Pistachio Cardamom Baklava is a delightful twist on the traditional Middle Eastern dessert, infusing it with the warm, aromatic flavor of cardamom and the rich, nutty taste of pistachios. This baklava is layered with crispy phyllo dough and spiced nuts, then soaked in a sweet honey syrup, making it a perfect treat for special occasions or as a decadent everyday indulgence.
Ingredients
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 1 ½ cups shelled pistachios
- 1 cup walnuts (optional)
- ¾ cup unsalted butter, melted
- 1 tsp ground cardamom
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- ½ cup honey
- 1 tsp lemon juice
- 1 cinnamon stick (optional)
- 2-3 whole cloves (optional)
Instructions
1. Prepare the Nuts:
- In a food processor, pulse the pistachios and walnuts (if using) until finely chopped. Be careful not to over-process; you want a coarse texture.
- In a bowl, combine the chopped nuts with granulated sugar, ground cardamom, and ground cinnamon. Set aside.
2. Prepare the Phyllo Dough:
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it lightly with more melted butter.
- Repeat this process, layering and buttering each sheet, until you have about 8-10 sheets layered.
3. Layer the Baklava:
- Spread a thin, even layer of the nut mixture over the phyllo dough.
- Continue layering phyllo sheets on top, brushing each sheet with melted butter. Add another layer of the nut mixture after about 8-10 sheets.
- Repeat this process until you’ve used all the nut mixture and phyllo dough. Finish with a final layer of about 8-10 sheets of phyllo, each brushed with melted butter.
4. Cut the Baklava:
- Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the dish.
5. Bake the Baklava:
- Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
6. Prepare the Syrup:
- While the baklava is baking, make the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Add the cinnamon stick and cloves if using.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until slightly thickened.
- Remove from heat and let the syrup cool to room temperature.
7. Finish the Baklava:
- Once the baklava is baked and still hot, pour the cooled syrup evenly over the top, making sure it gets into the cuts. Allow the baklava to cool completely and let the syrup soak in, at least 4 hours or overnight for the best flavor.
Tips for Success
- Phyllo Dough: Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out and becoming brittle.
- Butter: Brush each layer of phyllo dough generously with melted butter to ensure a crisp, flaky texture.
- Syrup: Allow the syrup to cool before pouring it over the hot baklava to avoid making the pastry soggy.
Serving Suggestions
Pistachio Cardamom Baklava is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs wonderfully with a strong coffee or a cup of tea.
Conclusion
Pistachio Cardamom Baklava is a luxurious dessert that combines the crispy, buttery layers of traditional baklava with the fragrant spices of cardamom and the rich flavor of pistachios. The result is a sweet, aromatic treat that is perfect for any special occasion or as a delightful indulgence. With its crisp texture and flavorful layers, this baklava is sure to be a hit with anyone who tries it.