1 pack Fillo pastry, thawed
1 cup walnuts, coarsely ground
1/3 cup pistachio, finely ground
¼ cup rose water
1/3 cup unsalted butter, melted
2 tsp sugar
Optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom
1 cup sugar
3/4 cup water
1/2 tsp lemon juice
1 tsp rose water
Baklava Stuffing: Mix the ground walnuts or your favourite nuts with 2 teaspoons of sugar and 1 teaspoon of regular rose water.
Baklava Rolls: Place one sheet of thawed fillo pastry on a cutting board then lightly brush it with melted butter.
Repeat the process by placing 3 more fillo sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo sheet, which could be used for another roll. Cut the Baklava.
Roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The colour of a perfectly cooked baklava should be light brown/golden, but not too dark as the taste can change.
Preparing the Simple Sugar Syrup:
While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the rose Water at the end and let it rest and cool down.
Soaking the Baklava: After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for garnish and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.