Rose and Pistachio Baklava

Steps Making Recipes Rose and Pistachio Baklava using 12 ingredients and 6 steps

Rose and Pistachio Baklava - 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. Bring to the boil and simmer for about five minutes, or. It is baked crisp, then soaked in sugar syrup that just melts in the mouth.

To serve, remove each piece of baklava from the baking tin and place on a serving plate.

Method :- For Rose Syrup Combine all the ingredients except rose water in a heavy based pan over a medium heat.

You can have Rose and Pistachio Baklava using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients cook Rose and Pistachio Baklava

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

Rose and Pistachio Baklava step by step

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!!!.

Rose and Pistachio Baklava - In a small saucepan, combine the sugar, water, and lemon juice over medium heat. Our baklava is scented with a delicate rose petal aroma which is infused into the sweet syrup that is poured over top the just baked pastry. When done, remove from the oven, allow it to sit for a minute, then pour the cooled syrup over the hot baklava. Be sure to get the syrup in between each cut. If you see syrup forming pools in some areas, don't worry - it will all be absorbed. Allow the baklava to cool fully before. Add the rose water to taste. Thank you and good luck