Description
Tunisian Baklava is a luxurious, spiced dessert made with layers of flaky pastry, ground almonds, and honey syrup, perfumed with rose water. A North African twist on a classic, perfect for festive occasions and tea time indulgence.
Ingredients
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1 package phyllo dough, thawed
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2 cups ground almonds (or a mix of almonds and pistachios)
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1/2 cup sugar
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1 teaspoon ground cinnamon
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1/4 cup unsalted butter, melted (plus more for brushing)
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1 tablespoon orange blossom water or rose water
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1/4 cup water
For the syrup:
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1 cup sugar
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1/2 cup water
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2 tablespoons honey
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1 teaspoon lemon juice
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1 teaspoon rose water or orange blossom water
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Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, mix ground nuts, sugar, cinnamon, and orange blossom or rose water.
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Butter a baking dish and lay a sheet of phyllo, brushing lightly with butter. Repeat with 6-8 layers.
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Spread half the nut mixture evenly. Add 4 more phyllo sheets, buttering each.
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Spread the remaining nut filling and top with 6-8 more phyllo sheets, buttered.
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Score the top layer into diamonds or squares with a sharp knife.
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Bake for 35–40 minutes until golden and crisp.
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Meanwhile, prepare the syrup: simmer sugar and water for 10 minutes, add honey, lemon juice, and rose/orange water. Simmer 5 more minutes.
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Once baklava is baked, pour hot syrup over it while still warm. Let soak for several hours or overnight.
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Serve at room temperature.
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Notes
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Letting the baklava rest overnight allows the syrup to fully absorb.
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Customize with different nuts or spice blends like cloves or nutmeg.
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Use clarified butter for a richer flavor.
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- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tunisian / North African
