Baklava with Cardamom and RosewaterTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:370.1 kcal
Proteins:5.9 g
Fats:23 g
Carbohydrate:38.3 g
Fibers:1.3 g
Sugar:34.7 g
Cholesterol:41.6 mg
Sodium:211.3 mg
Calcium:57.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
300
g
walnuts or almonds, finely chopped
150
g
pistachios
65
ml
sugar
450
g
phyllo or filo pastry
cardamom
325
ml
butter
**Syrup
1000
ml
sugar
500
ml
water
rosewater
METHOD
- combine the nuts, cardamom and sugar;
- brush each sheet of phyllo with melted butter;
- line a rectangular baking dish with 6 layered sheets of phyllo;
- cover with a layer of the nut mixture;
- cover with 2 sheets of phyllo; repeat the process until the filling is used up;
- finish with 6 sheets of phyllo, each sheet brushed with butter and layered;
- make a few incisions on the top of the pastry with a sharp knife;
- bake in a 180°C (350°F) oven for about 20 minutes until the pastry is nicely golden; cool;
- make the syrup: boil together the sugar and water for about 10 minutes; add the rose water;
- pour the hot syrup over the cooled baklava;
- let rest for several hours before serving;
- cut into squares.
CHEF'S NOTES
This rich pastry is a famous dessert in Greece, Turkey and most Middle Eastern countries. Whatever its origin, the basic technique remains the same.
Some cooks replace the sugar with honey (reduce the quantity by half). You can use walnuts, almonds or a mixture of both - or even add some pistachios. Add a touch of orange flower water or rose water to flavor the syrup, if desired.
With these three variables, you can adapt the baklava recipe to suit your taste, making it in a rectangular dish or as individual pastries.
