How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baklava With Cardamom And Rose Water?

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup honey, 1 teaspoon lemon juice, 2 teaspoons rose water, and more.

Is Baklava With Cardamom And Rose Water suitable as baking & desserts?

Yes, Baklava With Cardamom And Rose Water falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Baklava With Cardamom And Rose Water?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baklava With Cardamom And Rose Water Recipe

Name: Baklava With Cardamom And Rose Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup honey; 1 teaspoon lemon juice; 2 teaspoons rose water; 9 ounces pistachios, meats; 1 tablespoon sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 3 ounces butter; 6 ounces phyllo dough

Baklava With Cardamom And Rose Water

Eats Now Editorial Team · 410 kcal · Baking & Desserts

1
Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil. Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened. Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
2
Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling). Chop finely (food processor is highly recommended). Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
3
Preheat the oven to 325u00b0F.
4
Trim the filo to lay flat in the bottom of a loaf pan. Melt the butter and brush the sides of the loaf pan with some of the melted butter. Add the first sheet of trimmed filo and brush it with butter. Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
5
Add half of the nut mixture and spread evenly on top of the filo.
6
Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it). Repeat until you have 5 layers on top of the nut mixture.
7
Add the rest of the nuts and spread evenly.
8
Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
9
Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
10
Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
11
Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava. Do this immediately, do not let the baklava cool before pouring on the syrup.
12
Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating. It should cool for at least an hour.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

Baklava With Cardamom And Rose Water

Tips for the best results

Variations & substitutions

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