Baklava With Rose Water And Tea Granita Recipes

BAKLAVA WITH ROSE WATER

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.