How To Make Persian Baklava with Saffron-Caramel Sauce
This Persian baklava is stuffed with a medley of flavors and textures, from crunchy pistachios to buttery flaky dough, topped with a sweet saffron sauce!
Serves:
Ingredients
For Baklava:
- 3cupspistachios
- 1cupalmonds,or walnuts, optional
- 1tbspcinnamon
- 1tspground cardamom
- ¼tspground nutmeg
- ¼tspsalt
- 1cupsugar
- 3stickbutter
- 1pkgphyllo dough
For Syrup:
- 1cupwater
- ¼cupsugar
- ½cuphoney
- 1tbsprosewater
For Saffron Caramel Sauce:
- 1stickunsalted butter
- 1½cupslight brown sugar
- 1½cupsheavy cream
- ¼tspsea salt,or fleur de sel
- pinchsaffron
- vanilla ice cream,for serving
Instructions
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Preheat oven to 350 degrees F.
Baklava:
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Blend the nuts, spices, salt, and sugar in food processor until nuts are chopped, but not too fine.
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Using a pastry brush, lightly brush small amount butter into a 13x-9-inch pan. Place 1 sheet phyllo in bottom of pan, then lightly brush top with butter, being careful not to break dough. Repeat this 10 to 15 times.
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Spread small amount nut-spice mixture over first layers of phyllo, then cover with another sheet of phyllo. Repeat 5 to 10 more times, brushing each layer with butter. Then add another layer of mixture. Repeat phyllo layer.
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Once you have 2 or 3 layers of nuts, continue to layer with phyllo and butter until all phyllo is used.
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Butter top layer and allow the Baklava to stand for 10 to 15 minutes.
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Cut the baklava into desired portions.
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Bake at 350 degrees F for about 1 hour, or until golden brown and crisp.
Syrup:
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Add the water, sugar, and honey into a saucepan and bring to a slight boil. Stir until all ingredients are dissolved and mixed.
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Chill for at least 1 hour. Once syrup is chilled, add the rosewater.
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Once baklava is removed from oven, allow to cool 10 to 15 minutes, then distribute syrup over top and let sit at least 20 minutes.
Saffron Caramel Sauce:
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Bring all ingredients to a boil over medium-high heat. Stir constantly with a heat-resistant utensil until sauce coats a spoon.
To Assemble:
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Place a portion of Baklava on a plate, top with a scoop of vanilla ice cream, pour warm saffron-caramel sauce over both, then garnish with extra nuts or candied rose petals.
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Serve and enjoy!
Nutrition
- Calories: 1090.79kcal
- Fat: 76.20g
- Saturated Fat: 34.64g
- Trans Fat: 1.48g
- Monounsaturated Fat: 27.88g
- Polyunsaturated Fat: 9.07g
- Carbohydrates: 96.39g
- Fiber: 6.86g
- Sugar: 64.53g
- Protein: 14.59g
- Cholesterol: 146.09mg
- Sodium: 325.57mg
- Calcium: 144.49mg
- Potassium: 594.32mg
- Iron: 3.61mg
- Vitamin A: 463.76µg
- Vitamin C: 2.44mg
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