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Syrup:
- 3 dl | 1 1/2 cup sugar
- 1,5 dl | 3/4 cup water
- 1 tbsp lemon juice
- 1 tbsp rose water
- 1 tsp ground cardamom
Baklava:
- 1 Phyllo dough packet
- 500 g ground Walnuts and pistachios + 1-2 tbsp of the syrup
- 350 g ghee or butter ( I used 1:1 ratio )
Directions
- For the syrup:
- In a saucepan, combine sugar, water, lemon juice, and cardamom.
- Bring to a boil over high heat and let it cook until it thickens into a syrup.
- Remove from heat and stir in the rose water. Set aside to cool.
- Assembly & Baking:
- Preheat oven to 200°C (390°F).
- Brush a baking dish with melted butter.
- Layer 15 sheets of phyllo dough, brushing each layer with butter.
- Spread the ground nut mixture evenly over the phyllo and gently press down.
- Add another 15 layers of phyllo, brushing each with butter.
- Cut the baklava into desired shapes before baking.
- Bake for 25 minutes or until golden brown.
- Immediately after removing from the oven, pour the cooled syrup over the hot baklava.
- Garnish with crushed pistachios and dried rose petals.
