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.
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
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- Sprinkle half of the chopped pistachios over the phyllo layers. Top with the remaining phyllo sheets, brushing each with butter as before.
- 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.
- 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