Welcome to my recipe article for Pistachio Baklava with Cardamom and Rose Water. Get ready to indulge in a dessert that is nutty, sweet, aromatic, and life-changing!
As an Israeli chef, I grew up watching my mother make baklava for special occasions like holidays and weddings. And now, I want to share this ancient Middle Eastern treat with you.
Baklava is a layered pastry made with phyllo dough, nuts, butter, and sugar syrup, flavored with cardamom and rose water or honey. It’s a labor of love that rewards you with the taste of heaven.
This recipe takes the classic baklava to a new level by adding crushed pistachios and rose petals for enhanced texture and aroma. I have also adjusted the sugar syrup to balance the sweetness with the tanginess of lemon juice and the warmth of black peppercorns.
Trust me; this recipe will awaken your senses and take you on a journey to the Middle East without leaving your kitchen. Join me in making this irresistible dessert that will impress your family and friends, or just treat yourself to some well-deserved self-care.
Why You’ll Love This Recipe
Are you looking for a dessert that will truly be life-changing? Look no further than this Pistachio Baklava with Cardamom and Rose Water recipe.
This recipe is the perfect combination of sweet and fragrant, with delicious layers of phyllo dough, unsalted butter, and shelled pistachios. The added spices of ground cardamom and rose water give this baklava an extra dimension of flavor that is truly unforgettable.
And the best part? This baklava is versatile enough to be enjoyed any time of year, for any occasion. Whether you’re entertaining guests or simply treating yourself to a special dessert, this pistachio baklava is sure to impress.
Not convinced yet? This recipe has been created and perfected by Israeli Chef, Ehud himself! His expertise in the kitchen means that every step and ingredient has been carefully thought out and tested, resulting in a decadent dessert that you’ll keep coming back to again and again.
So why not give this recipe a try? You won’t regret it. Whether you’re new to the world of baking or a seasoned pro, this pistachio baklava with cardamom and rose water is sure to become one of your all-time favorite desserts.
Here are the ingredients you will need to prepare this pistachio baklava with cardamom and rose water recipe:
- 10-11 oz phyllo dough (300g; about 20-24 sheets)
- 1 cup unsalted butter (226g), melted
Cardamom Rosewater Syrup:
- 4 cups granulated sugar (800g)
- 2 cups water (480mL)
- 1 tbsp lemon juice
- 10 black peppercorns
- 1/8 teaspoon table salt
- 1 teaspoon ground cardamom
- 1½ teaspoons rose water
- 3½ cups shelled pistachios (450g) finely chopped
- 1/2 cup granulated sugar (100g)
- 1 teaspoon ground cardamom
- 8 oz unsalted butter, melted (226g)
- Rose petals, optional for garnish
Make sure to gather all these ingredients before beginning with the recipe to have a hassle-free cooking experience.
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to put them together and create our delicious Pistachio Baklava with Cardamom and Rose Water. Here are the step-by-step instructions on how to make this mouth-watering treat.
Prep The Ingredients
- Preheat the oven to 350°F (175°C).
- Melt 2 cups of unsalted butter in a saucepan and keep aside.
- Finely chop 1 1/2 cups shelled pistachios, and keep them aside.
- Mix 1 teaspoon ground cardamom with 1 tablespoon granulated sugar and keep aside.
Assemble The Layers
- Place a sheet of phyllo dough on your work surface and brush it evenly with melted butter.
- Sprinkle some of the chopped pistachios over the buttered phyllo sheet, then add another sheet of phyllo dough on top, brush it with more butter followed by another sprinkle of chopped pistachios.
- Repeat this process until you have used up half of the phyllo sheets (about 10-12 layers).
Add The Sweet Syrup
- Using a sharp knife or pizza cutter, cut the pistachio-phyllo stack into diamond or square shapes.
- Bake in oven for around 45 minutes until lightly golden brown.
- While the baklava is baking, prepare the sweet syrup mixture: combine 4 cups granulated sugar and 2 cups water in a saucepan over medium heat. Bring to a simmer and stir in 1 tablespoon lemon juice, 10 black peppercorns, and a pinch of salt. Simmer until the syrup begins to thicken (about 15 minutes).
- Take off heat and add 1 tablespoon rose water. Stir well.
Glaze & Decorate with Pistachios
- Remove baklava from oven when done and let it cool for about 5 minutes.
- Pour half of the rosewater syrup evenly over the baklava while it’s still warm.
- Sprinkle some cardamom-sugar mixture over the baklava for extra flavor.
- Allow baklava to cool completely, then pour remaining syrup over it
- Top each piece with a sprinkling of chopped pistachios and some dried **rose petals for decoration. Serve as desired.
So, there you have it – a simple recipe with life-changing results. Enjoy every bite of your homemade rosewater-pistachio baklava!
Substitutions and Variations
If you’re feeling adventurous and want to switch things up a bit, there are a few substitutions and variations you can try with this pistachio baklava cardamom rose recipe.
For starters, you can experiment with different types of nuts to create your very own unique flavor. Almonds or walnuts would be a great option if you’re looking for something slightly different, but still delicious. You could also mix different types of nuts together to give your baklava even more texture and flavor.
Another variation that you might want to consider is using phyllo dough instead of puff pastry. While puff pastry is delicious, phyllo dough gives the baklava an even flakier texture that some people may prefer.
You can also play around with the spices in this recipe. For instance, if you’re not a fan of cardamom or rose water, feel free to omit them and add other spices such as cinnamon or nutmeg instead to give your pistachio baklava a whole new dimension of taste.
Finally, if you want to give your dessert an elegant touch, consider topping it with some delicate rose petals. Not only will this make it look beautiful but it will also infuse the flavor with some subtle floral notes that work well with the pistachios and honey.
So don’t be afraid to make some creative changes to the recipe – the possibilities are endless and who knows what culinary masterpiece you’ll create!
Serving and Pairing
When it comes to serving this pistachio baklava with cardamom and rose water, presentation is key. Cut the baklava into equal-sized squares and arrange them on a platter garnished with crushed pistachios and rose petals for a stunning visual appeal.
As for pairing, you can’t go wrong with a steaming cup of Turkish coffee, a hot cup of aromatic tea, or even an indulgent glass of sweet dessert wine. The contrast between the sweet and flaky layers of filo pastry with the slightly bitter coffee or tea creates a perfect balance in every bite.
If you’re looking for more creative ways to serve your baklava, try drizzling melted dark chocolate over the top or combining it with creamy vanilla ice cream or tangy Greek yogurt for a delicious Mediterranean-inspired dessert.
Remember, this pistachio baklava is best enjoyed in moderation, so savor each bite and share it with loved ones over good conversation and delightful company.
Make-Ahead, Storing and Reheating
If you plan to make this pistachio baklava with cardamom and rose water recipe ahead of time, you can rest easy knowing that it stores very well. In fact, I often make it a day ahead and let it sit overnight so the filling has time to soak into the layers of phyllo dough. This makes for an even more delicious final product.
To store the pistachio baklava, wait for it to come to room temperature first. Then, cover it tightly with aluminum foil or plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze it, still tightly wrapped, for up to a month. Simply let it thaw at room temperature before eating.
Reheating your pistachio baklava couldn’t be simpler. Preheat your oven to 325°F and place the refrigerated or thawed baklava on a baking sheet lined with parchment paper. Cover lightly with foil and bake for approximately 10 minutes, or until heated through. Remove from the oven, let cool slightly, and then drizzle with any remaining syrup before serving.
When properly stored and reheated, the flavors of the rose water, cardamom, and shelled pistachios become even more pronounced over time. Meaning, leftovers will taste even better than the freshly baked version!
Tips for Perfect Results
Preparing a baklava requires precision and patience, but the rewards of making a perfect one are priceless. Here are some tips to help you achieve perfection in your Pistachio Baklava with Cardamom and Rose Water:
1. Use fresh phyllo dough
Freshness is key when it comes to Phyllo dough. If your dough has sat in the fridge for too long or is not handled with care, it can dry out and become brittle, which makes it harder to work with. It is best to use Phyllo dough that is recently purchased or made if possible.
2. Melt the butter properly
Make sure to melt unsalted butter properly before brushing the layers of Phyllo dough. When melting the butter, keep an eye on it and avoid allowing it to turn brown. This can burn the butter and more importantly, change the taste of your baklava.
3. Keep layers even and consistent
To make sure your baklava has a uniform texture throughout, ensure each layer is evenly brushed with butter before adding another layer.
4. Cut before baking
It’s important to cut baklava before baking it as this will make it easier to serve once baked. Use a sharp knife to gently cut through all layers, but do not cut too deep as this might make your baklava fall apart.
5. Practice precision
Baklava making requires precision in measuring ingredients such as sugar syrup, rose water, and lemon juice. Even the slightest error in measurements can affect the taste of your dessert.
6. Use high-quality ingredients
Using excellent quality ingredients such as fresh pistachios, cardamom, rose water, and high-quality Phyllo dough can make all the difference in achieving perfect results for your Pistachio Baklava with Cardamom and Rose Water.
By following these useful tips for making an impressionable Pistachio Baklava with Cardamom and Rose Water recipe, you will be well on your way to creating a mouthwatering dessert that will delight your family and friends!
As we come to the end of our recipe article, there may still be some questions lingering in your mind about this mesmerizing pistachio baklava with cardamom and rose water recipe. To address any uncertainties and make sure you achieve perfect results every time, we have provided a comprehensive FAQ section. Read on to find answers to some common questions and possible concerns you might encounter when making this delicious dessert.
Does baklava contain rose water?
This delectable dessert called Baklava has its roots in Greek and Turkish cuisine. It boasts layers of crispy dough and chopped nuts that are soaked in a sweet and aromatic syrup. Our syrup recipe goes beyond just honey, as it incorporates fragrant vanilla beans and rosewater as well.
Does baklava contain cardamom?
To give this baklava its distinctive taste, we incorporate the fragrant essence of rose water, the warm spices of cardamom, and the nutty aroma of brown butter into the recipe.
What is the green stuff sprinkled on baklava?
For a finishing touch, I love to sprinkle a generous amount of finely ground green pecans on top of the baklava. It adds a lovely contrast to the golden brown layers of phyllo pastry. Once the syrup has been poured over, I recommend serving the baklava while it’s still hot. This dessert is unique in the sense that it should be enjoyed fresh out of the oven, unlike other sweets that can be kept for later.
What causes soggy baklava?
Have you ever tasted soggy baklava? Trust me, it’s not a pleasant experience. To avoid this culinary faux pas, there are a few things to keep in mind. Firstly, refrain from over-brushing the phyllo with too much butter, stick to the amount suggested in the recipe. Secondly, don’t forget to chill the syrup before pouring it on the hot baklava. This ensures that the steam is quickly evaporated, preventing the pastry from becoming too moist. Lastly, don’t make the mistake of storing your baklava sealed or refrigerated, as moisture can accumulate and make it unpleasantly soggy.
In conclusion, this pistachio baklava with cardamom and rose water recipe is the perfect dessert recipe for anyone who loves to indulge in a sweet treat. The combination of crunchy phyllo dough, nutty pistachios, fragrant cardamom, and floral rose water make this dessert a showstopper. Not to mention, it’s incredibly easy to make and can be served at any gathering or event.
So why not give this recipe a try? It may even become a staple in your baking repertoire. And with the ability to substitute certain ingredients or add variations, you can customize this recipe to fit your tastes perfectly.
Don’t be afraid to get creative with your serving and pairing options too! Whether you prefer it with a scoop of vanilla ice cream or a drizzle of honey on top, the possibilities are endless.
Overall, this life-changing baklava recipe by Kathy Webb is definitely worth trying out. Its unique blend of flavors and textures will leave you wanting more every time. So what are you waiting for? Get baking and experience the deliciousness for yourself!
Pistachio Baklava With Cardamom and Rose Water Recipe
- 1 3/4 cups granulated sugar
- 3/4 cup water
- 1 tablespoon lemon lemon, juice of
- 10 black peppercorns
- 1/8 teaspoon table salt
- 1 tablespoon rose water
- 12 ounces shelled pistachios, raw
- 1 teaspoon ground cardamom
- 2 tablespoons granulated sugar
- 1/8 teaspoon table salt
Pastry and Butter
- 1 1/2 cups unsalted butter, clarified per instructions below, melted, and cooled slightly (3 sticks)
- 1 lb frozen phyllo dough, thawed
- . For the sugar syrup: Combine syrup ingredients, except rosewater, in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard peppercorns and stir in rosewater. (Cooled syrup can be refrigerated in airtight container up to 4 days.).
- Nut filling: Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl. Measure out 1 tablespoon nuts and set aside for garnish. Add ground cardamom, sugar, and salt; toss well to combine.
- To assemble and bake: Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using baking pan as guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
- Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.
- Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.).
- Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.).