6 ounces dried apricots - chopped
cold water
5 tablespoons reserved apricot liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin
1 cup cold water
1/8 teaspoon rose culinary essence or *1 tablespoon rose flower water* substitute 1 tablespoon fresh-squeezed lemon juice
1 cup walnuts - coarsely chopped
powdered sugar

*Culinary rose essence can be found in Indian or Asian grocery and spice stores. If you are unable to find culinary essence or rose water, substitute 1 tablespoon fresh-squeezed lemon juice.

In large saucepan over medium heat, add chopped dried apricots and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring apricots occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apricot liquid. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove apricots from heat.

In a small mixing bowl, combine gelatin and cold water, stir; add gelatin to apricot-sugar mixture, stirring constantly until dissolved. Add rose culinary essence or lemon juice and chopped walnuts; stir until well blended.

Pour apricot mixture into the buttered baking dish; cool for at least 12 hours but preferably overnight. With an oiled knife, cut apricot cotlets into 1-inch squares, then roll Cotlets pieces in the powdered sugar.

Store cotlets in a air tight container, in the refrigerator.