Traditional baklava was one of my mother’s signature desserts. She made it whenever there was a reason to celebrate or show appreciation. She made it when we hosted guests for Shabbat, when we were invited to someone’s home, to thank a neighbor, or to mark a joyful occasion in the community. For her, baklava was more than a dessert; it was a gesture of generosity and care.
This recipe is my tribute to that tradition, with a few personal touches. Instead of the almonds my mother used, I fill these rose-shaped pastries with pistachios and walnuts. The pistachios are a nod to my husband’s grandmother, whose baklava was always made with pistachios and whose flavors he still talks about today. Fragrant with cardamom and finished with a delicate rosewater syrup, these baklava roses bring together the flavors and memories of two families in one beautiful dessert.
Iraqi Baklava Roses
Ingredients
Simple Syrup
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp rose water
Baklava and filling
- 1½ cups raw walnuts
- 1½ cups shelled pistachios
- ¼ cup sugar
- ¼ tsp ground cardamom
- pinch of salt
- 1 sticks butter or vegan butter melted, plus more
- 1 lb filo dough defrosted in the fridge
Instructions
- Make a simple syrup by combining sugar, water and lemon juice in a small sauce pan over medium heat. Let cook for about 6-8 minutes, stirring occasionally until the sugar has dissolved and the syrup has slightly thickened. Remove from the heat and stir in rose water. Let cool while you make the roses.
- Preheat oven to 350° and line a 10-in round pan with parchment paper.
- Grind walnuts in a food processor using pulses until the nuts are finely ground but not a paste, then transfer to a bowl. Repeat with pistachios. To the bowl with ground walnuts and pistachios add sugar and cardamom and mix well. Set aside.
- Gently unroll the filo dough and cut into six equal portions along the short side. Cover the filo with a damp towel so that they don't dry out while you assemble your roses.
- You will need 3 strips of filo for each rose. Using a pastry brush, brush a strip of filo with butter and cover with another strip of dough, repeat until all three strips are stacked and buttered.
- Add 1 to 1½ tablespoons of filling in a line down the center of the stack.
- Fold the long edges of the filo over the filling to enclose it, creating a long filled strip. Starting at one end, roll the strip into a spiral, like a cinnamon roll, to form a rose. Place in the prepared pan. Repeat with the rest of the filo and filling. You may need to melt more butter as you go along. Try to reserve about 1 tablespoon of filling for garnish.
- Once all the roses are rolled up, add about a tablespoon more butter to the tops of the roses. Then place in the preheated oven to bake for 25-30 minutes until they have a beautiful golden color.
- Pour the cooled syrup over the hot baklava immediately after removing it from the oven. You do not have to use all of the syrup, add as much or as little to achieve your desired level of sweetness. Garnish with the reserved nut mixture before serving. Place on a platter and enjoy! These baklava roses can be made up to 3 days in advance and stored at room temperature in an airtight container.