This beautiful and easy baklava inspired dessert, has the texture of traditional baklava without the labor intensive effort and time. The unique flavors of this dessert will transport you to exotic lands. Impress your family and friends with this exquisite dessert.

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr and 30 mins
Servings: 20

Ingredients:

package of phyllo dough
butter
evaporated milk
raw shelled pistachios
(food grade) edible dry rose petals

Syrup Ingredients:

sugar
water
rose water
ground cardamom powder
*rose water, fresh pistachios and edible dry rose petals can be bought online (Amazon) or at international food markets.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Rose water, raw shelled pistachios, edible rose petals, evaporated milk, butter, sugar and ground cardamom on the counter

Step 1: Put butter into a microwave safe dish and microwave for about 45 second sessions until melted. Generously, grease muffin tins with some of the melted butter using a basting brush or paper towel. Slice the chilled phyllo dough into ½ inch thick pieces and place into greased muffin tins. This recipe makes approx. 20 pieces.

Using a basting brush, and applying melted butter to each muffin tin.

1/2 inch cut phyllo pieces cut on wax paper

Step 2: Preheat oven to 350º F. Pour approx. 2½ Tbsp of melted butter over each of the phyllo pieces, ensuring enough butter gets to each of the layers or the phyllo may end up dry. *Melt more butter if needed. Bake for 45 mins or until golden and crispy.

Pouring melted butter over phyllo pieces while in muffin tin.

Melted butter over phyllo pieces in muffin tin

Step 3: While the phyllo is baking, make the syrup by boiling all of the syrup ingredients together. Boil in a pot over high heat until the sugar is dissolved. Set aside and let syrup cool completely.

Step 4: Once phyllo is done baking, pour 1 Tbsp of evaporated milk over each of the phyllo pieces while still in the muffin tins. Bake for additional 6-8 minutes.

Pouring evaporated milk onto phyllo pieces in muffin tins

Soaked phyllo pieces with evaporated milk in muffin tin

Step 5: Remove muffin tins from the oven. Pour 1 Tbsp of the syrup over each of the phyllo pieces. Let phyllo cool slightly before removing phyllo pieces to a clean plate to garnish. Garnish with the crushed pistachios and dry rose petals. *You will have extra syrup leftover.

*Instructions for crushing pistachios: Place pistachios inside of a ziploc bag and with a rolling pin, hammer the nuts over the bag several times until desired consistency.

Use a rolling pin to crush nuts inside of a ziploc bag on the counter

crushed pistachios in ziploc bag on thecounter

*Caution-muffin tins will be hot when removing from the oven!

Try one of our other delicious desserts:

Pistachio Rose Phyllo Dessert

This beautiful and easy baklava inspired dessert, has the texture of traditional baklava without the labor intensive effort and time.

Tara

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Ingredients

1 package of phyllo dough (16oz)
3 sticks of melted butter
1 can of evaporated milk
½ cup crushed raw shelled pistachios (see below for instructions)
food grade edible dry rose petals (garnish)

Syrup Ingredients

1 ⅓ cup sugar
¾ cup water
½ tsp rose water
⅛ tsp cardamom powder
* rose water fresh pistachios and edible dry rose petals can be bought online or at international food markets

Instructions

Put butter into a microwave safe dish and microwave for 45 second sessions until melted. Grease two muffin tins with some of the melted butter using a basting brush or paper towel. Slice the chilled phyllo dough into ½ inch thick pieces and place into greased muffin tins. This recipe makes approx. 20 pieces.
Preheat oven to 350º F. Pour approx. 2½Tbsp of melted butter over each of the phyllo pieces, making sure the butter gets to each of the layers or the phyllo will end up dry. *if needed, melt and add more butter to make sure to saturate each layer. Bake for 45 mins or until golden and crispy.
While the phyllo is baking, make the syrup by boiling all of the syrup ingredients together. Boil in a pot over high heat until the sugar is dissolved. Set aside and let syrup cool completely.
Once phyllo is done baking, pour 1 Tbsp of evaporated milk over each of the phyllo pieces while still in the muffin tins. Bake for additional 6-8 minutes.
Remove muffin tins from the oven. Pour 1 Tbsp of the syrup over each of the phyllo pieces. Let phyllo cool slightly before removing phyllo pieces to a clean plate to garnish. Garnish with the crushed pistachios and dry rose petals.. *You will have extra syrup leftover
*Instructions for crushing pistachios: Place pistachios inside of a ziploc bag and using a rolling pin, hammer the nuts over the bag several times until desired consistency.
*Caution-muffin tins will be hot when removing from the oven!