📝 About This Recipe
This exquisite baklava is a masterclass in texture and aroma, marrying forty layers of whisper-thin phyllo pastry with a vibrant emerald pistachio filling. Unlike its honey-heavy cousins, this version celebrates the delicate sophistication of Persian floral essences, featuring a crystalline syrup infused with premium rose water and crushed cardamom. Each bite offers a shattering crunch followed by a floral bloom that lingers elegantly on the palate, making it the ultimate centerpiece for any celebration.
🥗 Ingredients
The Nut Filling
- 3 cups Shelled Pistachios (raw and unsalted)
- 1 cup Walnuts (halves or pieces)
- 2 teaspoons Ground Cardamom (freshly ground preferred)
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Fine Sea Salt
The Pastry
- 1 package Phyllo Dough (16 oz, thawed completely)
- 1.5 cups Unsalted Butter (clarified/ghee for best results)
Rose Water Syrup
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Rose Water (culinary grade)
- 2 pieces Whole Cloves (optional for depth)
For Garnish
- 1 tablespoon Dried Rose Petals (culinary grade, crushed)
- 2 tablespoons Finely Ground Pistachios (for a pop of green)
👨🍳 Instructions
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1
Start by making the syrup: Combine the sugar, water, lemon juice, and cloves in a small saucepan over medium heat. Stir until the sugar dissolves.
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2
Bring the syrup to a gentle boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in the rose water, and let it cool completely to room temperature.
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3
Preheat your oven to 325°F (165°C). Lightly brush a 9x13 inch baking pan with some of the melted butter.
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4
Prepare the filling: Pulse the pistachios and walnuts in a food processor until finely chopped but not a paste. Transfer to a bowl and toss with cardamom, sugar, and salt.
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5
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out and becoming brittle.
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6
Place two sheets of phyllo in the bottom of the pan and brush generously with butter. Repeat this process until you have about 10-12 sheets stacked.
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7
Spread about 1 cup of the nut mixture evenly over the phyllo stack.
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8
Add 5 more sheets of phyllo, buttering every 1-2 sheets, followed by another layer of nuts. Repeat this until all nuts are used, ending with a final layer of 10-12 sheets of phyllo.
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9
Brush the top layer generously with butter. Using a very sharp knife, cut the baklava into diamonds or squares, ensuring you cut all the way through to the bottom.
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10
Bake for 45-50 minutes, or until the pastry is a deep golden brown and the layers have puffed up beautifully.
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11
Immediately upon removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry. It should sizzle—this is the sound of the syrup being absorbed.
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12
Garnish each piece with a pinch of ground pistachios and crushed rose petals while the syrup is still tacky.
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13
Allow the baklava to rest uncovered for at least 4-6 hours (ideally overnight) to ensure the syrup fully penetrates the layers and the texture sets.
💡 Chef's Tips
Always pour cold syrup over hot baklava (or hot syrup over cold baklava) to prevent the pastry from becoming soggy. Use clarified butter or ghee for a cleaner flavor and to prevent the milk solids from burning in the oven. Keep your phyllo dough covered with a damp towel at all times; it dries out in seconds and becomes impossible to work with. For the best flavor, use high-quality Lebanese or Iranian rose water, as domestic brands can sometimes taste like soap. Don't skimp on the rest time; baklava tastes significantly better the next day once the flavors have melded.
🍽️ Serving Suggestions
Serve with a small cup of strong, unsweetened Turkish coffee or Persian black tea. A dollop of thick clotted cream (Ashta or Kaymak) on the side balances the sweetness beautifully. Pair with a scoop of saffron or vanilla bean ice cream for an elegant plated dessert. Arrange on a silver platter alongside fresh figs and apricots for a stunning mezze finale.