Omid Roustaei, The Caspian Chef
Persian Baklava with rose water and cardamom
rose water or orange blossom water
or walnuts or pistachios
at room temperature
gently melted for brushing the filo dough
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.
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!
baklava, cardamom, dessert, nuts, orange blossom water, Rose water
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