ROSE_Baklawa

Name: ROSE_Baklawa
Cuisine: Pakistani
Ingredients: Greek yogurt, to serve; For the syrup; 300 g golden caster sugar; juice ½ lemon; 4 tbsp rosewater; 1 large cinnamon stick; #For_the_baklava; 75 ml olive oil; 500 g chopped almonds; 75 g golden caster sugar; 2 tbsp ground cinnamon; 1/2 tsp ground cloves; 250 g-270g pack filo pastry sheets ( i used puff pestry sheets; 150 ml rosewater

Ñôôri Màlîk @cook_16764838

islamabad

#6week_competition 101
(6th week )

Ñôôri Màlîk @cook_16764838

islamabad

#6week_competition 101
(6th week )

Saved

Ingredients

Greek yogurt, to serve
For the syrup
300 ggolden caster sugar
juice ½ lemon
4 tbsprosewater
1large cinnamon stick
#For_the_baklava
75 mlolive oil
500 gchopped almonds
75 ggolden caster sugar
2 tbspground cinnamon
1/2 tspground cloves
250g-270g pack filo pastry sheets ( i used puff pestry sheets
150 mlrosewater

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Steps

1

MORE_EFFORT. MAKES ABOUT 16 PIECES
Serve sweet, sticky squares of this cinnamon and almond-filled pastry as a light dessert
2

Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water
3

Stir over a gentle heat to dissolve the sugar, then bring to a steady simmer for 10 mins or until it becomes slightly syrupy.
4

Leave to cool.
5

Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof
6

For_the_baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.
7

Place 1 sheet of filo in the bottom of the dish and brush liberally with oil.
8

If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil
9

Repeat this process of layering and brushing with oil until half of the filo sheets are used up
10

Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before
11

Be sure to brush the top sheet with oil too. Score the top to form rose-shaped..
12

Serve...