Rose Baklava
This fragrant Rose Baklava features crisp layers of filo pastry filled with a sweet, spiced almond mixture. It’s an indulgent and elegant dessert that pairs beautifully with Greek yogurt for a creamy contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 500g chopped almonds
- 375g golden caster sugar
- 2 tbsp ground cinnamon
- 150ml rosewater
- 75ml olive oil
- 250g-270g pack filo pastry sheets
- ½ tsp ground cloves
- Juice of ½ lemon
- 1 large cinnamon stick
- Greek yogurt, to serve
Instructions
- In a saucepan, combine 300g golden caster sugar, 75ml rosewater, lemon juice, and the cinnamon stick with 300ml water. Dissolve the sugar over medium heat, then simmer for 10 minutes. Remove from heat and let cool.
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- In a bowl, mix the chopped almonds, 75g golden caster sugar, ground cinnamon, ground cloves, and 2 tbsp rosewater.
- Brush each sheet of filo pastry with olive oil. Lay one sheet in a baking dish, brush with oil, and repeat the layering process until you have about 8 sheets layered. Spread half of the almond mixture evenly over the pastry. Continue layering the remaining filo sheets, brushing each with olive oil, until all sheets are used. Sprinkle the remaining almond mixture on top.
- Bake for 30 minutes. After 30 minutes, increase the oven temperature to 200°C (180°C fan) or gas mark 6, and bake for an additional 5 minutes, or until the baklava is golden brown.
- Immediately pour half of the cooled syrup over the hot baklava. Allow it to rest for 30 minutes to absorb the syrup. Serve with a dollop of Greek yogurt on the side.
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg