Simple Ginger Cardamom Baklava
A delightful twist on traditional baklava, combining flaky phyllo pastry with warm ginger and cardamom flavors.
Servings: 12 servings
Calories: 300kcal
Equipment
- Baking Dish
- Mixing Bowl
- Pastry Brush
- Saucepan
Ingredients
Baklava Ingredients
- 1 pound Phyllo Pastry Thaw in the refrigerator overnight before use.
- 1 cup Unsalted Butter Melted for brushing between layers.
- 2 cups Chopped Nuts A mix of walnuts, almonds, and pistachios.
- 1 cup Granulated Sugar For both filling and syrup.
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cardamom
- 1 cup Water For the syrup.
- 1 tablespoon Lemon Juice Freshly squeezed.
Instructions
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo sheets and cover them with a damp kitchen towel.
- In a medium bowl, combine chopped nuts, sugar, ginger, and cardamom.
- Brush the bottom of a baking dish with melted butter.
- Layer 8-10 sheets of phyllo, brushing each with butter.
- Spread a layer of the nut mixture over the phyllo.
- Continue layering phyllo and nut mixture until all are used, finishing with phyllo.
- Cut the baklava into diamond or square shapes.
- Bake for 40-45 minutes until golden brown and crisp.
- Prepare the syrup by boiling water, sugar, and lemon juice for 10 minutes.
- Pour cooled syrup over hot baklava immediately after baking.
- Let cool completely before serving.
Notes
Store leftovers in an airtight container at room temperature for up to a week.