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Prep Time: Estimated 30 minutes
Cook Time: Estimated 45 minutes
Total Time: Estimated 1 hour 15 minutes
Yield: Serves 8-10
Cuisine: Dessert
Author: Scott Stokes
Ingredients:
- 1 package of phyllo dough, thawed
- 1 cup unsalted pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1 tablespoon rosewater
- 1/4 cup orange blossom water
- Crushed pistachios, for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the finely chopped pistachios, granulated sugar, and ground cardamom. Mix well.
- Lay a sheet of phyllo dough on a clean surface and brush it with melted butter. Repeat this process with 4 more sheets of phyllo dough, stacking them on top of each other.
- Sprinkle a generous amount of the pistachio-sugar mixture evenly over the top sheet of phyllo dough.
- Repeat steps 3 and 4 until all the phyllo dough and pistachio mixture are used.
- Using a sharp knife, cut the layered phyllo dough into diamond or square shapes.
- Place the baklava pieces on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 40-45 minutes, or until golden brown and crispy.
- While the baklava is baking, prepare the syrup by combining honey, rosewater, and orange blossom water in a saucepan. Heat over medium heat until the mixture comes to a simmer. Remove from heat and let it cool.
- Once the baklava is done baking, remove it from the oven and immediately drizzle the cooled syrup over the hot baklava.
- Allow the baklava to cool completely and absorb the syrup before serving.
- Garnish with crushed pistachios.
- Serve the Cardamom Pistachio Rosewater Baklava and enjoy!
Note: Baklava can be stored at room temperature in an airtight container for several days.
