This cardamom-spiced baklava features layers of crisp phyllo dough rolled around a fragrant pistachio filling scented with rose water and ground cardamom.
Unlike traditional stacked baklava, rolling the phyllo creates delightful spiral layers, showcasing the nutty filling and letting the syrup soak in evenly.
The honey syrup infused with lemon juice enhances sweetness and adds balance, making this dessert perfect for special gatherings or a refined treat.
Why You’ll Love This Recipe
- The combination of aromatic cardamom and floral rose water gives a unique Middle Eastern flavor complexity.
- Rolling the phyllo dough with the nut filling creates crisp spirals that hold the syrup well, providing a perfect textural contrast.
- Using finely ground pistachios ensures a smooth but textured filling that melds beautifully with the buttery phyllo.
- The honey and lemon syrup adds moisture and sweetness, sealing the baklava and keeping it rich and tender.
Cardamom-Spiced Pistachio and Rose Water Rolled Baklava
Experience a fragrant twist on classic baklava with cardamom, rose water, and pistachios rolled in crisp phyllo dough, finished with honey syrup.
- Prep time
- 30 minutes
- Cook time
- 45 minutes
- Servings
- 12
- Yield
- 12 rolled baklava spirals
Ingredients
- 12 sheets phyllo dough (about 12×18 inches), thawed
- 1 cup unsalted butter, melted (225 g)
- 2 cups shelled pistachios, finely ground (250 g)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon ground cardamom
- 1 tablespoon rose water
- 1 cup honey (240 ml)
- 1/4 cup water (60 ml)
- 2 teaspoons fresh lemon juice
Instructions
- Prepare the pistachio filling In a bowl, mix finely ground pistachios, sugar, ground cardamom, and rose water until well combined. Set aside.
- Prep the phyllo and assembly Preheat the oven to 350°F (175°C). Brush a clean work surface and one sheet of phyllo with melted butter. Place another sheet on top and brush with butter again. Repeat this process until you have 3 sheets stacked and buttered.
- Spread filling and roll Evenly spread about 1/4 cup of the pistachio filling along one long edge of the phyllo stack. Starting from the filled edge, carefully roll the phyllo into a tight log shape, keeping the filling inside.
- Slice and place in pan Cut the roll into 1-inch slices, creating spiral pieces. Arrange the spirals cut side up in a buttered 9×13-inch baking dish.
- Repeat with remaining phyllo and filling Repeat the stacking, filling, rolling, and slicing with the remaining phyllo sheets and pistachio mixture until all the rolls are formed and placed in the pan.
- Brush tops and bake Brush all the baklava spirals generously with remaining melted butter. Bake in the preheated oven for 40-45 minutes, or until golden and crisp.
- Prepare honey syrup While baklava bakes, combine honey, water, and lemon juice in a small saucepan. Heat gently over low-medium heat until syrup is warm and slightly thinned, about 5 minutes. Do not boil.
- Add syrup and cool Remove baklava from oven and immediately pour the warm honey syrup evenly over the hot baklava spirals. Let cool completely at room temperature for at least 2 hours before serving to allow syrup absorption.
Helpful Tips
- Use fresh phyllo dough and keep the sheets covered with a damp towel while working to prevent drying out.
- Chop pistachios finely but not into powder to maintain texture inside the baklava.
- Be generous with butter; it ensures crispness and rich flavor.
- Store leftovers tightly covered at room temperature for up to 3 days.
- Let baklava cool completely after syrup application to achieve the best texture.
Storage and Make-Ahead
Store baked baklava in an airtight container at room temperature for up to 3 days.
Do not refrigerate, as this can make the phyllo soggy.
If necessary, re-crisp slightly in a 300°F (150°C) oven for 5 minutes before serving.
Frequently Asked Questions
Can I use other nuts instead of pistachios?
Yes, walnuts, almonds, or a mix can be used, though the flavor will differ from classic pistachio baklava.
How do I thaw phyllo dough safely?
Thaw frozen phyllo overnight in the refrigerator wrapped, then bring to room temperature before using, keeping it covered and moist.
What is the best way to serve baklava?
Serve at room temperature as a dessert or with tea or coffee; it pairs well with fresh fruit for balance.
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