BY JOYCE MRAD
SELF-TAUGHT COOK CREATING EDIBLE MASTERPIECES
Serves multiple | Preparation time 60 min
This rose-shaped pistachio baklava recipe combines the rich nuttiness of roasted pistachios with the light, flaky layers of phyllo dough, all brought together with a fragrant orange blossom-infused syrup. Each bite is a symphony of taste and aroma, making these pastries perfect for any special occasion or a luxurious treat.
INGREDIENTS
Sugar Syrup:
1 3/4 cups granulated sugar
3/4 cup water
1 ½ tablespoons glucose syrup (optional)
Juice of 1 lemon
1/8 teaspoon salt
1 tablespoon orange blossom water
Nut Filling:
3 cups raw unsalted pistachios, shelled
1/2 teaspoon sea salt
Pastry:
2 packets of phyllo dough (30 sheets), thawed
1 1/8 cups melted ghee
PREPARATION
For the syrup, combine all the ingredients (except the orange blossom water) in a small saucepan.
Place the saucepan over medium heat and bring it to a boil. Stir occasionally to dissolve the sugar.
Add the orange blossom water after the mixture boils. Stir well and set aside to cool.
Roast the pistachios in the oven at 165°C for 10 minutes. Set aside to cool.
Blend the roasted pistachios with salt in a high-speed food processor until they reach the desired texture.
Preheat the oven to 150°C.
Spread your phyllo dough sheets on a clean countertop. Use a cookie cutter to create round-shaped pastry sheets. Lightly brush each circle with ghee.
Assemble 10 round sheets lengthwise in a row, ensuring their edges overlap.
Pipe the pistachio filling at the center of each circle and spread it across the row of circles. Fold the circles one by one to create a crescent-shaped strip.
Roll the connected circles from left to right to form a rose. Adjust the shape with your fingers and secure the edge of your phyllo strip with ghee if needed.
Repeat steps 8-11 for the remaining pastry to make more roses.
Use a muffin pan for baking. Bake for 20-30 minutes.
Pour the cooled syrup immediately over the rose-shaped baklava and garnish with crushed pistachios.
