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The home of Tasty Food Recipes invites you to try Rose baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Rose baklava.
This baklava recipe is inspired by the ancient spice routes.
Ingredients (serves 10)
3 cups (450g) unsalted pistachio kernels
2 tbs caster sugar
2 tsp rosewater (see note)
1 tsp orange blossom water (see note)
375g packet fresh filo pastry (see note)
200g unsalted butter, melted
Halved figs and thick cream, to serve
2 cups (440g) caster sugar
1/2 tsp rosewater (see note)
1/2 tsp orange blossom water (see note)
1 tsp lemon juice
Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan.
Coarsely grind nuts in a food processor. Transfer three-quarters of the nuts to a bowl, then pulse remaining nuts until fine. Remove 2 tbs finely ground nuts and set aside. Add sugar, rosewater and orange blossom water and pulse until a paste. Mix paste into coarsely ground nuts. Set aside.
Cut the filo pastry sheets in half and trim to 26cm x 18cm rectangles, covering the cut sheets with a damp tea towel.
Layer half the filo in the pan, brushing each layer with butter. Spread the nut filling over the filo, then layer remaining filo sheets on top of the nut filling (reserving 2 sheets), brushing each layer with butter. Sprinkle 1 tbs reserved finely ground nuts on top and cover with the remaining 2 filo sheets. Using a sharp knife, score the pastry in a square pattern. Pour the remaining butter over the pastry. Sprinkle with remaining 1 tbs nuts. Bake for 1 hour or until pastry is just golden.
Meanwhile, for the rose syrup, combine sugar and 1 cup (250ml) water in a pan, stirring to dissolve. Bring to the boil over medium heat and simmer for 15 minutes or until reduced. Remove from heat, then stir in rosewater and orange blossom water. Add lemon juice and stir to combine.
Pour hot syrup over the hot pastry. Cool, then slice and serve with figs and cream.
Rosewater and orange blossom water are from delis. Fresh filo is from the chilled section in supermarkets.
delicious. - March 2012, Page 49
Recipe by David Prior
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