Baklava with Cardamom and Rosewater Recipe
Baklava with Cardamom and Rosewater
Flavors of Iran
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

This rich pastry is a famous dessert in Greece, Turkey and most Middle Eastern countries. Whatever its origin, the basic technique remains the same.

Some cooks replace the sugar with honey (reduce the quantity by half). You can use walnuts, almonds or a mixture of both - or even add some pistachios. Add a touch of orange flower water or rose water to flavor the syrup, if desired.

With these three variables, you can adapt the baklava recipe to suit your taste, making it in a rectangular dish or as individual pastries.

- 300 g (10 oz.) walnuts or almonds, finely chopped
- 150 g (5 oz.) pistachios
- 65 ml (1/4 cup) sugar
- 450 g (1 lb.) Phyllo or Filo pastry
- Cardamom
- 325 ml (1 1/3 cups) butter

- 1 liter (4 cups) sugar
- 500 ml (2 cups) water
  1. combine the nuts, cardamom and sugar; 
  2. brush each sheet of phyllo with melted butter; 
  3. line a rectangular baking dish with 6 layered sheets of phyllo; 
  4. cover with a layer of the nut mixture; 
  5. cover with 2 sheets of phyllo; repeat the process until the filling is used up; 
  6. finish with 6 sheets of phyllo, each sheet brushed with butter and layered; 
  7. make a few incisions on the top of the pastry with a sharp knife; 
  8. bake in a 180°C (350°F) oven for about 20 minutes until the pastry is nicely golden; cool; 
  9. make the syrup: boil together the sugar and water for about 10 minutes;  add the rose water;
  10. pour the hot syrup over the cooled baklava; 
  11. let rest for several hours before serving; 
  12. cut into squares. 
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