Sweet Persian Baklava with Pistachio and Rose Water Syrup

Name: Sweet Persian Baklava with Pistachio and Rose Water Syrup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12 squares
Cuisine: Dessert
Ingredients: 2 cups unsalted pistachios; 1 cup walnuts; 1/4 cup granulated sugar; 1 teaspoon ground cardamom; 1 package phyllo dough; 1 cup unsalted butter; 1 cup granulated sugar; 1/2 cup water; 1/4 cup honey; 1 tablespoon lemon juice; 2 tablespoons rose water

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

2 cups unsalted pistachios

finely chopped

1 cup walnuts

finely chopped

1/4 cup granulated sugar

1 teaspoon ground cardamom

Phyllo Layers

1 package phyllo dough

thawed

1 cup unsalted butter

melted

Rose Water Syrup

1 cup granulated sugar

1/2 cup water

1/4 cup honey

1 tablespoon lemon juice

2 tablespoons rose water

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.

Use a sharp knife to cut the layers for clean edges.

Baking Process

Bake at 325°F (165°C) for 1 hour or until golden brown on top.

Plating & Serving