Pistachio and Rosewater Baklava (Baklava-e Pesteh)

Baklava-e Pesteh, or Pistachio and Rosewater Baklava, is a delightful Iranian dessert that combines layers of flaky pastry with a sweet pistachio filling, all soaked in a fragrant rosewater syrup.

Pistachio and Rosewater Baklava (Baklava-e Pesteh)

Ingredients

  • 1 package of phyllo dough
  • 1 1/2 cups of shelled pistachios, finely chopped
  • 1 cup of unsalted butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup of water
  • 1/4 cup of rosewater

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the rosewater. Set aside to cool.
  3. Place a sheet of phyllo dough in the bottom of a greased 9x13 inch baking dish. Brush with melted butter. Repeat with 7 more sheets, brushing each with butter.
  4. Sprinkle a thin layer of pistachios over the phyllo. Place two sheets of dough on top, brushing each with butter. Sprinkle more pistachios and repeat the process until all the pistachios are used, ending with 8 sheets of phyllo on top, each brushed with butter.
  5. Cut the baklava into diamond or square shapes using a sharp knife.
  6. Bake in preheated oven for 50 minutes, until golden and crisp.
  7. Remove the baklava from the oven and immediately pour the cooled syrup over it. Allow to cool completely before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Fat
14g
Protein
4g

Supplies

9x13 inch baking dish Sharp knife

Tools

Basting brush Saucepan

Serving suggestions

Serve the Baklava-e Pesteh with a hot cup of Persian tea for a delightful dessert experience.

Tips & tricks

For best results, use a sharp knife to cut the baklava into portions before baking to ensure easy serving later.

Cost

$15