Pistachio and Walnut Baklava | Persian Style with Rose and Cardamom

pistachios

🥗Healthier: shelled sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are lower in calories and cost, while still providing crunch.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in fat, and pecans are often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is usually cheaper.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water has a similar floral note, while vanilla is more accessible.

Make the nut filling by grinding 2 cups of pistachios and 3 cups of walnuts. Use a food processor, high-speed blender, or coffee grinder, or chop by hand if necessary.

Combine the ground nuts with 2.5 cups of sugar, 1 teaspoon of cardamom, and 2 teaspoons of cinnamon in a bowl.

Melt 2 sticks (227 grams) of unsalted butter in a small saucepan.

Prepare a deep baking pan with at least 2-inch tall sides by brushing some melted butter on the bottom.

Layer 4-5 sheets of phyllo dough in the bottom of the pan, brushing each layer with melted butter.

Spread a few tablespoons of the nut filling evenly over the phyllo dough, ensuring there are no bumps or clumps.

Continue layering phyllo dough and nut filling, alternating between 4-5 layers of phyllo and 2-3 layers of nut filling until all ingredients are used, finishing with phyllo.

Brush the last layer of phyllo dough with melted butter and cut the baklava into diamond shapes with a sharp knife.

Bake the baklava in a preheated oven at 350°F (175°C) for 1 hour.

While the baklava is baking, prepare the syrup by mixing 2 cups of sugar and 1.5 cups of water in a saucepan. Bring to a boil until the sugar dissolves.

Add 0.25 cup of rose water and 2 tablespoons of lime juice (or juice of half a lime) to the syrup mixture to prevent crystallization and add flavor.

Once the baklava is out of the oven, pour the cooled syrup over the hot baklava immediately.

Allow the baklava to sit for at least a few hours, preferably overnight, to absorb the syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens