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Pistachio Baklava with Orange Blossom Ricotta

Pistachio Baklava with Orange Blossom Ricotta: A Dreamy Delight

Enjoy this delightful Pistachio Baklava with Orange Blossom Ricotta, a modern twist on a classic dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 pieces
Course: Desserts
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pistachio Layer
  • 2 cups Pistachios These nuts provide a nutty flavor and crunch; swap in walnuts or almonds if you prefer.
Ricotta Mixture
  • 1 cup Ricotta Cheese Adds a creamy texture; use silken tofu blended with a splash of lemon juice for a dairy-free option.
  • 1 tablespoon Orange Blossom Water Infuses a lovely floral aroma; lemon zest or rose water can be used as substitutes.
Crispy Phyllo
  • 8 sheets Phyllo Dough Provides that delightful crunch; keep covered to avoid drying out.
  • 1/2 cup Butter Richens up the phyllo layers; use plant-based alternatives for a vegan version.
Sweet Syrup
  • 1 cup Sugar Sweetens the dessert beautifully; try stevia or monk fruit sweetener for a low-carb take.
  • 1 cup Water Balances sweetness and adds moisture.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Saucepan
  • serving platter

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F) and spread the pistachios on a baking sheet. Toast for 5-7 minutes until fragrant and lightly golden. Let them cool before roughly chopping.
  2. In a mixing bowl, blend the ricotta cheese with a splash of orange blossom water until smooth. Refrigerate for at least 1 hour, ideally overnight.
  3. Lay out a damp cloth to cover the phyllo sheets. Brush one sheet with melted butter, layer another on top, and repeat for 6 to 8 sheets to create a sturdy base.
  4. In a saucepan, combine sugar, water, and orange blossom water. Heat over medium until the sugar dissolves, then simmer for about 10 minutes until it thickens. Let cool.
  5. Take the layered phyllo, cut into shards, layer on a serving platter, spoon the ricotta mixture, sprinkle with chopped pistachios, and drizzle with syrup.
  6. Serve at room temperature garnished with whole pistachios and powdered sugar for an elegant touch.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Toast pistachios carefully, allow syrup to cool before using, and keep phyllo covered to prevent drying out.

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