Pistachio Baklava With Honey and Rose Water

May 23, 2023May 23, 20230 2
Delicious Pistachio Baklava recipe with hints of honey and rose water
in Dessert

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

75 ml water
125 g white sugar
50 g honey
1 teaspoon lemon juice
1 tablespoon orange blossom water
1 tablespoon rose water ( )
150 g pistachios
50 g almonds
100 g soft light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 tablespoon orange blossom water
1 tablespoon rose water ( )
12 sheets phyllo pastry
75 g unsalted butter , melted

Nutrision Information

Servings Per Recipe
9-12
Calories
669
Sugar
40g
Fat
44g
Pistachio Baklava is a traditional Middle Eastern dessert that consists of layers of buttery phyllo pastry filled with sweet, nutty pistachios and drenched in a fragrant syrup made from honey and rose water. It has a rich and indulgent taste that is sure to satisfy your sweet tooth. This Pistachio Baklava recipe is easy to make and can be customized to your liking by adjusting the amount of nuts or syrup used. Serve it as a dessert at your next dinner party or enjoy it as a special treat with a cup of tea or coffee.

Instructions

1.Preheat the oven to 180C/350F/Gas 4.
2.Place the water, white sugar, honey and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook, uncovered, for 10 minutes.
3.Remove from heat and stir in orange blossom water and rose water. Set aside.
4.Place pistachios and almonds in a food processor and process until finely chopped.
5.Add brown sugar, cinnamon, cardamom, orange blossom water and rose water and pulse to combine.
6.Brush a 23cm x 23cm (9in x 9in) square cake tin with melted butter.
7.Unroll the filo pastry onto a clean, dry surface.
8.Cover it with a damp tea towel to prevent it from drying out.
9.Using a sharp knife, cut the filo pastry sheets into 23cm x 23cm (9in x 9in) squares.
10.Brush the top of each filo pastry sheet with melted butter and layer 6 sheets into the cake tin, pressing down gently between each layer to adhere them together.
11.Spread 1/3 of the nut mixture over the pastry in the tin.
12.Top with another sheet of pastry and brush with butter.
13.Repeat layers of nut mixture and pastry until all the nut mixture has been used up.
14.Finish with a layer of 6 sheets of buttered filo pastry.
15.Brush the top layer with butter.
16.Using a sharp knife, cut the baklava into diamonds or squares.
17.Bake in preheated oven for 45 minutes or until golden.
18.Remove from the oven and pour the cooled syrup over the hot baklava. Let cool completely before serving.

PROS

This Pistachio Baklava is a sweet and nutty dessert with hints of honey and rose water.
It’s perfect for serving at dinner parties or as an indulgent treat after a long day.

The recipe is easy to follow and requires only a few ingredients.

It can be made ahead of time and kept for up to three days in an airtight container.

CONS

This recipe contains a lot of sugar and butter, so it should be enjoyed in moderation as part of a balanced diet.

The buttery layers of filo pastry can be high in calories and fat.

HEALTH & BENEFITS

Pistachios are a good source of protein, fiber, and healthy fats.
They may help lower cholesterol levels and reduce the risk of heart disease.
Rose water has anti-inflammatory properties and can help reduce stress and anxiety.
Honey is a natural sweetener that contains antioxidants and may help boost immunity.

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