Tray - Carrot Slice Pistachio Baklava- 16 Piece Recipe

Combine 1 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves.

Bring to a gentle boil, then reduce heat and simmer uncovered for 6–8 minutes until slightly thickened. Do not over-reduce; syrup should be pourable.

Stir in 3 tablespoons honey and 1 teaspoon lemon juice, simmer 1 minute more, then remove from heat.

If using, stir in 1 teaspoon orange blossom water. Let the syrup cool to room temperature while you prepare the baklava filling (syrup should be cool or only slightly warm when poured over hot pastry).

Heat a medium nonstick skillet over medium heat. Add the 2 cups grated carrots and 2 tablespoons melted butter; cook, stirring occasionally, until the carrots are softened and most moisture has evaporated, about 6–8 minutes.

Add 2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom and 2 tablespoons semolina (if using). Cook 2–3 more minutes to incorporate and remove excess moisture; the mixture should be moist but not wet.

Remove from heat, cool slightly, then stir in 1 1/2 cups finely chopped pistachios and 4 tablespoons melted butter until evenly combined. Taste and adjust sugar or spices as desired. Let the filling cool to warm (not hot).

Preheat oven to 350°F (175°C). Lightly brush a 9x9 inch square baking pan (or similar tray) with 1 tablespoon melted butter.

Unroll phyllo and keep covered with a damp towel to prevent drying. Place one phyllo sheet in the pan, brush lightly with melted butter (about 1 tablespoon). Repeat layering 3 more sheets, brushing each with butter (you should use about 4 sheets for the base).

Spread half of the carrot–pistachio filling evenly over the layered phyllo in the pan, pressing gently with a spatula to level.

Layer 2 more phyllo sheets, buttering each, then spread the remaining filling evenly. Finish with the remaining phyllo sheets, brushing each with butter—about 2–3 sheets on top, ensuring the top is well coated so it bakes crisp and golden. Reserve 1–2 tablespoons of butter to pour over the top if desired for extra gloss.

Using a sharp knife, score the assembled tray into 16 equal pieces (4x4 grid). Sprinkle the top lightly with the coarse sugar or a dusting of finely ground pistachio for color.

Bake in the preheated oven for 30–35 minutes, or until the phyllo is deep golden and crisp. Rotate the pan halfway through baking for even browning.

As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry, making sure to saturate the scored cuts so syrup can penetrate. Use a spoon to direct syrup into the center of each piece if needed.

Allow the tray to cool completely uncovered at room temperature for at least 3–4 hours (preferably overnight) so syrup is absorbed and layers set.

Garnish with pistachio halves or chopped pistachios pressed gently into each piece. For cleaner slices, re-score along the cut lines before serving and use a sharp spatula to lift pieces.