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Baklava with Cardamom and Rose Water
Preparation info
- Makes
50–60 pieces
- Difficulty
Medium
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
Ideally make this baklava two to three days before you need it, as the flavour and texture really improve in that time.
Ingredients
600 g 1 lb 5 oz 600
Method
- First make the pastry. Sift the flour into a large mixing bowl and stir in the salt. Rub in the butter with the fingertips until the mixture resembles coarse crumbs. Add all but 1–2 spoonfuls of the water and cut it into the mix with a knife. Gather together with your hands and, if it feels too crumbly, add just a little more water and repeat the cutting-in process until it
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