| Preparation time | 40 min |
| Cooking Time | 30 min |
| Ready In | 1 h 45 min |
| Level of Difficulty | Moderate |
| Servings | 3 |
Ingredients
FOR THE SYRUP:2 cups granulated sugar1/4 cup honey1 (3-inch) strip orange zest, cut with a vegetable peeler 1 cardamom pod1/4 teaspoon rose water (optional)FOR THE BAKLAVA:6 tablespoons unsalted butter, melted + more as needed 1/4 cup plus 2 tablespoons neutral oil12 ounces raw pistachios12 ounces raw walnuts1â„2 cup confectioners’ sugar1 teaspoon rose water (optional)1/8 teaspoon ground cardamom (preferably freshly ground from the seeds of about 2 pods)1â„2 teaspoon ground cinnamon1 (1-pound/454-gram) package frozen phyllo dough, thawed completely
Directions
- Make the syrup: Combine sugar, 1 cup water, honey, orange zest and cardamom in a saucepan. Simmer over low heat, stirring until sugar dissolves, about 10 minutes. Remove from the heat and stir in the rose water, if using. Let cool, then pour the syrup into an airtight container and refrigerate until chilled, or up to 1 day in advance.
- Make the baklava: Heat the oven to 350 degrees, with a rack in the center. Line a baking sheet with parchment paper. Stir together melted butter and oil in a bowl, and set near where you’ll be rolling the baklava.
- In a food processor, pulse the peanuts, pistachios, walnuts, confectioners’ sugar, rose water, cardamom and cinnamon until the nuts are very finely chopped and the mixture is almost pasty.
- Lay 3 sheets of phyllo dough stacked on top of one another on the counter or cutting board with one of the short sides closest to you. Cover the unused sheets of phyllo with a damp kitchen towel as you work, or they’ll dry out.
- Very generously brush the top layer of phyllo dough with about 2 1/2 tablespoons of the butter mixture. Spread a fifth (about 1 1/4 cups) of the nut mixture on the bottom third of the phyllo dough and pack it down. Roll the 3 phyllo sheets together away from you, basting the ‘log’ with butter as you roll, to form a compact log. Keep the seam side down as you work on more rolls. Repeat with the remaining phyllo dough and nut mixture to form 4 more rolls. Place the rolls on the baking sheet and freeze for 10 minutes to make them easier to slice.
- Remove from the freezer and, using a serrated knife, cut the rolls evenly into about 1-inch slices. Arrange the slices, cut sides up and well spaced apart, on the same baking sheet and bake until golden brown, about 30 minutes, rotating the baking sheet halfway through baking.
- Remove from the oven. While still warm, carefully transfer the baklava and arrange snugly, cut side up, in a large rimmed serving dish (a 9-by-13-will fit most, but not all the rolls). Discard the orange zest and cardamom pod from the chilled rose syrup and pour the syrup all over the baklava. Let baklava cool completely before serving. Store in an airtight container at room temperature, refrigerate for up to 1 week, or freeze for up to 1 month.
Photo by Valeria Boltneva