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
