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Almond Baklava with Rose Water
There is no video in this recipe Almond Baklava with Rose Water
Almond Baklava with Rose Water
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Description:
The history of baklava, like many other foods, is not well documented. Many countries in the Middle East claim baklava as their own, and each of them have various nuances. |
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Preparation:
Stir 1 ¾ cups sugar, 1 ½ 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 and 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 ¾ 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 and spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Cover, and let stand at room temperature 15 minutes. Serve baklava with yogurt and remaining syrup. |
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Notes:
About Phillo: Phyllo, filo, or fillo dough or pastry is paper-thin sheets of raw, unleavened flour dough used for making pastries in Turkish, Greek and Middle Eastern Cookery. |
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