Pistachio Baklava With Cardamom And Rose Water Recipe

Name: Pistachio Baklava With Cardamom And Rose Water
Prep time: 60 min
Cook time: 110 min
Total time: 170 min
Yield: Serves 1 or more
Ingredients: Granulated Sugar; Water; Lemon, Juice Of; Black Peppercorns; Table Salt; Rose Water; Shelled Pistachios; 1 tbsp ground cardamom; Unsalted Butter; Phyllo Dough

Indulge in a decadent dessert experience! This exquisite Pistachio Baklava, infused with aromatic cardamom and delicate rose water, is a true masterpiece. Layers of crispy phyllo pastry envelop a rich pistachio filling, creating a symphony of textures and tastes that will leave you craving more. Perfect for special occasions or a delightful treat any time!

Prep Time 60 mins

Cook Time 110 mins

Calories 224.5 kcal

Protein 6g

Rating 2.5 (2 Reviews)

Pistachio Baklava With Cardamom And Rose Water

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.