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Date and Pistachio Baklava Rolls
Middle Eastern

Pistachio Rosewater Baklava with Cardamom Syrup

This luxurious Middle Eastern dessert features layers of flaky pastry filled with aromatic pistachios and flavored with delicate rosewater, all drizzled with a rich cardamom syrup. Perfect for special occasions or as an indulgent treat, this baklava elevates traditional flavors to create an unforgettable dessert experience.

Total Time1 minute
Servings20
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
41
Carbs
22
Fat
2
Fiber
0g
Sodium
Ingredients
  • 1 package (1 lb) phyllo dough, thawed
  • 2 cups unsalted pistachios, finely chopped
  • 1 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup rosewater
  • 1 teaspoon ground cardamom
  • 1 cup water
Instructions
  1. 1Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with some melted butter.
  2. 2In a bowl, mix chopped pistachios, sugar, cinnamon, and vanilla extract until combined.
  3. 3Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo into the baking dish, brushing with melted butter. Repeat this process, layering about 8 sheets, brushing each with butter.
  4. 4Spread half of the pistachio mixture over the phyllo layers.
  5. 5Continue layering phyllo sheets (about 8 more), brushing each with butter, then add the remaining pistachio mixture on top.
  6. 6Finish with another 8 layers of phyllo, again brushing each sheet with melted butter.
  7. 7Use a sharp knife to cut the baklava into diamond or square shapes.
  8. 8Bake for 40-45 minutes, or until golden brown and crisp.
  9. 9While baking, prepare the syrup: In a saucepan, combine the water, sugar, cardamom, and rosewater. Bring it to a boil, then let it simmer for 10 minutes until thickened slightly.
  10. 10Once the baklava is done baking, remove it from the oven and immediately pour the cardamom syrup evenly over it, allowing it to seep into the layers.
  11. 11Let the baklava cool completely before serving, allowing the flavors to meld.
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