Description
This delightful Rose Baklava recipe combines the classic nutty richness of baklava with the fragrant floral notes of rosewater, creating a unique and elegant dessert. Layers of crisp filo pastry are brushed generously with olive oil and filled with a spiced almond mixture, baked to golden perfection, then soaked in a fragrant rose-flavored syrup. Served best with creamy Greek yogurt, this baklava offers a balance of sweet, aromatic, and nutty flavors perfect for special occasions or a luxurious treat.
Ingredients
Scale
Syrup
- 300g golden caster sugar
- Juice of ½ lemon
- 4 tbsp rosewater (not concentrated, see tip)
- 1 large cinnamon stick
- 400ml cold water
Baklava Filling and Assembly
- 75ml olive oil, plus extra for brushing the dish and filo
- 500g chopped almonds
- 75g golden caster sugar
- 2 tbsp ground cinnamon
- ½ tsp ground cloves
- 150ml rosewater (not concentrated, see tip)
- 250g-270g pack filo pastry sheets (cut in half if large)
- Greek yogurt, to serve
Tip
- If using concentrated rosewater (60ml bottle), dilute 2 tsp in 250ml water. Use 4 tbsp of this diluted rosewater for the syrup and 150ml for the baklava filling.
Instructions
- Make the syrup: Combine the golden caster sugar, lemon juice, 4 tbsp rosewater, cinnamon stick, and 400ml cold water in a heavy-based saucepan. Heat gently, stirring to dissolve the sugar, then bring to a steady simmer for 10 minutes until it slightly thickens into a syrup. Remove from heat and allow to cool completely.
- Prepare the oven and dish: Preheat your oven to 180°C (160°C fan)/ gas mark 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little olive oil to prevent sticking.
- Mix the filling: In a bowl, combine the chopped almonds, 75g golden caster sugar, ground cinnamon, ground cloves, and 150ml rosewater. Mix thoroughly to evenly coat the nuts with the spices and rosewater.
- Layer the filo: Place one sheet of filo pastry at the bottom of the prepared dish and brush generously with olive oil. If the filo sheets are large, cut them in half first. Repeat layering and brushing with oil until half the filo sheets are used.
- Add the filling: Spread the almond and spice mixture evenly over the layered filo base.
- Top with remaining filo: Continue layering the remaining filo sheets on top of the filling, brushing each sheet generously with olive oil. Make sure to brush the top sheet thoroughly with oil as well.
- Score the baklava: Using a sharp knife, carefully score the top layer into diamond-shaped pieces. This will make it easier to serve after baking.
- Bake the baklava: Place the dish in the preheated oven and bake for about 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 filo.
- Add the syrup: Once baked, remove the baklava from the oven and immediately pour half of the cooled rose syrup evenly over the hot pastry. Allow the baklava to rest for at least 30 minutes so the syrup can fully soak into the layers.
- Serve: Serve portions of the baklava warm or at room temperature with generous dollops of Greek yogurt and the remaining rose syrup on the side.
Notes
- Use non-concentrated rosewater for the best floral flavor; dilute concentrated rosewater as instructed if necessary.
- Be generous and careful when brushing the filo with olive oil to ensure layers crisp beautifully and don’t dry out.
- Scoring the baklava before baking helps create neat, easy-to-serve pieces.
- Allowing the syrup to soak properly enhances the flavor and texture, so don’t rush the resting time.
- Serve with Greek yogurt to complement the sweetness and add a creamy contrast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek / Middle Eastern
Keywords: Rose baklava, baklava recipe, rosewater dessert, almond baklava, Greek dessert, filo pastry dessert, spiced nuts, rose syrup
