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Medjool Date Baklava with Rose Syrup

This traditional layered pastry is elevated with the chewy, sweetness of Medjool dates and the delicate flavor of rose syrup.


  • Rose Syrup
  • 1 cup granulated sugar
  • 2 Tbsp lemon (or lime) juice
  • 3/4 cup rose water
  • 1/2 cup honey
  • Baklava
  • 16 ounce package phyllo dough (thawed according to package instructions)
  • 1 pound raw walnuts
  • 12 pitted medjool dates, diced
  • 2 tsp ground cardamom
  • 1 tsp vanilla extract


For Rose Syrup

In a medium saucepan, combine sugar, honey, lemon juice, and water.

Bring to a boil over medium-high heat and stir until sugar dissolves.

Reduce heat to medium-low and simmer for 4 minutes without stirring. Remove from heat and allow the syrup to cool; set aside.

For Baklava

Preheat oven to 325 degrees.

In a food processor, pulse walnuts with the ground cardamom until coarsely chopped, then set walnuts aside.

Brush the inside of a large cast iron pan or baking dish with lavender butter (to prevent sticking). Layer one sheet of dough into the pan, brush generously with butter, then repeat 9 times, being sure to cover entire bottom of pan. (Should be 10 layers on the bottom of the pan.)

When all layers are placed, spread 1/2 chopped walnuts evenly on top as well as a few diced Medjool dates. Lay another sheet of dough atop this, brush with butter, then repeat 4 times. (Should be 5 layers in the middle of the baklava.)

Layer the remaining walnuts. Layer another sheet of dough atop this, brush butter, then repeat an additional 4 times. Continue this process of alternating walnuts and dates/dough until there are no more nuts, making sure to properly butter the last layer of phyllo dough on top.

Using a knife, cut desired shapes into the top of the baklava (optional).

Bake at 325 degrees for 1 hour, or until the tops are golden brown.

Once removed from oven, immediately spoon the syrup mixture on top (it should sizzle when drizzles on top). Garnish with a sprinkling of rose petals.

Allow baklava to cool to room temperature, cover with a tea towel or cloth and allow to sit for 4-6 hours or overnight to allow the flavors and textures to harmonize and blend together. Share and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.