Introduction

Savor the exotic fusion of buttery layers of phyllo pastry, aromatic rosewater, and crunchy pistachios with our Pistachio Rosewater Baklava. This indulgent dessert boasts a delightful combination of flavors and textures—a perfect treat for those who appreciate Middle Eastern sweets.

Who This Recipe Is For

Ideal for those who relish the delicate sweetness of baklava infused with the floral notes of rosewater and the nutty richness of pistachios. Whether for a cultural celebration or to explore a new flavor experience, this baklava promises a unique and delightful taste.

Why Pistachio Rosewater Baklava Is Great

The allure of this dessert lies in its intricate layers of crispy phyllo pastry and the aromatic blend of rosewater and pistachios. Each bite offers a harmonious contrast of textures and flavors—a luxurious and fragrant treat that’s both elegant and delectable.

Ingredients

For the Baklava Layers:

• 1 package (16 oz) phyllo pastry sheets, thawed if frozen
• 1 cup unsalted butter, melted

For the Pistachio Filling:

• 2 cups shelled pistachios, finely chopped or ground
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

For the Rosewater Syrup:

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1-2 tablespoons rosewater (adjust to taste)
• Squeeze of fresh lemon juice

Directions

Pistachio Filling:

1. In a mixing bowl, combine the finely chopped or ground pistachios, granulated sugar, and ground cinnamon. Set aside.

Rosewater Syrup:

1. In a saucepan over medium heat, combine the granulated sugar, water, honey, and rosewater.
2. Stir until the sugar dissolves completely and the mixture comes to a gentle boil.
3. Reduce the heat and let the syrup simmer for 8-10 minutes until slightly thickened.
4. Remove from heat and add a squeeze of fresh lemon juice. Set the syrup aside to cool.

Baklava Assembly:

1. Preheat your oven to 325°F (163°C). Grease a baking dish (typically 9×13 inches) with butter.
2. Unroll the phyllo pastry sheets and cover them with a damp towel to prevent drying out.
3. Place one sheet of phyllo pastry in the prepared baking dish and brush it generously with melted butter. Repeat with about 8-10 layers of phyllo pastry, brushing each layer with butter.
4. Sprinkle a generous amount of the pistachio filling evenly over the buttered phyllo layers.
5. Continue layering the phyllo sheets on top of the pistachio filling, brushing each layer with melted butter.
6. Using a sharp knife, carefully cut the baklava into diamond or square shapes.

Baking:

1. Place the baking dish in the preheated oven and bake the baklava for 45-55 minutes or until golden brown and crisp.
2. Once baked, remove the baklava from the oven and immediately pour the cooled rosewater syrup evenly over the hot baklava, allowing it to soak and infuse the layers.
3. Let the baklava cool completely in the baking dish to allow the syrup to be absorbed.

Kitchen Equipment Needed

• Baking dish (9×13 inches)
• Saucepan
• Mixing bowls
• Pastry brush
• Sharp knife

Serving Suggestions

Serve the Pistachio Rosewater Baklava at room temperature, garnished with extra chopped pistachios or a sprinkle of edible rose petals for an elegant touch.

Storing Leftovers

Store any leftover baklava in an airtight container at room temperature for up to a week to maintain its freshness.

Recipe Swaps and Variations

Consider adding a hint of orange blossom water to the syrup for a different floral aroma.

Conclusion

Indulge in the exotic sweetness of our Pistachio Rosewater Baklava—a symphony of buttery layers, aromatic rosewater, and crunchy pistachios that offers a sensory journey through Middle Eastern flavors.