Meal type: Dessert / Sweet Treat
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Serves: 12–16 pieces

Overview

These Cashew Rosewater Baklava Bites bring a fragrant twist to the classic Middle Eastern dessert. Layers of crisp phyllo pastry cradle a buttery cashew filling infused with rosewater and honey syrup. Each bite is delicate, nutty, and perfumed with floral notes — ideal for gifting, afternoon tea, or a festive dessert platter.

Ingredients

For the Nut Filling

• 1½ cups raw cashews, finely chopped

• ¼ cup granulated sugar

• ½ tsp ground cinnamon

• 2 tbsp melted unsalted butter

• 1 tsp rosewater (or to taste)

• Pinch of salt

For the Phyllo Layers

• 12 sheets phyllo dough, thawed

• ½ cup unsalted butter, melted

• 1 tbsp rosewater (optional, for brushing)

For the Rose Honey Syrup

• ½ cup honey

• ¼ cup water

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp rosewater

• Optional: few dried rose petals for garnish

Instructions

Step 1. Make the Nut Filling

1.  In a bowl, combine chopped cashews, sugar, cinnamon, melted butter, rosewater, and salt.

2.  Mix until the cashews are lightly coated and fragrant.

3.  Set aside while preparing the phyllo layers.

Step 2. Prepare the Phyllo

1.  Preheat the oven to 350°F (175°C).

2.  Brush a mini muffin tin (or small baking pan) lightly with melted butter.

3.  Lay out the phyllo sheets and cover them with a slightly damp kitchen towel to prevent drying.

4.  Cut the phyllo into small squares (about 3x3 inches) that fit your muffin tin wells.

Step 3. Assemble the Bites

1.  Place one phyllo square into each muffin cup and brush lightly with butter.

2.  Layer 4–5 squares per cup, brushing each layer with butter.

3.  Spoon 1–2 teaspoons of cashew filling into the center of each cup.

4.  Fold or pinch the tops gently for a rustic look, or leave them open for a traditional baklava style.

Step 4. Bake

1.  Bake for 20–25 minutes, until golden and crisp.

2.  Remove from oven and let rest for 5 minutes before adding syrup.

Step 5. Make the Rose Honey Syrup

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

2.  Bring to a simmer over medium heat and cook for 5–7 minutes, until slightly thickened.

3.  Remove from heat and stir in rosewater.

4.  Let cool slightly - the syrup should be warm but not boiling when poured over pastry.

Step 6. Finish the Baklava Bites

1.  Spoon 1–2 teaspoons of warm syrup over each baked bite while still warm.

2.  Allow to soak for 15–20 minutes before serving.

3.  Garnish with dried rose petals or crushed pistachios if desired.

Serving Suggestions

• Serve at room temperature for the best texture.

• Pair with mint tea, Turkish coffee, or rose chai.

• These bites keep well for up to 5 days in an airtight container.

Tips & Variations

• Nut swap: Try mixing in pistachios or almonds with the cashews.

• No rosewater? Replace with orange blossom water for a citrusy twist.

• Extra crispiness: Bake at 375°F (190°C) for the last 2 minutes to get golden, shatter-thin layers.

• Vegan option: Use vegan butter and maple syrup instead of honey.

Nutrition (per bite)

(approximate)

• Calories: 140 kcal

• Protein: 3 g

• Fat: 9 g

• Carbs: 12 g

• Fiber: 1 g

Chef’s Note

Cashew Rosewater Baklava Bites are the perfect blend of crisp texture and floral sweetness. The buttery phyllo shatters at first bite, giving way to the nutty rose-scented filling that lingers beautifully on the palate. Serve them at special gatherings or wrap in gold paper cups for a luxurious homemade gift — a small treat that feels like pure elegance.