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



Almond Baklava with Rosé Water image

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.

1 2/3 cups sugar
1 1/2 cups water
2/3 cup honey
2 cinnamon sticks
8 2x1/2-inch strips orange peel
2 teaspoons rose water*
1 cup (2 sticks) unsalted butter, melted
3 cups coarsely chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
15 fresh phyllo pastry sheets or frozen, thawed
Plain yogurt

ALMOND BAKLAVA

Provided by Sandra Lee

Categories     dessert

Time 9h25m

Yield 12 pieces

Number Of Ingredients 10



Almond Baklava image

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.

2/3 cup honey
1/3 cup premium orange juice
1/3 cup water
3 cups whole natural almonds, roasted
1 3/4 cups sugar
1 tablespoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon salt
3 sticks unsalted butter, melted and cooled slightly
1-pound package phyllo dough, thawed for 15 to 30 minutes if frozen

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



Almond Pistachio Baklava image

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.

3 cups sugar, divided
1-1/2 cups water
1/2 cup honey
5 teaspoons lemon juice
3 cups unsalted pistachios
2-1/4 cups unsalted unblanched almonds
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, melted
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed

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



Rose baklava image

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

Greek yogurt , to serve
300g golden caster sugar
juice ½ lemon
4 tbsp rosewater (not concentrated, see tip)
1 large cinnamon stick
75ml olive oil
500g chopped almonds
75g golden caster sugar
2 tbsp ground cinnamon
½ tsp ground cloves
250g-270g pack filo pastry sheets
150ml rosewater (not concentrated, see tip)

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



Almond-Walnut Baklava image

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

2 cups sugar
1 1/2 cups water
1 cinnamon stick
3 whole cloves
1/2 cup honey
1 tablespoon brandy
1 3/4 cups sliced almonds
1 3/4 cups walnuts
2 teaspoons ground cinnamon
1/2 cup dry, fine white breadcrumb
2 (1 lb) packages phyllo pastry sheets, thawed
1 1/4 cups unsalted butter, melted and lukewarm
to taste whole cloves

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



Pistachio, almond, lemon & rose baklava image

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

125g ground almonds
300g pistachios , chopped in a food processor (some roughly, some finely)
1 lemon , finely zested and juiced, plus 4 broad strips of zest
500g granulated sugar , plus 3 tbsp
200g butter , melted, plus extra for the tin
2 x 250g packs of filo pastry (you won't use all the sheets)
about 2 tsp rosewater (add to taste as brands vary in strength)
handful of pink rose petals , unsprayed (optional)

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



Baklava With Cardamom and Rose Water image

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.

1 cup sugar
1/4 cup honey
1 teaspoon lemon juice
2 teaspoons rose water
9 ounces pistachios, meats
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
3 ounces butter
6 ounces phyllo dough

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From github.com


ALMOND BAKLAVA WITH ROSE WATER | RECIPE | PLAIN YOGURT RECIPES, …
Aug 24, 2013 - Almond Baklava with Rose Water Recipe. Aug 24, 2013 - Almond Baklava with Rose Water Recipe. Aug 24, 2013 - Almond Baklava with Rose Water Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


ALMOND BAKLAVA | SHURO SHIRIN
Almond Baklava is a delicious Mediterranean treat. Thin sheets of crispy filo pastry, layered with beautiful crunchy nuts and covered in a rose-infused, sweet syrup. The perfect way to end any Persian feast or any other type of feast for that matter! Best enjoyed with a cup of chaii. Our portion size is a mini platter to share with loved ones.
From shuroshirin.com


A QUESTION ABOUT A RECIPE: ALMOND BAKLAVA - FOOD52
Here in Serbia organic rose is not problem at all. And just like in Romania during summer you can see jars of rose water on the windows of suburbs, with petals flowing on the top. I just wasn't sure about the English name. It takes much more than 40 minutes, HalfPint but not sure what is the difference, I'll check it. Thanks for answering!
From food52.com


ALMOND AND WALNUT BAKLAVA - BARLEY & SAGE
Pulse walnuts and almonds 10-12 times in a food processor until they are coarsely ground/finely chopped. Then in a medium bowl, stir together the chopped nuts, cinnamon, nutmeg, and sugar. Preheat oven to 325°F. Butter the bottom of a 9x13 pan and trim your phyllo dough to the appropriate size.
From barleyandsage.com


ALMOND BAKLAVA WITH ROSE WATER | RECIPE | PLAIN YOGURT RECIPES, …
Aug 24, 2013 - Almond Baklava with Rose Water Recipe
From pinterest.com


MOROCCAN ALMOND BAKLAVA RECIPE - THE SPRUCE EATS
Make the Dough. While the syrup is simmering, make the dough. Combine the semolina, white flour and salt in a large bowl. Add the eggs, vegetable oil, orange flower water, and enough lukewarm water to make a pliable, but not sticky, dough. Knead until smooth, cover with plastic or a towel, and leave to rest for 30 to 40 minutes.
From thespruceeats.com


HOW TO USE ROSE WATER FOR COOKING AND BAKING - TASTE OF HOME
Rose water gets less potent when you apply heat to it because its delicate flavor molecules evaporate, says Vasavada, who majored in biochemistry. Because of this, you’ll need to use a little more rose water for recipes that require heat, she says. For instance, you may need 1 to 1-1/2 teaspoons in baked recipes, compared to around 1/4 ...
From tasteofhome.com


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