Persian Baklava with Almonds and Rose Water
Persian baklava is a sweet treat that transports you straight to the fragrant alleys of Isfahan. Unlike the Turkish version, it is delicately flavored with rose water and filled with finely ground almonds. Each bite is a perfect balance between the crunch of the brick pastry, the softness of the almonds, and the sweetness of honey. Easy to make, it will surely impress your guests. Get ready for a sweet journey of a thousand and one nights!
Ingredients
- Brick pastry sheets8 sheets
- Ground almonds200 g
- Powdered sugar100 g
- Melted butter100 g
- Rose water2 tbsp
- Honey3 tbsp
- Chopped pistachios2 tbsp
- Ground cinnamon1 tsp
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, mix the ground almonds, sugar, and cinnamon.
- 3
Butter a baking dish. Layer 4 brick sheets, brushing melted butter between each.
- 4
Spread half of the almond mixture, then cover with 4 more buttered sheets. Add the rest of the almonds.
- 5
Fold the edges and brush with butter. Bake for 25 to 30 minutes until golden brown.
- 6
When out of the oven, drizzle with honey mixed with rose water. Sprinkle with chopped pistachios. Let cool before cutting into squares.
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