Baklava

The Fillo pastry is in the freezer section with pie crusts in the grocery store. Be sure to put it in the refrigerator at least for a day to thaw out. DO NOT thaw it on the counter, or it will be stuck together and you will go crazy!!

Combine ground & chopped nuts with sugar and cardamom. Brush a 10/13″ baking sheet with butter.

Place 5 sheets of Fillo in the sheet, brushing each with butter and sprinkle on 1/3 of the nut mixture. Repeat with Fillo and nut mixture ending with butter fillo.

It is really a lot easier to cut the pastry before you butter the top of it for the last time. Trim the edges with a sharp knife and cut through pastry in diamond shapes.

To make diamond shape, cut on a diagonal one way and then cut straight up and down.

Pour or spoon remaining butter over top, letting it run into cuts and sides.

Bake on center shelf, about 30-40 min. until golden brown.

Prepare syrup while baklava is baking.

Dissolve 2 cups sugar in 1 1/2 cups water over medium heat in sauce pan, stirring occasionally. Bring to boil, add lemon juice and cardamom. Boil for 15-18 min. or until thickened when a little is tested on a cold saucer. Turn off heat, add rose water.

Pour warm syrup evenly over hot pastry. Leave for at least 2 hours before cutting again.