Usuba
Baklava with Honey and Rose Syrup
An Oriental delicacy with crispy phyllo dough, aromatic spiced nut filling, and delicate honey-rose syrup. This dish requires patience during the layering process, but the result is worth the effort.
- Total
- 60 min
- Standard serving
- 91.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Roast walnuts and almonds over medium heat until golden brown. Add ground cinnamon, nutmeg, and 75 g of powdered sugar. Mix well.
- 2
Step 2
Lay out the phyllo dough sheets and cut them into rectangles approximately 18 by 28 cm. Line a baking sheet with parchment paper and brush it with melted butter.
- 3
Step 3
Lay part of the phyllo sheets on a baking tray, brushing each one with melted butter. Spread the roasted nuts in an even layer and drizzle with honey. Place the remaining sheets on top, also brushing each one with butter.
- 4
Step 4
Cut the baklava into triangles or squares. Bake in a preheated 180 °C oven for 30–35 minutes. If the dough darkens too quickly, cover it with foil.
- 5
Step 5
While baking, prepare the syrup. Pour 6 tablespoons of water into a saucepan, add 100 g of honey, 75 g of powdered sugar, lemon zest and lemon juice. Heat, stirring, until the honey is completely dissolved. Simmer over low heat for 3–4 minutes, then add 3 teaspoons of rose water and stir.
- 6
Step 6
Remove the baklava from the oven. If necessary, warm the syrup slightly and pour it over the hot baklava. Let it soak in the syrup for 1–2 hours before serving.
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