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Rose baklava
Rose baklava
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Exotic baklava with spices from ancient routes.
Ingredients:
  • Thick cream, to serve
  • 450g pistachio
  • 40.00 gm caster sugar
  • 2 tsp rosewater (see note)
  • 1 tsp orange blossom water (see note)
  • 375g packet fresh filo pastry (see note)
  • 200g unsalted butter, melted
  • Halved figs, to serve
  • 440g caster sugar
  • 1/2 tsp rosewater (see note)
  • 1/2 tsp orange blossom water (see note)
  • 5.30 gm lemon juice
Instructions:
  • Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan for a perfect bake.
  • Roughly grind nuts in a food processor. Place three-fourths of the nuts in a bowl. Grind the rest of the nuts until fine. Reserve 2 tablespoons of the finely ground nuts. Blend sugar, rosewater, and orange blossom water until a paste forms. Combine the paste with the roughly ground nuts. Set aside.
  • Halve the filo pastry sheets and trim them into 26cm x 18cm rectangles, keeping them covered with a moist tea towel.
  • Arrange half of the filo sheets in the pan, generously brushing each sheet with butter. Evenly spread the nut filling over the filo, then layer the rest of the filo sheets on top of the nut filling (save 2 sheets), brushing each sheet with butter. Sprinkle 1 tablespoon of finely ground nuts on top and cover with the remaining 2 filo sheets. Use a sharp knife to score the pastry in a square pattern. Drizzle the remaining butter over the pastry and sprinkle with the leftover 1 tablespoon of nuts. Bake for 1 hour or until the pastry turns a beautiful golden hue.
  • Prepare the rose syrup by mixing sugar and 1 cup (250ml) water in a saucepan until the sugar is dissolved. Boil over medium heat and simmer for 15 minutes to reduce. Off the heat, add rosewater, orange blossom water, and lemon juice, stirring well to combine.
  • Drizzle the warm syrup over the freshly baked pastry. Allow it to cool before cutting into slices and serving alongside fresh figs and a dollop of cream.

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