Making Cardamom and Pistachio Baklava might sound intimidating, but trust me, it’s easier than you think! This recipe is all about layering flavors and textures to create a truly unforgettable dessert. We’re going to walk through each step together so you can impress your friends and family with this delicious treat.
Why You Will Love This Recipe
This Cardamom and Pistachio Baklava recipe stands out because of its fragrant cardamom-infused syrup, which perfectly complements the nutty pistachios. Unlike some baklava recipes that can be overly sweet, this one strikes a perfect balance, allowing the flavors of the nuts and spices to shine through. The layers of flaky phyllo dough soaked in the aromatic syrup create a melt-in-your-mouth experience that’s simply irresistible. Plus, the vibrant green pistachios add a beautiful pop of color, making it as visually appealing as it is delicious. You’ll love how easy it is to customize this recipe to your liking, and the end result is always a crowd-pleaser.
Ingredients
For the Baklava:
- 1 pound phyllo dough, thawed
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 cups shelled pistachios, finely ground
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
For the Syrup:
- 1 cup water
- 2 cups granulated sugar
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon ground cardamom
Step-by-Step Instructions
1. Prepare the Pistachio Mixture
In a bowl, mix together the ground pistachios, 1 teaspoon of ground cardamom, and cinnamon. Make sure everything is well combined. This mixture will be the delicious filling for our Cardamom and Pistachio Baklava.
2. Melt the Butter
Melt the butter in a saucepan or microwave. Set it aside to cool slightly. Melted butter is essential for creating those crispy, golden layers in the baklava.
3. Assemble the Baklava
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Lay one sheet of phyllo dough in the pan, and brush it with melted butter. Repeat this process with 6 more sheets of phyllo dough.
4. Add the Pistachio Filling
Spread the pistachio mixture evenly over the buttered phyllo layers. Make sure the filling covers the entire pan.
5. Layer the Remaining Phyllo Dough
Layer the remaining phyllo dough sheets on top of the pistachio mixture, brushing each sheet with melted butter as you go. Again, about 7 layers of phyllo on top, each brushed with melted butter.
6. Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes. It’s easier to cut before baking, and this will also help the syrup soak in evenly.
7. Bake the Baklava
Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning.
8. Prepare the Syrup
While the baklava is baking, make the syrup. In a saucepan, combine water, sugar, honey, lemon juice, and 1 teaspoon of ground cardamom. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes, or until slightly thickened.
9. Pour Syrup Over Baked Baklava
Once the baklava is out of the oven, immediately pour the hot syrup evenly over it. The hot syrup will soak into the baklava, making it deliciously moist.
10. Let the Baklava Cool
Let the baklava cool completely in the pan before serving. This allows the syrup to fully absorb and the flavors to meld together.
Serving Suggestions
Cardamom and Pistachio Baklava is perfect on its own as a rich and satisfying dessert. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt to balance the sweetness.
For presentation, sprinkle some extra chopped pistachios on top before serving to add a pop of color and a bit of texture. You can also serve it with a side of fresh fruit, such as berries or figs, to complement the flavors.
This Cardamom and Pistachio Baklava is an excellent choice for special occasions, holiday gatherings, or simply as a treat to enjoy with family and friends. It’s also a thoughtful homemade gift that’s sure to impress.
Storage and Reheating
To store your Cardamom and Pistachio Baklava, keep it in an airtight container at room temperature. It will stay fresh for up to a week. Avoid refrigerating it, as this can make the phyllo dough soggy.
If you want to reheat your baklava, you can warm individual pieces in the microwave for a few seconds, but be careful not to overheat it. Alternatively, you can reheat it in a preheated oven at 300°F (150°C) for about 5-10 minutes to restore its crispiness.
Key Details
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Servings: 12-16
- Equipment: 9×13 inch baking pan, saucepan, mixing bowl, sharp knife
Cardamom and Pistachio Baklava
Ingredients
- 1 pound phyllo dough thawed
- 1 1/2 cups 3 sticks unsalted butter, melted
- 2 cups shelled pistachios finely ground
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 2 cups granulated sugar
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon ground cardamom
Instructions
- In a bowl, mix together the ground pistachios, 1 teaspoon of ground cardamom, and cinnamon. Make sure everything is well combined.
- Melt the butter in a saucepan or microwave. Set it aside to cool slightly.
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Lay one sheet of phyllo dough in the pan, and brush it with melted butter. Repeat this process with 6 more sheets of phyllo dough.
- Spread the pistachio mixture evenly over the buttered phyllo layers.
- Layer the remaining phyllo dough sheets on top of the pistachio mixture, brushing each sheet with melted butter as you go. Again, about 7 layers of phyllo on top, each brushed with melted butter.
- Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy.
- While the baklava is baking, make the syrup. In a saucepan, combine water, sugar, honey, lemon juice, and 1 teaspoon of ground cardamom. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes, or until slightly thickened.
- Once the baklava is out of the oven, immediately pour the hot syrup evenly over it.
- Let the baklava cool completely in the pan before serving.