Family Spice Recipe for Persian Baklava

Persian Baklava

Recipe by Family Spice

 

 

INGREDIENTS:

  • 1 cup almond slivers, plus more for garnish
  • 1 cup pistachio nuts, shelled, plus more for garnish
  • 1/2 cup granulated sugar
  • 1 1/4 tsp cardamom, ground
  • 1 1-lb package of filo dough
  • 1/4 lb butter, unsalted

SYRUP INGREDIENTS:

  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1/2 cup rosewater

 

  1. Preheat oven to 350ºF.
  2. Spray 13-inch baking pan with cooking spray.
  3. In a food processor grind until fine powder:
    • 1 cup almond slivers
    • 1 cup pistachio nuts, shelled
  4. In a bowl combine:
    • nut purée
    • 1/2 cup granulated sugar
    • 1 1/4 tsp cardamom, ground
  5. Remove from freezer and unroll:
    • 1 1-lb package of filo dough
  6. Unroll filo and using kitchen shears, cut to fit baking pan.
  7. Keep filo covered with wet paper towels to prevent drying and cracking.
  8. Melt in the microwave:
    • 1/4 lb butter, unsalted
  9. Place 1 sheet of filo on the bottom of the greased pan.
  10. Using a pastry brush, brush filo sheet completely with melted butter.
  11. Repeat steps 8 & 9 for 2 more layers.
  12. Evenly sprinkle approximately 1/4 cup of nut-sugar mix over third layer of butter coated filo.
  13. Repeat steps 8 - 12, until all filo sheets are used, and ending with 3 layers of butter coated filo on top.
  14. Using a sharp knife, carefully cut into small squares or diamonds.
  15. Place in the oven and bake for 20 minutes, or until the baklava is golden brown.
  16. Meanwhile, make the syrup by whisking together in a small saucepan over medium heat:
    • 1 1/2 cups granulated sugar
    • 1 cup water
    • 1/2 cup rosewater
  17. Bring to boil and cook for 15 minutes.
  18. Remove from heat and set aside.
  19. Remove baklava from oven.
  20. Pour rosewater syrup evenly over the entire baklava.
  21. Decorate top with:
    • almond slivers
    • pistachio nuts, ground
  22. Let baklava sit and soak in the rosewater syrup for approximately 3 hours before removing from pan and serving.
  23. Baklava can stored at room temperature covered for up to a week.

 

Family Spice Recipe for Persian Baklava

 

 

 

Prep Time: 20 min

Cook Time: 20 min, plus 3 hour rest time

Difficulty: Intermediate

Servings: approx. 50 2-inch pieces

Serving Size: 1 piece

Serving Suggestions: Rose water can be found at middle eastern stores. If you don't have rose water, substitute with 1/2 cup of honey. For more Perisan sweets try Persian Saffron Cookies, Saffron Rice Pudding (Sholeh-Zard) and our Baklava Cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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