Zutaten für Pistachio Baklava With Cardamom And Rose Water
- Granulated Sugar
- Water
- Lemon, Juice Of
- Black Peppercorns
- Table Salt
- Rose Water
- Shelled Pistachios
- 1 tbsp ground cardamom
- Unsalted Butter
- Phyllo Dough
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Zubereitung von Pistachio Baklava With Cardamom And Rose Water
- **Prepare the Sugar Syrup:** In a small saucepan, combine 1 cup sugar, ½ cup water, 2 tbsp honey, and 2 tbsp lemon juice. Bring to a rolling boil over medium-high heat, stirring constantly until sugar dissolves completely. Remove from heat, and let cool.
- **Infuse with Rose Water:** Once the syrup has cooled, discard the peppercorns and stir in 1 tbsp rose water. Set aside.
- **Prepare the Pistachio Filling:** Pulse 2 cups shelled pistachios in a food processor until finely chopped (about 15 one-second pulses).
- **Combine Filling Ingredients:** Transfer chopped pistachios to a bowl. Add 1 tbsp ground cardamom, ¼ cup granulated sugar, and ⅛ tsp salt. Toss gently to combine. Set aside 1 tbsp of the mixture for garnish.
- **Preheat & Prepare the Pan:** Preheat oven to 300°F (150°C). Adjust oven rack to the lower-middle position. Brush a 13x9 inch baking pan with melted butter.
- **Prepare Phyllo:** Unfold phyllo sheets on a clean, large surface. Cover with plastic wrap and a damp kitchen towel to prevent drying.
- **Layer the Baklava:** Place one phyllo sheet in the prepared pan, brushing it generously with melted butter. Repeat with 7 more sheets, brushing each with butter.
- **Add Filling:** Evenly distribute about 1 cup of the pistachio mixture over the phyllo sheets.
- **Continue Layering:** Top with another phyllo sheet and brush with butter. Repeat with 5 more sheets, slightly staggering them if necessary to cover the filling. Repeat layering with another cup of pistachio filling, 6 phyllo sheets, and then the remaining filling.
- **Final Layers:** Finish with 8-10 phyllo sheets, using the nicest sheets for the top. Brush each with butter except for the final layer.
- **Compress Layers:** Gently press down on the layers using the palms of your hands, working from the center outward to eliminate any air pockets.
- **Butter the Top:** Brush the top layer with 4 tablespoons of melted butter.
- **Cut the Baklava:** Using a sharp serrated knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom.
- **Bake:** Bake for approximately 60-75 minutes, rotating halfway through, until golden brown and crispy.
- **Syrup Time:** Immediately after removing from the oven, carefully pour the cooled rose water syrup over the cut lines, reserving about 2 tablespoons. Drizzle the remaining syrup over the top.
- **Garnish & Cool:** Garnish the center of each piece with a pinch of the reserved pistachio mixture. Let cool completely on a wire rack (about 3 hours). Cover with foil and let stand for at least 8 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
31g
Carbs
7g