Main
Recipes
Course
Desserts
Pistachio Baklava With Cardamom and Rose Water Recipe

Pistachio Baklava With Cardamom and Rose Water Recipe

Posted by

Rate It!

Pistachio Baklava With Cardamom and Rose Water

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 3/4 cups granulated sugar
3/4 cup water
1 tbsp lemon lemon , juice of
10 black peppercorns
1/8 tsp table salt
1 tbsp rose water
12 oz shelled pistachios, raw
1 tsp ground cardamom
2 tbsp granulated sugar
1/8 tsp table salt
1 1/2 cups unsalted butter , clarified per instructions below, melted, and cooled slightly (3 sticks)
1 lb frozen phyllo dough, thawed

Directions:

. For the sugar syrup: Combine syrup ingredients, except rosewater, in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard peppercorns and stir in rosewater. (Cooled syrup can be refrigerated in airtight container up to 4 days.).
Nut filling: Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl. Measure out 1 tablespoon nuts and set aside for garnish. Add ground cardamom, sugar, and salt; toss well to combine.
To assemble and bake: Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using baking pan as guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.
Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.).
Bake until golden and crisped, about 1 1/2 hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.).

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1195.24 Kcal (5004 kJ)
Calories from fat	684.37 Kcal
		% Daily Value*
Total Fat	76.04g	117%
Cholesterol	122.01mg	41%
Sodium	475.35mg	20%
Potassium	658.78mg	14%
Total Carbs	118.9g	40%
Sugars	67.14g	269%
Dietary Fiber	7.34g	29%
Protein	17.26g	35%
Vitamin C	4.6mg	8%
Vitamin A	0.6mg	19%
Iron	4.6mg	26%
Calcium	87mg	9%

Amount Per 100 g
Calories	417.24 Kcal (1747 kJ)
Calories from fat	238.9 Kcal
		% Daily Value*
Total Fat	26.54g	117%
Cholesterol	42.59mg	41%
Sodium	165.94mg	20%
Potassium	229.97mg	14%
Total Carbs	41.5g	40%
Sugars	23.44g	269%
Dietary Fiber	2.56g	29%
Protein	6.02g	35%
Vitamin C	1.6mg	8%
Vitamin A	0.2mg	19%
Iron	1.6mg	26%
Calcium	30.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lime Coriander Soup

Water (veg version) or 7 1/2 cups prepared chicken stock ... and 23 more..
Currant Tea Scones

Boiling water, Tea bag, Dried currants, All-purpose flour and 5 more..
Brined Mesquite Grilled Turkey Breast

Black peppercorns, Fresh thyme, Bay leaves and 6 more..
Caramel Cupcakes

Granulated sugar, Fresh lemon juice, Water and 8 more..
Broccoli with Lemon Butter Sauce

Butter or margarine, Water, Lemon, juiced, Cayenne pepper and 2 more..
Maple Pecan Sweet Potatoes

Water, Lemon peel, Brown sugar , firmly packed, Salt and 6 more..
Homemade Soft Pretzel Bites

Warm water, Light brown sugar, Active dry yeast and 12 more..
Japanese Crispy Cream Puff Shells (Shu Cream)

Butter, Water, All-purpose flour , sifted, Eggs, Salt and 3 more..