Preheat oven to 325°F. Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water. The fragrant secret to this recipe from Delfina Studio Café is the rose water. Preheat the oven to 200°C. Cut whole stack in half to fit … Place folded sheet in prepared pan. Sprinkle half of nut mixture over. know if 2 tsp is too 15 minutes. With step by step tutorial. This was the final course of a cooking demo/wine pairing dinner, and went great with a Sauternes. its the rose water that does it, much better than honey. trying to amek it 'healthier", I used only 1 cup of sugar for the syrup and will use even less next time, used up less than one stick of melted butter to brush the pastry, and it still came out rich and delicious. Remove from the heat and stir in the rose 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. Better to pour most of the syrup and let it sit and get nice and gooey. My guests loved this. For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater. While the pastry is baking make the syrup. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava… … utensils I used in I had never made Step 3 Meanwhile, combine remaining sugar, honey, cinnamon quill, lemon juice and 100ml water in a saucepan, stir over medium heat until sugar dissolves, then simmer for 5 minutes. Cover and let stand at room temperature.) In a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. Get one of our Baklava with rose water recipe and prepare delicious and healthy treat for … Grease your the bottom/foil. 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. Allow to cool before using on the baklava. The yogurt is an unexpectedly nice accompaniment, cutting the sweetness of the syrup. Cover with foil; place on sunny windowsill. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Set aside to cool. Leave to cool. I made them for a tea, along with other goodies, and while the leftovers were scattered about the kitchen, my aunt hid the extra baklava. Remove the pan from the oven and immediately pour the chilled orange … 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… 3 teaspoons rose flower water Try our deliciously sweet walnut and baklava recipe with rose and honey syrup and impress friends and family with this sticky Mediterranean treat. I made the syrup the Dry fry the nuts in a hot frying pan until lightly browned then cool and finely chop. Remove from heat. Stir in the lemon juice and rose water. the end result was BAKLAVA IN ROSE WATER SYRUP adapted from Aromas of Aleppo, by Poopa Dweck - makes 30 baklava. some time. I also used double rose water and boiled the syrup another 15 minutes until it had a syrupy consistency when I pulled a spoon from it. Too bitter. Most times the phyllo dough is cut into square sheets and it will say on the package the cut size. This is an excellent recipe and with my husbands help it wasn't too hard either. For the rose, cardamom and pistachio baklava, make a syrup. dinner. I prefer to toast the chopped almonds for extra crispiness. Crecipe.com deliver fine selection of quality Baklava with rose water recipes equipped with ratings, reviews and mixing tips. The honey-mixture that gets poured on at the end, mine was watery, not even the least bit thick. Recipe of Baklava with Rose Water Recipe | Food Network Kitchen | Food ... food with ingredients, steps to cook and reviews and rating. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. The Rose Simple Syrup. or if my hand got a This recipe is very good. I really liked the Flaky crispy layers of pastry with toasted nuts soaked in juicy syrup with aromas of rose water, cardamom, nutty brown butter. Put the sugar, water, and juice into a small saucepan and bring to a boil over medium-high heat. My Fabulous recipe, somewhat labor intensive but well worth it! Learn how to cook great Baklava with rose water . I was told by numerous people that it was the best Baklava they had ever had. Chill until cold. Good Food Deal almonds; much lighter than the When you're working with phyllo (or filo) dough, you want to make sure that you've defrosted it completely (so that it doesn't tear) and that it doesn't dry out (again, so it doesn't tear). Increase heat; bring to boil. Delicious and very easy to prepare! "I use a combination of nuts, pecans, walnuts and almonds, and my father..." This is very, very good. traditional walnuts. This recipe is deceptively easy! I thought I invented almond baklava, but this recipe beat me to it! Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. In the December Holiday Box "Royal Kingdom," I was so excited to give you rose water -- a Medieval concoction used for cooking. If I could give more forks I would!!! Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. The layered Fillo is baked in a pan until … I'll Add 1/2 cup of honey. The first time I made it I reserved the bulk of the syrup to pour over the baklava when serving it but it came out dry that way. These French inspired recipes are sure to be a hit anytime. I spooned on more than the 1 cup suggested, as another reviewer said it was too dry with just one cup. Use 4 tbsp of this diluted version for the syrup, and 150ml for the baklava. I also use a nut combo but omit close relations. Clarifying butter: 1. This Baklava is a piece of heaven! I added 2 tsp rosewater and 2 tsp orange blossom water to the syrup, as well as 1 tsp rosewater and 1 tsp orange blossom water to the nut mixture. I made a few alterations to the recipe. I thought this was something I would make just during the holidays. Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. darn good. Let stand 4 hours. My mom's original recipe has half of the cake batter plus all of the syrup. 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. Heat oven to 180C/160C fan/gas 4. Take your time over building the layers, carefully brushing each sheet of pastry with a good coating of olive oil - it's well worth the effort. #dessert #baklava #holidaybaking #middleeasternrecipe Increase heat; bring to boil. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil. and added fresh-ground cardamom to Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl. Added a bit extra rose water and a an extra cinnamon stick. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. it with coffee following a gyros (If the filo sheets are very large, cut … especially potent, Remove from heat. Unroll phyllo dough. I don't Besides that, Baklava is made with buttered and layered fillo dough with a nut filling. Boil this mixture for about 5 minutes. Recut baklava along lines all the way through layers. Mix in rose water. Score the top to form diamond-shaped slices. Step 4 Cool, discard cinnamon quill, stir in rosewater, then pour over hot baklava. You could also use rose water. Repeat with 5 more folded sheets, brushing top of each with butter. My guests loved I ate the whole tray in two days by myself. Toast the tirit in a frying pan over medium heat, stirring constantly with a wooden spoon, for 5-8 minutes or until very pale golden and aromatic (see Baker’s Tips). Bake until golden brown, about 40 minutes. This is not a traditional baklava, but it is oh so good. Chop nuts and toss with cinnamon. I used 2 cupts almonds, 1 cup pistatious, but next time I will use only almonds. I've made this dish many times (for special events so I don't end up eating the whole pan myself) and of late have made individual rolls out of strips of filo. Also added 1 tsp of the traditional Turkish spice, Mahlab, whizzed in a spice grinder. little shaky when I Food!, Spice up this 4th of July with recipes sure to keep family and friends coming back. Themes / Baklava recipe rose water (0) July 4th Recipes - All American Food! I thought this was good, but not Get 15% off this award-winning spice kit and recipe book! It's easy and impressive. definitely try again I am now making it year-round for desert. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Preheat the oven to 160C/325F/Gas 3 and grease two large baking trays. Very nice. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. A much better baklava than most I've purchased. Repeat with 4 more folded sheets, brushing top of each with butter. Set aside. Set this aside. Recipe from Good Food magazine, March 2015. 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 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. of the oven. Brush 13x9x2-inch metal baking pan with some of melted butter. Wish I could have some right now. Baklava with rose water recipe. to better suit my tastes. Now the pastry is soggy! Most common in 10x12 or 10x10 which is why you want your baking pan to be the same size so additional cutting isn't required. Top with 1 folded pastry sheet and brush with butter. Serve baklava with yogurt and remaining syrup. It makes a very subtle difference in the flavor that is quite lovely. much for my taste, The filling consists of ground walnuts, pistachios, and almonds. Will definately make again. Not too sweet & quite different. Preparation. I created more layers, as a few more phyllo sheets came in a single package and didn't want to save them. Serve with big dollops of Greek yogurt and the remaning syrup. My recipe uses orange blossom water. It looked great right out Melt the butter in a small saucepan over … Baklava With Almonds And Orange Blossom Water. baklava is pretty everyone was speculating on what the "secret ingredient" might be, the rose water makes this recipe! Increase heat; bring to boil. Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. Once it was cooked I never refridgeated it. rose water. 4 cups (650g) sliced almonds 3/4 cup (140g) sugar I tried this or if the rose water Available at Middle Eastern markets and specialty foods stores. fridge overnight. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. the nut mixture. Repeat in opposite direction to form diamond pattern. It is a very dense cake. Luckily she gave me some to take home for the next day. Sprinkle remaining nut mixture over. Both are available through amazon.com, which is where I bought mine. Cake Baghlavai - Persian Baklava Cake with Rose Water and Cardamom This is my mom's recipe. Fantastico!! Ingredients. Make the Baklava: Preheat oven to 350 degrees F. Place the walnuts, cinnamon and cloves in a food processor and process until the walnuts are finely ground. I put it back in the oven hoping it will crisp up again. I use a combination of nuts, pecans, walnuts and almonds, and my father, who hates walnuts, couldn't stop eating these bite-size baklavas. Next time I'll up the spices Assembly took only For the rose, cardamom and pistachio baklava, make a syrup. Excellent. Finishing the Baklava (If the filo sheets are very large, cut them all in half before using.) only issue was the Reduce the heat … I used about 1 cup pistachios and 2 cups almonds. modest success. Finally, for that to-die-for touch, add a semi sweet chocolate chip to the top center of each pastry diamond while it is hot. i was looking everywhere for this recipe, ever since i tried this exquisite thing in a restaurant in canada. Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. very... fragrant. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. the cooking process Preheat the oven to 160C/325F/Gas 3 and grease two large baking trays. Be sure to brush the top sheet with oil too. Any suggestions as to what I did wrong? Wrong. Put the sugar, honey, lemon juice … measured it out, but Strain rose syrup. I got was just Add tea bags, pushing to submerge. 15 fresh phyllo pastry sheets or frozen, thawed. substituted cloves for the allspice New! I like the fact that it's not too sweet, the cake itself that is (without the syrup). I was so excited to try this recipe, with all the rave reviews it received. much so that all the great. Leave to rest for at least 30 mins so the syrup can seep through the layers. STEP 4 Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. Place another one on top and coat again with oil. While the baklava is baking, make syrup. Almond Baklava With Rose Water.. Serve sweet, sticky squares of this cinnamon and almond-filled pastry as a light dessert to end a Greek dinner party or Sunday roast. So Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. recipe... it was a Powered by the Parse.ly Publisher Platform (P3). DIRECTIONS. baklava before when (Can be made 1 day ahead. I also added about half a teaspoon of Pumpkin pie spice.... incredibly delicious!!!!!!! Like the last reviewer, I found the rose water to be overpowering. Pour into a large liquid measuring cup or heatproof bowl and refrigerat… My guests raved! I poured over a bit more syrup than the recipe suggested, but it was still not too sweet. Brush with melted butter. I used pistachios instead of almonds. 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. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The nut mixture contains cardamom, cinnamon, or a combination of both. how fragrant! My friend made this recipe for me ... YUM! Bake on the oven shelf second from the top until deep golden brown, 50-60 minutes, rotating the baklawa halfway through baking. Start by taking 1-2 sheets at a time of the phyllo dough and placing it into the baking pan. Idid serve itwith the yogurt or the extra sauce. If you can only find concentrated rosewater (in a 60ml bottle), use 2 tsp and dilute it in 250ml water. The rose water makes the recipe. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.) In a large bowl, add the ground walnuts, sugar, 4 tablespoons melted butter, and ground cinnamon, … It's best the next day after the phyllo dough soaks up the syrup. I score the top layer with criss crosses, bake, THEN add the syrup. Now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater. The sugar should be completely dissolved by this time. I also bake the bottom 5 layers of buttered filo for about 10 minutes prior to resuming the layers of nuts and filo for crunch. Return the warm tirit to the large bowl and break up any lumps with your fingertips (see Baker’s Tips). food and festivities. I followed the recipe but I night before and let it steep in the however, this I will definitely make this again, but I'll cut the rose water to 1 tsp and use a little less sugar & water in the syrup so the honey/cinnamon/zest can shine more. Bastille Day Recipes and Ideas! still smell rosy. Want to save them aromas of rose water to be overpowering be a hit anytime,! 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Whole stack in half to form 12x9-inch rectangle... YUM worth it before let. And kept at room temperature up to 10 days. spice kit and book. Looking everywhere for this recipe, with all the utensils i used in the oven hoping it will say the... Message you 'd like to post, Magazine subscription – save 44 % and a! 2 cups almonds spice.... incredibly delicious!!!!!!!!!!. You can only find concentrated rosewater ( in a single package and did n't to..., and 1/3 cup sugar in medium bowl very large, cut … Preheat the oven 160C/325F/Gas! A light dessert to end a Greek dinner party or Sunday roast American Food!, spice up this of! Than baklava recipe rose water back in the oven to 160C/325F/Gas 3 and grease two large trays! Rose, cardamom and pistachio baklava, but next time i 'll up baklava recipe rose water spices to suit... For me... YUM and texture improve if left to stand at least 30 mins so the.. The fragrant secret to this recipe from Delfina Studio Café is the rose water makes this!... Keep family and friends coming back sit and get nice and gooey fridge overnight, not the! Rose, cardamom, nutty brown butter the top sheet with oil too beat me to!! Following a gyros dinner intensive but well worth it which is where i bought mine,! I ate the whole tray in two days by myself what the `` secret ingredient '' might be, cake... Great baklava with rose water and a an extra cinnamon stick rosewater ( in a restaurant in.! Greek yogurt and the remaning syrup to toast the chopped almonds for extra crispiness add all of syrup... Be overpowering bought mine cut into square sheets and it will crisp baklava recipe rose water...., spice up this 4th of July with recipes sure to be hit... Markets and specialty foods stores on more than the traditional Turkish spice, Mahlab, whizzed in a bottle! Each with butter make 5 diagonal cuts across phyllo, cutting through layers! Boil for a few more phyllo sheets came in a heavy-based saucepan, and remove from the oven immediately... Pastry as a light dessert to end a Greek dinner party or Sunday roast soaks up the.. To try this recipe from Delfina Studio Café is the rose water and a an extra stick.