Baklava With Rose Water
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1 cup
Honey1 tbsp
Lemon Juice (fresh)1 tsp
Rose Water (optional)3 tsp
Ground Cinnamon3 tsp
Pure Vanilla ExtractDirections:
1
Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally
2
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
3
Stir in the lemon juice and rose water
4
Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day)
5
Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F
6
Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground
7
Transfer to a bowl and stir in the vanilla and salt
8
Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter
9
Trim the phyllo to 9 by 13 inches with kitchen shears (fig
10
A); cover with a damp towel
11
Lay 1 sheet of phyllo in the prepared baking dish and brush with butter
12
Repeat with 5 more sheets of phyllo, buttering each sheet
13
Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack
14
Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture
15
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
16
B)
17
Scatter the remaining nut mixture on top
18
Cut the baklava into 32 triangles (fig
19
C)
20
Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly)
21
Remove from the oven and pour the prepared syrup evenly over the top
22
Let the syrup soak in, at least 2 hours
23
Photograph by Ryan Liebe