Baklava Jordani — Print Recipe

Layers of paper-thin filo pastry filled with crushed pistachios and walnuts, drenched in a fragrant sugar syrup flavored with rose water and orange blossom, a celebration essential.

Ingredients

500g filo pastry sheets
2 cups mixed pistachios and walnuts, finely chopped
250g butter, melted
2 cups sugar
1 cup water
2 tbsp lemon juice
2 tbsp rose water
1 tbsp orange blossom water
1 tsp cinnamon
Whole pistachios for garnish

Instructions

1 Layer half the filo sheets in a buttered baking pan, brushing each sheet generously with melted butter, then spread the chopped nut mixture evenly over the top.
2 Layer the remaining filo sheets on top of the nuts, again brushing each sheet with melted butter, then cut into diamond shapes with a sharp knife before baking.
3 Bake at 175C for about 45 minutes until the top is deeply golden and the layers are crispy and puffed.
4 While the baklava bakes, prepare the syrup by boiling sugar with water and lemon juice for 10 minutes, then adding rose water and orange blossom water, and pour the cooled syrup over the hot baklava immediately after removing from the oven.

Did You Know?

Jordanian baklava is distinguished by its generous use of pistachios and the addition of both rose water and orange blossom water, and the city of Salt is considered the baklava capital of Jordan.