Pistachio, Almond, Lemon & Rose Baklava Recipe

Introduction

This Pistachio, Almond, Lemon & Rose Baklava is a fragrant twist on a classic dessert, combining nutty richness with citrus brightness and delicate rose notes. It’s beautifully layered, syrup-soaked, and perfect for special occasions or a sweet treat to impress.

Ingredients

• 125g ground almonds
• 300g pistachios, chopped in a food processor (some roughly, some finely)
• 1 lemon, finely zested and juiced, plus 4 broad strips of zest
• 500g granulated sugar, plus 3 tbsp
• 200g butter, melted, plus extra for the tin
• 2 x 250g packs of filo pastry (you won’t use all the sheets)
• About 2 tsp rosewater (add to taste as brands vary in strength)
• Handful of pink rose petals, unsprayed (optional)

Instructions

1. Step 1: Mix the ground almonds and chopped pistachios in a bowl, reserving 3 tablespoons of the pistachios to garnish. Stir in the finely grated lemon zest, 3 tablespoons of the sugar, and 5 tablespoons of the melted butter.
2. Step 2: Heat the oven to 180°C (160°C fan) or gas mark 4. Brush the inside of a 30 x 20 cm roasting or baking tin with melted butter.
3. Step 3: Cut filo sheets to fit the tin. Lay one sheet in the tin, brush with butter, and repeat until you have layered six sheets.
4. Step 4: Spoon the nut mixture on top and press down firmly with the back of a spoon.
5. Step 5: Layer eight buttered filo sheets over the nut mixture, brushing each with melted butter.
6. Step 6: Using a sharp knife, cut a diamond-shaped pattern on the top layer of filo, then bake for 1 hour until golden brown.
7. Step 7: While baking, make the syrup by combining the sugar, lemon juice, and lemon zest strips in a saucepan with 250 ml water. Bring to a boil, stirring to dissolve sugar, then simmer gently for 10 minutes until syrupy. Remove lemon zest strips and stir in rosewater to taste.
8. Step 8: When baklava and syrup are both warm, pour the syrup carefully over the baklava. Return it to the oven for 5 more minutes.
9. Step 9: Sprinkle the reserved pistachios over the top, then leave the baklava to cool overnight so it can absorb all the syrup.
10. Step 10: If desired, scatter torn small rose petals over the baklava just before serving for a fragrant, decorative touch.

Tips & Variations

• Use unsprayed pink rose petals for a natural, edible garnish that adds both aroma and color.
• If you prefer less sweetness, reduce the sugar in the syrup slightly—taste and adjust before pouring it over the baklava.
• Rosewater varies greatly; add it sparingly at first and adjust to your preferred floral intensity.
• For an extra crunch, toast the nuts lightly before mixing.

Storage

Store baklava in an airtight container at room temperature for up to 5 days. It keeps well and often tastes better the next day once the syrup has fully soaked in. Reheat briefly in a warm oven if you prefer it warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios or almonds?

Yes, walnuts, pecans, or hazelnuts can be used either alone or mixed with pistachios or almonds for a different flavor profile. Just chop them roughly as you would the pistachios.

How do I keep filo pastry from drying out while assembling?

Keep filo sheets covered with a clean, damp kitchen towel while working to prevent them from drying and becoming brittle. Work fairly quickly and keep unused sheets wrapped tightly until needed.

Pistachio, Almond, Lemon & Rose Baklava Recipe

---

★★★★★

5 from 59 reviews

• Author: Ben
• Total Time: 1 hour 40 minutes plus overnight resting
• Yield: 12–16 servings 1x

Pin Recipe

Print Recipe

Description

This Pistachio, Almond, Lemon & Rose Baklava is a fragrant and elegant twist on the classic Middle Eastern dessert. Layers of crisp, buttery filo pastry encase a luscious mix of ground almonds, chopped pistachios, and bright lemon zest, all enhanced by a fragrant rosewater syrup. Topped with crunchy pistachios and optional delicate rose petals, this baklava is perfect for special occasions or delightful afternoon treats.

---

Ingredients

Scale 1x2x3x

Nut Mixture

• 125g ground almonds
• 300g pistachios, chopped (some roughly, some finely) – reserve 3 tbsp for garnish
• 1 lemon, finely zested and juiced
• 3 tbsp granulated sugar (from the 500g total)
• 5 tbsp melted butter (from the 200g total)

Pastry & Butter

• 200g butter, melted, plus extra for greasing the tin
• 2 x 250g packs of filo pastry (about 500g total, sheets cut to fit the tin)

Syrup

• 500g granulated sugar (total), minus 3 tbsp reserved above
• 1 lemon, juiced, plus 4 broad strips of zest
• 250ml water
• About 2 tsp rosewater (adjust to taste)

Garnish (optional)

• Reserved 3 tbsp pistachios, chopped for sprinkling
• Handful of pink rose petals, unsprayed and torn into small pieces

---

Instructions

1. Prepare Nut Mixture: In a mixing bowl, combine 125g ground almonds with 300g chopped pistachios, leaving 3 tbsp chopped pistachios aside for later garnish. Stir in finely grated zest of one lemon, 3 tbsp granulated sugar, and 5 tbsp melted butter. Mix thoroughly to create a uniform nut base.
2. Prepare Baking Tin: Preheat the oven to 180C (160C fan, gas mark 4). Generously butter a roasting or baking tin measuring about 30 x 20 cm to prevent sticking and add richness to the baklava.
3. Assemble Bottom Filo Layers: Cut filo sheets to fit the size of your tin. Place one sheet of filo in the buttered tin and brush it with melted butter. Repeat layering and buttering until you have 6 sheets stacked at the bottom.
4. Add Nut Filling: Spoon the nut mixture evenly over the layered filo base. Press it down gently but firmly using the back of a spoon to form a compact layer akin to a biscuit base.
5. Layer Top Filo Sheets: Place 8 sheets of filo over the nut mixture, buttering each sheet thoroughly as you layer.
6. Score the Baklava: Use a sharp knife to cut a diamond trellis pattern through the top filo layers. This helps portions separate easily after baking.
7. Bake: Place the baklava in the preheated oven and bake for 1 hour, or until the pastry turns golden brown and crisp.
8. Make the Syrup: While baklava bakes, combine the remaining granulated sugar, lemon juice, and 4 broad strips of lemon zest with 250ml water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer gently for 10 minutes until the mixture thickens to a syrupy consistency. Remove lemon zest strips and stir in rosewater to taste.
9. Pour Syrup Over Baklava: When the baklava and syrup are still warm, carefully pour the syrup evenly over the pastry. Return the baklava to the oven for an additional 5 minutes to allow absorption.
10. Garnish and Cool: Sprinkle the reserved chopped pistachios over the warm baklava. If desired, scatter torn rose petals just before serving for a beautiful presentation. Allow the baklava to cool completely and rest overnight so it fully absorbs the syrup, enhancing flavor and texture.

Notes

• Make sure to keep the filo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
• If pistachios are not available, walnuts or a blend of nuts can be used as an alternative.
• Rosewater varies in strength among brands; add it gradually and taste to prevent overpowering the delicate flavors.
• Allowing the baklava to rest overnight is crucial for syrup absorption and achieving the authentic sticky yet crispy texture.
• Use unsalted butter for best control of saltiness, especially important since the syrup already adds sweetness.
• For a gluten-free version, substitute filo pastry with gluten-free phyllo or alternative pastry sheets suitable for baking.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: baklava, pistachio baklava, almond baklava, rosewater dessert, lemon baklava, Middle Eastern pastry, layered filo dessert, nutty sweet pastry