Introduction

Rose baklava is a fragrant twist on the classic Middle Eastern dessert, combining the delicate floral notes of rosewater with crunchy almonds and warm spices. This recipe creates crisp, golden layers of filo pastry drenched in a luscious rose-infused syrup, perfect for special occasions or an indulgent treat.

The image shows four square pieces of baklava, each with two visible layers of golden brown, flaky pastry on top and bottom, with a thick, textured middle layer of finely chopped nuts. The baklava pieces are dusted lightly with powdered sugar, and some small nut crumbs are scattered around them. They sit on a white rectangular tray with shallow handles on each side, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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: Put the sugar, lemon juice, 4 tablespoons of rosewater, cinnamon stick, and 400ml cold water into a heavy-based saucepan. Stir over low heat to dissolve the sugar, then simmer gently for 10 minutes until the syrup thickens slightly. Remove from heat and let it cool.

Step 2: Preheat your 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, combine the chopped almonds, 75g sugar, ground cinnamon, ground cloves, and 150ml rosewater.

Step 4: If the filo sheets are large, cut them in half. Place one sheet at the bottom of the dish and brush generously with olive oil. Repeat layering and brushing until half the filo sheets are used.

Step 5: Spread the almond filling evenly over the layered filo.

Step 6: Continue layering the remaining filo sheets on top, brushing each with olive oil. Be sure to coat the top sheet as well. Score the top layer into diamond shapes.

Step 7: Bake for 30 minutes, then increase the oven temperature to 200°C (180°C fan)/Gas mark 6 and bake for another 5 minutes or until the pastry is lightly golden.

Step 8: Remove from the oven and immediately pour half of the cooled rose syrup evenly over the baklava. Let it rest for at least 30 minutes to soak.

Step 9: Serve with generous dollops of Greek yogurt and the remaining syrup on the side.

Tips & Variations

If using concentrated rosewater, dilute 2 teaspoons in 250ml water. Use 4 tablespoons of this diluted syrup for the syrup step, and 150ml for the almond filling to avoid overpowering floral notes.

Take your time brushing each filo layer with olive oil to achieve a crisp, rich texture.

For extra flavor, try adding a handful of chopped pistachios to the almond mixture or sprinkle them on top before baking.

FAQs

Can I use regular rosewater instead of concentrated rosewater?

Yes, the recipe calls for non-concentrated rosewater, but if you only have concentrated rosewater, dilute it carefully as instructed to avoid overpowering the dessert.

Is it necessary to use Greek yogurt when serving?

Greek yogurt adds a cool, creamy contrast to the sweet, spiced baklava, but you can serve it on its own or with whipped cream if preferred.