Moroccan Spiced Baklava with Pistachios and Orange Blossom Water – A Sweet Treat with a Floral Twist

Baklava is a beloved dessert across the Middle East, known for its layers of flaky pastry, sweet syrup, and crunchy nuts. But if you’re craving a new twist on this classic treat, look no further! This Moroccan-inspired version takes traditional baklava to the next level by infusing it with warming spices like cinnamon, cloves, and cardamom. The richness of pistachios replaces the usual walnuts, while a splash of orange blossom water adds a delicate, floral aroma that will transport your senses straight to a Moroccan market.

Ingredients:

Phyllo pastry sheets – 1 package (about 16 oz), thawed

Pistachios – 2 cups, shelled and chopped

Ground cinnamon – 1 tsp

Ground cloves – 1/4 tsp

Ground cardamom – 1/2 tsp

Unsalted butter – 1 cup, melted

Granulated sugar – 1 cup

Water – 3/4 cup

Honey – 1/2 cup

Orange blossom water – 2 tbsp

Lemon juice – 1 tbsp

Instructions:

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by brushing it with melted butter.

Mix the filling: In a bowl, combine chopped pistachios, cinnamon, cloves, and cardamom. The spices will infuse the nuts with a Moroccan warmth, making each bite an aromatic delight.

Layer the phyllo: Lay one sheet of phyllo in the baking dish, brush it with butter, and repeat until you’ve layered about 8 sheets. This creates a sturdy base for the filling.

Add the filling: Sprinkle a third of the spiced pistachio mixture over the phyllo. Layer 4 more sheets of phyllo, buttering each, and add another third of the filling. Repeat once more, ending with a top layer of phyllo sheets.

Cut and bake: Using a sharp knife, cut the baklava into diamonds or squares. Bake for 40-45 minutes, until the top is golden and crisp.

Make the syrup: While the baklava bakes, combine sugar, water, honey, lemon juice, and orange blossom water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. The syrup should thicken slightly and take on a floral aroma from the orange blossom water.

Pour the syrup: Once the baklava is out of the oven, immediately pour the warm syrup over it, making sure it seeps into all the cuts. Let the baklava cool completely as the syrup soaks in.

Serve and enjoy: Once cooled, your Moroccan Spiced Baklava is ready to serve! The layers of crisp phyllo, spiced pistachios, and fragrant syrup will have everyone coming back for seconds.

This Moroccan Spiced Baklava with Pistachios and Orange Blossom Water is the perfect combination of traditional and exotic. The warm spices, crunchy pistachios, and floral notes of orange blossom water create a baklava that’s both familiar and refreshingly new. Perfect for special occasions or when you simply want to impress your guests with a delightful dessert. Enjoy this fragrant and flavorful treat that’s sure to become a favorite!