Pistachio Baklava with Cardamom and Rose Water

Name: Pistachio Baklava with Cardamom and Rose Water
Yield: Makes 32 to 40 pieces
Cuisine: Greek
Ingredients: 1 3/4 cups, granulated sugar; 3/4 cup, water; 1 tablespoon, lemon juice from 1 lemon; 10 , black peppercorns; 1/8 teaspoon, table salt; 1 tablespoon, rosewater; 12 ounces (340 grams), shelled pistachios, raw; 1 teaspoon, ground cardamom; 2 tablespoons, granulated sugar; 1/8 teaspoon, table salt; 1 1/2 cups, unsalted butter (3 sticks), clarified per instructions below, melted, and cooled slightly (about 1 cup); 1 pound (454 grams), frozen phyllo thawed (see note)

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Appears in Cook's Illustrated March/April 2004

Desserts or Baked Goods

Greek

Tarts

Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.

SERVESMakes 32 to 40 pieces

TIME2½ hours, plus 3 hours cooling and 8 hours standing

Pistachio Baklava with Cardamom and Rose Water

WHY THIS RECIPE WORKS

We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-boug...

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