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

Phyllo Dough
1 pound 454 g Phyllo Dough-thawed
Pistachio Filling
3 cups 360 g Pistachios-shelled and finely chopped
1/2 cup 100 g Granulated Sugar
1 tbsp 15 mL Rosewater
1/4 tsp 1.25 mL Ground Cardamom
Butter Mixture
1 cup 227 g Unsalted Butter-melted
Syrup
1 cup 240 mL Water
1 cup 200 g Granulated Sugar
1/4 cup 60 mL Honey
1 tbsp 15 mL Lemon Juice
1 tsp 5 mL Rosewater

Equipment

9x13 inch baking pan
Mixing bowls
Saucepan
Sharp knife

Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C).
Prepare the Pistachio Filling: In a bowl, combine all Pistachio Filling ingredients and mix well.
Prepare the Butter Mixture: Melt the Unsalted Butter in a small saucepan or microwave.
Assemble the Baklava: Brush the bottom of a 9x13 inch baking pan with melted Butter Mixture.
Layer 6 sheets of Phyllo Dough, brushing each sheet with Butter Mixture.
Spread half of the Pistachio Filling evenly over the phyllo.
Layer another 6 sheets of Phyllo Dough, brushing each sheet with Butter Mixture.
Spread the remaining Pistachio Filling evenly over the phyllo.
Top with the remaining Phyllo Dough, layering 6 sheets and brushing each with Butter Mixture.
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
Bake for 30-40 minutes, or until golden brown.
Prepare the Syrup: While the baklava is baking, combine all Syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove the baklava from the oven and immediately pour the hot Syrup evenly over it.
Let the baklava cool completely before serving.