Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rose and pistachio baklava. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Rose and Pistachio Baklava is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Rose and Pistachio Baklava is something that I have loved my entire life.
For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until. For the rose, cardamom and pistachio baklava, make a syrup.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 20 pieces ready-made filo pastry, 30 x 30cm size
- Take 250 grams butter
- Take 180 grams pistachios, blend coarsely using a food processor
- Prepare 1 teaspoon cardamom powder, mix into the pistachios
- Prepare 50 grams butter, for greasing
- Get for the syrup
- Take 300 grams light brown sugar
- Make ready 220 ml water
- Prepare 40 ml honey
- Take 2 tsp rose blossom water (kewra)
- Prepare Juice from half lemon
- Get Pinch sal
Remove from the heat and leave it aside to cool. Stir rose water little by little to taste. 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. A Baklava is a popular Middle Eastern dessert with thin crisp layers of buttered filo sheets layered with a sweet pistachio mixture.
Steps to make Rose and Pistachio Baklava:
- Preheat oven to 180c fan force
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- 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.
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- 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.
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- 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
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- 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.
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- Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!
It is baked crisp, then soaked in sugar syrup that just melts in the mouth. This simple, easy, and effortless recipe for honey pistachio baklava makes the most decadent baklava you will ever taste. Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. To acheive this, we have used rosewater, a classic flavouring in many Persian sweets like marzipan, nougat, ice cream and Turkish delights. To serve, remove each piece of baklava from the baking tin and place on a serving plate.
So that is going to wrap this up for this special food rose and pistachio baklava recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
