Description
A visually stunning and delicious dessert that combines the flavors of pistachios and rosewater for a festive treat.
Ingredients
Scale
- 1 pack phyllo pastry (about 20 sheets)
- 150g unsalted butter, melted
- 250g pistachios, finely chopped
- 2 tbsp sugar
- 1 tsp ground cardamom
- ½ cup sugar for syrup
- ½ cup honey
- ½ cup water
- 1 tsp rosewater
- Crushed pistachios for decoration
- Dried rose petals (optional)
Instructions
- Start by preparing the phyllo sheets. Using a sharp knife, cut the sheets into large stacked triangles that will form your tree shape. Aim for a size that maintains the integrity of the layers while allowing for a visually appealing tree structure.
- On your lined baking tray, begin layering the phyllo sheets. Brush each sheet generously with melted butter before adding another sheet on top. This layering technique helps create the signature flakiness of the baklava. Continue this process, ensuring to layer at least 12 sheets. Every three to four layers, sprinkle a portion of the nut mixture, allowing the flavors to meld beautifully with the flaky pastry.
- After you have added the nut filling, continue layering with the remaining phyllo sheets, ensuring the final layer is also brushed with melted butter. Once assembled, trim the edges to keep the tree shape neat and tidy. Place the tray in the preheated oven and bake for 25–30 minutes, or until the baklava is golden brown and crispy.
- While the baklava is baking, prepare the syrup by combining sugar, honey, and water in a saucepan. Simmer the mixture over medium heat until it thickens slightly. Once thickened, add in the rosewater and stir well to combine. This syrup will be poured over the warm baklava to infuse it with a sweet, aromatic flavor that harmonizes with the nutty filling.
- Once the baklava is golden and out of the oven, immediately pour the warm syrup evenly over the hot layers. This step is vital, as it allows the syrup to seep into the layers while still warm, ensuring maximum flavor. To finish, sprinkle the baklava with crushed pistachios and, if desired, dried rose petals for an extra touch of elegance. Allow it to cool slightly before serving, letting all those beautiful flavors meld before you dig in!
Notes
Allow the baklava to rest after pouring the syrup for the best texture when cutting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 250 per slice
- Sodium: 30mg
- Protein: 4g