Almond baklava roses
Dimitra's Dishes · ♥ 974 likes · 23.6K views · 11 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup granulated sugar
- 1 cup water
- ½ lemon lemon juice
Combine two cups of sugar, a cup of water and the juice of half a lemon in a small saucepan; bring to a boil over medium-high until the sugar dissolves.
- 1 tsp pure vanilla extract
Off the heat stir in a teaspoon of vanilla extract (or a tablespoon of orange blossom or rose water); cool completely.
- 2 cup ground almond flour
- 1 cup confectioner's sugar
- 3 whole egg whites
- 1 tsp pure almond extract
- water
Mix two cups of blanched almond flour, a cup of confectioner's sugar, three egg whites and a teaspoon of almond extract into a moist, very soft paste, adding a splash of water if thick and dry.
Almond frangipane filling
Fill a pastry bag no more than halfway with the almond paste, compact it and twist the end.
Filling the pastry bag
- 2 stick butter
- 1 lb number four phyllo
Melt two sticks of butter on the stove or in the microwave, wrapper on top to stop splatter.
Butter and handling number four phyllo
Open the thawed phyllo flat and cut into two-inch (about 5 cm) strips all the way through; the last two about two and a half inches. Cover with a dry then a damp towel if stepping away.
Stack four strips, drizzling butter on each except the top one; leave stuck sheets together.
Pipe a line of almond paste near the centre, fold the bottom over to meet the top, press lightly, butter the top.
Roll up not too tight or loose into a rose, buttering the end to seal; place on a parchment-lined baking tray.
Bake at 350F on the centre rack about 20 to 25 minutes until golden all around.
Freeze unbaked roses solid, then store flat in freezer bags; bake from frozen at 350F, perhaps five minutes longer.