Baklava with Rose, Cardamom and Pistachio
Where classical Turkish baklava layers walnut or pistachio between many sheets of filo, this version rolls each sheet around a generous spoon of pistachio-and-cardamom filling, into cylinders that pack onto a tray. The bake is short and hot; the syrup is the heart of the dessert - sugar and water boiled to a single thread, stirred off the heat with a tablespoon of rose essence so the perfume stays bright. The hot baklava meets the cool syrup; the syrup soaks the cylinders to their cores. Cut into 5 cm pieces while warm, served on small plates with strong coffee.
Desserts