This Pistachio and Orange Blossom Baklava is a delightful twist on the classic dessert, bringing a fragrant and nutty combination that's hard to resist. The addition of orange blossom water and orange zest gives it a unique and aromatic touch, perfect for any special occasion or just a sweet treat to brighten your day.
Phyllo dough is the delicate, flaky base that gives baklava its signature layers. You'll want it to be crisp and golden, so don't rush the buttering process.
Pistachios, finely chopped, add a vibrant color and distinct flavor. Their mild sweetness pairs beautifully with the orange notes.
Unsalted butter is essential for that rich, golden finish. Melt it completely to ensure even coating between the phyllo layers.
Granulated sugar and honey are used to make the syrup that soaks into the baklava, providing sweetness and moisture.
Orange blossom water and orange zest bring a fragrant citrus aroma that elevates the entire dish.
Cinnamon adds warmth and depth to the nut mixture, rounding out the flavor profile.
Vanilla extract enhances all the sweet notes, making them more pronounced.
Salt balances the sweetness, ensuring the flavors are well-rounded.
This baklava pairs wonderfully with a steaming cup of mint tea or a light, floral white wine. For a full dessert spread, consider serving alongside fresh fruit or a dollop of whipped cream to complement the sweet, nutty flavors.
Start by preheating your oven to 350°F (175°C). While it heats up, prepare a 9x13 inch baking dish by greasing it with a bit of melted butter. This will prevent the baklava from sticking and ensure easy removal later on.
Next, it's time to layer the phyllo dough. Work with one sheet at a time, covering the remaining sheets with a damp cloth to keep them from drying out. Brush each phyllo sheet generously with melted butter and layer half of them into the baking dish.
In a mixing bowl, combine the chopped pistachios with cinnamon and orange zest. Spread this nutty mixture evenly over the layered phyllo, ensuring each bite will be packed with flavor.
Continue with the rest of the phyllo sheets, layering and buttering each one. Once all the phyllo is layered, use a sharp knife to cut the baklava into diamond shapes. This will make serving easier and ensure even baking.
Place the dish in the oven and bake for about 45 minutes, or until the top is golden brown and crisp. While it bakes, combine sugar, water, honey, orange blossom water, vanilla, and salt in a saucepan. Bring this mixture to a boil, then let it simmer for around 10 minutes to thicken slightly.
Once the baklava is out of the oven, pour the hot syrup evenly over it. This will allow the syrup to seep into the layers, giving it that characteristic sweet and sticky finish. Let the baklava cool completely before serving to allow the flavors to meld together beautifully.
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