Rose and Pistachio Baklava
Rose and Pistachio Baklava

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, rose and pistachio baklava. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until. For the rose, cardamom and pistachio baklava, make a syrup.

Rose and Pistachio Baklava is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Rose and Pistachio Baklava is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have rose and pistachio baklava using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rose and Pistachio Baklava:
  1. Take 20 pieces ready-made filo pastry, 30 x 30cm size
  2. Get 250 grams butter
  3. Prepare 180 grams pistachios, blend coarsely using a food processor
  4. Take 1 teaspoon cardamom powder, mix into the pistachios
  5. Prepare 50 grams butter, for greasing
  6. Get for the syrup
  7. Prepare 300 grams light brown sugar
  8. Prepare 220 ml water
  9. Take 40 ml honey
  10. Make ready 2 tsp rose blossom water (kewra)
  11. Prepare Juice from half lemon
  12. Get Pinch sal

This simple, easy, and effortless recipe for honey pistachio baklava makes the most decadent baklava you will ever taste. Method :- For Rose Syrup Combine all the ingredients except rose water in a heavy based pan over a medium heat. Remove from the heat and leave it aside to cool. Stir rose water little by little to taste.

Steps to make Rose and Pistachio Baklava:
  1. Preheat oven to 180c fan force
    1. Melt the 250g butter. Grease a baking tray and start brushing the melted butter onto each of the filo pastry and arrange 5 buttered layers onto the greased baking tray. Sprinkle the pistachios cardamom mix all across the filo pastry.
    1. Repeat the process of brushing the filo pastry and sprinkling the pistachios mixture. Each layer will consist of 5 buttered filo pastry. Once you finish layering the baklava, take a sharp serrated knife and make a diamond score all across the pastry making sure you cut the pastry through to the bottom.
    1. Place the Baklava into a preheated oven and bake on 170c for 45 minutes. The pastry will be golden. If the baklava gets dark too quickly, cover with aluminium foil
    1. While the baklava is cooking, make your sugar syrup. Bring to boil the sugar over medium heat. Once it started to boil add in the honey, rose blossom water, lemon juice and salt. Keep the sugar syrup and pour this all over the baklava as soon as the baklava is out of the oven.
    1. Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!

We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. Our baklava is scented with a delicate rose petal aroma which is infused into the sweet syrup that is poured over top the just baked pastry. To acheive this, we have used rosewater, a classic flavouring in many Persian sweets like marzipan, nougat, ice cream and Turkish delights. Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. In a small saucepan, combine the sugar, water, and lemon juice over medium heat.

So that is going to wrap this up for this exceptional food rose and pistachio baklava recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!