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Cardamom-Spiced Baklava Towers with Honey-Rose Syrup and Pistachio Dust

Cardamom-Spiced Baklava Towers with Honey-Rose Syrup and Pistachio Dust

Dinner
Prep Time
45min
Cook Time
35min
Servings
8
Calories
680
Chef's Note

For the crispest layers, make sure your phyllo dough is completely thawed but cold. Work quickly and keep the unused sheets covered with a damp cloth to prevent them from drying out and becoming brittle. The towers can be made up to 2 days ahead and stored in an airtight container at room temperature.

Tags
dessert
Middle Eastern
baklava
honey
pistachios
phyllo
cardamom
rose water
elegant
special occasion
Ingredients

  • 1 pound package phyllo dough

  • 1 cup (melted) unsalted butter

  • 2 cups pistachios

  • 1 cup walnuts

  • 1 cup almonds

  • 2 teaspoons ground cardamom

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/2 cup sugar

  • 1 cup honey

  • 1/2 cup water

  • 2 tablespoons lemon juice

  • 2 tablespoons rose water

  • 1 tablespoon orange blossom water

  • 1 pod, split and scraped vanilla bean

  • 2 tablespoons edible dried rose petals

  • 16 leaves fresh mint leaves

  • 1 tablespoon orange zest

  • 1/4 teaspoon (optional) saffron threads

  • 1 cup mascarpone cheese

Instructions
  • 1

    Preheat oven to 350°F (175°C) and lightly grease 8 4-inch ring molds or ramekins.

  • 2

    In a food processor, pulse 1 1/2 cups pistachios, walnuts, and almonds until finely chopped but not pasty. Transfer to a bowl and mix with cardamom, cinnamon, cloves, and sugar.

  • 3

    Reserve 1/2 cup pistachios and process them separately until very finely ground to create pistachio dust. Set aside.

  • 4

    Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.

  • 5

    Using a sharp knife or kitchen scissors, cut the phyllo sheets into 4-inch squares (approximately the size of your molds).

  • 6

    Place one phyllo square in the bottom of each mold and brush generously with melted butter. Continue layering 5 more sheets in each mold, brushing each with butter.

  • 7

    Divide 1/3 of the nut mixture evenly among the 8 molds, pressing down gently.

  • 8

    Layer 4 more phyllo squares on top of the nut mixture in each mold, brushing each layer with butter.

  • 9

    Add another 1/3 of the nut mixture to each mold, then repeat with 4 more buttered phyllo squares.

  • 10

    Add the final 1/3 of the nut mixture and top each with 6 more phyllo squares, brushing each with butter, including the top layer.

  • 11

    Using a sharp knife, carefully score the top layers of each tower in a decorative pattern, being careful not to cut all the way through.

  • 12

    Bake for 30-35 minutes until the baklava towers are golden brown and crisp.

  • 13

    While the baklava bakes, prepare the honey-rose syrup: combine honey, water, lemon juice, rose water, orange blossom water, vanilla bean seeds and pod, and saffron (if using) in a saucepan.

  • 14

    Bring the syrup to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Remove vanilla bean pod.

  • 15

    When the baklava towers come out of the oven, immediately pour about 3 tablespoons of the warm syrup over each tower, allowing it to soak in.

  • 16

    Let the towers cool in their molds for 1 hour to absorb the syrup.

  • 17

    Gently remove each tower from its mold and place on serving plates.

  • 18

    Mix the mascarpone cheese with 2 tablespoons of the remaining syrup until smooth.

  • 19

    To serve, place a small dollop of the mascarpone mixture beside each tower, sprinkle the towers with pistachio dust, and garnish with orange zest, dried rose petals, and mint leaves.

  • 20

    Drizzle the remaining syrup around the plate for an elegant presentation.

Nutrition Information (per serving)
680
Calories
12g
Protein
58g
Carbs
48g
Fat
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