Tuesday, March 15, 2011

Rose Baklava

As you may have already noticed, I'm a bit obsessed with Oriental desserts. When I was in Paris, of course I enjoyed a rich variety of French food, but I was also daily visiting the Turkish delights shop in the Latin Quarter. I was fascinated with interesting taste and appearance of their tiny colorful delights. Few years later my friend from Syria brought me a box of beautiful baklava. The box was meticulously decorated, and baklava was prepared with pistachio and cadaif. It was so delicious that no words can describe it. But it was not until recently that I started to prepare such treats at home.

Growing up in Croatia, Baklava was quite popular because of Bosnian neighborhood. Therefore Baklava was the only one among this kind of sweets that I was preparing for years, or better said “trying to prepare”. Of course I made baklava with store bought fillo dough - that’s easy. But the problem is how to make home-made dough baklava or some healthier version of this tasty treat. My idea was to make it with whole wheat flour and with less sugar. While the baklava without much sugar is an impossible task, often sugar can be cut in half and also be replaced with healthier choice of natural sweeteners like honey or agave syrup. However, the dough of whole meal flour is usually difficult to roll out very thin, so baklava becomes hard and it should be soaked in syrup for days to become edible. I experimented with all kinds of nuts, including pistachios. I came to my version of syrup made with honey, which is excellent. Recently I was at a Turkish dinner, for dessert, of course, was the baklava...and then I tried to make it again but didn’t get much further again. Around the same time my daughter came across and interesting cookbook in the library. It was the Persian children's cookbook titled "Happy Nowruz" Cooking with Children to Celebrate the Persian New Year, from Najmieh Batmanglij. Cookbook is full of wonderful sweets served for this holiday, many of which we tried.

Among other delights, there was a recipe for baklava. The baklava was made up of only two layers of dough with almond filing in the middle, which I immediately recognized as a potential for my idea of baklava from whole meal flour. It was full of spices, and the idea with rose petals immediately won me visually. But still I had to change the flour, reduce the sugar, I added honey, flax seeds, mint, and changed the amount and selection of few spices. That’s how this fragrant baklava recipe was accomplished and it has become our favorite family recipe and the secret that I am unveiling to you to celebrate spring. If you cannot get rose petals, remember this recipe soon, when first roses start to bloom.



1 cup whole meal flour (240 ml)
1 1/2 cup all purpose flour (360 ml)
1/2 cup butter (113 g)
1/4 cup oil (60 ml) (olive, coconut or sunflower)
1/4 cup milk, soy, rice or cow’s (60 ml) slightly more, if necessary
1 tablespoon honey
1 tablespoon rose water

1 1/2 cups almonds (360 ml)
1 1/2 cups walnuts (360 ml)
1/4 cup ground flax seed (60 ml)
1/2 cup brown sugar (120 ml)
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 1/2 teaspoon ground cardamom

3/4 cup honey (180 ml)
1 1/2 cup brown sugar (360 ml)
1 1/4 cup water (300 ml)
2 tablespoons lemon or lime juice
1 tablespoon rose water

For the garnish:
10 blanched almonds, chopped
1 tablespoon dried rose buds petals (available in Mexican groceries)
½ tablespoon dried mint

In a bowl, sift flour and mix all other ingredients for the dough. Knead until smooth adding more milk if necessary. Divide the dough it into two pieces, wrap in foil and leave to cool for 30 minutes or longer.

To prepare filling place all filing ingredients in a food processor and process for few minutes.

Preheat oven to 350 F. Grease baking sheet.

Roll out one half of dough very thin, slightly larger than the baking sheet. Place the dough on the sheet, and leave the edges of the dough to hang over the edges of the sheet. Evenly distribute the filling and pat it well with hands as much as you can. Roll out another layer of dough and cover the filling. Fold the edges of the dough neatly.

With a sharp knife cut the baklava diagonally, so that you get diamonds shapes 1 inch wide. Brush the surface of baklava with two tablespoons of oil and bake for 30-35 minutes, or until it gets nice and golden.

In the meantime prepare the syrup combining honey, sugar and water in a saucepan. Bring to boil and when all sugar is melted, remove it from fire and stir in the rosewater and lime/lemon juice. Remove the baklava from the oven and immediately pour the syrup evenly over it.

Decorate with the almonds, rose petals and mint. Cover the baklava with aluminum foil and leave to soak and cool down for at least 2 hours before serving.

This Baklava is prepared with no excessive amount of syrup in order to avoid too much the sugar consumption. Therefore, it is best the other day, so feel free to prepare it few days ahead. If you like juicy baklava make some more syrup, but keep in mind that way you will take much more sugar which, honestly, is really unnecessary. 


  1. I love baklava
    This is a great recipe I'm going to save it

  2. Predobar recept!Obožavam orujentalno!

  3. What a lovely presentation and I bet your baklavas taste heavenly! I really like the idea of using only a little syrup :-)

  4. Thanks for your comments. It is a really very special recipe for me...I hope you will try it!

  5. nisam ljubitelj baklave ni slatkih orijentalnih kolača, ali moram priznati da me ova tvoja baklava zaintrigirala izgledom. prekrasna mi je zbog ovih komadića badema i ružinih latica, djeluje nježno i romantićno.

  6. Thanks for sharing i will try this one out.

  7. Hey there! Do you know if they make any plugins to assist with SEO?
    I'm trying to get my blog to rank for some targeted keywords but I'm not
    seeing very good results. If you know of any please share.
    Appreciate it!

    Here is my web-site ... pakerice

  8. Hi, i think that i saw you visited my web site thus i got here to go back the prefer?
    .I am attempting to to find issues to improve my website!
    I assume its ok to use some of your ideas!!

    My homepage: see more

  9. Hi there! I know this is kinda off topic nevertheless I'd figured I'd ask.
    Would you be interested in exchanging links or maybe guest
    writing a blog article or vice-versa? My blog goes over a lot of the same topics as yours and I
    feel we could greatly benefit from each other. If you are interested feel free to send
    me an e-mail. I look forward to hearing from you!
    Terrific blog by the way!

    My blog post: weblog

  10. Wow, that's what I was seeking for, what a information! present here at this blog, thanks admin of this web page.

    my webpage: biosynthesis

  11. Good replies in return of this matter with firm arguments
    and describing everything on the topic of that.

    my web blog - click here

  12. Hi! I’m Anne from Recipesup.com, it is a new website where you can promote and increase the traffic to your blog. You have a gallery with your yummy recipes. You can add favorites recipes from other users and see the stats to your blog.

    We love your blog and invite you to join us. Your blog will be in the top rank of Recipesup! blogs.



  13. Ηi, I came acгoss your ρagе on selfgrowth.
    com anԁ while the info lοoks excellent, I think yοur blog may possiblу be haѵing a couple ωeb browser
    сompatіbilitу problems. If Ι use Firefox, it loads
    juѕt fine, but if I use Chrome, it comeѕ up lookіng overlapped and off-κilter.
    Just wanted to let you know.

    my page - 78333

  14. That is very attention-grabbing, You are a very
    skilled blogger. I have joined your feed and sit up for looking for extra of your magnificent post.
    Additionally, I have shared your website in my social networks

    Look into my website MODIFY/DELETE

  15. I enjoy reading through a post that will make people think.
    Also, thanks for permitting me to comment!

    Feel free to surf to my homepage; read more here

  16. Much аgreeԁ. I find out a littlе ѕomеthing cоmρletelу nеw аnԁ eхciting
    οn pages I find οn http://aswеetgreen.
    blogspοt.сom/ everу ԁay. It's certainly helpful to read through content from fellow authors and implement certain things from other pages.

    Visit my homepage :: pizza ovens

  17. It's nearly impossible to find knowledgeable people for this subject, however, you sound like you know what you're talking about!

    Also visit my weblog ... See post

  18. Hello Webmaster (Admin) It is great article. ? found your internet site on the search
    engines.com And that i love your site should you have a whole new blog plzzz tell me.
    Thank you very much

    my page :: Wholesale Silver Jewellery

  19. What a material of un-ambiguity and preserveness of valuable knowledge concerning unpredicted feelings.

    Review my webpage ... Phaser 8560Dn Driver

  20. It's difficult to find knowledgeable people in this particular subject, but you seem like you know what you're
    talking about! Thanks

    Take a look at my homepage: louis vuitton bags

  21. I solve the same trouble with Samsung ML-1510I loosened several hrs battling till I discover your answer.

    My web-site; xerox phaser 8560 ld

  22. Apρrеciate thiѕ ρost. Let mе try it οut.

    Αlso νisit mу homepage - party pills bzp

  23. Trouble resolve with Samsung ML-1520 on WIN 8 Pro 64 little bit.

    Thanks to you !!!!!!
    Superb !!!!!!

    Check out my page ... xerox phaser 8560 review ()

  24. I m having this mistake on a 4700 shade laserjet network printer.
    It starts spitting out pages non cease with this
    mistake. anyone has a suggestion if this is software or hardware.
    Also I have all most up-to-date vehicle driver and firmware updates.
    driver I am taking legal action against is PCL6.
    any aid would be cherished.

    Feel free to visit my website xerox phaser 8560 ink sticks

  25. Wow, іncгеdible blog lауout!
    How long hаѵe yоu been blogging for?

    yоu mаke blogging lοok easy. The οvеrall loοκ оf your web ѕite iѕ great, let аlone
    the content!

    Check out my ωeb site: facebook ??? ()