Hazelnut Pistachio Rose Baklava

Yield 16

Author Madeline King

Prep time

50 Min

Cook time

50 Min

Total time

1 H & 40 M

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Hazelnut Pistachio Rose Baklava

Our take on Greek (walnut) and Turkish-style (pistachio) baklava combined, with the addition of rich hazelnuts. I added cinnamon and salt to bring out the flavors of the nuts. The honey sauce is made with lemon juice to cut the sweetness, while rosewater and vanilla add subtle aromatic notes. Garnished with rose petals and pistachios, this charming dessert is one to treasure.

IngredientsUSMetric

Equipment: Food processor, 9x13” pan, medium sized pot, pinch/small bowl, fork/whisk, sharp non-serrated knife, silicone basting brush, citrus juicer.

• 1 (16 ounce) package phyllo dough
• 5 oz hazelnuts
• 3 oz pistachios, plus another 2 oz reserved for garnish
• 8 oz walnuts
• 1 Tbsp. cinnamon
• 1/4 tsp. fine salt
• 1 1/2 sticks unsalted butter, melted

Rosewater Lemon Honey Sauce

• 3/4 cup spring water
• 1 cup white sugar
• 1 tsp. vanilla extract
• 7 oz local honey
• 1 lemon, juiced + 1/2 tsp. zest
• 1/2 tsp. rose water
• 1/8 tsp fine salt

Garnish

• reserved 2 oz pistachios
• food-grade rose petals

Instructions

1. Preheat oven to 350 F. Using a basting brush, butter the bottoms and sides of a 9x13 inch pan.
2. In a food processor, combine 2 oz pistachios and pulse until finely chopped. Set aside in a pinch bowl to reserve for garnish.
3. Pulse hazelnuts, 3 oz pistachios, walnuts, cinnamon and salt until finely chopped. Set aside for filling. Unroll phyllo dough.
4. Place two sheets of dough in pan, butter thoroughly with basting brush. Repeat until you have 10 sheets layered.
5. Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, brush with butter, add another 2-3 Tbsp. nuts, 2 sheets of dough. Repeat 6 times or until nut mixture is gone.
6. Finish by layering the rest of the dough in the same manner as step 4.
7. Using a wet and sharp knife, cut into the baklava in 4 long diagonal rows, cutting 3/4 of the way down to the bottom of the pan (so the bottom doesn’t get soggy). Cut into another 4 rows going the opposite direction to finish the diagonal cuts. Bake for 50 minutes or until baklava is golden and crisp.
8. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Turn the heat down to simmer and whisk in vanilla, honey, lemon juice + zest, rose water and salt. Simmer for 20 minutes.
9. Remove baklava from oven and immediately pour sauce over top. Garnish with reserved pistachios and rose petals. Enjoy!

Notes

Baklava is best stored at room temperature and freezes well.