Rose Water and Orange Blossom Baklava

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
16 servings
Level:
Intermediate

Ingredients
  • 1 pound walnuts, lightly toasted and roughly ground in a food processor or blender
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 package phyllo pastry
  • 1 cup unsalted butter, melted
  • Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 lemon, zested
  • 1 teaspoon rose water
  • 1 teaspoon orange blossom water
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions
  • Preheat the oven to 350 degrees F.

  • Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes.

  • While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes.

  • Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve.


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