Baklava

Preheat the oven to 180 °C. Grind the pistachios, cardamom, almonds, cinnamon and 370 g sugar in a blender for 1 minute.

Take some of the melted butter to grease the bottom of an approx. 23×33 cm baking dish. Cover the bottom with filo pastry slices (thawed). Brush with butter. Spread thinly with the nut mixture. Place more pastry sheets on top, pressing them well at the edges and trimming if necessary. Then brush with butter again.

Repeat this procedure until the nut mixture and pastry sheets are used up. Brush the top layer with butter as well.

Using a knife, score parallel lines as a diamond pattern through all layers to the bottom. Place in the oven for about 45 minutes.

If the surface is not yet golden brown, turn the oven up to 200 °C for a short time. Meanwhile, for the syrup, bring the sugar, water and rose water to a boil in a saucepan, stirring constantly. Lower the heat and simmer for 10 to 15 minutes. Then allow to cool.

Remove the baklava from the oven and pour the syrup over the hot dough. Return to the turned-off oven for 5 more minutes, if necessary, to allow the syrup to soak in better. Let cool at room temperature.

Then lift the baklava pieces out of the mold and serve on a platter.

Preparation Tip:

Since the baklava is very sweet and filling, a small portion is usually enough for dessert. If desired, you can also sprinkle the baklava with chopped pistachios before serving.

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