Rose Baklava

Name: Rose Baklava
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes about 16 pieces
Cuisine: greek
Ingredients: 300g golden caster sugar; juice 1/2 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; 1/2 tsp ground cloves; 250g-270g pack filo pastry sheets; 150ml rosewater (not concentrated, see tip); Greek yogurt

3.00 (3)

⏱ 75 mins 🍽 Makes about 16 pieces 🌶 greek ✅ More effort 🏷 Dessert

This Greek baklava is a delightful dessert featuring layers of crisp filo pastry filled with chopped almonds, cinnamon, cloves and rosewater. After baking, it is drenched in a sweet, fragrant syrup made with rosewater and lemon. The finished pastry is cut into diamond shapes and served with cool Greek yogurt. It makes about 16 pieces and is ideal for a special occasion or afternoon treat.

Ingredients

300g golden caster sugar
juice 1/2 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
1/2 tsp ground cloves
250g-270g pack filo pastry sheets
150ml rosewater (not concentrated, see tip)
Greek yogurt

Method

Combine the syrup ingredients in a heavy-based pan with 400ml cold water. Stir gently over heat until the sugar dissolves, then simmer steadily for 10 mins until slightly syrupy. Set aside to cool completely.
Preheat the oven to 180C/160C fan/gas 4. Use a little of the oil to lightly brush the base and sides of a 23 x 33cm shallow ovenproof dish.
Prepare the filling by mixing the chopped almonds, 75g sugar, ground cinnamon, cloves and 150ml rosewater together.
Lay one filo sheet in the dish and brush it liberally with oil. Add another sheet and brush again. Continue layering and oiling until half the sheets are used. Spread the almond filling evenly over the pastry. Cover with the remaining filo sheets, layering and brushing each with oil. Brush the top sheet. Score the top into diamond shapes.
Bake for about 30 mins. For the final 5 mins, increase the heat to 200C/180C fan/gas 6 to lightly colour the pastry.
Take the baklava from the oven and immediately pour half of the cooled syrup over the hot pastry. Allow it to rest for at least 30 mins so the syrup soaks in. Serve with generous spoonfuls of Greek yogurt and the remaining syrup.

Nutrition (per serving)

Calories476 kcal

Fat33 g

Saturates4 g

Carbs34 g

Sugars25 g

Fibre1 g

Protein9 g

Sodium40 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinegreek