Spicy Umami Baklava with Pistachio and Rosewater Chili Syrup

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking tray.

   ~5 min
2. 2

   In a medium bowl, combine the chopped pistachios, cinnamon, cardamom, chili flakes, and salt. Mix well.

   ~2 min
3. 3

   Melt the butter in a small saucepan over low heat.

   ~5 min
4. 4

   Lay one sheet of phyllo dough on a clean surface and brush it generously with melted butter. Place another sheet on top and repeat until you have 8-10 layers. Cut the layered phyllo into 24 equal squares.

   ~10 min
5. 5

   Place about 1-2 tablespoons of the pistachio mixture onto each phyllo square. Fold the edges of the phyllo dough over the filling to create a small parcel. Place the parcels seam-side down in the prepared baking tray.

   ~15 min
6. 6

   Brush the tops of the phyllo parcels with the remaining melted butter.

   ~3 min
7. 7

   Bake for 25-30 minutes, or until golden brown and crisp.

   ~30 min
8. 8

   While the baklava is baking, prepare the syrup: In a medium saucepan, combine the sugar, water, and honey. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.

   ~10 min
9. 9

   Remove syrup from heat and stir in the rosewater and soy sauce.

   ~1 min
10. 10

    Immediately after removing the baklava from the oven, pour the warm syrup evenly over the hot parcels. Let it soak for at least 30 minutes before serving.

    ~30 min