Introduction
Delight your taste buds with Pistachio Rosewater Baklava, a classic Middle Eastern dessert infused with fragrant rosewater and crunchy pistachios. This rich, flaky, and nutty pastry is layered with delicate phyllo dough, sweetened with a honey based syrup, and enhanced with a hint of floral aroma. Perfect for special occasions or as a luxurious treat with coffee or tea.
Why You’ll Love This Recipe
✔️ Classic Middle Eastern Dessert – Timeless and elegant.
✔️ Crispy & Nutty – Buttery, flaky layers with crunchy pistachios.
✔️ Floral & Sweet – A touch of rosewater adds a unique flavor.
✔️ Perfect for Celebrations – A crowd pleaser for holidays and gatherings.
✔️ Make Ahead Friendly – Stays fresh for several days.
Equipment Needed
- Baking dish (9×13-inch)
- Pastry brush
- Sharp knife
- Food processor (for chopping pistachios)
- Saucepan
- Measuring cups & spoons
Ingredients (Makes about 24 pieces)
For the Baklava Layers:
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 2 cups pistachios, finely chopped
- ½ cup granulated sugar
- 1 tsp cinnamon
For the Syrup:
- 1 cup honey
- ½ cup water
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 ½ tsp rosewater
Nutritional Information (Per Serving, Approximate)
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fats: 10g
- Sugar: 12g
- Fiber: 1g
Step by Step Instructions
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Bake Time: 45-50 minutes
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Nut Filling
- In a food processor, pulse pistachios, sugar, and cinnamon until finely chopped but not powdered.
3. Assemble the Baklava
- Layer 10 sheets of phyllo dough, brushing each sheet with melted butter.
- Spread ⅓ of the pistachio mixture over the layered phyllo.
- Add another 5 sheets of phyllo, brushing each with butter.
- Repeat this process until you have three layers of nuts and finish with 10 more phyllo sheets, each brushed with butter.
4. Cut & Bake
- Using a sharp knife, cut baklava into diamond or square shapes.
- Bake for 45-50 minutes, or until golden brown and crispy.
5. Make the Syrup
- In a saucepan, combine honey, water, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes.
- Remove from heat and stir in rosewater.
6. Pour the Syrup
- Immediately after removing baklava from the oven, pour the hot syrup evenly over the top.
- Let it sit for at least 4 hours or overnight for the best flavor absorption.
7. Serve & Enjoy
- Garnish with extra chopped pistachios and enjoy!
Tips for the Best Pistachio Rosewater Baklava
Use Fresh Phyllo Dough – Keep it covered to prevent drying out.
Don’t Overuse Rosewater – A little goes a long way for the perfect balance.
Bake Until Crispy – Ensures flakiness and prevents sogginess.
Store Properly – Keep at room temperature in an airtight container.
Serving Suggestions
Pair with Tea or Coffee – Complements the sweet flavors.
Serve with Ice Cream – A scoop of vanilla or rose ice cream adds richness.
Gift It – Wrap in a box for a homemade edible gift.
Frequently Asked Questions (FAQs)
Q: Can I use other nuts?
A: Yes! Almonds or walnuts work well too.
Q: How do I store baklava?
A: Store at room temperature in an airtight container for up to 1 week.
Q: Can I make baklava ahead of time?
A: Yes! It tastes even better after resting for a day.
Conclusion
This Pistachio Rosewater Baklava is a luxurious and fragrant dessert that’s perfect for any occasion. With its crispy layers, sweet syrup, and delicate floral notes, it’s a true delight. Try it today and impress your guests with this classic treat!