Rose Petal, Saffron and Orange-Blossom Baklava

Rose Petal, Saffron, and Orange-Blossom Baklava

(Recipe generously shared by Ashia Ismail-Singer)

Makes 18-20 pieces

Ingredients:

250g pistachios
200g mixed nuts (e.g. almonds, pistachios)

For the Syrup:1/2 cup honey
walnuts, hazelnuts)
1/2 cup sugar
1/4 cup sugar
2 teaspoons rose water
1 teaspoon ground cinnamon
2 teaspoons orange blossom water
1/2 teaspoon ground cardamom
pinch of saffron
12 sheets filo pastry
dried rose petals to garnish
125g butter, melted

Preheat the oven to 180°C.

Grease a 23cm square cake tin. Place the nuts in a food processor and blitz until finely chopped. Transfer to a large bowl, add the sugar and the spices and stir to combine.

Place a sheet of filo pastry on a clean work surface and brush
with melted butter. Cover with two more layers of filo, brushed with butter, then place
into the tin and fold the edges to fit. Sprinkle a layer of spiced nuts over top.

Prepare three more layers of buttered filo and place them on top on the first layer of pastry and nuts.

Repeat the process with the remaining filo pastry and nut mixture, ending with a layer of
filo. Using a sharp knife, score filo into diamond shapes with a sharp knife all the way
through to the base of the tin. Bake for 35–40 minutes or until golden.

Meanwhile, make the syrup. In a saucepan, combine the honey, 1/2 cup of water, and the
sugar over a medium to high heat until the sugar dissolves.

Cook until the syrup thickens, then remove from the heat. Add the rose water, orange blossom water, and saffron. Stir to combine and set aside. Remove the baklava from the oven and pour the syrup over. Allow to cool completely and then serve with dried rose petals to garnish and a cup of apple tea.

You can purchase edible dried rose petals on our website HERE.

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Ashia Ismail-Singer is a cookbook author, food writer, and storyteller based in Auckland. She blends her Indian heritage with African, British, and New Zealand influences to create vibrant, approachable recipes that celebrate culture and home cooking.

Ashia is the author of three acclaimed cookbooks, My Indian Kitchen, Saffron Swirls & 
Cardamom Dust, and The Laden Table. She can be found on Instagram @ashiastable