Name: Rosewater Pistachio Phyllo Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 servings
Cuisine: Middle Eastern cuisine
Ingredients: 1 lb phyllo dough (thawed according to package directions); 1 cup unsalted butter (melted); 2 cup pistachios (shelled, unsalted, finely chopped); 1 cup granulated sugar; 1 cup water; 0.5 cup honey; 1 tbsp rosewater; 1 tsp lemon zest

A golden-brown, flaky phyllo pie filled with sweet rosewater and crunchy pistachios sits invitingly on a white platter, ready to be sliced and served.

Embark on a culinary journey to the Middle East with this exquisite Rosewater Pistachio Phyllo Pie, a dessert that beautifully marries delicate textures with aromatic flavors. This elegant pie, a cousin to the beloved baklava, features myriad layers of crisp, golden phyllo dough, generously brushed with butter, creating an almost ethereal flakiness. Sandwiched within are rich, finely chopped pistachios, providing a delightful nuttiness and a satisfying bite. After baking to perfection, the pie is drenched in a fragrant syrup infused with the subtle, intoxicating essence of rosewater and a hint of lemon zest, transforming each golden layer into a glistening, succulent treat. Perfect for special occasions or a sophisticated weeknight indulgence, this pie is surprisingly simple to assemble, offering a rewarding experience for any home baker. Serve it chilled to appreciate its refreshing floral notes, making it an ideal alternative to heavier desserts. This pie embodies the art of Middle Eastern pastry making, bringing a touch of ancient tradition and luxurious taste to your table.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 12

Instructions

1Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
2In a medium saucepan, combine granulated sugar, water, and honey. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes until the sugar dissolves and the syrup thickens slightly. Remove from heat and stir in the rosewater and lemon zest. Set aside to cool completely.
3Unroll the phyllo dough carefully. Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.
4Place one sheet of phyllo dough in the prepared baking pan. Brush generously with melted butter. Repeat this process with half of the phyllo sheets, layering them one by one, brushing each with butter.
5Evenly spread the chopped pistachios over the buttered phyllo layers.
6Continue layering the remaining phyllo sheets on top of the pistachio filling, brushing each sheet generously with melted butter.
7Using a sharp knife, score the top layers of the pie into diamond or square shapes, cutting all the way through to the filling but not through the bottom layers. This helps the syrup penetrate evenly.
8Bake for 35-45 minutes, or until the phyllo is golden brown and crispy.
9Immediately after removing the pie from the oven, slowly and evenly pour the cooled rosewater syrup over the hot pie. The sizzling sound confirms the absorption.
10Allow the pie to cool completely at room temperature for several hours or overnight to allow the syrup to fully soak in and the layers to set. For best slicing, chill before serving.

Instructions

1Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
2In a medium saucepan, combine granulated sugar, water, and honey. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes until the sugar dissolves and the syrup thickens slightly. Remove from heat and stir in the rosewater and lemon zest. Set aside to cool completely.
3Unroll the phyllo dough carefully. Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.
4Place one sheet of phyllo dough in the prepared baking pan. Brush generously with melted butter. Repeat this process with half of the phyllo sheets, layering them one by one, brushing each with butter.
5Evenly spread the chopped pistachios over the buttered phyllo layers.
6Continue layering the remaining phyllo sheets on top of the pistachio filling, brushing each sheet generously with melted butter.
7Using a sharp knife, score the top layers of the pie into diamond or square shapes, cutting all the way through to the filling but not through the bottom layers. This helps the syrup penetrate evenly.
8Bake for 35-45 minutes, or until the phyllo is golden brown and crispy.
9Immediately after removing the pie from the oven, slowly and evenly pour the cooled rosewater syrup over the hot pie. The sizzling sound confirms the absorption.
10Allow the pie to cool completely at room temperature for several hours or overnight to allow the syrup to fully soak in and the layers to set. For best slicing, chill before serving.

Nutrition Information

Calories: 451 kcal
Protein: 5 g
Fat: 23 g
Carbs: 58 g

Nutrient	Per serving
Calories	451 kcal
Protein	5 g
Fat	23 g
Carbs	58 g

Tips

Work quickly with phyllo dough; it dries out fast. Keep unused sheets covered with a damp cloth.
Ensure your syrup is cool and the pie is hot for maximum absorption and crispiness.
Serve chilled for best flavor and texture, optionally garnished with extra pistachios or edible rose petals.