Ingredients 1½ cup raw shelled pistachios 1 pinches cinnamon 1 pinches ground clove 1 pinches nutmeg 1 tbsp warm thyme honey 1 tbsp rose water 1 pkg phyllo dough 100 gr melted butter FOR THE SYRUP 1 cup water 1 cup sugar 1 lemon peel 2 tbsp rose water Equipment Baking tray Pot TAGS DESSERTS BUTTER BAKLAVA Ingredients 1½ cup raw shelled pistachios 1 pinches cinnamon 1 pinches ground clove 1 pinches nutmeg 1 tbsp warm thyme honey 1 tbsp rose water 1 pkg phyllo dough 100 gr melted butter FOR THE SYRUP 1 cup water 1 cup sugar 1 lemon peel 2 tbsp rose water Instructions FILLING Coarsely chop the pistachios with a knife and place in a bowl. Sprinkle in the aromatic spices. Warm the honey in a small saucepan until it becomes fluid, then add the rosewater. Let it cool slightly. Pour the liquid honey over the pistachios. Stir with a spoon. The mixture will become like a paste. PHYLLO Lay a sheet of phyllo on the work surface. Cut it vertically into three strips. Brush one strip lengthwise with butter. Place a small amount of filling along the strip using a teaspoon and begin rolling into a thin log. Press the seam gently to seal. BAKING Arrange them close together in the baking dish with the seam side down. Once all are rolled, brush the tops with the remaining butter. Bake at 200°C (400°C) for 20 minutes until golden. SYRUP In a saucepan, combine water, sugar, and lemon peel. Stir until it comes to a boil. Let it boil for 5 minutes over medium heat. Remove from heat and add the rosewater. After baking, transfer all the baklava bites into a dish, placing them tightly together with no gaps. While still hot from the oven, pour the hot syrup over them. Let them cool completely and absorb the syrup. Then they’re ready. TAGS DESSERTS BUTTER BAKLAVA
