Sweet Moroccan Baklava with Almonds and Rose Water Syrup

Name: Sweet Moroccan Baklava with Almonds and Rose Water Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Dessert
Ingredients: 1 package (16 oz) phyllo dough, thawed; 1 1/2 cups unsalted butter, melted and clarified; 2 1/2 cups ground almonds; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 1/2 cup water; 1/4 cup honey; 1 tablespoon rose water; 1 teaspoon lemon juice; Chopped pistachios for sprinkling; Drizzle of additional 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

1 package (16 oz) phyllo dough, thawed

1 1/2 cups unsalted butter, melted and clarified

2 1/2 cups ground almonds

1/2 cup granulated sugar

1 teaspoon ground cinnamon

For the Rose Water Syrup

1 cup granulated sugar

1/2 cup water

1/4 cup honey

1 tablespoon rose water

1 teaspoon lemon juice

Garnishes

Chopped pistachios for sprinkling

Drizzle of additional rose water syrup

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.

Syrup Simmering: Medium-low.

Plating & Serving