This beautiful and easy baklava-inspired dessert has the texture of traditional baklava without the labor-intensive effort and time. Its unique flavors 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 the butter into a microwave-safe dish and microwave for about 45 seconds until melted. Use a basting brush or paper towel to grease muffin tins with some of the melted butter. Slice the chilled phyllo dough into ½-inch thick pieces and place them in greased muffin tins. This recipe makes approximately 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 phyllo piece, ensuring enough butter gets to each of the layers, or the phyllo may end up dry. *Melt more butter if needed. Bake for 45 minutes 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 baking the phyllo, make the syrup by boiling all of the syrup ingredients in a pot over high heat until the sugar is dissolved. Set aside and let the syrup cool completely.

Step 4: Once the phyllo is finished baking, pour 1 Tbsp of evaporated milk over each phyllo piece while still in the muffin tins. Bake for an 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 the muffin tins from the oven. Pour 1 Tbsp of the syrup over each of the phyllo pieces. Let the phyllo cool slightly before removing it to a clean plate to garnish. Garnish with crushed pistachios and dry rose petals. *You will have extra syrup left over.

*Instructions for crushing pistachios: Place the pistachios inside a Ziploc bag, and hammer the nuts over the bag several times with a rolling pin until they are the 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 removed from the oven!

Tips:

Purchase food-grade rose water and edible rose petals from Amazon.

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 in a microwave-safe dish and microwave for 45 seconds until melted. Using a basting brush or paper towel, 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 them in the greased muffin tins. This recipe makes approximately 20 pieces.
Preheat oven to 350º F. Pour approx. 2½ Tbsp 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, making sure to saturate each layer. Bake for 45 minutes 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 the syrup cool completely.
Once the phyllo is done baking, pour 1 Tbsp of evaporated milk over each of the phyllo piece while still in the muffin tins. Bake for an additional 6-8 minutes.
Remove muffin tins from the oven. Pour 1 Tbsp of the syrup over each of the phyllo pieces. Let the phyllo cool slightly before removing the phyllo pieces and putting them on 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 the pistachios inside of a Ziploc bag, and using a rolling pin, hammer the nuts over the bag several times until they are the desired consistency.
*Caution-muffin tins will be hot when removed from the oven!