National Culinary Review

Sweet and Crunchy Almond Kataifi Pastries

Yield: 24-32 pastries

2½ cups granulated sugar

2 cups water

2 T. lemon juice

2 T. rose flower water

1 cup ( 6 oz.) whole almonds, chopped
½ cup ( 3 oz.) walnuts, chopped
½ cup ( 5 oz.) American Almond™
almond paste

1 t. cinnamon

1 lb. kataifi (shredded phyllo dough), thawed in refrigerator, if necessary

½-¾ lb. unsalted butter, melted

1) Preheat oven to 375ºF. 2) Combine
sugar, water and lemon juice in small
saucepan over high heat. Bring to a boil,
stirring to dissolve sugar; boil 5 minutes.
Remove from heat. Stir in rose flower
water; keep syrup warm. 3) Combine
almonds and walnuts in small bowl.
Grate almond paste into mixture. Add
cinnamon; stir with fork to combine.
Add 2-3 T. syrup to make a soft paste.
Set aside. 4) Spread out kataifi on flat
work table. Divide into 4 long sections.
Working with 1 section at a time, cut
bunches of pastry into 24-32 (4-inch)
pieces. Flatten cut portion; brush with
melted butter. Spoon 1 t. (heaping) nut
paste in center of dough; roll into tight
cylinder, approximately 3 inches long by
1-inch wide. Place rolled pastry, seam-
side down, on ungreased 15 x 10-inch
baking sheet. Repeat with remaining
dough, placing each roll on baking sheet
with sides touching. Brush roll tops with
more melted butter. Bake 45-50 minutes,
until rolls are evenly browned. 5) Remove
pastry from oven; immediately ladle
remaining warm syrup over rolls. Cover
with foil; allow pastries to absorb syrup
for at least 30 minutes. Serve warm or at
room temperature.

Recipe courtesy of Priscilla Martel, American Almond Products Company, Inc., Brooklyn, N. Y.

Robinson particularly enjoys putting rose water in his rose truffles, which are built using 70% bittersweet chocolate. “The rose water almost gives the chocolate a subtle sweetness, with a lasting aroma that is so unique,” he says. “Rose water brings a complex floral note and flavor to your palate, highlighting multiple senses, such as your sense of taste and smell. Similar to orange blossom water, you can taste it, enjoy it, and it lasts and lingers after you are done eating.”

LESS IS MORE

While rose water enhances desserts, too much may overpower them. The key to rose water is using it judiciously. “Don’t use a heavy hand with rose water,” says Gunn. “Instead, make it a subtle and complementary flavor in your dessert— where the person will stop and think, ‘Wow. What is that? I love it.’” “It’s strong, like an oil where the flavor hangs on,” says Martel, “The American

American Almond Products Company, Inc.

tendency is to have a big ‘bam!’ of flavors. Sometimes, less is so much more.” When buying rose water, select an all-natural product with no added flavoring. Also, look for rose water from Bulgaria, Lebanon or Morocco; these are reputed to be sources of the more fragrant roses. Freshness is also a consideration. Look for rose water in opaque or dark-colored glass bottles to prevent oxidation. The average lifespan of rose water is six to eight months. rose water in opaque or dark-colored glass “Buy it from a place that has turnover. If it’s dusty on the shelf, you don’t want it. Old rose water can have a musty, stale smell,” says Martel.

Don’t make the mistake of buying diluted rose oil (which is more of a health/beauty product) instead of distilled rose water. “Any Middle Eastern grocery will have good, inexpensive distilled rose water,” says Gunn.