Baklava Breakfast Bake with Honeyed Pistachios and Rosewater Cream

Instructions

1. 1

   Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch baking dish and line the bottom with parchment paper.

2. 2

   Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.

   ~5 min
3. 3

   In a mixing bowl, combine the chopped walnuts, granulated sugar, cinnamon, and cloves.

   ~3 min
4. 4

   Layer 4 sheets of phyllo dough into the prepared baking dish, brushing each sheet generously with melted butter. Sprinkle about one-third of the walnut mixture over the phyllo.

   ~10 min
5. 5

   Repeat the layering process: 3 sheets of phyllo brushed with butter, another third of the walnut mixture, then 3 more sheets of phyllo brushed with butter, and the remaining walnut mixture. Finish with another 4 sheets of phyllo brushed with butter.

   ~15 min
6. 6

   Using a sharp knife, carefully score the baklava into diamond or square shapes. This helps the syrup penetrate evenly.

   ~5 min
7. 7

   Bake for 30-35 minutes, or until the top is golden brown and crispy.

   ~30 min
8. 8

   While the baklava is baking, prepare the syrup. In a saucepan, combine the water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.

   ~10 min
9. 9

   Once the baklava is out of the oven, immediately pour the hot syrup evenly over the scored pastry. Let it soak for at least 30 minutes.

   ~30 min
10. 10

    In a separate bowl, whip the heavy cream with powdered sugar and rosewater until soft peaks form.

    ~5 min
11. 11

    To serve, top each piece of baklava with a dollop of rosewater cream and sprinkle with chopped pistachios.

    ~2 min