Puff Pastry Baklava

🧂 Ingredients

• 1 package puff pastry

  270 grams or about 10oz
• 1 cup ground pistachios
• 2 tablespoons unsalted butter
• 1 teaspoon rosewater
• 0.5 teaspoon cinnamon
• 3 drops orange blossom water
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.75 cup water
• 0.25 teaspoon salt

Instructions

• 1 Preheat oven to 180 C / 360 F.
• 2 In a bowl mix the ground pistachios, cinnamon, salt and any other dry spices you
  want to use.
• 3 Use the butter to generously grease your baking dish.
• 4 Roll out the puff pastry slightly so its about 1-2mm thick.
• 5 Sprinkle the dried pistachios evenly over the puff pastry sheet, reserving 3-4
  tablespoons for garnish.
• 6 Cut the puff pastry to the width of your baking tray.
• 7 Roll the puff pastry like a carpet 3 times until it's around the thickness of a
  cigar and then the loose end.
• 8 Repeat until you reach the end of the puff pastry sheet.
• 9 Move the rolls into your buttered baking tray. You may need to cut a few to make
  them fit.
• 10 When all the rolls are in the baking dish, use a sharp knife to lightly score
  the rolls so they are each about 3cm / 1 inch wide.
• 11 Bake in preheated oven for 40 minutes or until golden brown.
• 12 About 5 minutes before the baklava are ready, make the sugar syrup.
• 13 Pour the sugar, salt and water into a small saucepan. Stir to combine.
• 14 Heat over medium-high (without stirring too much) until the sugar crystals have
  dissolved and the liquid has the consistency of a syrup.
• 15 Once the baklava is golden, take it out of the oven and set it down on a stable
  surface. Immediately pour the sugar syrup over the baklava while both are hot.
• 16 Allow the baklava to rest and absorb the sugar syrup for at least 30 minutes or
  ideally until cool and set. If you cut into it too soon, it might be too soft
  and mushy.
• 17 After the baklava has rested and set, sprinkle the remaining ground pistachio
  on, concentrating on the center of each scored piece.

Nutrition Info