Pistachio Baklava Flowers

This is not the first time I'm baking baklava, as far as i could remember i them 3-4 times before. As i always have phyllo pastry in y freezer. baking baklava is not an issue what more with the assorted nuts nestling in my pantry. The kids are fond of pistachio and this is my 2nd time baking pistachio baklava but in a very different shape instead. Eventhough, the look of this baklava might seems crucial but believe me its very easy to make. Just be extra cautious in shaping them but by following the steps given, you could make them much better than mine after a few practice (that's how i did mine with some fail attempts and more practice with the shape). Goodluck peeps and happy baking

Ingredients

1 package frozen phyllo pastry, thawed
1/2 cup melted butter (for brushing)


For Filling

2 cups coarsely chopped pistachio
1/4 sugar
1 tsp cinnamon powder


For the Syrup

3/4 sugar
3/4 water
3/4 honey
2 tbsp orange blossoms water
2 cloves


Methods:

In a large bowl, mix together chopped pistachio,sugar,cinnamon powder.

Clear the large space of your working kitchen counter and make sure the melted butter, the filling is nearby you. You have to work fast as the phyllo pastry tends to dry off quickly

Unwrap the phyllo sheets and carefully unroll onto the assembly surface. Keep the remaining dough covered with damp towel

Trim the sheets of phyllo to fit a mini muffin tray holes. Brush the bottom and sides of the muffin tin with melted butter, lay down a sheet of phyllo and brush with melted butter. Place another sheet of phyllo and brush with melted butter and repeat the step for 4 phyllo sheets. Place 1 tsp the fillings on top of the phyllo.  Bring all the 4 edges to the center to form a shape of a flower making sure to leave a little space in the center (do not fully closed the edges together). Brush with generous amount of melted butter 

Position the rack in the middle of the oven and place the baking position the rack in the middle of the oven and place the baking pan. Bake in 180' C or 350' F  for 45-50 minutes till golden brown. 

Meanwhile, prepare the sugar syrup by boiling sugar,honey,water and cloves over a medium heat for 10-15 minutes. Remove from heat and add the orange blossoms water.

Pour the syrup over the warm baklava and let it soak completely for an hour. 


Notes:

• Phyllo pastry tend to dry up fast. Always damp a kitchen towel and lay it over the unused phyllo.

• Brush a generous amount of melted butter over a each layer of phyllo before baking to avoid it from breaking  while baking.

• Orange blossoms water can be purchased from any of middle eastern sundry shops. You can substitute rose water with orange blossoms water