Floral-scented Baklava Recipe from Arabia - Ingredients, Steps, and Tips

Floral-scented Baklava

Floral-scented Baklava Recipe from Arabia - Ingredients, Steps, and Tips
Region / culture: Arabia | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 12


Floral-scented Baklava
Floral-scented Baklava

Floral-scented Baklava is a delicious and aromatic dessert that combines the rich flavors of nuts with a hint of floral essence. This sweet treat is perfect for special occasions or as a unique twist on a classic dessert.


Baklava is a traditional dessert that originated in the Ottoman Empire and is popular in Middle Eastern and Mediterranean cuisines. The addition of floral water to the filling adds a unique and fragrant twist to this classic recipe.


Scented Syrup


How to prepare

Scented Syrup

  1. Boil the water and sugar together for 2 minutes.
  2. Add the floral water.
  3. Allow it to cool slightly, then refrigerate.


  1. Grind the walnuts, sugar, and floral water together in a food processor until it forms a paste-like consistency.
  2. Preheat the oven to 350°F (177°C).

Assemble the baklava

  1. Brush a 9x13" baking pan with the melted margarine.
  2. Place a sheet of phyllo pastry in the pan, brush it with margarine, and continue this process until you have used up half of the phyllo pastry and half of the margarine.
  3. Evenly distribute the filling over the top.
  4. Layer the remaining phyllo pastry and margarine, brushing the top with margarine (you should have just enough margarine).
  5. Cut 1"-wide long strips all the way through to the bottom of the pan, and then cut on the diagonal to create diamond shapes.
  6. Bake for 30 minutes, then reduce the heat to 300°F (149°C) and bake for approximately 10 more minutes, or until golden brown and puffy.
  7. Re-cut the pieces you have already cut, then pour the syrup over the entire baklava.
  8. It may appear as if it is sitting in a pool of syrup, but it will be absorbed.
  9. Allow it to cool on a rack at room temperature for several hours before serving.


  • Substitute almonds or pistachios for the hazelnuts in the filling for a different flavor profile.
  • Use rose water or orange blossom water instead of floral water for a different aromatic twist.

Cooking Tips & Tricks

Be sure to brush each layer of phyllo pastry with melted margarine to ensure a crispy and flaky texture.

- Allow the baklava to cool completely before serving to allow the flavors to meld together.

- Store any leftovers in an airtight container to maintain freshness.

Serving Suggestions

Serve Floral-scented Baklava with a cup of hot tea or coffee for a delightful dessert experience.

Cooking Techniques

Be sure to cut the baklava into diamond shapes before baking to allow the syrup to penetrate all the layers.

- Bake the baklava at a high temperature initially to ensure a crispy and golden brown crust.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute honey for the sugar in the scented syrup for a different sweetness level.

Make Ahead Tips

Floral-scented Baklava can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Floral-scented Baklava on a decorative platter garnished with edible flowers for a beautiful presentation.

Pairing Recommendations

Pair Floral-scented Baklava with a glass of sweet dessert wine or a cup of Turkish coffee for a delightful pairing.

Storage and Reheating Instructions

Store any leftover Floral-scented Baklava in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 300°F (149°C) for 10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Floral-scented Baklava contains approximately 300 calories.


Each serving of Floral-scented Baklava contains approximately 30 grams of carbohydrates.


Each serving of Floral-scented Baklava contains approximately 20 grams of fats.


Each serving of Floral-scented Baklava contains approximately 5 grams of proteins.

Vitamins and minerals

Floral-scented Baklava is a good source of vitamin E from the nuts and minerals such as magnesium and copper.


Floral-scented Baklava contains nuts and may not be suitable for those with nut allergies.


Floral-scented Baklava is a rich and indulgent dessert that is high in fats and carbohydrates. It should be enjoyed in moderation as part of a balanced diet.


Floral-scented Baklava is a delicious and aromatic dessert that is perfect for special occasions or as a unique twist on a classic recipe. With a crispy phyllo pastry crust, a rich nut filling, and a fragrant scented syrup, this dessert is sure to impress your guests. Enjoy this sweet treat with a cup of hot tea or coffee for a delightful dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a handwritten note from my great-grandmother, passed down through the generations. The delicate scent of flowers wafted from the page, teasing my senses and making my mouth water in anticipation.

I remember my great-grandmother telling me the story of how she learned to make this special baklava. She was a young bride just starting out in her marriage, eager to impress her new husband with her cooking skills. One day, while she was out gathering wildflowers in the fields near her home, she came across a group of women who were busy preparing a feast for a celebration.

Intrigued, she wandered over to watch them work, marveling at the way they moved with such grace and skill in the kitchen. One of the women noticed her standing there and beckoned her over, inviting her to join them. My great-grandmother hesitated at first, feeling out of place among these seasoned cooks, but the woman was insistent and she soon found herself helping to roll out dough and sprinkle nuts and spices over the layers.

As they worked, the women shared stories and laughter, bonding over their shared love of cooking. My great-grandmother soaked up their knowledge like a sponge, eager to learn all she could from these experienced cooks. When they finally sat down to eat, she was amazed by the flavors and textures of the dishes they had created together.

Before she left, the woman who had invited her to join them handed her a piece of paper with the recipe for the floral-scented baklava written on it. She explained that it was a family recipe passed down through the generations, and she felt that my great-grandmother had a special gift for cooking that deserved to be nurtured.

From that day on, my great-grandmother practiced making the baklava whenever she could, perfecting the recipe with each batch she made. She added her own twist to it, infusing the layers of phyllo dough with fragrant flower water and honey, giving it a unique and subtle floral scent that set it apart from any other baklava she had ever tasted.

When she presented her creation to her husband for the first time, he was blown away by the delicate flavors and textures of the baklava. He declared it the best he had ever tasted, and my great-grandmother knew that she had truly mastered the art of making this special treat.

Over the years, my great-grandmother passed the recipe down to her daughter, who in turn passed it down to me. I have continued the tradition of making the floral-scented baklava, sharing it with friends and family who are always amazed by its unique flavor profile.

As I roll out the layers of phyllo dough, sprinkle the nuts and spices, and drizzle the honey and flower water over each layer, I can feel the spirit of my great-grandmother guiding my hands. I know that she would be proud to see me carrying on the tradition of making this special baklava, sharing it with others and passing it down to future generations.

In every bite of the floral-scented baklava, I taste the love and dedication that my great-grandmother poured into perfecting this recipe. It is a taste of my family's history, a connection to the past that I am honored to carry on. And as I continue to make this special treat, I know that I am keeping alive the legacy of the women who came before me, preserving their recipes and stories for generations to come.


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