Arabic Rosewater Saffron Baklava

Indulge in the rich flavors of the Middle East with this decadent Arabic dessert. Layers of crispy phyllo dough filled with a sweet mixture of nuts, rosewater, and saffron, topped with a light honey syrup.

Steps

1. Preheat oven to 350°F (175°C). 2. In a food processor, pulse walnuts, pistachios, almonds, cinnamon, cloves, and sugar until finely ground. 3. Brush a baking dish with melted butter. Layer 2 sheets of phyllo dough, brushing each with butter. 4. Sprinkle nut mixture evenly over the phyllo. Layer 2 more sheets of phyllo, brushing with butter. 5. Repeat the nut layer with remaining nuts and top with the last 2 sheets of phyllo, brushing each with butter. 6. Using a sharp knife, cut baklava into diamond shapes. 7. Bake for 30-35 minutes or until golden brown. 8. In a saucepan, combine honey, water, rosewater, and saffron. Bring to a simmer. 9. Pour hot syrup over the baklava as soon as it comes out of the oven. 10. Allow the baklava to cool and absorb the syrup before serving.

1/2 cup walnuts 1/4 cup pistachios 1/4 cup almonds 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/4 cup sugar 1/2 cup butter, melted 6 sheets phyllo dough 1/4 cup honey 1/4 cup water 1 tbsp rosewater A pinch of saffron threads