Baklava Pistachio Roses: A Beautiful Dessert Idea!! скачать в хорошем качестве

Baklava Pistachio Roses: A Beautiful Dessert Idea!!

Ingredients For the Baklava Roses: 1 package (1 pound/500g) phyllo dough, thawed 1 ½ cups shelled pistachios, finely chopped 2 teaspoons granulated sugar 1 teaspoon ground cinnamon ¼ teaspoon ground cloves (optional) ½ cup unsalted butter, melted (plus more if needed) 2 tablespoons granulated sugar For the Syrup: 2 cups granulated sugar 2 cups water ½ cup honey 1 cinnamon stick Peel of 1 lemon or orange (optional) 1 teaspoon fresh lemon juice 2 teaspoons pure vanilla extract or 1 tablespoon rose or orange blossom water Garnish: finely ground pistachios ice cream for serving Instructions Make the Syrup: In a saucepan, combine the sugar, water, honey, cinnamon stick, and lemon or orange peel (if using). Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Remove from heat. Stir in the lemon juice. Optional: For a floral flavor, replace the cinnamon stick with 1 tablespoon of orange blossom water or rosewater. Set the syrup aside to cool completely. Prepare the Nut Filling: In a bowl, mix together the finely chopped pistachios, sugar, cinnamon, cloves (if using), and salt. Set aside. Assemble the Baklava Roses: Preheat the oven to 350°F (175°C). Unroll the phyllo dough and cut it lengthwise into 3 equal portions to create 3 stacks of strips. Take 4 phyllo strips and layer them, brushing each sheet lightly with melted butter. Sprinkle about 2 teaspoons of the pistachio mixture across the center of the layered phyllo. Fold the bottom edge over the nuts and roll up loosely to form a rose shape. Place each rose into a 9x13-inch baking tray. Repeat until all the phyllo and filling are used. Brush the tops and sides of the roses generously with the remaining melted butter. Bake: Bake on the center rack for 40–45 minutes, or until golden and crisp. Finish: Once the baklava roses come out of the oven, immediately pour the cooled syrup evenly over the hot pastries. Allow the baklava to absorb the syrup for at least 2–3 hours (there will be some syrup pooling at the bottom of the tray — this is normal). Garnish and Serve: Garnish with extra chopped pistachios. Serve with Greek coffee, tea, or a scoop of vanilla ice cream for an extra special treat! Notes Work Quickly with Phyllo: Keep unused sheets covered with a damp towel to prevent drying out. Flavor Variations: Instead of cinnamon, try orange blossom water or rosewater in the syrup for a fragrant twist. Make-Ahead Tips: Baklava roses taste even better after soaking overnight in syrup. Freezing Instructions: You can assemble and freeze the unbaked roses. Bake straight from frozen, adding a few extra minutes to the baking time. Storage: Store the baked baklava in an airtight container at room temperature for up to 5 days. Nut Variations: Swap or mix pistachios with walnuts or almonds for different flavor profiles. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637