Pistachio Baklava Roses

Ingredients

• 1 package (1 pound/500g) phyllo dough, thawed
• 1 1/2 cups shelled pistachios, finely chopped
• 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup unsalted butter, melted (plus more if needed)
• 2 tablespoons granulated sugar
• 2 cups granulated sugar
• 2 cups water
• 1/2 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
• finely ground pistachios
• ice cream for serving

Instructions

1. 1

   In a saucepan, combine the sugar, water, honey,...: In a saucepan, combine the sugar, water, honey, cinnamon stick, and lemon or orange peel (if using).

2. 2

   Bring to a boil over medium-high heat, then...: Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.

3. 3

   Remove from heat. Stir in the lemon juice.

4. 4

   Optional: For a floral flavor, replace the cinnamon...: Optional: For a floral flavor, replace the cinnamon stick with 1 tablespoon of orange blossom water or rosewater.

5. 5

   Set the syrup aside to cool completely.

6. 6

   In a bowl, mix together the finely chopped...: In a bowl, mix together the finely chopped pistachios, sugar, cinnamon, cloves (if using), and salt. Set aside.

7. 7

   Preheat the oven to 350°F (175°C).

8. 8

   Unroll the phyllo dough and cut it lengthwise...: Unroll the phyllo dough and cut it lengthwise into 3 equal portions to create 3 stacks of strips.

9. 9

   Take 4 phyllo strips and layer them, brushing...: Take 4 phyllo strips and layer them, brushing each sheet lightly with melted butter.

10. 10

    Sprinkle about 2 teaspoons of the pistachio mixture...: Sprinkle about 2 teaspoons of the pistachio mixture across the center of the layered phyllo.

11. 11

    Fold the bottom edge over the nuts and...: Fold the bottom edge over the nuts and roll up loosely to form a rose shape.

12. 12

    Place each rose into a 9x13-inch baking tray....: Place each rose into a 9x13-inch baking tray. Repeat until all the phyllo and filling are used.

13. 13

    Brush the tops and sides of the roses...: Brush the tops and sides of the roses generously with the remaining melted butter.

14. 14

    Bake on the center rack for 40–45 minutes,...: Bake on the center rack for 40–45 minutes, or until golden and crisp.

15. 15

    Once the baklava roses come out of the...: Once the baklava roses come out of the oven, immediately pour the cooled syrup evenly over the hot pastries.

16. 16

    Allow the baklava to absorb the syrup for...: 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).

17. 17

    Garnish with extra chopped pistachios.

18. 18

    Serve with Greek coffee, tea, or a scoop...: Serve with Greek coffee, tea, or a scoop of vanilla ice cream for an extra special treat!