Floral 🌹 Baklavas with Pistachio Filling

INGREDIENTS

Sugar Syrup

• 1 3/4 cups granulated sugar
• 3/4 cup water
• 1 ½ tbsp glucose syrup (optional)
• 1 lemon, squeezed for lemon juice
• 1/8 tsp salt
• 1 tbsp orange blossom water

Nut Filling

• 3 cups raw unsalted pistachios, shelled
• 1/2 tsp sea salt

Pastry

• 2 packets of phyllo dough (30 sheets), thawed
• 1 1/8 cups melted ghee

METHOD

1. For the syrup combine all the ingredients (except the orange blossom water) in a small saucepan.
2. Place the saucepan over medium heat & bring it to a boil. Stir occasionally to let the sugar dissolve.
3. Add orange blossom water after the mixture boils. Stir well & set aside to cool.
4. Roast pistachios in the oven at 165ºC for 10 mins. Set aside to cool.
5. Blend the roasted pistachios with salt in a high-speed food processor until it reaches the desired texture.
6. Preheat the oven to 150ºC.
7. 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.
8. Assemble 10 round sheets lengthwise in a row ensuring their edges overlap.
9. Pipe the pistachio filling at the center of each circle & spread it across the row of circles.
10. Fold the circles one by one to create a crescent-shaped strip.
11. Roll the connected circles from left to right to form a rose. Adjust the shape with your fingers & secure the edge of your phyllo strip with ghee if needed.
12. Repeat steps 8-11 for the remaining pastry to make more roses.
13. Use a muffin pan for baking.
14. Bake (20-30 mins).
15. Pour the cooled syrup immediately on the roses & garnish with crushed pistachios.

VIDEO INSTRUCTIONS

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Une publication partagée par Joyce Mrad (@joyfulhomecooking)

This recipe was prepared and brought to you by the talented chef @joyfulhomecooking

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