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.
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.
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
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.
PISTACHIO BAKLAVA WITH CARDAMOM AND ROSE WATER
Make and share this Pistachio Baklava With Cardamom and Rose Water recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h50m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 12
Steps:
- . For the sugar syrup: Combine syrup ingredients, except rosewater, in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard peppercorns and stir in rosewater. (Cooled syrup can be refrigerated in airtight container up to 4 days.).
- Nut filling: Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl. Measure out 1 tablespoon nuts and set aside for garnish. Add ground cardamom, sugar, and salt; toss well to combine.
- To assemble and bake: Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using baking pan as guide, cut sheets crosswise with chef's knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
- Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.
- Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.).
- Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.).
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
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.
PISTACHIO BAKLAVA WITH HONEY AND ROSE WATER
This is my contribution to the lunch - a tray of pistachio baklava with an aromatic honey syrup.
Provided by scubatech
Categories Dessert
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. Now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. Allow to cool before using on the baklava.
- Preheat the oven to 200°C.
- Grind the nuts. We want them to be medium-fine - if they are ground too finely, the resulting filling will be very dense. Combine with the sugar and cinnamon, then add the orange blossom and rose waters and mix well. Set aside.
- In a dish (I used one 21 x 28cm), brush the base with a little melted butter, then add a sheet of filo. Brush with butter, then add another sheet. Brush with butter, and continue until you have six sheets of filo in the dish. Add the filling, and spread out. Be gentle so you don't break the pastry. Now add the rest of the pastry, in each case adding a layer, brushing with melted butter, then adding the next. Finish by brushing the sixth sheet with butter.
- Cut the baklava into pieces - long rectangles, diamonds, squares, or whatever whimsical shapes take your fancy. Do this carefully with a sharp knife and make sure to go all the way through to the base. You might want to leave a border of "scrap" baklava where the pastry is a bit untidy at the edges. This means the final result is neater, and as the cook, you get to enjoy this "angel's share".
- Bake the baklava for 15-20 minutes until crisp and golden. When done, remove from the oven, allow it to sit for a minute, then pour the cooled syrup over the hot baklava. Be sure to get the syrup in between each cut. If you see syrup forming pools in some areas, don't worry - it will all be absorbed.
- Allow the baklava to cool fully before serving. Decorate with chopped pistachios and dried pomegranate seeds(**).
- (*) By this, I mean the lightly aromatic rose water. If you have the much more intense rose extract, then use just a few drops and not a whole tablespoon!
- (**) To dry pomegranate seeds - remove the red seeds from the white pith, and spread on a non-stick baking tray. Leave in the oven at 60°C (140°F) for several hours until the seeds are dry. They will remain slightly sticky but should keep their colour and not turn brown.
Nutrition Facts : Calories 98.6, Fat 5.7, SaturatedFat 1.8, Cholesterol 5.4, Sodium 44.6, Carbohydrate 10.6, Fiber 0.9, Sugar 5.2, Protein 2
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- In a food processor, pulse pistachios until finely chopped Transfer to a medium bowl and toss with the remaining filling ingredients. Measure out 1 tablespoon to use for garnishing.
- In a small saucepan over medium-low heat, melt butter until milk solids have separated from the butterfat and has collected onto the bottom of the pan, about 10 minutes.
- Heat oven to 300 degrees F. Using the clarified butter, grease the bottom of a 13x9-inch baking pan. NOTE: to prevent phyllo sheets from drying out in between layering, cover the sheets with its plastic wrap and place a damp towel over the plastic.
- Meanwhile, in a 2-quart saucepan, bring all ingredients to a boil; stir occasionally to ensure sugar dissolves. Transfer syrup into a shallow pan or bowl and set aside to cool.
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Ratings 9Category DessertCuisine Middle EasternEstimated Reading Time 9 mins
- Thaw the phyllo dough following the package instructions. I thaw it overnight in the refrigerator and then let it come to room temp by placing on kitchen counter for 2 hours. Tip: Check out my tips above for selection and handling of phyllo dough.
- Melt unsalted sliced butter at medium heat in a skillet or saucepan. Simmer at low medium heat and stir frequently.
- Combine sugar, water and lemon juice in a medium saucepan. Bring to a boil over medium heat, stirring while the sugar dissolves.
- Pulse walnuts in a food processor until finely chopped. You may need to pulse 10 to 12 times until you get an even and fine grind size of nuts. Repeat with almonds.
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- For the rose, cardamom and pistachio baklava, make a syrup. Put the sugar, honey, lemon juice and 150ml (5½ fl oz) water in a saucepan. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed.
- To make the filling, put 100g (3½ oz) of the pistachios in a food processor and pulse until broken up into small pieces. Add the icing sugar and cardamom and pulse to combine.
- To assemble the baklava, brush the sheets of filo with melted butter (if you are short of space you can assemble the baklava one sheet at a time).
- Spread the pistachio filling along one long edge of each sheet of filo. Sprinkle over the remaining whole pistachios.
- Carefully roll up the filo, starting at the long edges covered in filling, to create long sausage shapes. Lift the rolls onto one of the prepared baking trays (it’s fine for them to be very close together).
- Once baked, cut each roll into 5cm/2in lengths while still in the tray. Cover the hot baklava with the cooled syrup and set aside to cool completely, or overnight if possible.
- For the orange and cinnamon baklava rolls, make a syrup. Put the sugar, honey, lemon juice and 150ml (5½ fl oz) water in a saucepan. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed.
- To make the filling, add the almonds and walnuts to a pan and cook over a low heat for 10 minutes, or until golden-brown.
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