Baklava

Preheat oven to 350°F. Brush a 13×9 baking dish with some of the melted butter.

Thaw the phyllo dough according to manufacturer’s directions (this may take overnight). When thawed, unroll the sheets of dough. Cover with a damp towel to keep it from drying out.

Place nuts in a food processor and pulse a few times. Thye mixture should be coarse. Then add cardamon powder and sugar and pulse to combine. Then set it aside.

Place 1 phyllo sheet folded in half (to fit the pan) on bottom of dish. Brush lightly with melted butter. Repeat 2 more times with 2 more sheets of phyllo and melted butter. Sprinkle about a fifth of the nut mixture evenly over the phyllo. Place one more sheet folded in half over the nuts, and brush it with butter. Repeat 2 more times with phyllo sheets and melted butter. Sprinkle a fifth of the nut mixture evenly over the phyllo.

Repeat the layering with phyllo and nuts 3 more times. The assembled Baklava should be 15 sheets thick (3 folded sheets altenating with nut mixture 5 times).

Cut into 24 equal sized squares using a sharp knife.

Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

While baking, make the syrup. Combine the cinnamon or cardamom powder, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. When done, allow the mixture to cool just a bit.

Spoon the cooled syrup over the hot baklava, garnish with pistachios and let cool before serving.