Pistachio and Honey Baklava with Rosewater Syrup 🍯🌹

 New Recipe

Pistachio and Honey Baklava with Rosewater Syrup 🍯🌹

Ingredients:

• For the Baklava:

  • 1 package phyllo dough (16 oz, thawed)
  • 2 cups pistachios (shelled and chopped)
  • 1 cup walnuts (chopped, optional)
  • 2 tsp ground cinnamon
  • 1 cup unsalted butter (melted)
  • ¼ cup granulated sugar

• For the Syrup:

  • 1 cup honey
  • 1 cup water
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp rosewater (optional for floral aroma)

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Instructions:

1. Prepare the nut filling:

   • In a medium bowl, combine the chopped pistachios, walnuts (if using), cinnamon, and granulated sugar. Set aside.

2. Prepare the phyllo dough:

   • Preheat your oven to 350°F (175°C).
   • Brush a 9x13-inch baking dish with melted butter.
   • Carefully unroll the phyllo dough, keeping the sheets covered with a damp cloth to prevent them from drying out. Place one sheet of phyllo dough in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 sheets stacked.

3. Layer the nut filling:

   • Once the first 8 sheets are layered, sprinkle an even layer of the nut mixture over the phyllo dough.
   • Continue layering the phyllo dough with 6 more sheets, brushing each with butter, and then adding another layer of the nut mixture. Repeat this process for 3-4 layers of nuts, finishing with about 8 sheets of buttered phyllo dough on top.

4. Cut the baklava:

   • Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut through all the layers of phyllo dough.

5. Bake the baklava:

   • Bake the baklava in the preheated oven for 40-45 minutes, or until golden brown and crisp on top.

6. Prepare the syrup:

   • While the baklava is baking, make the syrup. In a small saucepan, combine honey, water, sugar, and lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves.
   • Lower the heat and let the syrup simmer for 10-15 minutes until it slightly thickens.
   • Remove from heat and stir in rosewater (if using). Allow the syrup to cool.

7. Drizzle the syrup:

   • Once the baklava is golden and crispy, remove it from the oven. Immediately pour the cooled syrup evenly over the hot baklava, ensuring all pieces are well-soaked. Let the baklava sit at room temperature for at least 4 hours, or overnight, for the syrup to soak in and the flavors to meld.

8. Serve and enjoy:

   • Once fully set, cut the baklava along the pre-cut lines and serve. Enjoy this sweet, nutty, and aromatic treat!

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Optional Variations:

• Different Nuts: Swap the pistachios for almonds, hazelnuts, or a combination of nuts for different flavors.
• Citrus Twist: Add a bit of orange or lemon zest to the syrup for a fresh citrus note.
• Spiced Syrup: Add a few cloves, a cinnamon stick, or a star anise to the syrup for an extra layer of warmth and complexity.