In article >,
"Rona Yuthasastrakosol" > wrote:

> "Katra" > wrote in message
> ...
>
> >
> > Rose water is a traditional turkish addition to Baklava... :-)
> >
>
> Traditional Middle Eastern, in general, I think--makes way better baklava
> than the Greek version, imo.
>
> I love rose water, but one thing I learned was not to heat it--at least not
> for very long. I made some basboosa once and accidentally heated the rose
> water along with the sugar syrup. The rose water became very strong in
> flavour and scent, and was off-putting to me (though my mother still loved
> it!).
>
> rona

Oh. cool. thanks! :-)
As per my last post, my sister always added rose water to her Baklava
and she told me it was turkish but google searches did not support that.

I have some in my spice cabinet and was considering giving it a shot for
Christmas.

When do you suggest to add it?

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

But, that's just me. <G>

--
K.

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