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Pistachio Baklava with Cardamom and Rose Water
Ingredients
  • subheading: Sugar Syrup:
  • 1 ¾ cups granulated sugar
  • ¾ cup water
  • 1 tablespoon lemon juice from 1 lemon
  • 10 black peppercorns
  • ⅛ teaspoon table salt
  • 1 tablespoon rosewater
  • subheading: Nut Filling:
  • 12 ounces shelled pistachios, raw
  • 1 teaspoon ground cardamom
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon table salt
  • subheading: Pastry and Butter:
  • 1 ½ cups unsalted butter (3 sticks), clarified per instructions below, melted, and cooled slightly (about 1 cup)
  • 1 pound frozen phyllo thawed (see note)
Steps
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