Almond Baklava With Rosé Water Recipes

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BAKLAVA WITH ROSE WATER



Baklava with Rose Water image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 32 pieces

Number Of Ingredients 12

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

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



Almond Baklava with Rosé Water image

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

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

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



Almond Baklava image

Provided by Sandra Lee

Categories     dessert

Time 9h25m

Yield 12 pieces

Number Of Ingredients 10

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

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.

PISTACHIO, ALMOND, LEMON & ROSE BAKLAVA



Pistachio, almond, lemon & rose baklava image

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

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)

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

ALMOND PISTACHIO BAKLAVA



Almond Pistachio Baklava image

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

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

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.

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