Description
A vibrant twist on classic baklava, featuring earthy roasted beet puree, crunchy pistachios, and fragrant orange blossom honey syrup, all wrapped in delicate phyllo dough.
Ingredients
Scale
For the Crust:
- 1 medium beet, roasted and pureed
- 1 cup shelled pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 cup honey
- 1/2 cup water
- 1 tablespoon orange blossom water
- Zest of 1 orange
- Pinch of salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). In a bowl, mix roasted beet puree, chopped pistachios, sugar, cinnamon, and cardamom until combined.
- Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat to create a stack of 4 sheets.
- Spread a thin layer of the beet-pistachio mixture along one long edge of the phyllo stack, then roll tightly into a log. Repeat with remaining phyllo and filling.
- Place rolls seam-side down on a parchment-lined baking sheet, brush tops with butter, and bake for 25-30 minutes until golden and crisp.
- While baking, combine honey, water, orange blossom water, orange zest, and salt in a saucepan. Simmer for 10 minutes until slightly thickened.
- Pour warm syrup over baked rolls immediately after removing from oven. Let cool completely before slicing and serving.
Notes
You can customize the seasonings to taste.