Baklava is a traditional Middle Eastern pastry made with layers of phyllo dough, filled with a sweet mixture of ground pistachios and fragrant cardamom. The interesting thing about it is depending on whose baklava you are eating – Turkish, Greek or Arab to name but three – it can vary slightly in terms of ingredients used.
Here’s a recipe for Cardamom and Pistachio Baklava:
Ingredients:
- 1 package of phyllo dough (about 16 ounces), thawed
- 1 ½ cups unsalted pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon ground cardamom
- ½ cup unsalted butter, melted
- ½ cup honey
- 1 tablespoon lemon juice
- Optional: additional pistachios for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the finely chopped pistachios, granulated sugar, and ground cardamom. Mix well to evenly distribute the cardamom throughout the mixture.
- Unroll the thawed phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
- Brush the bottom of the baking dish with melted butter.
- Place one sheet of phyllo dough in the baking dish and brush it generously with melted butter.
Repeat this process, layering and buttering each sheet of phyllo dough until you have used half of the package. - Sprinkle a generous amount of the pistachio and sugar mixture over the layered phyllo dough.
- Continue layering the remaining phyllo dough sheets, buttering each one, and adding the pistachio and sugar mixture in between the layers.
- Once all the phyllo dough and pistachio mixture are used, gently press down the layers to compact them.
- Using a sharp knife, carefully cut the baklava into diamond or square shapes.
- Bake in the preheated oven for about 45-50 minutes, or until the baklava turns golden brown and crisp.
- While the baklava is baking, combine the honey and lemon juice in a small saucepan and heat it gently until the honey is warm and runny.
- Once the baklava is out of the oven, immediately pour the warm honey mixture over it, allowing it to seep into the cuts.
- Let the baklava cool completely in the baking dish to allow the flavors to develop and the layers to set.
- Optional: Garnish with additional chopped pistachios for a decorative touch.
The Cardamom and Pistachio Baklava is a delightful dessert that combines the aromatic flavors of cardamom with the richness of pistachios. The layers of buttery phyllo dough provide a crisp and flaky texture, while the sweet honey syrup adds a deliciously sticky and fragrant touch.
This traditional Middle Eastern treat is a true indulgence that will impress your guests and leave them wanting more.
Why Adding Cardamom And Pistachios Makes Sense
Cardamom is a highly aromatic spice with a warm and slightly sweet flavor. It has a distinct herbal and citrusy undertone, adding a delightful freshness to dishes. Cardamom has a unique and exotic taste that is often described as spicy, floral, and slightly peppery.
Pistachios, on the other hand, have a rich and nutty flavor with a subtle sweetness. They provide a delightful crunch and a creamy texture. Pistachios have a mild, buttery taste that pairs well with both sweet and savory dishes.
When combined, cardamom and pistachio create a harmonious blend of flavors. The cardamom’s floral and citrus notes complement the nuttiness of pistachios, enhancing their natural sweetness. This combination adds depth and complexity to recipes, resulting in a unique and tantalizing taste experience.
Whether used in baklava, ice cream, or other desserts, the combination of cardamom and pistachio is a winning flavor combination that is both delicious and memorable.
