Follow these steps for perfect results
fillo pastry
unsalted butter
melted
almonds
finely chopped
cardamom
sugar
sugar
dissolved
water
hot
honey
Rosewater extract
pistachio nuts
chopped
Preheat oven to 350°F (175°C).
Grease an oblong cake pan thoroughly.
Place 3-4 sheets of fillo pastry evenly over the bottom of the pan.
Brush each sheet on both sides with melted butter before adding the next sheet.
In a separate bowl, thoroughly mix together finely chopped almonds, cardamom, and sugar.
Spread the almond mixture evenly over the pastry sheets.
Place 3-4 sheets of buttered fillo pastry on top of the nut mixture.
Cut the baklava into 2x2-inch squares or diamonds.
Bake for 45 minutes, or until golden brown.
While the baklava is baking, prepare the syrup.
Dissolve sugar in hot water or honey.
Add rosewater extract to the syrup.
Once the baklava is out of the oven, immediately pour the syrup evenly over it.
Let it cool completely before serving.
Garnish with chopped pistachios.
Expert advice for the best results
Keep fillo pastry covered with a damp towel to prevent drying out.
Use a sharp knife or pizza cutter for clean cuts.
Adjust the amount of rosewater to your preference.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Arrange squares on a plate and garnish with extra pistachios.
Serve with a scoop of vanilla ice cream.
Serve with a cup of Turkish coffee.
Complements the sweetness
Pairs well with the sweetness and nuts.
Discover the story behind this recipe
Often served during special occasions and celebrations.
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