Pistachio Rosewater Baklava
85% authentic · Middle Eastern
A fragrant and elegant variation of baklava, this version uses finely chopped pistachios and infuses the syrup with rosewater for a delicate floral aroma and flavor.
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Ingredients
- phyllo dough1 pound
- pistachios3 cups, finely chopped
- unsalted butter1.5 cups, melted
- sugar1 cup
- water1 cup
- honey0.5 cup
- rosewater2 tablespoons
- lemon juice1 tablespoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2
In a bowl, combine chopped pistachios. Set aside.
- 3
Carefully unroll the phyllo dough. Keep it covered with a damp cloth.
- 4
Layer 8-10 sheets of phyllo in the pan, buttering each layer.
- 5
Spread half of the pistachio mixture evenly over the phyllo.
- 6
Layer another 6-8 sheets of phyllo, buttering each.
- 7
Spread the remaining pistachio mixture.
- 8
Top with the remaining phyllo sheets (about 10-12), buttering each layer.
- 9
Score the top layers into desired shapes.
- 10
Bake for 45-55 minutes, until golden brown and crisp.
- 11
Prepare the syrup: Combine sugar, water, honey, rosewater, and lemon juice in a saucepan. Boil for 10 minutes.
- 12
Pour the hot syrup evenly over the hot baklava immediately after removing from the oven.
- 13
Let cool completely for at least 4 hours.
- 14
Cut through the scored lines completely before serving.
