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. 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.
You can have Rose and Pistachio Baklava using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Rose and Pistachio Baklava
- You need 20 pieces of ready-made filo pastry, 30 x 30cm size.
- You need 250 grams of butter.
- Prepare 180 grams of pistachios, blend coarsely using a food processor.
- Prepare 1 teaspoon of cardamom powder, mix into the pistachios.
- It’s 50 grams of butter, for greasing.
- It’s of for the syrup.
- It’s 300 grams of light brown sugar.
- You need 220 ml of water.
- Prepare 40 ml of honey.
- It’s 2 tsp of rose blossom water (kewra).
- It’s of Juice from half lemon.
- It’s Pinch of sal.
Allow to cool before using on the baklava. 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. For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until.
Rose and Pistachio Baklava instructions
Preheat oven to 180c fan force.
- 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..
- 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..
- 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.
- 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..
- Cover with tin foil and allow to cool overnight on your tabletop. Cut and enjoy!!!.
Pistachio Rose Baklava and Turkish Pistachio Coffee are a match made in heaven 😍 Available today! # TheBaklavaLady. # sogood # turkishcoffee #coffee # pistachio # rose # govegan # vegan # veganfood # veganbaklava # yum # yummy #delicious # turkish # turkishfood # food # foodie # cafe # delicious # plantbased # crueltyfree # whatveganseat. Pulse the nuts, confectioners' sugar and cinnamon in a food processor until coarsely ground. Rose and pistachio baklava recipe by Richard Burr - First make the syrup. Dissolve the granulated sugar in the water in a saucepan over a medium heat. We loved our Rosewater Pistachio Baklava and hope your mom will too.
