These exotic and elegant bars combine the nutty richness of pistachios with the delicate floral notes of rosewater in a tender shortbread base topped with a golden crumble, creating a sophisticated dessert with Middle Eastern flair.
Recipe Details
Ingredients
- 300g all-purpose flour
- 120g powdered sugar
- 2.5ml fine sea salt
- 225g unsalted butter, cold and cubed
- 1 large large egg yolk
- 5ml rosewater
- 200g shelled pistachios, roughly chopped
- 150g granulated sugar
- 2 large large eggs
- 5ml pure vanilla extract
- 7.5ml rosewater
- 15ml cornstarch
- 15ml fresh lemon juice
- 75g all-purpose flour
- 75g granulated sugar
- 45g cold unsalted butter, cubed
- 60g pistachios, finely chopped
- 15ml dried edible rose petals (optional)
- 120g powdered sugar
- 15ml rosewater
- 15ml whole milk
Instructions
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Preheat oven to 180°C (350°F). Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.
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For the crust, combine 300g all-purpose flour, 120g powdered sugar, and 2.5ml fine sea salt in a food processor. Add 225g unsalted butter and pulse until mixture resembles coarse crumbs.
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Add 1 large large egg yolk and 5ml rosewater, pulsing just until dough comes together. Press firmly into the prepared pan.
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Bake crust for 15 minutes until lightly golden. Remove from oven but keep oven on.
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Meanwhile, for the filling, whisk together 2 large large eggs, 150g granulated sugar, 5ml pure vanilla extract, 7.5ml rosewater, 15ml cornstarch, and 15ml fresh lemon juice until smooth.
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Fold in 200g shelled pistachios and spread mixture evenly over the warm crust.
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For the crumble topping, combine 75g all-purpose flour, 75g granulated sugar, and 45g cold unsalted butter in a bowl. Work with your fingers until mixture forms coarse crumbs. Stir in 60g pistachios and 15ml dried edible rose petals (optional) if using.
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Sprinkle crumble topping evenly over the pistachio filling.
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Bake for 20-25 minutes until the crumble is golden brown and the filling is set but still slightly jiggly in the center.
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Cool completely in the pan on a wire rack, about 2 hours.
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For the glaze, whisk together 120g powdered sugar, 15ml rosewater, and 15ml whole milk until smooth. Drizzle over cooled bars.
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Using the parchment overhang, lift bars from the pan and cut into 16 squares with a sharp knife.
Tips
Rosewater Quality: Use high-quality rosewater from Middle Eastern markets or specialty stores. A little goes a long way - too much can make the bars taste soapy.
Pistachio Prep: For the best flavor and color, use unsalted pistachios and chop them by hand rather than in a food processor to avoid making pistachio butter.
Crust Technique: Press the crust firmly and evenly into the pan. Use the bottom of a measuring cup to help create an even surface.
Filling Consistency: The filling should be thick but pourable. The cornstarch helps it set properly during baking without becoming rubbery.
Cooling Patience: Let the bars cool completely before cutting to ensure clean slices. The filling continues to set as it cools.
Rose Petals: If using dried rose petals, ensure they're food-grade and pesticide-free. They add beautiful color and reinforce the floral theme.
Storage: These bars keep covered at room temperature for 3 days or refrigerated for up to a week. The flavors actually improve after a day.
Serving Suggestion: Pair with strong coffee or black tea to complement the delicate rosewater flavor. They're also lovely with a glass of dessert wine.