Pistachio Apricot Baklava
Ingredients
- FOR THE BAKLAVA:
- 3 cups Roasted, Unsalted Pistachios
- 1-½ cup Dried Apricots
- 1 teaspoon Cardamom
- 2 Tablespoons Sugar
- ⅛ teaspoons Salt
- 1 package Filo Dough, 16 Ounce Package, Thawed In The Refrigerator For 24 Hours
- 2 sticks Butter
- FOR THE SYRUP:
- 1-¾ cup Sugar
- ¾ cups Water
- 1 whole Lemon, Zested, Cut Into Wide Strips With A Vegetable Peeler
- 10 whole Black Peppercorns
- ⅛ teaspoons Salt
- 1 Tablespoon Rosewater
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