Description
A decadent layered cake combining rich flavors of pistachios and a sweet syrup over crispy layers of phyllo dough.
Ingredients
Scale
- 1 package (500g) phyllo dough
- 2 cups pistachios, shelled and chopped
- 1 cup butter, melted
- 1 cup sugar
- 1/2 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon rosewater (optional)
- Rose petals and extra pistachios for garnish (optional)
Instructions
- Prepare Simple Syrup: In a saucepan, combine sugar, honey, water, lemon juice, and vanilla extract. Bring to a boil, then reduce to a simmer for 10 minutes. Set aside to cool.
- Prepare Baklava Layers: Preheat oven to 350°F (175°C). Brush a baking pan with melted butter. Lay down a sheet of phyllo dough and brush with butter. Repeat this process for 10 layers. Spread a layer of chopped pistachios evenly. Cover with 5 more buttered phyllo sheets, repeat nut layer, and continue until all nuts and phyllo are used, ending with 10 layers of phyllo. Cut the unbaked baklava into the desired shape and bake for 45 minutes or until golden and crisp.
- Assemble Cake: Pour cooled syrup over warm baklava evenly. Let it soak and cool completely. Beat cream cheese and powdered sugar until smooth. Fold in heavy cream and rosewater, if using. Layer the baklava and cream mixture, starting and ending with baklava layers.
- Refrigerate: Let the cake chill for at least 2 hours for better slicing and flavor melding.
Notes
- Keep phyllo covered with a damp towel to prevent drying when not in use.
- Always pour cooled syrup over hot baklava or hot syrup over cold baklava to ensure proper absorption.
- Add a touch of orange blossom water for a Mediterranean twist.
- Use edible rose petals and crushed pistachios to garnish for an elegant finish.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg