Rose and Pistachio Baklava. We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-bought phyllo dough with three separate layers of nuts (pistachios) flavored. The easiest baklava rolls you will make with the amazing flavours of rose and pistachio!
For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed. Stir in the rose essence and leave to cool. You can have Rose and Pistachio Baklava using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Rose and Pistachio Baklava
- It’s 20 pieces of ready-made filo pastry, 30 x 30cm size.
- You need 250 grams of butter.
- It’s 180 grams of pistachios, blend coarsely using a food processor.
- Prepare 1 teaspoon of cardamom powder, mix into the pistachios.
- You need 50 grams of butter, for greasing.
- It’s of for the syrup.
- Prepare 300 grams of light brown sugar.
- It’s 220 ml of water.
- Prepare 40 ml of honey.
- It’s 2 tsp of rose blossom water (kewra).
- You need of Juice from half lemon.
- Prepare Pinch of sal.
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. I adore this dessert, it's so sweet, sticky and delicious. I wanted to make something that fit the occasion and a flavouring such as rose and pistachio immediately The key to not having a soggy baklava is that the syrup and he pastry must be at opposite temperatures.
Rose and Pistachio Baklava instructions
- Preheat oven to 180c fan force.
- 2. Melt the 250g butter. Grease a baking tray and start brushing the melted butter onto each of the filo pastry and arrange 5 buttered layers onto the greased baking tray. Sprinkle the pistachios cardamom mix all across the filo pastry..
- 3. Repeat the process of brushing the filo pastry and sprinkling the pistachios mixture. Each layer will consist of 5 buttered filo pastry. Once you finish layering the baklava, take a sharp serrated knife and make a diamond score all across the pastry making sure you cut the pastry through to the bottom..
- 4. Place the Baklava into a preheated oven and bake on 170c for 45 minutes. The pastry will be golden. If the baklava gets dark too quickly, cover with aluminium foil.
- 5. While the baklava is cooking, make your sugar syrup. Bring to boil the sugar over medium heat. Once it started to boil add in the honey, rose blossom water, lemon juice and salt. Keep the sugar syrup and pour this all over the baklava as soon as the baklava is out of the oven..
- 6. Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!.
Either you pour cold syrup over the. Baklava is made with layered phyllo dough, a crisp flaky dough. In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet.