Rose Water Baklava
Several layers of crunchy phyllo dough surrounding a sweet, chewy filling makes this recipe a favorite of Joshua Weissman, author of the cookbook Texture Over Taste. And, since it can be made in advance, it makes a perfectly sweet ending to a Rosh Hashanah meal. To make a dairy-free version of this dessert, simply swap the unsalted butter for the same amount of vegan butter and proceed as directed.
Ingredients:
- 1/2 lb. (225 g) walnuts, plus more for topping (optional)
- 1/2 lb. (225 g) pecans, plus more for topping (optional)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 package (16 oz./500 g) phyllo dough, thawed
- 1 1/4 cups (2 1/2 sticks) (10 oz./280 g) unsalted butter, melted
- 3/4 cup (5 oz./150 g) sugar
- 1 1/2 tsp. rose water
- 3/4 cup (6 fl. oz./185 ml) wildflower honey
Directions:
Preheat an oven to 325°F (165°C). Spray the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking pan with nonstick cooking spray.
Add the walnuts and pecans to a food processor. Pulse until moderately fine. (You want tiny pieces that are no larger than about 1/4 inch/6 mm). Transfer the nuts to a medium bowl. Add the cinnamon and nutmeg and toss until thoroughly combined.
Place 2 sheets of the phyllo dough in the prepared baking pan. Brush the top sheet generously with melted butter. Add 1 sheet and brush the top with butter. Repeat the process until you’ve added a total of 10 phyllo sheets to the pan. (Be sure to keep the unused phyllo sheets covered with a damp towel to prevent them from drying out while you work.)
Add about 1/4 of the nut mixture on top of the pastry layers and spread the mixture evenly over the dough. Repeat the layering process with 5 more sheets and then add another quarter of the nut mixture. Repeat the process until you’ve used all the nut mixture. Finish by adding 10 more layers of the phyllo dough, buttering each sheet, and then brushing the very top sheet with butter.
Cut the pastry into strips 1 1/2 inches (4 cm) wide and then cut diagonally to get nice diamond shapes. Bake just until the tops are golden brown, about 1 hour.
While the baklava is baking, in a medium saucepan over medium heat, combine 3/4 cup (6 fl. oz./185 ml) water and the sugar. Heat until the sugar is completely dissolved. Remove the pan from the heat and stir in the rose water and honey.
Remove the baklava from the oven and immediately pour the rose water syrup over the hot pastry to evenly coat the entire pan. (It will start boiling vigorously; don’t worry—that’s what should happen.)
If desired, top with additional chopped nuts. Let cool completely before serving. Makes 36 pieces; serves 8 to 12.
Adapted from Texture Over Taste by Joshua Weissman (DK 2023)
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