Rosewater-Infused Pistachio Baklava

Allergens

Tree Nuts

Ingredients

• 1 cup rosewater
• 2 cups sugar
• 1 1/2 cups unsalted pistachios, coarsely chopped
• 16 sheets phyllo pastry (gluten
• free)
• 3/4 cup melted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• Pinch of salt
• Fresh rose petals for garnish

Instructions

1. In a saucepan, combine the sugar and 1 cup of rosewater. Bring to a boil, stirring occasionally, then reduce heat and let it simmer for 5 minutes until the syrup thickens slightly. Remove from heat and let cool.
2. Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
3. In a small bowl, combine the coarsely chopped pistachios with cinnamon, cardamom, and a pinch of salt. Set aside.
4. Lay one sheet of phyllo pastry on the buttered dish and brush lightly with melted butter. Repeat with five more sheets, layering each sheet on top of the previous one and brushing with butter in between. Sprinkle a third of the pistachio mixture evenly over the phyllo layers.
5. Repeat steps 4 and 5 until all the phyllo and pistachio mixtures are used up, finishing with a layer of phyllo pastry on top. Cut into diamonds or squares, depending on your preference.
6. Bake for 30 35 minutes or until golden brown and crispy. While baking, heat the remaining rosewater in a saucepan.
7. Remove baklava from the oven and immediately pour the warm rosewater over it. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
8. Once chilled, drizzle with the cooled rosewater sugar syrup before serving.

Chef’s Insight

This recipe calls for ground cinnamon and cardamom but feel free to add other spices like cloves or nutmeg as per your preference.

Notes

This recipe can be prepared in advance and refrigerated until ready to serve.