Baghlava
Persian Baklava with rose water and cardamom
Ingredients
Syrup
- 2 cups sugar
- 2/3 cup water
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup rose water or orange blossom water
Filling
- 4 cups ground almonds, or walnuts or pistachios
- 2 cups unrefined sugar
- 2 tablespoon ground cardamom
- 1 package Filo dough, at room temperature
- 1/2 cup butter, gently melted for brushing the filo dough
Instructions
- Combine the sugar, water, butter and salt and heat until sugar is dissolved and it is near boiling. Remove from the heat, add rose water and set aside.
- In a food processor blend the almonds, sugar, and cardamom and pulse until you have a reasonably fine ground.
- Prepare the 18 X 13 baking sheet by lightly brushing it with melted butter.
- Begin by putting one sheet of filo dough on the greased sheet, brush with butter and repeat until you have 7 sheets stacked up.
- Spread 1/2 of the ground almonds mixture on top and repeat with 6 more sheets of filo dough, brushing every sheet with butter.
- Add the remaining almond mixture and continue to layer the remaining 7 sheets of filo dough, burshing every sheet with butter.
- With a sharp knife cut the baklava into 1-inch diamond shapes. (see diagram)
- Pour half of the syrup over the cut baklava and bake at 350°F for about 30-35 minutes or until the filo dough has turned golden and crisp.
- Remove from the oven and immediately pour the other half of the syrup and allow to rest for at least 2 hours.
- Carefully remove the pieces from the pan and place on a serving platter.
- Persian baklava can be served with black tea or coffee.
Notes
I typically make a full sheet of baklava since they freeze beautifully. Place them single-layered in an airtight container or freezer bags. That way I will always have some baklava on hand!
Tried this recipe?Let us know how it was!