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Recipe Category / Sweets / Desserts

Baklava roses


For the syrup

  • In a pot, add the water, sugar cinnamon stick, star anise, lemon rinds and honey.
  • Place over medium heat and bring to a boil.
  • As soon as the sugar has dissolved completely, remove from heat and set aside until needed.

For the dough

  • In a mixer’s bowl, add the flour, sugar, salt, vinegar, water and sunflower oil.
  • Beat for 4-5 minutes with the hook attachment until the dough forms and pulls away from the sides of the bowl.
  • Transfer dough to a bowl, cover with plastic wrap and set it aside to rest and rise for 1 hour.
  • When ready, remove plastic wrap and divide dough into 4 equal sized pieces.
  • Knead the first piece with your hands until it softens.
  • Dust a working surface with some flour and roll out the dough into a circle that is 40 cm in diameter.
  • Dust the working surface with some more flour so that the dough doesn’t stick and cut into 4 pieces in a crisscross manner.

For the filling

  • Finely chop the walnuts and place in a bowl.
  • Add the cinnamon and cloves. Mix with a spoon.
  • If any filling is leftover after assembling the turnovers, beat it in a food processor and serve over them.

      To assemble

  • Preheat oven to 170* C (338* F) Fan.
  • Melt the margarine in a saucepan.
  • Brush a 25x35 cm baking pan with the melted margarine and set aside.
  • For each piece of rolled out dough, drag the opposite ends towards the middle creating 4 “petals”.
  • Fold the largest of the petals inward to cover the middle.
  • Gently press it with your finger to make an indentation.
  • Add 1 levelled tablespoonful of the filling to the indentation.
  • Fold the opposite petal over to cover the filling and then seal with the other 2 petals.
  • Turn the packet over, transfer to baking pan and brush with melted margarine.
  • Repeat the same process with the rest of the dough.
  • Bake for 50-60 minutes.
  • When ready, remove from oven and immediately pour the cool syrup over it while it is still scorching hot.
  • Set it aside for about 2 hours, until all of the syrup is absorbed.
  • Serve with any leftover filling
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