Turkish Rose Baklava with Pistachios and Rose Water
Güllü Baklava
This delicate baklava combines flaky phyllo pastry with pistachios and a fragrant rose-scented syrup, creating layers of buttery crispness that melt on your tongue. The golden pastry glistens with sweet syrup and rose petals, making it an elegant centerpiece dessert. It's the perfect choice when you want to impress guests with an authentic Turkish sweet that balances richness with floral sophistication.
Ingredients
Instructions
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Prepare pistachio filling
Coarsely grind the pistachios in a food processor, leaving some texture - not powder. Mix with cinnamon and 1 tbsp rose petals. The mixture should hold together lightly when squeezed. Do not over-process into a paste or it will become oily.
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Make rose syrup
Combine sugar and water in a saucepan over medium heat for 8-10 minutes until sugar dissolves completely. Add lemon juice and simmer for another 5 minutes until slightly thickened. Remove from heat, stir in rose water and let cool completely. The syrup should coat a spoon lightly but not be thick. Do not add rose water while hot or it will evaporate.
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Melt and clarify butter
Melt butter in a small pan over low heat for 3-4 minutes, skimming off any white foam that rises to the surface. The butter should be golden and clear. Keep warm but not bubbling. Do not let it brown or smoke as this will give a bitter taste.
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Layer bottom phyllo
Brush a 35x25cm baking dish with melted butter. Layer 8 phyllo sheets, brushing each sheet generously with butter before adding the next. Work quickly to prevent drying. Press gently into corners but do not stretch or tear the delicate pastry.
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Add filling layers
Sprinkle half the pistachio mixture evenly over the phyllo base. Add 4 more buttered phyllo sheets, then remaining nuts, then 4 more buttered sheets. Each layer should be completely covered with butter. Do not press down hard or you will compress the layers.
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Top with remaining phyllo
Layer the final 8 phyllo sheets on top, buttering each one thoroughly including the very top sheet. The surface should glisten with butter. Trim any overhanging edges with kitchen shears. Do not skip buttering the top layer or it will burn during baking.
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Score and bake
Cut through all layers using a sharp knife in diamond or square patterns, about 5cm wide. Bake at 180°C for 35-40 minutes until golden brown and crispy on top. The surface should sound hollow when tapped. Do not open the oven door during the first 25 minutes or the phyllo may collapse.
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Add syrup and garnish
Pour the cooled rose syrup slowly over the hot baklava, allowing it to absorb completely between pours. Sprinkle with remaining rose petals immediately. Let stand for at least 4 hours for the syrup to penetrate fully. Do not cover while cooling or the top will lose its crispness.
Tips
Cooking Tips
Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle, which makes layering impossible.
Alternatives
If rose water is unavailable, substitute with orange blossom water for a different floral note, though the flavor profile will be more citrusy than romantic.
Serving & Storage
Serve at room temperature with Turkish tea or coffee, cutting fresh portions as needed. Store covered for up to 5 days - the texture actually improves after the first day as flavors meld.
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