Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, rose and pistachio baklava. It is one of my favorites. For mine, I am going to make it a little 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 easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Rose and Pistachio Baklava is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To begin with this particular 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 it.

The ingredients needed to make Rose and Pistachio Baklava:

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

In a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. Now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. Allow to cool before using on the baklava. For the rose, cardamom and pistachio baklava, make a syrup.

Steps 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!!!

Allow to cool before using on the baklava. For the rose, cardamom and pistachio baklava, make a syrup. 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 with three separate layers of nuts (pistachios) flavored with cardamom. Rose and pistachio baklava recipe by Richard Burr - First make the syrup.

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