Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rose and pistachio baklava. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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 To achieve this goal, we sprinkled store-bought phyllo dough with three separate layers of nuts (pistachios) flavored with cardamom. For the rose, cardamom and pistachio baklava, make a syrup. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed.
Rose and Pistachio Baklava is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Rose and Pistachio Baklava is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Take ready-made filo pastry, 30 x 30cm size
- Take butter
- Take pistachios, blend coarsely using a food processor
- Take cardamom powder, mix into the pistachios
- Make ready butter, for greasing
- Make ready for the syrup
- Get light brown sugar
- Make ready water
- Get honey
- Make ready rose blossom water (kewra)
- Take Juice from half lemon
- Take sal
Throughout the Middle East and across Mediterranean lands it is king. Boy, do those people have good taste. Nutty, chewy and ultimately calorific, baklava sticks to your teeth and your thighs. Edible Rose Pistachio baklava is our very own innovation and its scrumptious.
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!!!
Cooked to perfection with clarified ghee butter and freshly ground nuts. Ingredients: Pistachio, edible organic rose petals, clarified ghee butter, cinnamon, nutmeg, sugar, orange blossom water, rose water, lemon juice, phyllo. This Pistachio Baklava is one remarkable ending to the most special meal, whether in Ramadan or any time of the year. I wouldn't recommend substituting ALL of the sugar with honey because that would make for a very runny consistency and also the strong honey flavor will overpower. This week's recipe is for a very traditional and slightly over-the-top Turkish dessert of pistachio, cream and rose baklava called ketmer.
So that is going to wrap this up with this exceptional food rose and pistachio baklava recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
