• 1 pack phyllo pastry dough
  • 1/2 cup butter, melted
  • 500ml milk
  • 2 tbsp sugar
  • 250g mascarpone or ricotta cheese
  • 90g semolina flour
  • 1/2 cup canola oil
  • 1 tsp rose water (optional)
  • SYRUP 
  • Buy 1 pack of our delicious
  • readymade Gourmet rosewater syrup.
  • To make your own syrup:
  • 1 cup fine white sugar
  • 1/2 cup water
  • 1 tsp rosewater
  • Juice of 1/2 a lemon


  1. Preheat oven to 200°C. 
  2. Mix the sugar & milk in a saucepan over medium heat. Once the sugar dissolves, add the semolina flour & mix constantly until thick, approx. 5 min. Remove from heat, add the cheese, rosewater & mix until combined; set aside to cool. 
  3. In a saucepan, melt the butter & mix in the canola oil. Use this mixture to lightly brush the baking pan. 
  4. Carefully layer 10 pastry sheets, 1 by 1, onto the baking pan, while brushing each layer with the butter-oil mixture. 
  5. Give the cheese filling a quick stir & pour into the baking pan on top of the phyllo dough. Spread the filling evenly across the phyllo. 
  6. Repeat step 4 with the remaining phyllo sheets on top of the cheese mixture, brushing each layer with the butter-oil mixture. 
  7. Using a sharp knife, cut the baklava into 24 diagonal pieces & bake for 45 min. or until crisp & golden. 
  8. SYRUP: boil the water & sugar for 1-2 min. or until sugar has dissolved. Add the lemon & let simmer for 1 min. Remove from heat, set aside to cool. Once cooled, add to the baklava. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s