Cardamom Pistachio Baklava Tart with Rose Water Syrup

This dessert combines the classic flavors of baklava with a modern tart presentation. Flaky layers of phyllo dough are filled with a spiced pistachio mixture and topped with a fragrant rose water syrup.

Cook time: 60 minutes

Servings: 8

Ingredients

• 10 sheets phyllo dough
• 0.5 cup unsalted butter melted
• 2 cups pistachios finely chopped
• 0.5 cup almonds finely chopped
• 0.25 cup granulated sugar
• 1 tsp ground cardamom
• 0.5 tsp ground cinnamon
• 1 tsp lemon zest from 1 lemon
• 0.5 cup honey
• 0.5 cup water
• 0.5 cup granulated sugar
• 1 tbsp rose water
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. Carefully lay a sheet of phyllo dough over the tart pan and gently press it into the edges, allowing the excess to hang over the sides. Brush the phyllo with melted butter. Repeat this process, layering the phyllo sheets and brushing each layer with butter, until you have about 10 sheets. Rotate each sheet slightly to create a ruffled effect around the edges of the tart pan. Trim any excess phyllo around the edges, leaving a small overhang. Fold the overhang inward to form a crust.
3. Bake the phyllo shell for 10-12 minutes, or until golden and crisp. Set aside to cool.
4. In a medium bowl, combine chopped pistachios, almonds, sugar, cardamom, cinnamon, and lemon zest. Mix well.
5. Spoon the nut mixture evenly into the cooled phyllo tart shell, pressing it down gently to form an even layer.
6. In a small saucepan, combine honey, water, and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved.
7. Reduce the heat to low and simmer for 10 minutes, until the syrup thickens slightly. Remove from heat and stir in the rose water and lemon juice. Let the syrup cool slightly.
8. Slowly pour the warm rose water syrup over the pistachio filling, allowing it to soak into the tart. You may not need all of the syrup; save any extra for drizzling when serving.
9. Let the tart sit for at least 1 hour to absorb the syrup fully and allow the flavors to meld.
10. Carefully remove the tart from the pan and transfer it to a serving platter. Cut into wedges and serve at room temperature, drizzling with extra rose water syrup if desired.