Rose Baklava with Almonds and Rosewater Syrup Recipe
Introduction
Rose baklava is a fragrant twist on the classic Middle Eastern dessert, combining layers of crisp filo pastry, spiced almonds, and a delicate rosewater syrup. This luxurious treat is perfect for special occasions or whenever you want to impress with a floral, nutty delight.
Ingredients
- Greek yogurt, to serve
- 300g golden caster sugar
- Juice of ½ lemon
- 4 tbsp rosewater (not concentrated, see tip)
- 1 large cinnamon stick
- 75ml olive oil
- 500g chopped almonds
- 75g golden caster sugar
- 2 tbsp ground cinnamon
- ½ tsp ground cloves
- 250g-270g pack filo pastry sheets
- 150ml rosewater (not concentrated, see tip)
Instructions
- Step 1: Combine the syrup ingredients—golden caster sugar, lemon juice, 4 tablespoons of rosewater, and the cinnamon stick—in a heavy-based saucepan with 400ml cold water. Stir over gentle heat until the sugar dissolves, then simmer steadily for 10 minutes until slightly syrupy. Set aside to cool.
- Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Lightly brush a 23 x 33cm shallow ovenproof dish with some olive oil.
- Step 3: In a bowl, mix the chopped almonds, 75g golden caster sugar, ground cinnamon, ground cloves, and 150ml rosewater.
- Step 4: Place one sheet of filo at the bottom of the dish and brush liberally with olive oil. If the filo sheets are large, cut them in half before use. Layer another sheet on top and brush with oil. Repeat layering and oiling until half the filo sheets are used.
- Step 5: Spread the almond filling evenly over the layered filo. Cover with the remaining filo sheets, continuing to brush each one with olive oil. Don’t forget to brush the top sheet well. Score the top pastry into diamond shapes.
- Step 6: Bake in the oven for about 30 minutes. For the last 5 minutes, increase the heat to 200°C (180°C fan)/gas mark 6 to achieve a light golden color.
- Step 7: Remove the baklava from the oven and immediately pour half of the cooled rose syrup over the hot pastry. Let it rest for at least 30 minutes to allow the syrup to seep through the layers.
- Step 8: Serve with generous dollops of Greek yogurt and the remaining syrup on the side.
Tips & Variations
- If you only have concentrated rosewater, dilute 2 teaspoons in 250ml water. Use 4 tablespoons of this diluted syrup for the baklava syrup and the same amount for the filling.
- Take your time layering the filo and brush each sheet thoroughly with olive oil for a crisp, golden finish.
- Add a handful of chopped pistachios to the almond filling for extra flavor and color.
- Serve with a sprinkle of dried rose petals for an elegant presentation.
Storage
Store leftover baklava covered at room temperature for up to 3 days to keep the pastry crisp. Avoid refrigeration, as it can soften the filo. Reheat gently in a low oven if needed, but it’s delicious served at room temperature as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of nut instead of almonds?
Yes, you can substitute almonds with walnuts, pistachios, or a mix of nuts to suit your taste and what you have on hand.
Is it okay to make the syrup ahead of time?
Absolutely. The syrup can be made a day in advance and stored in the fridge. Bring it to room temperature before pouring over the baklava.
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Rose Baklava with Almonds and Rosewater Syrup Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rose Baklava is a fragrant and delicate twist on the classic Middle Eastern dessert, infused with rosewater and warm spices like cinnamon and cloves. Layers of crisp filo pastry are brushed generously with olive oil and filled with a spiced almond mixture, baked to golden perfection, then soaked with a rose-scented syrup. Served best with creamy Greek yogurt, it boasts a perfect balance of sweetness and floral notes.
Ingredients
Scale
Syrup
- 300g golden caster sugar
- Juice of ½ lemon
- 4 tbsp rosewater (not concentrated)
- 1 large cinnamon stick
- 400ml cold water
Baklava Filling
- 500g chopped almonds
- 75g golden caster sugar
- 2 tbsp ground cinnamon
- ½ tsp ground cloves
- 150ml rosewater (not concentrated)
Baklava Assembly
- 250g-270g pack filo pastry sheets
- 75ml olive oil
- Extra olive oil for brushing the baking dish
To Serve
- Greek yogurt
- Remaining rose syrup
Instructions
- Prepare the syrup: In a heavy-based saucepan, combine the golden caster sugar, lemon juice, cinnamon stick, rosewater, and 400ml cold water. Stir gently over low heat to dissolve the sugar, then bring to a steady simmer for 10 minutes until the syrup thickens slightly. Remove from heat and leave to cool completely.
- Preheat oven and prepare dish: Heat the oven to 180°C (160°C fan)/gas mark 4. Lightly brush a 23x33cm shallow ovenproof dish with olive oil on the base and sides.
- Mix the filling: In a bowl, combine chopped almonds, 75g golden caster sugar, ground cinnamon, ground cloves, and 150ml rosewater, mixing well to combine all flavors.
- Layer the filo pastry: If filo sheets are large, cut them in half. Place one filo sheet in the baking dish and brush generously with olive oil. Repeat, layering and brushing with oil, until half of the filo sheets are used.
- Add the filling: Evenly spread the spiced almond mixture over the layered filo sheets.
- Top with remaining filo: Continue layering the remaining filo sheets over the filling, brushing each sheet liberally with olive oil. Make sure the top sheet is also well-oiled.
- Score the baklava: Using a sharp knife, score the top of the baklava into diamond shapes to allow the syrup to soak in later.
- Bake: Place the dish in the preheated oven and bake for 30 minutes. For the last 5 minutes, increase the oven temperature to 200°C (180°C fan)/gas mark 6 to achieve a light golden color on the pastry.
- Soak with syrup: Remove the baklava from the oven and immediately pour half of the cooled rose syrup evenly over the hot pastry. Allow to rest for at least 30 minutes to let the syrup infuse the layers.
- Serve: Serve the baklava warm or at room temperature with generous dollops of Greek yogurt alongside the remaining rose syrup for extra sweetness and floral aroma.
Notes
- Use non-concentrated rosewater for the best flavor. If only concentrated rosewater is available, dilute 2 tsp in 250ml water before use.
- Be liberal with the olive oil when brushing filo sheets to get crisp, golden layers.
- Cutting the filo sheets in half will make layering easier and more manageable if your sheets are very large.
- Allowing the syrup to soak in for at least 30 minutes is crucial for moist, flavorful baklava.
- Serve with Greek yogurt to balance sweetness with creaminess and a slight tang.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baklava, Rose Baklava, Rosewater dessert, Spiced Almond Baklava, Filo pastry dessert
