Rosewater Walnut Baklava with Pistachio Dust

Съставки

• Phyllo dough sheets1 lb
• Walnuts, finely chopped3 cups
• Unsalted butter, melted1.5 cups
• Sugar2 cups
• Water1 cup
• Honey1 cup
• Lemon juice2 tbsp
• Rosewater1 tbsp
• Cinnamon1 tsp
• Pistachios, finely ground (for garnish)0.5 cup

Стъпки

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.

2. 2

   Combine chopped walnuts and cinnamon in a bowl.

3. 3

   Layer phyllo dough sheets in the pan, brushing each layer generously with melted butter. Use about 8-10 sheets for the base.

4. 4

   Spread half of the walnut mixture over the phyllo layers.

5. 5

   Add another 8-10 layers of buttered phyllo.

6. 6

   Spread the remaining walnut mixture.

7. 7

   Top with the remaining phyllo sheets, buttering each layer well.

8. 8

   Score the top layers of phyllo into diamond or square shapes.

9. 9

   Bake for 50-60 minutes, until deeply golden and crisp.

10. 10

    Prepare the syrup: In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, simmer for 10 minutes. Stir in rosewater.

11. 11

    Pour the hot syrup evenly over the hot baklava immediately after removing from the oven.

12. 12

    Let cool completely for at least 6 hours.

13. 13

    Generously sprinkle the finely ground pistachios over the cooled baklava before serving.