Rose and Pistachio Baklava
Rose and Pistachio Baklava

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, rose and pistachio baklava. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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. Stir in the rose essence and leave to cool.

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

To begin with this particular recipe, we must prepare a few ingredients. You can have rose and pistachio baklava using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rose and Pistachio Baklava:
  1. Make ready 20 pieces ready-made filo pastry, 30 x 30cm size
  2. Take 250 grams butter
  3. Take 180 grams pistachios, blend coarsely using a food processor
  4. Prepare 1 teaspoon cardamom powder, mix into the pistachios
  5. Take 50 grams butter, for greasing
  6. Make ready for the syrup
  7. Get 300 grams light brown sugar
  8. Get 220 ml water
  9. Prepare 40 ml honey
  10. Prepare 2 tsp rose blossom water (kewra)
  11. Get 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-bought phyllo dough. Edible Rose Pistachio baklava is our very own innovation and its scrumptious. Cooked to perfection with clarified ghee butter and freshly ground nuts.

Instructions to make Rose and Pistachio Baklava:
  1. Preheat oven to 180c fan force
    1. 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.
    1. 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.
    1. 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
    1. 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.
    1. Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!

Edible Rose Pistachio baklava is our very own innovation and its scrumptious. Cooked to perfection with clarified ghee butter and freshly ground nuts. Ingredients: Pistachio, edible organic rose petals, clarified ghee butter, cinnamon, nutmeg, sugar, orange blossom water, rose water, lemon juice, phyllo. Sometimes, dried rose petals are used to decorate these, as well pistachios. You'll need a standard rimmed baking sheet.

So that is going to wrap this up with this exceptional food rose and pistachio baklava recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!