Almond Baklava with Rosé Water

Almond Baklava With Rose Water..

Ingredients.

  • 1 2/3 cups sugar
  • 1 1/2 cups water
  • 2/3 cup honey
  • 2 cinnamon sticks
  • 8 2×1/2-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

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 12×9-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.

Recipe Credits found from website above.

9 thoughts on “Almond Baklava with Rosé Water

  1. Hi Talin,
    Thank you for posting these recipes. My Lebanese grandmother used to make the sesame cookies and i’d forgotten all about them! I made them over the week and it really brought back memories. Now you’ve posted the Baklawa recipe that they made back the day. MMMmm. Thanks for sharing these, really nice.

  2. Oh, I L-O-V-E Baklava! I’m gonna try this recipe. Is there any substitution for rose water? I could not find it here.I once tried to find it when I was going to make some Turkish delight, but I really, really could not find it.

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