How to Make Rosewater Baklava
Make the syrup., Make the filling., Preheat the oven to 350ºF/180ºC. , Assemble the baklava., Distribute the filling evenly over the top., Cut 1 inch (2.5 cm)-wide long strips, right through to the bottom of the pan., Re-cut the pieces you have...
Step-by-Step Guide
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Step 1: Make the syrup.
Boil the water and sugar together for 2 minutes.
Add the rosewater.
Cool a bit, then refrigerate. -
Step 2: Make the filling.
Grind the walnuts, sugar and rosewater together in a food processor until it’s almost paste-like. ,, Brush the baking pan with the melted margarine.
Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used up half the phyllo and half the margarine. , Layer the rest of the phyllo and margarine, brushing the top with margarine.
You should have just enough margarine; you could try using less, but it’s not something you make often, so possibly it's not worth the worry! , Then cut on the diagonal to make diamond shapes.
Bake for 30 minutes, then reduce the heat to 300ºF and bake about 10 minutes more, or until golden brown and puffy. , 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. , -
Step 3: Preheat the oven to 350ºF/180ºC.
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Step 4: Assemble the baklava.
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Step 5: Distribute the filling evenly over the top.
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Step 6: Cut 1 inch (2.5 cm)-wide long strips
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Step 7: right through to the bottom of the pan.
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Step 8: Re-cut the pieces you have already cut.
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Step 9: Finished.
Detailed Guide
Boil the water and sugar together for 2 minutes.
Add the rosewater.
Cool a bit, then refrigerate.
Grind the walnuts, sugar and rosewater together in a food processor until it’s almost paste-like. ,, Brush the baking pan with the melted margarine.
Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used up half the phyllo and half the margarine. , Layer the rest of the phyllo and margarine, brushing the top with margarine.
You should have just enough margarine; you could try using less, but it’s not something you make often, so possibly it's not worth the worry! , Then cut on the diagonal to make diamond shapes.
Bake for 30 minutes, then reduce the heat to 300ºF and bake about 10 minutes more, or until golden brown and puffy. , 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. ,
About the Author
Deborah Kennedy
Professional writer focused on creating easy-to-follow hobbies tutorials.
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