Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, rose and pistachio baklava. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair To achieve this goal, we sprinkled store-bought phyllo dough with three separate layers of nuts (pistachios) flavored with cardamom. For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed.

Rose and Pistachio Baklava is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Rose and Pistachio Baklava is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook rose and pistachio baklava using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rose and Pistachio Baklava:

1. Take 20 pieces ready-made filo pastry, 30 x 30cm size
2. Take 250 grams butter
3. Prepare 180 grams pistachios, blend coarsely using a food processor
4. Make ready 1 teaspoon cardamom powder, mix into the pistachios
5. Make ready 50 grams butter, for greasing
6. Make ready for the syrup
7. Take 300 grams light brown sugar
8. Take 220 ml water
9. Get 40 ml honey
10. Make ready 2 tsp rose blossom water (kewra)
11. Make ready Juice from half lemon
12. Get Pinch sal

We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-boug. Baklava Rose Pistachio , Find Complete Details about Baklava Rose Pistachio,Baklava from Pastry Supplier or Manufacturer-Damas Sweets Sdn Bhd. Fine layers of light & crispy dough filled with pistachios, cut in the shape of Lozenges & sweetened with sugar syrup.

Instructions to make Rose and Pistachio Baklava:

1. Preheat oven to 180c fan force
2. 2. Melt the 250g butter. Grease a baking tray and start brushing the melted butter onto each of the filo pastry and arrange 5 buttered layers onto the greased baking tray. Sprinkle the pistachios cardamom mix all across the filo pastry.
3. 3. Repeat the process of brushing the filo pastry and sprinkling the pistachios mixture. Each layer will consist of 5 buttered filo pastry. Once you finish layering the baklava, take a sharp serrated knife and make a diamond score all across the pastry making sure you cut the pastry through to the bottom.
4. 4. Place the Baklava into a preheated oven and bake on 170c for 45 minutes. The pastry will be golden. If the baklava gets dark too quickly, cover with aluminium foil
5. 5. While the baklava is cooking, make your sugar syrup. Bring to boil the sugar over medium heat. Once it started to boil add in the honey, rose blossom water, lemon juice and salt. Keep the sugar syrup and pour this all over the baklava as soon as the baklava is out of the oven.
6. 6. Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!

This Pistachio Baklava is one remarkable ending to the most special meal, whether in Ramadan or any time of the year. I wouldn't recommend substituting ALL of the sugar with honey because that would make for a very runny consistency and also the strong honey flavor will overpower. Try a nutty variation of a traditional classic Middle Eastern dessert. Baklava is made with layered phyllo dough, a crisp flaky dough. This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions.

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