Pistachio and Rosewater Baklava

[yourfavoritef1girlie]

Hey there, fellow dessert lovers! Today, I'm thrilled to share with you a recipe that's sure to tantalize your taste buds: Pistachio and Rosewater Baklava! This Middle Eastern delicacy is a delightful fusion of crunchy layers of phyllo pastry, rich pistachios, and a hint of fragrant rosewater syrup. Get ready to impress your friends and family with this exotic treat straight from the comfort of your own kitchen!

Ingredients:

• 1 package (16 ounces) phyllo dough, thawed
• 1 cup unsalted pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons rosewater
• 1 teaspoon ground cardamom
• Additional whole pistachios for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
2. In a mixing bowl, combine the finely chopped pistachios with the ground cardamom. This will be your filling mixture.
3. Carefully unroll the phyllo dough and place it on a clean work surface. Keep it covered with a damp towel to prevent it from drying out.
4. Brush a sheet of phyllo dough with melted butter and place it into the prepared baking dish. Repeat this process, layering about 10 sheets of phyllo dough and brushing each layer with butter.
5. Sprinkle a generous layer of the pistachio mixture evenly over the phyllo dough.
6. Continue layering the phyllo dough, brushing each sheet with butter, until you have used about half of the sheets from the package.
7. Sprinkle another layer of the pistachio mixture over the phyllo dough.
8. Continue layering the remaining phyllo dough sheets on top, brushing each sheet with butter.
9. Using a sharp knife, carefully cut the baklava into diamond or square shapes.
10. Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crispy.
11. While the baklava is baking, prepare the rosewater syrup. In a saucepan, combine the granulated sugar, water, and rosewater. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it simmer for a few minutes until slightly thickened. Remove from heat and let it cool slightly.
12. Once the baklava is done baking, remove it from the oven and immediately pour the cooled rosewater syrup evenly over the hot baklava. Allow the baklava to cool completely in the pan before serving.
13. Optional: Garnish with whole pistachios for an extra flourish.
14. Serve and enjoy the deliciousness of your homemade Pistachio and Rosewater Baklava!

 

[rootme]

Hey there, fellow dessert lovers! Today, I'm thrilled to share with you a recipe that's sure to tantalize your taste buds: Pistachio and Rosewater Baklava! This Middle Eastern delicacy is a delightful fusion of crunchy layers of phyllo pastry, rich pistachios, and a hint of fragrant rosewater syrup. Get ready to impress your friends and family with this exotic treat straight from the comfort of your own kitchen!
View attachment 2735

Ingredients:

• 1 package (16 ounces) phyllo dough, thawed
• 1 cup unsalted pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons rosewater
• 1 teaspoon ground cardamom
• Additional whole pistachios for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
2. In a mixing bowl, combine the finely chopped pistachios with the ground cardamom. This will be your filling mixture.
3. Carefully unroll the phyllo dough and place it on a clean work surface. Keep it covered with a damp towel to prevent it from drying out.
4. Brush a sheet of phyllo dough with melted butter and place it into the prepared baking dish. Repeat this process, layering about 10 sheets of phyllo dough and brushing each layer with butter.
5. Sprinkle a generous layer of the pistachio mixture evenly over the phyllo dough.
6. Continue layering the phyllo dough, brushing each sheet with butter, until you have used about half of the sheets from the package.
7. Sprinkle another layer of the pistachio mixture over the phyllo dough.
8. Continue layering the remaining phyllo dough sheets on top, brushing each sheet with butter.
9. Using a sharp knife, carefully cut the baklava into diamond or square shapes.
10. Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crispy.
11. While the baklava is baking, prepare the rosewater syrup. In a saucepan, combine the granulated sugar, water, and rosewater. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it simmer for a few minutes until slightly thickened. Remove from heat and let it cool slightly.
12. Once the baklava is done baking, remove it from the oven and immediately pour the cooled rosewater syrup evenly over the hot baklava. Allow the baklava to cool completely in the pan before serving.
13. Optional: Garnish with whole pistachios for an extra flourish.
14. Serve and enjoy the deliciousness of your homemade Pistachio and Rosewater Baklava!

Anyone know if the rosewater makes a big diff in the taste? Curious before I dive in.

 

[lizasoberan]

Anyone know if the rosewater makes a big diff in the taste? Curious before I dive in.

Wow, Pistachio and Rosewater Baklava! That sounds heavenly! I think the floral notes of rosewater paired with the richness of pistachios must be a match made in heaven. Though, I might serve it with a scoop of vanilla ice cream for a decadent twist!

 

[EvanSeeker]

Your pistachio and rosewater baklava looks absolutely divine! Love the combination of flavors and the flaky layers. Can't wait to try making this sweet treat at home! Thanks for sharing such a tempting recipe!