Many traditional recipes for baklava include rosewater, which I also cannot abide. So many find it off-putting that many American producers of the sweet will leave it out.
A friend of mine made a baklava replacing the rosewater with orange blossom water, and the result was amazing.
Orange blossom water sounds good!
I think the issue I have is with "perfume-y" flavors. Whether it's rosewater, lavender, or violet, I get a weird soap-y flavoring.