There are so many varieties of baklawa (بقلاوة or baklava) to the extent that it is almost impossible to enumerate on one page.
I mentioned a while back in the Baqlawa recipe that I tasted an amazing pistachio-orange rind baklawa while in Istanbul.I tried to copy what I tasted as closely as possible, and am quite pleased with the final result.
It really is quite delicious: fragrant without being overpowering, and sweet, but just rightly so.
The perfect complement to a steaming istikan of tea.
2 1/2 cups raw peeled pistachio kernels
1/4 cup sugar
1 tsp cardamom powder
1/4 tsp cinnamon
3 oranges, zest only, grated finely
1 cup butter, melted
1/2 pk thawed filo pastry
For the sugar syrup:
1 cup sugar
1 cup water
2 Tbsp honey
pinch citric acid (or 1 tsp lemon juice)
1 Tbsp orange blossom water
Make the sugar syrup first to give it time to cool completely by the time the baklawa is done.
Bring the sugar, water, honey, and citric acid (or lemon juice) to a boil.
Reduce to a low boil and simmer uncovered 10 to 12 minutes until thickened when tested on a cold saucer.
Remove from heat, stir in the orange blossom, set aside to cool completely.
Place the pistachio, quarter cup sugar, cardamom, cinnamon, and orange zest in a food processor.
Blend to a medium-fine consistency.
If the filo sheets are too large, cut into a roughly A4 page-sized sheet and stack them in front of you.
Brush the filo sheet generously with melted butter on both sides.
Spread two tablespoons of the nut mixture all over the surface of the top sheet.
Place a long kebab skewer on one end of the short side of the sheet.
Start rolling the sheet around the skewer, until you end up with a rod and the skewer in the middle.
Using both hands, slowly push together the ends of the rod, to get a shorter, wrinkled rod.
Hold the rod securely with one hand and pull the skewer out with the other.
Place the rods in the baking dish, slightly apart so as to brown evenly.
When all rods are done, brush with the remaining butter.
Bake in a preheated 350F for 35 to 40 minutes.
Pour the cold syrup over the hot baklawa.
Leave uncovered at room temperature for at least two hours (preferably overnight) to allow it to soak up the syrup.
Serve the rods whole or cut into bite-sized portions.