BAKLAVA
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.
Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
ROSE BAKLAVA
Serve sweet, sticky squares of this cinnamon and almond-filled pastry as a light dessert to end a Greek dinner party or Sunday roast
Provided by Tonia Buxton
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes about 16 pieces
Number Of Ingredients 12
Steps:
- Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold 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. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil.
- For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.
- Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. (If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. Be sure to brush the top sheet with oil too. Score the top to form diamond-shaped slices.
- 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.
- Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. Leave to rest for at least 30 mins so the syrup can seep through the layers. Serve with big dollops of Greek yogurt and the remaning syrup.
Nutrition Facts : Calories 476 calories, Fat 33 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
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.
PISTACHIO, ALMOND, LEMON & ROSE BAKLAVA
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
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
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
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.
More about "rose baklava recipes"
ALMOND BAKLAVA WITH ROSE WATER RECIPE | BON APPéTIT
From bonappetit.com
BAKLAVA WITH ROSE, CARDAMOM AND PISTACHIO OR ORANGE
From bbc.co.uk
Category Desserts
- For the rose, cardamom and pistachio baklava, make a syrup. Put the sugar, honey, lemon juice and 150ml/5½fl 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/3½oz 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/5½fl 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.
BAKLAVA WITH ROSE, CARDAMOM AND PISTACHIO RECIPE | PBS …
From pbs.org
Estimated Reading Time 3 mins
- 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.
ELDERFLOWER JELLY, MINCEMEAT BAKLAVA, CASSATA ICE – NIGEL SLATER’S ...
From theguardian.com
BAKLAWA (BEST LEBANESE BAKLAVA RECIPE EVER) - PLANT BASED FOLK
From plantbasedfolk.com
BAKLAVA WITH ROSE WATER RECIPE - EASY RECIPES
From recipegoulash.cc
HONEY AND ROSE WATER BAKLAVA : RECIPES - EASY RECIPES
From recipegoulash.cc
TOP 42 BABBACO BAKLAVA RECIPE WITH ROSE WATER RECIPES
From keith.alfa145.com
ROSE BAKLAVA RECIPES | NABELT.COM
From nabelt.com
BAKLAVA (RUžICE) RECIPE | DESSERT RECIPES | SBS FOOD
From sbs.com.au
LEBANESE BAKLAVA {AUTHENTIC EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
BREAD&SALT: ROSE BAKLAVA RECIPE | BAKLAVA RECIPE, BAKLAVA ...
From pinterest.com
ROSE BAKLAVA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love