Rose baklava

Rose baklava

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 45 mins plus resting

More effort

Makes about 16 pieces
Serve sweet, sticky squares of this cinnamon and almond-filled pastry as a light dessert to end a Greek dinner party or Sunday roast

Nutrition and extra info

Nutrition: per piece

  • kcal476
  • fat33g
  • saturates4g
  • carbs34g
  • sugars25g
  • fibre1g
  • protein9g
  • salt0.1g


  • Greek yogurt, to serve

For the syrup

  • 300g golden caster sugar
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp rosewater (not concentrated, see tip)
  • 1 large cinnamon stick

For the baklava

  • 75ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g chopped almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 75g golden caster sugar
  • 2 tbsp ground cinnamon
  • ½ tsp ground cloves
  • 250g-270g pack filo pastry sheets
  • 150ml rosewater (not concentrated, see tip)


  1. Put all the ingredients for the syrup in a heavy-based saucepan, and add 400ml cold water. Stir over a gentle heat to dissolve the sugar, then bring to a steady simmer for 10 mins or until it becomes slightly syrupy. Leave to cool.

  2. Heat oven to 180C/160C fan/gas 4. Lightly brush the sides and base of a 23 x 33cm shallow ovenproof dish with a little of the oil.

  3. For the baklava, mix together the almonds, sugar, cinnamon, cloves and rosewater.

  4. Place 1 sheet of filo in the bottom of the dish and brush liberally with oil. (If the filo sheets are very large, cut them all in half before using.) Place another one on top and coat again with oil. Repeat this process of layering and brushing with oil until half of the filo sheets are used up. Now spread on the filling and cover with the remaining filo sheets, layering and oiling as before. Be sure to brush the top sheet with oil too. Score the top to form diamond-shaped slices.

  5. Bake in the oven for about 30 mins, increasing the heat for the last 5 mins to 200C/180C fan/gas 6 to give the pastry a light golden colour.

  6. Remove from the oven and immediately pour half the cooled rose syrup over the hot pastry. Leave to rest for at least 30 mins so the syrup can seep through the layers. Serve with big dollops of Greek yogurt and the remaning syrup.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Anthony Mehmet's picture
Anthony Mehmet
24th Sep, 2019
Only half a recipe. Where’s the recipe for the filo pastry Lazy bakers !
11th Oct, 2019
Anthony, if you have time and want to make the filo pastry by all means do, Most people don't. You obviously have a lot of time as you have put the same comment on lots of recipes.
JacquiMrsC's picture
2nd May, 2015
Not great. The flavours are lovely but the filling just doesn't hold together. I have had baklava on many occasions and in many variations and it always holds together - this doesn't. Tastes good but not easy to serve or eat!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?