Turkish Delight: Aromatic Rosewater and Pistachio Baklava Bites

Allergens

Tree Nuts (Pistachios)

Ingredients

• 1 cup finely chopped pistachios
• 4 cups phyllo dough sheets
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tbsp rosewater
• 1 tsp ground cinnamon
• 1/2 cup water
• 1/2 cup honey
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch square baking pan.
2. In a small bowl, mix together chopped pistachios, sugar, cinnamon, and a pinch of salt. Set aside.
3. Unroll the phyllo dough sheets and cover them with a damp cloth to prevent drying out.
4. Layer 6 8 sheets of phyllo dough in the prepared baking pan, brushing each layer with melted butter.
5. Sprinkle 1/3 of the pistachio mixture evenly over the buttered phyllo layers.
6. Repeat steps 4 and 5, layering 6 8 sheets of phyllo dough and sprinkling another 1/3 of the pistachio mixture on top.
7. Top with the remaining 6 8 layers of phyllo dough, brushing each with butter.
8. Cut the layered phyllo into 4x4 squares using a sharp knife.
9. Bake for 20 minutes or until golden brown.
10. In a small saucepan, combine honey and rosewater. Heat over low heat until well combined.
11. Remove baklava from the oven and drizzle the honey rosewater mixture evenly over the top. Let it cool for 5 minutes.
12. Garnish with additional chopped pistachios before serving.

Chef’s Insight

The perfect balance of sweetness, flaky texture, and aromatic rosewater makes this baklava an irresistible delight.

Notes

Feel free to adjust the pistachio and rosewater proportions to taste.