Tea Granita With Rose Water And Baklava Recipes

Steps:

• 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.

Steps:

• Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
• Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt.
• Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top.
• Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
• Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours.

Steps:

• Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill. Let steep until tea is dark, at least 3 hours.
• Remove tea bags and discard. Mix half and half into tea. Pour mixture into 13x9x2-inch glass dish. Freeze until frozen around edges, about 1 hour. Coarsely chop mixture in dish. Freeze until almost solid, about 1 hour longer.
• Working in 2 batches, transfer granita to processor and blend until smooth. Return to same dish and freeze 1 hour. Repeat blending in 2 batches 1 more time. Freeze 1 hour.
• Using tines of fork, scrape granita in dish into flakes. Cover; freeze.
• Do ahead: Can be made 1 day ahead.
• Spoon granita into dishes; sprinkle with rose petals, if desired. Serve granita with baklava.

Steps:

• Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water. Stir over a gentle heat to dissolve the sugar, then bring to a steady simmer for 10 mins or until it becomes slightly syrupy. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil.
• For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.
• Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. (If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. Be sure to brush the top sheet with oil too. Score the top to form diamond-shaped slices.
• Bake in the oven for about 30 mins, increasing the heat for the last 5 mins to 200C/180C fan/gas 6 to give the pastry a light golden colour.
• Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. Leave to rest for at least 30 mins so the syrup can seep through the layers. Serve with big dollops of Greek yogurt and the remaning syrup.

Steps:

• Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
• Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
• Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
• Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
• Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

Steps:

• Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil. Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened. Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
• Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling). Chop finely (food processor is highly recommended). Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
• Preheat the oven to 325°F.
• Trim the filo to lay flat in the bottom of a loaf pan. Melt the butter and brush the sides of the loaf pan with some of the melted butter. Add the first sheet of trimmed filo and brush it with butter. Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
• Add half of the nut mixture and spread evenly on top of the filo.
• Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it). Repeat until you have 5 layers on top of the nut mixture.
• Add the rest of the nuts and spread evenly.
• Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
• Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
• Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
• Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava. Do this immediately, do not let the baklava cool before pouring on the syrup.
• Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating. It should cool for at least an hour.