Rose Water Baklava Recipe
Try this Rose Water Baklava recipe from Texture Over Taste by Joshua Weissman—crisp, buttery layers infused with sweet, floral rose syrup and rich nuts.
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Cooking tools:
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Food processor
- Baking pan
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Spoon
- Whisk
- Ladle
- Aluminum foil
- Plastic wrap
Ingredients
- 225 g (½ Ib) walnuts, plus more for topping
- 225 g (½ Ib) pecans, plus more for topping
- 3 g (1 teaspoon) ground cinnamo
- 1 g (¼ teaspoon) ground nutmeg
- 454 g (160z) package phyllo dough
- 280 g (1¼ cups) unsalted butter, melted
- 185 g (¾ cup) water
- 150 g (¾ cup) sugar
- 7 1/2 g (1½ teaspoon) rose water
- 185 g (¾ cup) wildflower honey
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