Layers of crisp, golden filo pastry are carefully brushed with melted butter. A fragrant filling of finely chopped pistachios is sweetened and spiced with ground cardamom. Each piece is cut before baking, then soaked in a rosewater and honey syrup. The finished baklava glistens, offering a perfect balance of crunch, nuttiness, and floral sweetness.
Gathering Your Ingredients
This recipe yields about 40 pieces of baklava, perfect for a gathering or for savoring over several days. Using high-quality ingredients, especially the nuts, rosewater, and honey, makes a significant difference in the final flavor.
For the Nut Filling:
- 450g (1 pound) shelled, unsalted pistachios
- 100g (1/2 cup) granulated sugar
- 2 teaspoons ground cardamom (freshly ground from pods is ideal)
- 1/4 teaspoon fine sea salt
For the Assembly:
- 1 package (16 oz / 450g) phyllo (filo) dough, thawed overnight in the refrigerator
- 340g (1 1/2 cups / 3 sticks) unsalted butter, clarified (ghee is a perfect substitute)
For the Rosewater-Honey Syrup:
- 300ml (1 1/4 cups) water
- 300g (1 1/2 cups) granulated sugar
- 200g (2/3 cup) high-quality honey
- 2 tablespoons fresh lemon juice
- 3-4 tablespoons rosewater (to taste; start with 3)
- 1 strip of lemon peel (optional, from 1/2 a lemon)
Crafting Your Baklava: A Step-by-Step Guide
While baklava has an impressive final result, the process is meditative and straightforward. The key is working with confidence and keeping your phyllo dough covered to prevent drying.
Step 1: Prepare the Syrup (First!)
Always make the syrup before baking. This allows it to cool completely, so it won’t make the baked pastry soggy. In a medium saucepan, combine the water, sugar, honey, lemon juice, and lemon peel (if using). Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes without stirring. Remove from heat, stir in the rosewater, and let it cool completely at room temperature. Discard the lemon peel.
Step 2: Create the Pistachio Filling
Place the pistachios in a food processor. Pulse until they are finely chopped but not pasty; you want a mixture with some texture. Transfer to a bowl and stir in the sugar, ground cardamom, and salt. Set aside.
Step 3: Clarify the Butter
Melt the butter in a small saucepan over low heat. Once melted, let it simmer gently for a few minutes. The milk solids will separate and sink to the bottom. Skim off any foam from the top, then carefully pour the clear, golden liquid (the clarified butter) into a bowl, leaving the solids behind. You should have about 1 cup of clarified butter. Keep it warm and liquid.
Step 4: Assemble the Layers
Preheat your oven to 160°C (325°F). Brush a 9×13 inch baking pan with some of the clarified butter.
- Layer the Base: Unroll the phyllo dough and place the sheets between two damp (not wet) kitchen towels. Place one sheet of phyllo in the pan. Using a pastry brush, gently but thoroughly butter the entire sheet. Repeat this process, layering and buttering 8-10 sheets to form a solid base.
- Add the Nut Layer: Evenly sprinkle about one-third of the pistachio mixture over the buttered phyllo base.
- Create the Middle Layers: Add 2-3 more buttered phyllo sheets, then another third of the nuts. Repeat with another 2-3 buttered sheets and the final third of nuts.
- Top it Off: Finish by layering and buttering the remaining phyllo sheets (typically 8-10 more) on top. Butter the final sheet generously.
Step 5: Cut and Bake
Using a very sharp knife, cut the unbaked baklava all the way through into diamonds or squares. The traditional method is to cut four long, even strips lengthwise, then make diagonal cuts across. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, until the top is deeply golden and crisp.
Step 6: The Final, Crucial Soak
As soon as you remove the hot baklava from the oven, immediately pour the completely cooled syrup evenly over the top. You will hear it sizzle—this is good! Let the baklava sit, uncovered, at room temperature for at least 6 hours, or preferably overnight, to fully absorb the syrup and develop its flavor.
Basics & Tips for First-Timers
If this is your first foray into phyllo pastry, don’t be intimidated. The most common mistake is letting the dough dry out. Keep it covered with a damp towel at all times when you’re not actively working with a sheet. Work quickly but calmly. If a sheet tears, don’t worry—just patch it with another small piece and butter over it; it will bake together seamlessly. Remember, clarified butter is your friend; it browns beautifully without burning like whole butter can.
Cardamom Rosewater Pistachio Baklava
- Total Time: 8 hours (includes cooling and soaking time)
- Yield: 4 servings
Description
A fragrant and elegant twist on classic baklava, featuring layers of crisp phyllo pastry filled with a sweet pistachio mixture perfumed with cardamom and rosewater syrup.
Ingredients
- 450g (1 pound) shelled, unsalted pistachios
- 100g (1/2 cup) granulated sugar
- 2 teaspoons ground cardamom (freshly ground from pods is ideal)
- 1/4 teaspoon fine sea salt
Instructions
- Layer the Base: Unroll the phyllo dough and place the sheets between two damp (not wet) kitchen towels. Place one sheet of phyllo in the pan. Using a pastry brush, gently but thoroughly butter the entire sheet. Repeat this process, layering and buttering 8-10 sheets to form a solid base.
- Add the Nut Layer: Evenly sprinkle about one-third of the pistachio mixture over the buttered phyllo base.
- Create the Middle Layers: Add 2-3 more buttered phyllo sheets, then another third of the nuts. Repeat with another 2-3 buttered sheets and the final third of nuts.
- Top it Off: Finish by layering and buttering the remaining phyllo sheets (typically 8-10 more) on top. Butter the final sheet generously.
Notes
Use the best quality phyllo dough you can find and keep it covered with a damp towel to prevent drying. For the best flavor, grind the pistachios coarsely, not into a fine powder. Allow the baklava to cool completely and soak in the syrup for several hours or overnight before serving for perfect texture.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 8
- Sodium: 145
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 0
- Cholesterol: 0
Pro Tips & Clever Substitutions
- Nut Variations: While pistachios are classic, you can substitute half with unsalted almonds or walnuts for a different flavor profile.
- Rosewater Intensity: Rosewater strengths vary by brand. Start with 3 tablespoons in the syrup, taste after cooling, and add more if desired. You can also add a single drop of edible rose essence for a more potent floral note.
- The Spice Rack: A tiny pinch of ground cinnamon or cloves can be added to the cardamom for complexity, but let the cardamom and rose be the stars.
- For a Crispier Result: Ensure your clarified butter is brushed on every sheet, especially the edges which tend to dry out.
Serving & Presentation Ideas
Serve the baklava at room temperature. For an elegant presentation, place individual pieces in small paper pastry cups. A final, light dusting of finely ground pistachios or a tiny, edible dried rose petal on each piece makes it look professionally crafted. In the spring and summer, serve alongside a glass of iced mint tea or a strong Turkish coffee. For a winter dessert, pair it with a dollop of lightly sweetened, cardamom-infused whipped cream or a scoop of vanilla bean ice cream.
How This Recipe Stands Out
Compared to more common walnut-and-cinnamon baklava, this version is distinctly Persian-inspired. The cardamom offers a warm, aromatic spice that is more complex than cinnamon, while the rosewater provides a sophisticated floral aroma that is never perfumey when balanced correctly. The vibrant green of the pistachios also makes this one of the most visually stunning baklavas. It’s a less common, more luxurious take on the classic that is sure to impress.
Your Baklava Questions, Answered
Can I use frozen phyllo dough?
Absolutely. This is the standard. Just remember to thaw it slowly in the refrigerator for 12-24 hours. Never thaw it at room temperature or in warm water, as it will become a sticky mess.
How do I store baklava, and how long does it last?
Store it in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as the moisture will soften the crisp layers. It actually improves over the first few days as the flavors meld.
My syrup crystallized. What happened?
Crystallization can occur if you stir the syrup while it’s boiling, or if the sugar-to-liquid ratio is too high. Ensure you only stir initially to dissolve the sugar, then let it simmer undisturbed. The lemon juice and honey in this recipe help prevent crystallization.
Can I make this recipe vegan?
Yes, with a couple of swaps. Use a high-quality vegan butter or coconut oil for brushing the layers. For the syrup, replace the honey with an additional 2/3 cup of sugar or use a vegan-friendly syrup like agave.
Why is my baked baklava soggy?
Sogginess is almost always caused by pouring warm syrup over the baked pastry. This is why cooling the syrup completely is the non-negotiable first step. The hot pastry will absorb the cool syrup perfectly, retaining its crisp texture.
A Final Sweet Note
Creating this Cardamom Rosewater Pistachio Baklava is a rewarding culinary project. The process of layering, the scent of butter and nuts baking, and the final pour of fragrant syrup is a joy. The result is a breathtakingly beautiful and delicious dessert that carries the essence of its ingredients in every crisp, sweet, floral bite. It’s a testament to how simple components, when treated with care, can create something truly extraordinary. Enjoy the process and the praise that will surely follow.
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