Rose Water Baklava Recipe

By The Cooking World, Editorial Staff

November 8, 2024

Joshua Weissman Rose Water Baklava

Rose Water Baklava—a show-stopping dessert that’s simpler to make than it looks.

This recipe, from Texture Over Taste by Joshua Weissman, is all about creating layers of crunchy, buttery phyllo, soaked in a delicate rose water syrup that brings a unique floral twist to each bite.

Part of our We Cook Books series, this baklava combines texture and taste perfectly, balancing crisp layers with a sticky, nutty sweetness that’s impossible to resist. Get ready to impress with this easy yet elegant dessert!

PREP TIME

20 minutes

COOK TIME

1 hour

serves

3 dozen

Ingredients

225 g (½ Ib) walnuts, plus more for topping
225 g (½ Ib) pecans, plus more for topping
3 g (1 teaspoon) ground cinnamo
1 g (¼ teaspoon) ground nutmeg
454 g (160z) package phyllo dough
280 g (1¼ cups) unsalted butter, melted
185 g (¾ cup) water
150 g (¾ cup) sugar
7.5 g (1½ teaspoon) rose water
185 g (¾ cup) wildflower honey

Special Equipment

Instructions

Preheat the oven to 165 ºC (325 °F). Spray the bottom and sides of a 23 x 33cm (9 x 13-inch) baking pan with cooking spray.
Add the walnuts and pecans to a food processor. Pulse until moderately fine. (You want tiny pieces that are no larger than about 0.7 cm [¼ inch].) Transfer the nuts to a medium bowl. Add the cinnamon and nutmeg and then toss until thoroughly combined.
Place 2 sheets of the phyllo dough in the prepared baking pan. Brush the top sheet generously with melted butter. Add 1 sheet and brush the top with butter. Repeat the process until you've added a total of 10 phyllo sheets to the pan. (Be sure to keep the unused phyllo sheets covered with a damp towel to prevent them from drying out while you work.)
Add about ¼ of the nut mixture on top of the pastry layers, and spread the mixture evenly over the dough. Repeat the layering process with 5 more sheets and then add another quarter of the nut mixture. Repeat the process until you've used all the nut mixture. Finish by adding 10 more layers of the phyllo dough, buttering each sheet, and then brushing the very top sheet with butter.
Cut the pastry into 3.8 cm (1½-inch) wide strips and then cut diagonally to get nice diamond shapes. Bake for 1 hour or just until the tops are golden brown.
While the baklava is baking, combine the water and sugar in a medium saucepan over medium heat. Heat until the sugar is completely dissolved. Remove the pan from the heat, and stir in the rose water and wildflower honey.
When the pastry is done baking, remove it from the oven and immediately pour the rose water syrup over the hot phyllo pastry to evenly coat the entire pan. (It will start boiling vigorously; don't worry-that's what should happen.)
If desired, top with additional chopped nuts. Allow to cool completely, and enjoy.

Rose Water Baklava Recipe

Joshua Weissman Rose Water Baklava

Ingredients

Special Equipment

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Instructions

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