Baklava with honey-rose syrup
12 servings
60 minutes
Baklava with honey-rose syrup is a true culinary masterpiece of Turkish cuisine. Its history traces back to the Ottoman Empire, where layers of crispy phyllo dough were combined with a nut filling soaked in fragrant honey syrup. This recipe version adds an exquisite touch of rose water, creating a subtle floral aroma that enhances the sweetness and richness of the dish. Crispy layers of dough infused with spices, honey, and nuts create a rich flavor with light Eastern notes. Baklava is served chilled to allow the syrup to fully absorb, turning it into a delicate and melt-in-your-mouth treat. Perfect with tea or coffee, it becomes the centerpiece of an Eastern feast, offering exquisite sweetness and harmony of flavors.
1
Roast the nuts over medium heat until they brown, then add spices and 75 g of powdered sugar and mix well.
- Crushed walnuts: 150 g
- Grated almonds: 100 g
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Powdered sugar: 150 g
2
Roll out the dough and cut it into rectangles approximately 18 by 28 cm. Cover the baking sheet with parchment paper greased with oil.
- Filo dough: 270 g
- Melted butter: 125 g
3
Take part of the dough sheets and, greasing each with melted butter, lay them on a baking tray. Then layer the roasted nuts evenly on top, and drizzle with honey. Place the remaining sheets on top, also greasing each with melted butter.
- Melted butter: 125 g
- Crushed walnuts: 150 g
- Grated almonds: 100 g
- Honey: 150 g
4
Cut into small triangles or squares and bake in a preheated oven at 180 degrees for 30-35 minutes. If the dough darkens too quickly, cover it with foil.
- Filo dough: 270 g
5
While the baklava is baking, make the syrup by adding 100 g of honey, 75 g of powdered sugar, the zest and juice of one lemon to a pot with 6 tablespoons of water, and heat until the honey dissolves. Then simmer for 3-4 minutes, then add rose water and stir.
- Honey: 150 g
- Powdered sugar: 150 g
- Lemon: 1 piece
- Water: 6 tablespoons
- Rose water: 3 teaspoons
6
If necessary, the syrup can be reheated to pour over the baklava as soon as you take it out of the oven. After that, the baklava should be allowed to soak in the syrup for 1 to 2 hours.