Pistachio and Rosewater Baklava
Pistachio and Rosewater Baklava, with measured ingredients and a clear cooking method. Serve with Belgian Tripel for a relaxed ProjectBeer table.
dessert · Serves 16
Pistachio and Rosewater Baklava
Bring pistachio and rosewater baklava to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 16. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Tripel when the food is ready.
Ingredients
Serves 16
12 filo sheets
200 g pistachios, chopped
100 g walnuts, chopped
150 g butter, melted
150 g caster sugar
150 ml water
2 tbsp honey
1 tbsp lemon juice
1 tsp rosewater
Instructions
Heat oven to 180°C, 160°C fan. Butter a 20 x 25 cm tin. Simmer sugar, water, honey and lemon juice for 5 minutes, cool and add rosewater.
Layer 4 filo sheets in tin, buttering each. Add half the nuts, 4 more buttered sheets, remaining nuts and final 4 buttered sheets.
Cut through layers into 16 diamonds before baking. Bake for 35–45 minutes until deeply golden and crisp.
Pour cool syrup evenly over hot baklava and leave uncovered for at least 4 hours before serving.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Belgian Tripel. Fruity yeast and honeyed malt stand up to syrup and nuts. This is a strong style, so a small pour is sufficient. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.