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.
ROSE WATER AND ORANGE BLOSSOM BAKLAVA
Steps:
- Preheat the oven to 350 degrees F.
- Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes.
- While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes.
- Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve.
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
POMEGRANATE AND ROSE GRANITA
The rose petals look lovely here, but don't worry if you can't get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, ice dishes, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
- Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
- Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
- Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
- Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams
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- Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill. Let steep until tea is dark, at least 3 hours.
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- Using tines of fork, scrape granita in dish into flakes. Cover; freeze.DO AHEAD Can be made 1 day ahead.
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