Pistachio Baklava with Cardamom and Rose Water
Delight your senses with this Pistachio Baklava with Cardamom and Rose Water, a luxurious twist on the classic Middle Eastern dessert. Crispy, golden layers of buttery phyllo dough encase a rich pistachio and cinnamon filling, creating a delightful crunch in every bite. The star of the show, however, is the aromatic syrup infused with crushed cardamom pods, delicate rose water, and a hint of lemon, which soaks into the layers for a perfectly balanced sweetness. With its fragrant blend of warm spices and floral notes, this baklava is a show-stopping dessert perfect for special occasions or as a decadent homemade treat. Whether you’re a seasoned baker or a dessert enthusiast, this recipe offers a delicious fusion of textures and flavors that’s as beautiful to serve as it is to taste.
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Recipe Information
Ingredients
- 16 sheets phyllo dough
- 1 cup unsalted butter
- 2 cups pistachios, finely chopped
- 1 cup granulated sugar
- 1 cup water
- 1 cup honey
- 3 cardamom pods, crushed
- 2 tablespoons rose water
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of the melted butter.
Unroll the phyllo dough and cover it with a slightly damp towel to prevent it from drying out.
In a bowl, mix the finely chopped pistachios and ground cinnamon until well combined.
Lay one phyllo sheet in the baking dish and brush it with melted butter. Repeat this process until you have 8 layers of phyllo sheets in the dish, brushing each layer with butter.
Spread half of the pistachio mixture evenly over the layered phyllo dough.
Layer another 4 sheets of phyllo dough on top, brushing each with melted butter as you go.
Spread the remaining pistachio mixture evenly over the phyllo dough.
Add the final 4 sheets of phyllo dough on top, brushing each with melted butter. Brush the top sheet generously with butter.
Using a sharp knife, score the baklava into diamond or square shapes without cutting all the way through to the bottom.
Bake the baklava in the preheated oven for 45 minutes, or until it is golden brown and crisp on top.
While the baklava is baking, prepare the syrup by combining the sugar, water, honey, crushed cardamom pods, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the rose water and remove the syrup from the heat to cool slightly.
Once the baklava is finished baking, immediately pour the warm syrup evenly over the hot baklava, ensuring the syrup penetrates the scored cuts.
Allow the baklava to cool completely to let the syrup soak in. This can take at least 4-6 hours or overnight for the best flavor and texture.
Once cooled, cut through the scored lines to separate the pieces. Serve and enjoy!
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 19.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
