• Almond Baklava With Rose Water

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    • 1 2/3 c. sugar
    • 1 1/2 c. water
    • 2/3 c. honey
    • 2 x cinnamon sticks
    • 8 x strips orange peel, 2" by 1/2"
    • 2 tsp rose water (available at Middle Eastern markets and specialty foods stores)
    • 1 c. unsalted butter - (2 sticks) melted
    • 3 c. coarsely-minced almonds
    • 1 tsp grnd cinnamon
    • 1/2 tsp grnd allspice
    • 15 x fresh phyllo pastry sheets or possibly frzn thawed Plain yogurt


    1. Stir 1 1/3 c. sugar, 1 1/2 c. water, honey, cinnamon sticks, and orange peel in saucepan over medium heat till sugar dissolves. Increase heat; bring to boil. Remove from heat. Fold in rose water. Refrigeratetill cool.
    2. Preheat oven to 325 degrees. Brush 13- by 9- by 2-inch metal baking pan with some of melted butter.
    3. Mix almonds, grnd cinnamon, allspice, and 1/3 c. sugar in medium bowl. Fold 1 sheet of phyllo in half to create 12- by 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 mix over. Top with 1 folded pastry sheet and brush with butter.
    4. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mix 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 proportionately. Repeat in opposite direction to create diamond pattern. Bake till golden, about 40 min.
    5. Strain rose syrup. Spoon 1 c. syrup over warm baklava; cover and refrigerateremaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hrs. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.
    6. This recipe yields 12 servings.
    7. Comments: The fragrant secret to this recipe from Delfina Studio Cafe is the rose water.

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