Pistachio Baklava with Honey and Rose Water
Indulge in the rich, flaky layers of this *Pistachio Baklava with Honey and Rose Water*, a timeless dessert elevated by the fragrant essence of rose and the natural sweetness of honey. Featuring crisp, buttery phyllo dough filled with finely chopped pistachios spiced with a hint of cinnamon, this Middle Eastern-inspired treat strikes the perfect balance between nutty and sweet. A luscious honey-rose water syrup is poured over the freshly baked baklava, infusing every golden layer with floral and citrus undertones. Perfect for special occasions or as a luxurious accompaniment to tea or coffee, this recipe combines ease of preparation with an irresistible depth of flavor. Serve it as a showstopping dessert and watch it become the highlight of your gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 1 cup Unsalted butter
- 2 cups Pistachios (shelled and finely chopped)
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 cup Honey
- 0.5 cup Water
- 0.5 cup Granulated sugar (for syrup)
- 2 teaspoons Rose water
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with melted butter.
In a mixing bowl, combine the chopped pistachios, 2 tablespoons of granulated sugar, and ground cinnamon. Set aside.
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
Place one sheet of phyllo dough in the greased baking dish and brush it with melted butter. Repeat this process for 8 sheets, brushing each layer with butter.
Spread half of the pistachio mixture evenly over the layered phyllo dough.
Layer 4 more sheets of phyllo dough on top of the pistachio mixture, brushing each sheet with melted butter.
Spread the remaining half of the pistachio mixture over the second phyllo layer.
Finish with the last 4 sheets of phyllo dough, brushing each layer with butter, including the top layer.
Using a sharp knife, cut the baklava into diamond or square shapes. Ensure the knife goes all the way through to the bottom layer.
Bake in the preheated oven for 45-50 minutes or until the baklava is golden brown and crispy.
While the baklava is baking, prepare the syrup. In a saucepan, combine the honey, water, 1/2 cup granulated sugar, rose water, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar dissolves. Bring to a gentle simmer and cook for 5 minutes. Remove from heat and let cool slightly.
Once the baklava is finished baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava, ensuring it seeps into all the cuts and layers.
Allow the baklava to cool completely at room temperature before serving. This will allow the syrup to soak in fully and the layers to set.
Enjoy your Pistachio Baklava with a fragrant cup of tea or coffee!
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 336.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2716 mg | 58% | |
*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.
