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