Rose Baklava
Rose Baklava is a decadent dessert that combines flaky layers of phyllo pastry with a rich filling of finely chopped nuts and aromatic rosewater syrup. Each bite delivers a satisfying crunch followed by a sweet, floral essence that makes this treat perfect for special occasions or simply indulging yourself. Impress your loved ones with this stunning, homemade delight that’s sure to be the star of any dessert table.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 3/4 cup granulated sugar
- 1 tsp rosewater
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp rosewater
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer phyllo dough in the dish, brushing each sheet with melted butter until you have about ten layers.
- In a bowl, mix walnuts, pistachios, sugar, cinnamon, and rosewater. Spread half over the phyllo.
- Add five more butter-brushed phyllo sheets, then the remaining nut mixture. Top with another ten layers of phyllo.
- Cut diagonal slits into the baklava before baking for about 45 minutes or until golden brown.
- For syrup, boil water and sugar until dissolved, then simmer for about 10 minutes. Stir in lemon juice and rosewater once removed from heat.
- Drizzle warm syrup over hot baklava and let it soak before serving.
Nutrition
- Serving Size: 1 piece (50g)
- Calories: 220
- Sugar: 12g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg