This Persian Baklava offers a sophisticated twist on the classic Middle Eastern dessert. Unlike the honey-heavy Greek versions, this recipe relies on the delicate floral notes of rosewater and the warm spice of cardamom to define its flavor profile. The layers of paper-thin filo pastry are brushed generously with butter, creating a shattering crispness that contrasts beautifully with the moist, nutty interior. Using blanched almonds or a mix of walnuts ensures a tender texture that isn’t overwhelmed by tough skins. It is an elegant centerpiece for holiday tables or a special weekend treat. The syrup penetrates the hot pastry, delivering a perfect balance of sweetness and aroma in every bite.
Persian Baklava
Description
This Persian Baklava offers a sophisticated twist on the classic Middle Eastern dessert. Unlike the honey-heavy Greek versions, this recipe relies on the delicate floral notes of rosewater and the warm spice of cardamom to define its flavor profile. The layers of paper-thin filo pastry are brushed generously with butter, creating a shattering crispness that contrasts beautifully with the moist, nutty interior. Using blanched almonds or a mix of walnuts ensures a tender texture that isn't overwhelmed by tough skins. It is an elegant centerpiece for holiday tables or a special weekend treat. The syrup penetrates the hot pastry, delivering a perfect balance of sweetness and aroma in every bite.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a bowl, combine the finely ground almonds, 1/4 cup sugar, and 1 teaspoon ground cardamom. Mix well to distribute the spices evenly.
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Cut the sheets of filo dough to fit a 12x15 inch baking pan. Keep unused filo covered with a damp towel to prevent drying out.
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Brush the bottom of the prepared pan with melted butter.
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Layer 6 sheets of filo in the pan, brushing each sheet lightly with melted butter.
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Spread a portion of the nut mixture over the pastry, creating a layer approximately 1/8 inch thick.
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Continue building the baklava by alternating layers: add 3 sheets of filo (brushing each with butter) followed by another 1/8 inch layer of nut mixture. Repeat until all nut mixture is used.
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Top with 6 final layers of filo dough, brushing each sheet generously with the remaining melted butter.
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Using a sharp knife, cut the baklava into diamond shapes, cutting all the way through to the bottom layer.
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Bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
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While the baklava bakes, prepare the syrup. In a saucepan, combine 1 1/2 cups sugar and 1 cup water. Bring to a boil and simmer for 15 minutes.
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Remove the syrup from heat and stir in 1/2 cup rosewater. Allow to cool slightly.
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Immediately upon removing the hot baklava from the oven, pour the rosewater syrup evenly over the entire pastry.
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Allow the baklava to cool completely at room temperature before serving to allow the syrup to be fully absorbed.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 657.2kcal
- % Daily Value *
- Total Fat 56.6g88%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 14.2g57%
- Sugars 5.0g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rosewater Quality: Purchase rosewater in larger bottles (approx. 10oz) for better value and often higher quality compared to small culinary extracts. Ensure it is pure rosewater without added sugar unless specified.
Filo Handling: Work quickly with filo dough as it dries out rapidly. Keep a damp (not wet) kitchen towel over the sheets you are not currently using.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. The baklava will soften as it absorbs more syrup over time.
Nut Variations: While almonds are traditional, you can use walnuts, pistachios, or a 50/50 blend of almonds and walnuts for a richer flavor and texture.
