BAKLAVA WITH CARDAMOM AND ROSE WATER
A traditional Eastern Mediterranean dessert with a Middle Eastern flavor. Note that cook and prep time to not include cooling time. Plan for at least an hour of cooling.
Provided by Da Huz
Categories Dessert
Time 1h35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil. Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened. Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
- Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling). Chop finely (food processor is highly recommended). Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
- Preheat the oven to 325°F.
- Trim the filo to lay flat in the bottom of a loaf pan. Melt the butter and brush the sides of the loaf pan with some of the melted butter. Add the first sheet of trimmed filo and brush it with butter. Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
- Add half of the nut mixture and spread evenly on top of the filo.
- Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it). Repeat until you have 5 layers on top of the nut mixture.
- Add the rest of the nuts and spread evenly.
- Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
- Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
- Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
- Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava. Do this immediately, do not let the baklava cool before pouring on the syrup.
- Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating. It should cool for at least an hour.
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Catherine Maina
[email protected]Overall, I thought this was a good recipe. The baklava was delicious, but I would have liked it to be a bit more moist.
Sardar Farhan
[email protected]I thought the cardamom and rose water were a bit too overpowering. I think I would have preferred a more subtle flavor.
Samyia
[email protected]I'm not sure what I did wrong, but my baklava turned out dry and crumbly. Maybe I didn't use enough syrup?
Shahriza Faryush
[email protected]This baklava is absolutely divine. The cardamom and rose water give it a flavor that is out of this world.
Aisha Ali
[email protected]I've made this baklava several times now, and it's always a hit. It's a delicious and elegant dessert that everyone loves.
Zannia Alfred
[email protected]This baklava is the perfect dessert for any occasion. It's easy to make and always a crowd-pleaser.
Wehbe Mokded
[email protected]I love that this recipe uses cardamom and rose water. It gives the baklava a really unique and delicious flavor.
Gaurav Bhattarai
[email protected]This baklava is a real showstopper. It's sure to impress your guests.
Malaika Faheem
[email protected]I'm not a huge fan of sweets, but this baklava is an exception. It's the perfect balance of sweetness and spice.
cyrus eastman
[email protected]This baklava is so delicious, it's dangerous. I can't stop eating it!
LaToya Chavis
[email protected]I made this baklava for a special occasion, and it was a huge success. Everyone raved about the flavor and presentation.
Jamuna Thapa
[email protected]This is the best baklava I've ever had. The flavors are perfectly balanced, and the texture is amazing.
ranga anuradha
[email protected]I love the way the cardamom and rose water complement each other in this recipe. It's a truly unique and delicious dessert.
Jerry Ruwa
[email protected]This was my first time making baklava, and it turned out perfectly! The instructions were easy to follow, and the results were delicious.
Tanita Black
[email protected]I'm not usually a fan of baklava, but this recipe changed my mind. The cardamom and rose water give it a light and refreshing flavor that I can't resist.
Jada Smith
[email protected]This baklava was a hit at my party! Everyone loved the delicate flavor and the beautiful presentation.
Nayek Zakir
[email protected]I've tried many baklava recipes over the years, but this one is by far the best. The cardamom and rose water add a unique and delicious flavor that sets it apart from the rest.
Sandro Catto
[email protected]This baklava recipe is a delightful journey through flavors. The combination of cardamom and rose water is simply enchanting, and the filo pastry is perfectly crispy and flaky.