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.
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with some melted butter.
In a bowl, mix chopped pistachios, sugar, cinnamon, and vanilla extract until combined.
Unroll 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.
Spread half of the pistachio mixture over the phyllo layers.
Continue layering phyllo sheets (about 8 more), brushing each with butter, then add the remaining pistachio mixture on top.
Finish with another 8 layers of phyllo, again brushing each sheet with melted butter.
Use a sharp knife to cut the baklava into diamond or square shapes.
Bake for 40-45 minutes, or until golden brown and crisp.
While 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.
Once 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.
Let the baklava cool completely before serving, allowing the flavors to meld.
Tell us your preferences and we will create a personalized Pistachio Rosewater Baklava with Cardamom Syrup for you