Turkish Baklava with Pistachios and Rose Syrup
Baklava is more than just a dessert in Turkey; it's a true symbol of sharing and celebration. Imagine crispy layers of phyllo dough, generously buttered and filled with crunchy pistachios, all bathed in a rose-scented syrup. Each bite transports you to the streets of Istanbul, with its perfect balance of melt-in-your-mouth and crunch. You'll love making this traditional recipe at home, to impress your guests or simply to treat yourself. The secret? Pour cold syrup over hot baklava for an unparalleled texture. Get ready for an unforgettable gourmet journey!
Ingredients
- phyllo dough500 g
- melted butter200 g
- unsalted pistachios, coarsely chopped300 g
- granulated sugar200 ml
- water200 ml
- lemon juice1 tbsp
- rose water2 tbsp
- honey (optional)1 tbsp
Instructions
- 1
Make the syrup: in a saucepan, bring the sugar and water to a boil. Add the lemon juice and rose water, simmer for 10 minutes. Remove from heat and let cool completely.
- 2
Butter a rectangular baking dish (approx. 30x20 cm). Place a phyllo sheet and brush with melted butter. Repeat with 8 sheets, layering them well.
- 3
Spread half of the chopped pistachios over the dough. Cover with the same buttered phyllo layers (8 sheets). Add the remaining pistachios and finish with the last 8 buttered sheets.
- 4
Cut the baklava into diamonds or squares with a sharp knife, cutting all the way through.
- 5
Bake at 180°C (350°F) for 30-40 minutes, until golden brown.
- 6
Remove from the oven and immediately pour the cold syrup over the hot baklava. Let soak for at least 4 hours before serving.
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