Description
A luxurious fusion dessert combining the delicate flavors of French patisserie with Middle Eastern tradition, featuring layers of flaky phyllo, rich pistachios, and fragrant rose syrup.
Ingredients
Scale
For the Crust:
- 1 package phyllo dough, thawed
- 2 cups shelled pistachios, finely chopped
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup honey
- 2 tablespoons rose water
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cardamom
- Edible rose petals for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter.
- Layer 8 sheets of phyllo in the dish, brushing each sheet with melted butter. Sprinkle half of the chopped pistachios evenly over the phyllo.
- Add 6 more phyllo sheets, brushing each with butter, then top with remaining pistachios. Finish with 8 more buttered phyllo sheets, ensuring the top is well buttered.
- Using a sharp knife, cut the baklava into diamond or square shapes. Bake for 30-35 minutes, until golden and crisp.
- While baking, make the syrup: combine sugar, water, honey, lemon juice, and cardamom in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in rose water.
- Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven. Let cool completely, then garnish with rose petals if desired before serving.
Notes
You can customize the seasonings to taste.