Rose and Pistachio Baklava
Rose and Pistachio Baklava

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rose and pistachio baklava. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! For the rose, cardamom and pistachio baklava, make a syrup.

Rose and Pistachio Baklava is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Rose and Pistachio Baklava is something that I have loved my entire life.

To begin with this 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 that.

The ingredients needed to make Rose and Pistachio Baklava:
  1. Take 20 pieces ready-made filo pastry, 30 x 30cm size
  2. Prepare 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. Take 50 grams butter, for greasing
  6. Get for the syrup
  7. Take 300 grams light brown sugar
  8. Make ready 220 ml water
  9. Prepare 40 ml honey
  10. Take 2 tsp rose blossom water (kewra)
  11. Make ready Juice from half lemon
  12. Prepare Pinch sal

RECIPE: Finelly blend the pistachio nuts. For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until. Garnish center of each piece with pinch of reserved 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!!!

After experimenting a bit with various methods for baklava, I think this is currently my favourite. The rosewater flavour comes from the syrup and do be careful when. We loved our Rosewater Pistachio Baklava and hope your mom will too. Layer upon layer of flaky, buttery, phyllo pastry filled with chopped pistachios….all held together by a sweet, meyer lemon syrup infused with a perfume of rosewater and topped off with a sprinkle of gold flake. Rose & Pistachio Baklava Fresh baklava has to be one of the most famous sweets across the globe.

So that is going to wrap it up for this exceptional food rose and pistachio baklava recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!