Almond Baklava With Rose Water

Recipe Ingredients

1 2/3 cups	329g / 11oz	Sugar
1 1/2 cups	355ml	Water
2/3 cup	157ml	Honey
2		Cinnamon sticks
8		Strips orange peel, 2" by 1/2"
2 teaspoons	10ml	Rose water = (available at Middle Eastern markets And specialty foods stores)
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - melted
3 cups	279g / 9.8oz	Coarsely-chopped almonds
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
15		Fresh phyllo pastry sheets or frozen - thawed
		Plain yogurt

Recipe Instructions

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 degrees. Brush 13- by 9- by 2-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- 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 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.

Source:
"Bon Appetit, January 2002"

Rating

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8 (1 votes)

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