Baklava with Cardamom and Rose Water

Name: Baklava with Cardamom and Rose Water
Yield: Makes 50–60 pieces
Cuisine: Greek
Ingredients: 600 g (1 lb 5 oz) shelled almonds, skinned and chopped; 5 tbsp rose water; 600 g (1 lb 5 oz) shelled pistachios, chopped, plus more to serve; 200 ml (7 fl oz) vegetable oil; seeds from 5 green cardamom pods; 500 g (18 oz) caster sugar; 100 ml (3½ fl oz) iced water; pinch of salt; 400 g (14 oz) cold butter, diced; 1 kg (2¼ lb) plain flour

Preparation info

Makes
50–60 pieces

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Ideally make this baklava two to three days before you need it, as the flavour and texture really improve in that time.

Ingredients

600 g (1 lb 5 oz) shelled pistachios, chopped, plus more to serve
600

Europe
Greece
Dessert
Vegetarian
Mediterranean

Method

First make the pastry. Sift the flour into a large mixing bowl and stir in the salt. Rub in the butter with the fingertips until the mixture resembles coarse crumbs. Add all but 1–2 spoonfuls of the water and cut it into the mix with a knife. Gather together with your hands and, if it feels too crumbly, add just a little more water and repeat the cutting-in process until it