River Nile Date & Pistachio Baklava
This elegant take on traditional baklava features layers of crisp phyllo, a rich filling of dates and pistachios, and a fragrant, subtly spiced syrup. It's a dessert fit for royalty, offering a perfect balance of sweetness and texture. Ideal for special occasions or an indulgent treat.
Directions
- 1
Preheat your oven to 325°F (160°C). Grease a 9x13-inch baking dish.
- 2
In a medium bowl, combine the chopped dates, chopped pistachios, cinnamon, and cardamom. Mix well.
- 3
Carefully unroll the phyllo dough. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
- 4
Lay one sheet of phyllo in the prepared baking dish. Brush lightly with clarified butter. Repeat this process with 8-10 more sheets, brushing each liberally with butter, forming the bottom layer.
- 5
Spread half of the date and pistachio mixture evenly over the buttered phyllo layers.
- 6
Place 5-6 more phyllo sheets on top of the filling, brushing each with butter as before.
- 7
Spread the remaining date and pistachio mixture over these phyllo layers.
- 8
Top with the remaining phyllo sheets, again brushing each thoroughly with butter. Brush the very top layer generously with butter.
- 9
Using a sharp knife, score the baklava into diamond or square shapes, cutting all the way through to the bottom.
- 10
Bake for 50-60 minutes, or until the top is golden brown and crisp.
- 11
While the baklava is baking, prepare the syrup: In a small saucepan, combine the sugar, water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until slightly thickened. Remove from heat and stir in the orange blossom water.
- 12
Once the baklava is out of the oven, immediately and slowly pour the warm syrup evenly over the hot baklava. The baklava will sizzle and absorb the syrup.
- 13
Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, before serving. This allows the syrup to fully permeate and the layers to set.