Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Good recipe for baklava that contains rosewater/orange flower water?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good recipe for baklava that contains rosewater/orange flower water?),it will help you,my kids.
Recipes you have TRIED, please....(not just>******************************...
ALMOND BAKLAVA with rosewater
Makes 12 servings.
ingredients:
1 2/3cups sugar
1 1/2cups water
2/3cup honey
2cinnamon sticks
82x1/2-inch strips orange peel
2teaspoons rose water*
1cup (2 sticks) unsalted butter, melted
3cups coarsely chopped almonds
1teaspoon ground cinnamon
1/2teaspoon ground allspice
15fresh phyllo pastry sheets or frozen, thawed
Plain yogurt
preparation:
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°F. Brush 13x9x2-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 12x9-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.
* Available at Middle Eastern markets and specialty foods stores.
ROSE-SCENTED BAKLAVA :
ROSEWATER SYRUP:
1 and 1/2 c. organic sugar)
3/4 c. water
2 T. rosewater (buy in Middle Eastern, Greek, Indian, or Persian grocery, or gourmet shop)
1 lb. phyllo pastry, cut in half to make 9x13” sheets
COOKING TIP: I use kitchen shears to cut the phyllo--just like paper!
1 c. Earth Balance, melted OR 1/2 c. Earth Balance plus 1/2 c. Chinese expeller-pressed peanut oil
FILLING:
2 c. chopped walnuts (you can also use hazelnuts or pistachios)
1/2 c. organic sugar
2 T. rose water
MAKE THE SYRUP: Boil the water and sugar together for 2 minutes. Add the rose water. Cool a bit, then refrigerate.
MAKE THE FILLING: Grind the walnuts, sugar and rosewater together in a food processor until it’s almost paste-like.
PREHEAT THE OVEN to 350 degrees F.
TO ASSEMBLE THE BAKLAVA, brush a 9x13” baking pan with the melted marge. Place a sheet of phyllo in the pan, brush with marge and continue this til you have used up half the phyllo and half the marge. Distribute the Filling evenly over the top. Layer the rest of the phyllo and marge, brushing the top with marge. (You should have just enough margarine. (You could try using less, but it’s not something you make often, so what the heck!) COOKING TIP: keep the phyllo you are not working with covered with plastic wrap so it does not dry out.
Cut 1”-wide long strips, right through to the bottom of the pan, and then cut on the diagonal to make diamond shapes. Bake for 30 minutes, then reduce the heat to 300 degrees F and bake about 10 minutes more, or til golden brown and puffy.
Re-cut the pieces you have already cut, then pour the syrup over the whole thing. It will look like it’s sitting in a pool of syrup, but it gets absorbed. Let it cool on a rack at room temperature for several hours before serving.
YOU CAN FREEZE THE BAKLAVA. TO THAW: this is from an out-of-print book called "Cooking and Baking The Greek Way" by Anne Theoharous. She says to thaw cooked pieces at room temp. and to bake a frozen uncooked baklava at 350 degrees F. for 1 and 1/2 hrs, then at 325 degrees F for 1 more hour or til golden. Now, that's for a recipe using 1 and 1/2 lbs. phyllo-- might be a little less time for 1 lb. of phyllo.
I've used this recipe alot. It is really great. I hope this helps!
I am not the best at cooking but my second attempt at making this was good.
What threw me was that it not only has rosewater but also rose petels.
Good Luck!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Good recipe for baklava that contains rosewater/orange flower water?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good recipe for baklava that contains rosewater/orange flower water?),it will help you,my kids.
Recipes you have TRIED, please....(not just>******************************...
ALMOND BAKLAVA with rosewater
Makes 12 servings.
ingredients:
1 2/3cups sugar
1 1/2cups water
2/3cup honey
2cinnamon sticks
82x1/2-inch strips orange peel
2teaspoons rose water*
1cup (2 sticks) unsalted butter, melted
3cups coarsely chopped almonds
1teaspoon ground cinnamon
1/2teaspoon ground allspice
15fresh phyllo pastry sheets or frozen, thawed
Plain yogurt
preparation:
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°F. Brush 13x9x2-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 12x9-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.
* Available at Middle Eastern markets and specialty foods stores.
ROSE-SCENTED BAKLAVA :
ROSEWATER SYRUP:
1 and 1/2 c. organic sugar)
3/4 c. water
2 T. rosewater (buy in Middle Eastern, Greek, Indian, or Persian grocery, or gourmet shop)
1 lb. phyllo pastry, cut in half to make 9x13” sheets
COOKING TIP: I use kitchen shears to cut the phyllo--just like paper!
1 c. Earth Balance, melted OR 1/2 c. Earth Balance plus 1/2 c. Chinese expeller-pressed peanut oil
FILLING:
2 c. chopped walnuts (you can also use hazelnuts or pistachios)
1/2 c. organic sugar
2 T. rose water
MAKE THE SYRUP: Boil the water and sugar together for 2 minutes. Add the rose water. Cool a bit, then refrigerate.
MAKE THE FILLING: Grind the walnuts, sugar and rosewater together in a food processor until it’s almost paste-like.
PREHEAT THE OVEN to 350 degrees F.
TO ASSEMBLE THE BAKLAVA, brush a 9x13” baking pan with the melted marge. Place a sheet of phyllo in the pan, brush with marge and continue this til you have used up half the phyllo and half the marge. Distribute the Filling evenly over the top. Layer the rest of the phyllo and marge, brushing the top with marge. (You should have just enough margarine. (You could try using less, but it’s not something you make often, so what the heck!) COOKING TIP: keep the phyllo you are not working with covered with plastic wrap so it does not dry out.
Cut 1”-wide long strips, right through to the bottom of the pan, and then cut on the diagonal to make diamond shapes. Bake for 30 minutes, then reduce the heat to 300 degrees F and bake about 10 minutes more, or til golden brown and puffy.
Re-cut the pieces you have already cut, then pour the syrup over the whole thing. It will look like it’s sitting in a pool of syrup, but it gets absorbed. Let it cool on a rack at room temperature for several hours before serving.
YOU CAN FREEZE THE BAKLAVA. TO THAW: this is from an out-of-print book called "Cooking and Baking The Greek Way" by Anne Theoharous. She says to thaw cooked pieces at room temp. and to bake a frozen uncooked baklava at 350 degrees F. for 1 and 1/2 hrs, then at 325 degrees F for 1 more hour or til golden. Now, that's for a recipe using 1 and 1/2 lbs. phyllo-- might be a little less time for 1 lb. of phyllo.
I've used this recipe alot. It is really great. I hope this helps!
I am not the best at cooking but my second attempt at making this was good.
What threw me was that it not only has rosewater but also rose petels.
Good Luck!
correctness,It's Non-profit and only for informational purposes.
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