Name: The Governess's Pistachio Rosewater Baklava (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 16 pieces
Cuisine: Holiday
Ingredients: 1 pound Phyllo Dough-thawed; 3 cups Pistachios-shelled and finely chopped; 1/2 cup Granulated Sugar; 1 tbsp Rosewater; 1/4 tsp Ground Cardamom; 1 cup Unsalted Butter-melted; 1 cup Water; 1 cup Granulated Sugar; 1/4 cup Honey; 1 tbsp Lemon Juice; 1 tsp Rosewater

Recipe tier

⅛ pound Artisan Phyllo Dough
½ cups Bronte Pistachios
⅛ cup Demerara Sugar
¼ tbsp Rosewater
1 pinch tsp Ground Cardamom
⅛ tsp Orange Blossom Water
⅛ cup Ghee
⅛ cup Filtered Water
¼ cups Organic Cane Sugar
1 pinch cup Raw Honey
¼ tbsp Lemon Juice
¼ tsp Rosewater
1 pinch tsp Saffron Threads

Equipment

9x13 inch baking pan
Mixing bowls
Saucepan
Sharp knife

Instructions

🎙️ Cook with voice coach

1. Preheat oven to 325°F (163°C).
2. Prepare the Pistachio Filling: In a bowl, combine 3 cups Bronte Pistachios (finely chopped), 3/4 cup Demerara Sugar, 2 tbsp high-quality Rosewater, 1/2 tsp freshly ground Cardamom, and 1 tsp high-quality Orange Blossom Water. Mix thoroughly.
3. Prepare the Ghee: Gently warm 1 cup Ghee until fully liquid.
4. Assemble the Baklava: Brush the bottom of a 9x13 inch baking pan with Ghee.
5. Layer 6 sheets of thawed Artisan Phyllo Dough, brushing each sheet generously with Ghee.
6. Spread half of the Pistachio Filling evenly over the phyllo.
7. Layer another 6 sheets of Phyllo Dough, brushing each sheet generously with Ghee.
8. Spread the remaining Pistachio Filling evenly over the phyllo.
9. Top with the remaining Phyllo Dough, layering 6 sheets and brushing each generously with Ghee.
10. Using a very sharp knife, cut the baklava into diamond or square shapes before baking.
11. Bake for 40-50 minutes, or until deeply golden brown.
12. Prepare the Syrup: While the baklava is baking, combine 1 cup Filtered Water, 1.5 cups Organic Cane Sugar, 1/4 cup Raw Honey, 2 tbsp freshly squeezed Lemon Juice, 2 tsp high-quality Rosewater, and 1/4 tsp Saffron Threads (infused in 1 tbsp warm water) in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the syrup to remove saffron threads.
13. Remove the baklava from the oven and immediately, slowly pour the hot Syrup evenly over it, allowing it to absorb. Repeat this process 2-3 times for maximum infusion.
14. Let the baklava cool completely (at least 4 hours, preferably overnight) before serving.