• Ingredients: 22
  • Serves: 12

Almond baklava with rosé water with plain yogurt.

Ingredients

Figs

  • 3 oranges
  • 2 lemons
  • 1 750-ml bottle red Zinfandel
  • 3/4 cup sugar
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 10 whole cloves
  • 1/2 tsp. aniseed
  • 12 oz. dried Calimyrna figs, stemmed, quartered

Yogurt cream

Grilling and serving

  • 7 oz. feta cheese, crumbled
  • Fresh rosemary, thyme, and mint sprigs

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves.

    For this step you will need

  2. Step 2 Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

    For this step you will need

  3. Step 3 Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter.
  4. Step 4 Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over.
  5. Step 5 Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter.
  6. Step 6 Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter.
  7. Step 7 Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly.
  8. Step 8 Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers.
  9. Step 9 Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

    For this step you will need

Nutrition information

Calories 2,123 Carbohydrates 187 g (62%)
Fat 143 g (221%) Protein 28 g (55%)
Saturated Fat 40 g (201%) Sodium 767 mg (32%)
Polyunsaturated Fat 18 g Fiber 8 g (32%)
Monounsaturated Fat 77 g Cholesterol 41 mg (14%)