Sweet Persian Baklava with Pistachio and Rose Water Syrup
Delicate layers of crispy phyllo with a nutty twist
A Persian twist on the classic dessert, featuring fragrant rose water syrup and crushed pistachios layered between flaky phyllo.
- 2 h 30 min
- 12 squares
- Intermediate
Ingredients
Nut Filling
Phyllo Layers
Rose Water Syrup
Preparation
Preparing the Nut Mixture
Combine Ingredients
Combine pistachios, walnuts, sugar, and cardamom in a bowl.
Mix Thoroughly
Mix thoroughly until evenly combined.
Set Aside
Set aside for layering.
Preparing the Phyllo Dough
Unwrap and Cover
Carefully unwrap the phyllo dough and cover with a damp towel to prevent drying.
Keep phyllo covered while working to avoid drying out.
Grease Dish
Use melted butter to generously grease a 9x13 inch baking dish.
Layer Phyllo Sheets
Lay a sheet of phyllo in the dish, brushing with butter, and repeat with 8 more sheets.
Handle phyllo dough gently as it tears easily.
Cooking Process
Layering Process
Alternate 1/3 of nut mixture with 3 layers of phyllo until used up, finishing with 5 buttered phyllo sheets on top.
Scoring Process
Using a sharp knife, score the assembled baklava into desired square or diamond shapes before baking.
Baking Process
Bake at 325°F (165°C) for 1 hour or until golden brown on top.
Plating & Serving
Sweet Persian Baklava with Pistachio and Rose Water Syrup
Sweet Persian Baklava with Pistachio and Rose Water Syrup
Plating and Serving
After baking, pour the cooled rose water syrup evenly over the hot baklava, allowing it to seep in for at least 1 hour before serving.