A delicate and flaky Persian-style baklava, made with layers of buttery phyllo dough, a fragrant nut filling, and a rosewater-saffron syrup, perfect for special occasions.
Baghlava (باقلوا) is a centuries-old Persian dessert, believed to have originated from Iran and the Ottoman Empire, later spreading across Turkey, Greece, and the Middle East. Persian-style Baghlava is distinct from its Turkish and Greek counterparts, as it features:
Aromatic flavors of rosewater, saffron, and cardamom
Finely ground almonds and pistachios instead of coarsely chopped nuts
A lighter, more delicate syrup, compared to the heavier honey-based versions
Baghlava remains a luxurious Persian dessert, often served during Nowruz (Persian New Year), weddings, and festive gatherings.
Ingredients
For the Pastry:
1 package phyllo dough (about 20-24 sheets)
1 cup unsalted butter, melted
For the Nut Filling:
1 ½ cups ground almonds (or a mix of almonds & pistachios)
½ cup powdered sugar
1 tsp ground cardamom
½ tsp ground cinnamon (optional)
For the Syrup:
1 cup sugar
½ cup water
2 tbsp rosewater
¼ tsp ground saffron, dissolved in 2 tbsp hot water
1 tbsp lemon juice
For Garnish (Optional):
Chopped pistachios
Dried rose petals
Directions
Prepare the Syrup:
In a saucepan, combine sugar, water, saffron water, and lemon juice over medium heat. Simmer for 10 minutes, until slightly thickened. Stir in rosewater, then remove from heat and let cool completely.
Make the Nut Filling:
In a bowl, mix ground almonds, powdered sugar, cardamom, and cinnamon.
Assemble the Baghlava:
Preheat oven to 175°C (350°F). Brush a 9x13-inch baking dish with melted butter. Layer 10 sheets of phyllo dough, brushing each with butter. Spread the nut mixture evenly over the dough. Layer another 10-12 sheets of phyllo, again brushing each with butter.
Cut & Bake:
Using a sharp knife, cut the baklava into diamond or square shapes. Bake for 40-45 minutes, until golden brown and crisp.
Add the Syrup:
Remove from oven and immediately pour the cooled syrup evenly over the hot baklava. Let rest for at least 1 hour to absorb the syrup.
Serve & Enjoy:
Garnish with chopped pistachios and rose petals. Serve at room temperature with Persian tea (Chai).
Recipe Note
Tips & Variations
For a richer flavor, use clarified butter (ghee) instead of regular butter.
For a crunchier texture, bake at a slightly lower temperature (160°C/320°F) for a longer time.
For extra fragrance, add a few drops of orange blossom water to the syrup.
For a no-bake version, use pre-made puff pastry instead of phyllo dough.
