Rosewater and Pistachio Baklava

    Rosewater and Pistachio Baklava

    Crispy layers of phyllo dough filled with spiced nuts and drenched in floral syrup.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    90 minsHard8 servings

    Nutrition per serving

    410

    Calories

    6g

    Protein

    36g

    Carbs

    28g

    Fat

    Ingredients

    • 1 packPhyllo pastry
    • 2 cupsShelled pistachios
    • 1 cupClarified butter
    • 1/2 cupHoney
    • 1 tbspRosewater
    • 1 tspCinnamon

    Instructions

    1. 1

      Pulse pistachios and cinnamon in a processor until coarsely ground.

    2. 2

      Layer 8 sheets of phyllo in a pan, brushing each with melted butter.

    3. 3

      Spread a layer of nuts, then alternate phyllo and nuts until finished.

    4. 4

      Cut into diamonds and bake at 325°F for 50 minutes.

    5. 5

      Boil honey, water, and rosewater to make a syrup.

    6. 6

      Pour cold syrup over the hot baklava and let set overnight.

    Nutrition Facts

    Servings 8Serving Size 1

    Amount Per Serving

    Calories410

    % Daily Value *

    Total Fat 28g36%
    Saturated Fat 12.6g63%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 36g13%
    Dietary Fiber 3g11%
    Sugars 12.6g
    Protein 6g12%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Rosewater and Pistachio Baklava

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.

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