Pistachio and Rose Water Baklava (Copycat Recipe)

This delightful baklava combines traditional flaky pastry layers with a creative twist of pistachios and a hint of rose water, offering a fragrant and nutty flavor profile. The sweetness is balanced with a light syrup, making it a perfect dessert that respects traditional methods while introducing subtle, innovative flavors.

Ingredients:

• 1 package of phyllo pastry sheets
• 1 cup unsalted butter, melted
• 2 cups pistachios, finely chopped
• 1 cup walnuts, finely chopped
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 1 cup water
• 1/4 cup honey
• 1 tablespoon rose water
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the chopped pistachios, walnuts, and cinnamon together.
3. Unroll the phyllo pastry and cover it with a damp cloth to prevent it from drying out.
4. Brush a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo, brushing each sheet with butter before adding the next.
5. Spread a layer of the nut mixture over the phyllo.
6. Layer another 4 sheets of phyllo on top, brushing each with butter, followed by more nut mixture. Repeat this process until all the nuts are used, finishing with 8 sheets of phyllo on top.
7. Cut the baklava into diamond or square shapes using a sharp knife.
8. Bake for 45-50 minutes, or until golden brown.
9. While the baklava is baking, combine sugar, water, honey, rose water, and vanilla extract in a saucepan. Bring to a boil, then simmer for about 10 minutes.
10. Once the baklava is done baking, immediately pour the syrup over it and let it soak for several hours or overnight before serving.