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!
Preheat oven to 350 degrees F.
Blend the nuts, spices, salt, and sugar in food processor until nuts are chopped, but not too fine.
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.
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.
Once you have 2 or 3 layers of nuts, continue to layer with phyllo and butter until all phyllo is used.
Butter top layer and allow the Baklava to stand for 10 to 15 minutes.
Cut the baklava into desired portions.
Bake at 350 degrees F for about 1 hour, or until golden brown and crisp.
Add the water, sugar, and honey into a saucepan and bring to a slight boil. Stir until all ingredients are dissolved and mixed.
Chill for at least 1 hour. Once syrup is chilled, add the rosewater.
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:
Bring all ingredients to a boil over medium-high heat. Stir constantly with a heat-resistant utensil until sauce coats a spoon.
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.
Serve and enjoy!
- 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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