Turkish baklava with rose syrup

Ingredients for 1 servings:

• 750 g puff pastry or filo
• 300 g butter, melted
• 300 g walnuts, crushed
• 300 g almond flakes
• 450 g sugar
• 250 ml water
• 2 tbsp orange juice
• 4 tbsp rose water
• possibly pistachios
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

makes about 24 pieces

First, grease a square or rectangular baking pan. Cut the dough to size and spread four layers of filo or one layer of puff pastry with melted butter and arrange them in the pan. Then mix the flaked almonds and walnuts, adding pistachios if desired, and spread the first half of the mixture over the dough. Then, add either six more layers of filo pastry, brushing every other layer with butter, or one layer of puff pastry. Spread the remaining almond and nut mixture on top, cover with the remaining filo or puff pastry, and drizzle with the remaining butter. It’s best to cut them into squares before baking, then cut these squares in half diagonally. Bake in the oven at 180°C for about 40 minutes until golden brown. Let cool. For the syrup, slowly heat the sugar in water until dissolved. Bring to a boil and simmer for about 10 minutes until the sugar and water has thickened. Now stir in the orange juice and rose water. The amount can be varied according to taste! For example, I used a bit more orange juice so the rose water isn’t quite as intense. Let the syrup cool and pour it over the baklava before serving, or serve it separately in a bottle or similar container.