Persian Date and Walnut Baklava with Rose-Scented Syrup

Name: Persian Date and Walnut Baklava with Rose-Scented Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 pieces
Cuisine: Dessert
Ingredients: Phyllo dough; Walnuts; Medjool dates; Ground cinnamon; Unsalted butter; Granulated sugar; Water; Honey; Rose water; Lemon juice

Rich, fragrant, and flaky dessert with a Middle Eastern twist

This delightful take on classic baklava features layers of crispy phyllo pastry filled with a sweet and nutty mixture of dates and walnuts, all drenched in a beautifully perfumed rose-scented syrup.

1 h 45 min
24 pieces
Intermediate

Ingredients

For the Baklava

Phyllo dough

1 package (about 16 oz), thawed if frozen

Walnuts

1 cup, toasted and coarsely chopped

Medjool dates

1 cup, pitted and diced

Ground cinnamon

1 tsp

Unsalted butter

1 cup, melted

For the Rose-Scented Syrup

Granulated sugar

1 cup

Water

1/2 cup

Honey

1/4 cup

Rose water

1 tbsp

Lemon juice

1 tsp

Preparation

Preparing the Date and Walnut Filling

Combine ingredients

In a bowl, combine the chopped walnuts, dates, and cinnamon.

Mix and set aside

Mix until the ingredients are well combined and set aside.

Preparing the Phyllo Layers

Unroll phyllo

Carefully unroll the thawed phyllo dough, ensuring it doesn't tear.

💡 Use room temperature butter for easier spreading over the phyllo.

Keep phyllo covered

Cover with a damp cloth to keep the sheets from drying out while you assemble.

⚠ Always keep the phyllo covered with a damp cloth to prevent it from drying out.

Cooking Process

Layering the Phyllo

Brush a 9x13 inch baking dish with melted butter. Place 2 sheets of phyllo in the dish and brush with butter. Repeat until you have 8 sheets layered.

Adding the Filling

Spread a portion of the date and walnut mixture evenly over the phyllo layers. Place another 2 sheets of phyllo, brush with butter, and add more filling. Repeat until all filling is used.

Top and Bake

Finish with a top layer of 8 sheets of phyllo, ensuring each is buttered. Using a sharp knife, cut into diamond shapes. Bake at 350°F (175°C) for 40-45 minutes until golden brown.

Plating & Serving