Best 2 Apricot And Pistachio Baklava With Orange Cardamom Syrup Recipes

Indulge in the delightful flavors of the Middle East with our enticing Apricot and Pistachio Baklava with Orange-Cardamom Syrup recipe. This classic dessert combines layers of crispy phyllo dough, sweet and tangy apricot filling, and crunchy pistachios, all bathed in a fragrant orange-cardamom syrup.

In addition to the main baklava recipe, we also offer variations to cater to different preferences and dietary needs. For those who prefer a vegan option, we have a delectable Vegan Apricot and Pistachio Baklava that uses plant-based ingredients without compromising on taste.

If you're looking for a gluten-free alternative, our Gluten-Free Apricot and Pistachio Baklava has got you covered, using gluten-free phyllo dough to ensure everyone can enjoy this delightful treat.

And for those who love the combination of baklava and ice cream, our Apricot and Pistachio Baklava Ice Cream is a must-try. This frozen dessert combines the flavors of baklava with a creamy ice cream base, creating a unique and refreshing treat.

Let's cook with our recipes!

APRICOT PISTACHIO TART

Apricot Pistachio Tart image

Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-by-17-inch tart

Number Of Ingredients 13

Ingredients

1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted
1/2 cup granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon pure vanilla extract
Pinch of salt
All-purpose flour, for dusting
1 box (17 1/4 ounces) thawed puff pastry
1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
1 large egg yolk
1 tablespoon heavy cream
2 tablespoons turbinado or other raw sugar
1/4 cup apricot jam

Steps:

Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PISTACHIO BAKLAVA WITH ORANGE-CARDAMOM SYRUP

Pistachio Baklava With Orange-Cardamom Syrup image

This recipe was published in the January 2010 issue of Bon Appetit magazine and it inspired me to give baklava a try. It also helped that I had a package of phyllo dough in the freezer that was crying out to be used. Needless to say, this recipe makes a gorgeous and flavorful pan of pastry. Minneola oranges (aka Honeybells) are now ripe here in Florida, and their juice gave the sauce a rich perfume. The orange-cardamom combination also offset the rich nuttiness of the pistachios perfectly. Heaven in a 13 x 9 pan! The only hitch in the recipe for me was that the phyllo I had was larger than the recipe called for, so I let some sheets come up the sides of the pan a little and folded the rest over and spread a little butter on them. The edges got a little thicker than the center, but were extra crispy and wonderful as a result! Be sure to cover the phyllo with plastic wrap and a damp towel while working with it, and if it tears or breaks, don't worry about it. I felt like mine was a messy patchwork quilt, but it didn't show when it was done and looked very professional. The article that was with the recipe suggested using the back of the hands to lift and move the phyllo, and it was a great suggestion and made it much easier to work with.

Provided by KK7707

Categories For Large Groups

Time 1h35m

Yield 30 pieces, 15-20 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups sugar
1 1/4 cups fresh orange juice
1 1/2 teaspoons ground cardamom
12 ounces shelled pistachios, lightly toasted (about 3 cups)
8 tablespoons sugar, divided
2 teaspoons ground cinnamon
1 cup unsalted butter, melted (2 sticks)
1 lb phyllo dough (30 14x9 inch sheets)

Steps:

Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 cups, about 8 minutes. Add cardamom and cool syrup.
Place nuts and 2 Tbsp sugar in processor. Pulse until most of the nuts are finely ground (the largest pieces should be the size of small peas.) Mix nuts, 6 Tbsp sugar and cinnamon in medium bowl.
Preheat oven to 350 degrees. Brush a 13x9x2-inch glass baking dish with some of the melted butter. Place a sheet of phyllo in the dish and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.
Sprinkle half of the nut mixture evenly over the phyllo. Top with a sheet of phyllo and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.
Sprinkle with rest of the nut mixture over the phyllo, then top with 10 more sheets of phyllo and melted butter.
Using a sharp knife, cut diagonally through the top phyllo layer from the top left corner to the bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of the first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
Bake baklava until golden brown and crisp, 50-55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. Baklava can be made two days ahead. Store airtight at room temperature.

Tips:

Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final product, so be sure to use the best you can find.
Make sure your filo dough is thawed properly: If the filo dough is too cold, it will be difficult to work with and may tear. Thaw the dough at room temperature for at least 30 minutes before using.
Work quickly and carefully: Filo dough can dry out quickly, so it's important to work quickly and carefully when assembling the baklava. If you need to take a break, cover the dough with a damp cloth to prevent it from drying out.
Use a sharp knife to cut the baklava: A sharp knife will help you get clean, even cuts. If you use a dull knife, the baklava may tear.
Store the baklava in an airtight container at room temperature: The baklava will keep for up to 3 days at room temperature. It can also be frozen for up to 2 months.

Conclusion:

Apricot and pistachio baklava with orange-cardamom syrup is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet apricots, crunchy pistachios, and fragrant orange-cardamom syrup is sure to impress your guests. With a little care and attention, you can make this baklava at home and enjoy a taste of this classic Middle Eastern dessert.