Fragrant Tunisian Baklawa with Almond and Rosewater
A Luxurious Arabic Sweet Pastry
This delicate Tunisian-style baklawa features layers of buttery phyllo dough filled with aromatic almonds and a hint of rosewater, offering a delightful dance of flavors and textures.
- 3 h
- 24 pieces
- Advanced
Ingredients
For the Almond Filling
For the Phyllo Dough
For the Syrup
Preparation
Preparing the Almond Filling
Combine Ingredients
Combine the ground almonds, sugar, cinnamon, and rosewater in a bowl.
Mix Well
Mix well until the ingredients are evenly distributed.
Set Aside
Set aside in a cool place.
Preparing the Syrup
Combine Syrup Ingredients
In a saucepan, combine sugar, water, and lemon juice.
Boil Mixture
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Finish Syrup
Boil for 10 minutes, then remove from heat and stir in rosewater. Let cool entirely.
Do not overcook the syrup, or it will crystallize when it cools. Pro Tip: Prepare the syrup a day ahead to enhance its flavor profile.
Cooking Process
Layer the Phyllo Dough
Butter a large rectangular baking dish. Place a sheet of phyllo in the dish, brush with melted butter, and repeat for 10 layers.
Add the Almond Filling
Evenly spread the almond mixture over the layered phyllo. Continue layering and buttering remaining phyllo sheets on top.
Bake
Score the baklawa with a sharp knife, and bake in a preheated oven at 350°F (175°C) for 1 hour until golden and crispy.
Plating & Serving
Fragrant Tunisian Baklawa with Almond and Rosewater
Fragrant Tunisian Baklawa with Almond and Rosewater
Syrup Soaking
Once the baklawa has cooled, pour the cooled syrup evenly over the top and allow it to soak for at least 2 hours before serving.