Pistachio & Almond Baklava

It’s flaky, it’s crunchy, it’s nutty, and oh my goodness is it buttery…….

Yes you guys, I’m talking about baklava!!!! So the other day when I shared that recipe for jeweled rice I told you guys how we had a that little Persian inspired dinner over the weekend and how I went way overboard with the desserts, remember? Well, if not that’s totally fine but I’m going to keep on talking anyway as if you know exactly what I mean.

Among all the different types of desserts that I tested I made some baklava, because obviously no great Persian dinner should be without it. Before this I’d only made baklava one time and that one wasn’t even traditional, I totally switched things up (Here’s the recipe for that one if you’re interested. Not gonna lie, it’s a little bit amazing!) After trying it that first time though, I knew that I’d have to try the traditional version as soon as possible because I just fell in love with the way the phyllo dough transforms into those irresistible layers of goodness.

Oooh, I also tried apple baklava along with the traditional kind (in my typical indecisive-about-everything fashion). It was every bit as delicious, if not more, but I thought if I was going to share that one I’d save it for closer to the holidays and maybe share it then when apples are in season for you guys up north.

I keep saying “traditional” but, just like so many other classic and notorious foods, there are many countries/cities that claim to be the origin place of baklava, and each one of them has small recipe variations that are specific to their area. So when I say “traditional” I’m referring to the version made in and near Iran because I tried to keep it as close to that as I could.

Well, except for the rosewater because, like I also mentioned the other day, rosewater didn’t win any most popular flavor prizes with my gang the last time I used it. I sort of decided that I’d never use it again, at least not for a long, long, long time, so I left it out. If you are into it though and you want to make this recipe even more authentic, please feel free to add the rosewater. It’s really just a preference thing.

Regardless of where baklava actually comes from, I think we can all agree that it’s like the greatest idea anyone’s ever had, know what I’m sayin??? Can I get a “heck yes!”? If it happens that you’re grouped in with the poor unfortunate souls of the world who’ve never tasted baklava, then drop whatever you’re doing, that has to be fixed now! At the very least you need to add to the top of you’re bucket list. Basically, you have to experience it for yourself to understand what the hype is about and that’s why I’m telling you guys right now, you’ve really gotta make it. Come on, life is too short not to live a little!




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