Turkish Baklava With Pistachios And Rosewater

Baklava is a popular dessert in Eastern Arabian cuisine, known for its flaky layers of pastry filled with nuts and sweetened with syrup. This Turkish Baklava with Pistachios and Rosewater recipe offers a delightful combination of flavors and textures, perfect for special occasions or as a sweet treat.

Turkish Baklava With Pistachios And Rosewater

Ingredients

  • 1 package of phyllo dough
  • 1 1/2 cups of unsalted 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. Stir in the rosewater and set aside to cool.
  3. Brush a 9x13 inch baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush with more butter. Repeat with half of the phyllo sheets, brushing each with butter.
  4. Sprinkle half of the chopped pistachios over the phyllo layers. Top with the remaining phyllo sheets, brushing each with butter as before.
  5. Cut the baklava into diamond or square shapes using a sharp knife. Bake in the preheated oven for 45-50 minutes, or until golden brown.
  6. Remove the baklava from the oven and immediately pour the cooled syrup over the hot baklava. 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
300 per serving
Carbohydrates
25g
Protein
5g
Fat
20g

Supplies

9x13 inch baking dish Saucepan Pastry brush

Tools

Sharp knife Oven

Serving suggestions

Serve the Turkish Baklava with Pistachios and Rosewater with a hot cup of Turkish coffee or a scoop of vanilla ice cream for a delightful dessert experience.

Tips & tricks

For best results, ensure that the phyllo dough is completely thawed before using, and work quickly to prevent it from drying out.

Cost

$15