Pistachio & Rosewater Baklava Christmas Tree
From the Blog Author
Ingredients
- 1 package phyllo pastry sheets
- 150 grams unsalted butter
- 250 grams pistachios
- 2 tablespoons sugar
- 1 teaspoon ground cardamom
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup water
- 1 teaspoon rosewater
- Crushed pistachios
- Dried rose petals
Directions
Cut phyllo sheets into triangles.
Stack the phyllo triangles into a Christmas tree shape on a parchment-lined baking tray.
Brush every few layers of phyllo with melted butter and sprinkle with the nut mixture.
Bake at 175°C (350°F) for 25–30 minutes until golden and crisp.
While the baklava bakes, simmer the syrup ingredients; stir in the rosewater once removed from the heat.
Pour the warm syrup evenly over the hot, baked baklava.
Sprinkle with crushed pistachios and dried rose petals for decoration.
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Frequently Asked Questions
How should I store my Pistachio & Rosewater Baklava Christmas Tree to keep it fresh?
Store the cooled baklava in an airtight container at room temperature for up to 5 days. Avoid refrigerating, as this can cause the phyllo to become soggy. For longer storage, you can freeze assembled, un-soaked baklava for up to 3 months.
Can I substitute the rosewater in this baklava recipe?
While rosewater is key to the flavor profile, you can substitute it with an equal amount of orange blossom water for a similar floral hint. Alternatively, a splash of fresh lemon juice can brighten the syrup flavor if you prefer to omit the floral notes entirely.
What is the best way to reheat the Baklava Christmas Tree before serving?
For the best texture, briefly warm individual servings in a toaster oven or standard oven at 300°F (150°C) for about 5-7 minutes. This helps crisp up the phyllo layers that might have softened slightly during storage.
