Sweet Moroccan Baklava with Almonds and Rose Water Syrup
A luscious Moroccan pastry with a fragrant twist
Layers of crispy phyllo dough, finely ground almonds, and a hint of rose water create a dessert that's both decadent and ethereal.
- 1 h 45 min
- 12
- Intermediate
Ingredients
For the Baklava
For the Rose Water Syrup
Garnishes
Preparation
Marinating the Almonds
Mix Almonds with Sugar and Cinnamon
In a bowl, mix ground almonds with granulated sugar and cinnamon.
Let Flavors Meld
Set aside for at least 15 minutes to allow flavors to meld.
Preparing the Phyllo
Unroll Phyllo Dough
Unroll the phyllo dough and cover with a damp cloth to prevent drying.
Keep phyllo sheets covered at all times to prevent them from drying out.
Butter the Baking Dish
Brush a 9x13-inch baking dish with melted clarified butter.
Layer Phyllo Sheets
Lay a phyllo sheet in the dish and brush with butter. Repeat for half of the sheets.
Cut the phyllo stack to fit your baking dish size before starting—this makes layering easier.
Cooking Process
Layer the Baklava
Layer almond mixture evenly over the phyllo sheets.
Top with Remaining Phyllo
Use remaining sheets, brushing each with butter, until all are used.
Score the Baklava
Carefully cut into diamond shapes before baking.
Bake the Baklava
Bake at 350°F / 175°C for 45 minutes.
Cool and Drizzle Syrup
Allow the rose water syrup to cool for 15 minutes, then drizzle over the hot baklava.
Plating & Serving
Sweet Moroccan Baklava with Almonds and Rose Water Syrup
Sweet Moroccan Baklava with Almonds and Rose Water Syrup
Plating & Serving
Serve baklava pieces delicately on a dessert plate, drizzled with additional rose water syrup and a sprinkle of chopped pistachios for a vibrant finish.