Persian Baklava
Ingredients:
1 lb blanched almonds or an almond/walnut combination
3/4 cup sugar
1 tsp ground cardamom
Syrup:
1 1/2 cup sugar
1 cup water
1/2 cup rosewater (buy the type that comes in 10oz. bottles, not the
exorbitantly priced little bottles.)
1/3 cup unsalted butter, melted
1 lb filo, thawed
Instructions:
Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a 12×15″ pan. Brush bottom of pan with butter and add 6 sheets of filo, brushing each with butter. Sprinkle and spread enoughof the nut mixture until you’ve added about 1/8″ to the pan. Continue
building layers with 3 sheets of filo(brushing each with butter) to every 1/8″ of nuts. Finish with 6 layers of filo. Brush top with butter. Cut through all but the bottom layer of filo in diamond shapes. Bake at 350 degrees F. for 25-30min. While it’s baking, boil the water and sugar for 15min. Remove from heat and add rosewater. When the baking is done, pour the syrup over the baklava.
You can also see: greek baklava, baklava 2, baklava
