Rose Baklava
Savour the delicate flavours of our rose baklava! Layered filo pastry is filled with a nutty mixture and a hint of Franklin & Sons Natural Rose Lemonade, then baked to golden perfection.
Rose and baklava, one of the world’s greatest pairings, come together in this nutty and rose infused recipe. Franklin & Sons fresh, zesty natural Rose Lemonade, perfectly balances the rich decadence of this dessert.
Drizzled with a sweet syrup and garnished with crushed rose petals, this elegant dessert is a showstopper for any occasion. Perfect for sharing with family or friends.
OVERVIEW
Serves: 4-6
Prep Time: 30 mins
Cook Time: 20 mins (the pastry should be golden and crisp)
INGREDIENTS
For the Pastry:
- 5 sheets filo pastry
- 50g butter, melted
- Culinary rose petals, a handful (plus extra crushed petals for decoration)
For the Filling:
- 60g walnuts, crushed
- 40g cashew nuts, crushed
- 80g pecan nuts, crushed
- 150g brown sugar
- 10g white sesame seeds
- 25g melted butter
- 50ml Franklin & Sons Natural Rose Lemonade
- 1/4 tsp ground cinnamon
For the Syrup:
- 200ml water
- 200g caster sugar
- 60ml Franklin & Sons Natural Rose Lemonade
INSTRUCTIONS
1. Prepare the Filling
In a bowl, combine the walnuts, cashews, pecans, brown sugar, sesame seeds and cinnamon. Stir in the melted butter and Franklin & Sons Natural Rose Lemonade. The rose lemonade should infuse the nuts nicely, but be mindful of how much moisture it adds to the filling. if the filling becomes too wet, you can adjust by adding a little more crushed nuts or sugar to absorb any excess liquid. Set aside.
2. Make the Syrup
In a saucepan, combine the water and caster sugar and bring to a boil. Stir occasionally until the sugar is dissolved and the syrup begins to thicken slightly. Remove from heat promptly to ensure it doesn’t become too sticky, add 60ml Franklin & Sons Natural Rose Lemonade
and set aside to cool.
3. Prepare the Filo Pastry
Pre-heat your oven to 180°C (fan 160°C). Cut the filo sheets lengthwise into strips about 5cm wide. To ensure even portions, use a sharp knife or pizza cutter. Keep the sheets you’re not working with covered by a lightly dampened cloth to prevent drying.
4. Assemble the Baklava Roses
Take one filo strip, brush it with melted butter and spread a small amount of the nut filling evenly across the top half of the pastry. Fold up the bottom half over the filling, press gently, then brush the folded surface with a bit more butter. Roll the strip from left to right, creating a rose shape. Ensure that the filo pastry is tightly rolled, to help the rose shape hold its form during baking, creating a rose shape.
5. Bake
Place the rose-shaped baklava pieces on a baking tray lined with parchment. Repeat the process until all the filo and filling are used. Bake for about 20 minutes or until the pastry is golden and crisp.
6. Add the Syrup
While the baklava is still hot, brush each piece generously with the prepared, now room temperature, rose syrup. Allow them to cool completely for up to 15 minutes to soak up the syrup.
7. Decorate and Serve
Once cooled, dust the baklava with crushed rose petals for a decorative and fragrant finish.
Serving Tip:
Enjoy these delicate, rose-infused baklava pieces with a chilled glass of Franklin & Sons Natural Rose Lemonade for a refreshingly floral pairing and a scoop of vanilla ice cream. Perfect for a family treat or a special occasion!
