Home Sweet Baklawas with Pistachios and Rose Water

Baklawas with Pistachios and Rose Water

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
After the Almond Baklawas with homemade dough, I thought it was interesting to propose you   also a version with filo (and not brick!) sheets.  This recipe is just sublime. The leaves are crispy with a filling made only of pistachios. The taste and texture is closer to the baklawas found in Lebanon. I’m planning to find an internship there! There is absolutely nothing difficult about this recipe and guests will be amazed at its flavor, especially with mint tea.

Recipe of blaklawas with pistcahes and rose water:
-500g of filo sheets (not brick!)
-500g of raw pistachios (with the skin on is fine!)
-120g sugar
-300g of soft butter
-1 teaspoon of cinnamon
-1 pinch of “four spices
rosewater (in grocery stores and not in pharmacies)
-500g of acacia honey
-50g of rose water

Here are the famous filo sheets. Be careful, this is not the same as the brick sheets and I do not recommend replacing one with the other in this recipe. The brick sheet has many small holes unlike the filo sheet. You can find it in supermarkets (like the one I present here) but also in grocery stores .  

And here is the rose water that can be found in the same stores. You can find them in pharmacies, but I have doubts about their food use. It is better to ask in this case! 

Put the pistachios (unroasted, with skin) in the blender. 

Grind by successive pulses to obtain a medium graining. 

Place in a bowl, add sugar and cinnamon and mix well. 

Add rose water sparingly. It’s better to put in a little bit at a time than to pour in too much. You need to moisten the dough so that it can stick a little but not more!

Add the 4-spice mixture and mix well. You can put it with the cinnamon but I wanted to show the picture. This blend has a strong clove flavor and that’s what you want in this blend, so “4 spice” is perfect!

Each package of filo sheets is 250g and contains a good dozen sheets. You should use one whole package for the bottom of the baklawas and one for the top. 

Melt the butter and clarify it, i.e. recover only the fat on the surface. I didn’t even bother doing that, I just dipped the brush into the surface.

Brush a 28cm diameter mould with the clarified butter over its entire surface.

Apply a first sheet of filo. The leaves are very fragile! So be careful!

Then brush the entire surface of the sheet in the pan with clarified butter. 

Turn the mold a little and apply a new sheet. This way, the leaves will overlap a few degrees with each leaf. Of course, each sheet of filo must be brushed with clarified butter before putting on the next one. The operation is the same until the end of the first 250 grams of filo sheets. 

Put the pistachio and rose filling on top. 

Then apply the filling well and even it out with the back of a spoon. 

Brush again with a little clarified butter. 

Cut the dough a little at on top of the stuffing all around the mould. 

Then fold the dough over the filling. 

Apply a new sheet (from the second package) and brush with clarified butter. 

Preheat the oven to 200°C.
Continue turning the pan a little each time before putting the next sheet and always putting a layer of clarified butter. 

On the last sheet, cut above the level of the cake. 

And fold the dough under the baklawa.

Rub the surface of the dough with butter and cut into rhombuses or squares. 

Place a pistachio in the middle of each diamond. Put in the oven at 200°C for one hour and watch!

Before the end of cooking, heat the honey mixed with the rose water. 

Take out the baklawas.

And immediately pour the warm honey on the baklawas. 

The baklawas will drink all the honey and not leave a single drop! 

I use a small painter’s knife to cut the baklawas.

This is the most convenient way to cut these cakes. You can find lots of useful things for the kitchen at the hardware store!

Enjoy the pistachio baklawas with a hot mint tea!

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