Baclava with saffron and roses
Ingredients
- 90 grams butter
- 100 grams of sugar
- 3 eggs
- 60 ml rose water
- a quarter teaspoon of cardamom
- 130 grams white flour
- 70 grams almond flour
- 1 cop powder
- a quarter teaspoon of saffron
- 200 grams of sugar (for syrup)
- 2 tablespoons honey
Instructions
Step 1: Preparing the countertop
Preheat the oven to 170 degrees Celsius and line a baking tray with baking paper.
Mix 90 grams of butter with 100 grams of sugar until everything turns into a creamy paste. Then add 3 eggs, about 60 ml of rose water and a quarter of a teaspoon of cardamom.
Separately mix the dry ingredients, 130 g white flour, 70 g almond flour and 1 sachet baking powder (10 g). Combine the wet mixture with the dry mixture and when incorporated, transfer to the prepared tin and bake for about 35 minutes.
Step 2: Preparing the syrup
Soak for 30 minutes a quarter teaspoon of saffron with a spoonful of hot water. Add 80 ml of water with 200 grams of sugar to the heat and add the saffron. When the saffron begins to harden, set aside and stir in 60 ml rose water and 2 tablespoons of honey (to taste).
Step 3: Assembly and decoration
Remove the pan from the oven and let the cake cool. Then cut into the desired shape and add syrup on top, allowing the bacon to soften for at least 15 minutes. In the meantime peel and chop about 30 grams of pistachios and place on top of the cake.
Serve with pleasure!
