Fragrant Tunisian Baklawa with Almond and Rosewater

Name: Fragrant Tunisian Baklawa with Almond and Rosewater
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 24 pieces
Cuisine: Dessert
Ingredients: 2 cups finely ground almonds; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon rosewater; 1 pound phyllo pastry sheets (about 20 sheets); 1 cup unsalted butter, melted; 1 cup granulated sugar; 1/2 cup water; 1 tablespoon lemon juice; 1 tablespoon 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

2 cups finely ground almonds

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon rosewater

For the Phyllo Dough

1 pound phyllo pastry sheets (about 20 sheets)

1 cup unsalted butter, melted

For the Syrup

1 cup granulated sugar

1/2 cup water

1 tablespoon lemon juice

1 tablespoon rosewater

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