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
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
- 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.
- 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.
- 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.
- 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.
- Layer Top Filo Sheets: Place 8 sheets of filo over the nut mixture, buttering each sheet thoroughly as you layer.
- 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.
- Bake: Place the baklava in the preheated oven and bake for 1 hour, or until the pastry turns golden brown and crisp.
- 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.
- 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.
- 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
