Almond and Rosewater Baklava
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
12
- Ingredients
- 12 ozs Yufka pastry (sheets)
- 2 egg whites
- 2 Tbsps honey
- 2 cups almonds (peeled and finely ground)
- ground cinnamon
- 1 tsp Rose water
- 0.333 cup melted butter
- ½ cup sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Carefully separate the sheets of pastry and cover with a damp cloth.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
3.
Whisk the egg whites until stiff and fold in the honey, almonds, a pinch of cinnamon and the rosewater.
4.
Line a rectangular dish (approx. 20x25 cm) with grease-proof paper and brush with butter. Place 3-4 sheets of pastry in the dish, lining the base and sides. Brush each sheet with butter as you lay them. Spoon in the almond mixture and smooth flat. Top with the remaining sheets of pastry in several layers, brushing each layer with butter.
5.
Bake in the oven for around 30 minutes.
6.
Meanwhile, bring the sugar to the boil in a saucepan with 125 ml water and simmer for 1 minute, then remove from the heat, cool slightly and stir in the lemon juice.
7.
Take the cooked baklava out of the oven and, while still hot, gradually pour over the syrup, allowing it to soak in. Leave to cool completely, then cut into diamonds and serve.
