Pistachio Apricot Baklava

Preheat the oven to 300 F. Liberally butter a 9 x 13 pan. Set aside.

In the bowl of a food processor, pulse the pistachios until finely ground. Remove them to a large bowl.

Add the dried apricots into the food processor and pulse them until the apricots are minced. Transfer the apricots to the bowl with the nuts. Add the cardamom, 2 tablespoons sugar and 1/8 teaspoon salt and toss until evenly mixed. With your hands, split the nut mixture into thirds. Set aside.

Carefully unwrap the filo dough. Working quickly, cut the stack of filo sheets in half, or as needed, to fit your greased 9 x 13 pan. Cover the stack of filo completely with a very damp paper towel. Set aside.

Melt the butter over a low flame or in the microwave.

Arrange the greased pan, filo, melted butter, and nut mixture in an assembly line for easier preparation.

Remove 1 cut filo sheet from the stack and place in the bottom of the greased pan. Brush with butter. Repeat with 7 additional sheets of filo, buttering in between each. Make sure to keep the filo covered with the damp towel in between each layering.

Sprinkle 1/3 of the nut mixture evenly over the stack of buttered filo.

Cover the nut mixture with 1 cut filo sheet and brush it with butter. Repeat with 5 more sheets of filo, buttering in between each.

Sprinkle 1/3 of the nut mixture evenly over the buttered filo.

Cover the nut mixture with 1 cut filo sheet and brush it with butter. Repeat with 5 more sheets of filo, buttering in between each.

Sprinkle the remainder of the nut mixture over the buttered filo.

Cover the nut mixture with 1 cut filo sheet and brush it with butter. Repeat with 7 more sheets of filo, buttering in between each.

With a very sharp knife, carefully cut the baklava on the diagonal, from left to right and next from right to left. You should have diamond-shaped pieces. Bake for 1 1/2 hours in the preheated oven.

While the the baklava is baking, make the syrup. In a small pot, combine the 1 3/4 cups sugar, water, lemon zest, peppercorns and 1/8 teaspoon salt. Bring to a boil and remove from heat. Strain the mixture into a 2-cup, glass measuring cup. Discard the lemon zest and peppercorns. Stir in the rosewater. Set aside.

Once the baklava has finished baking, remove it from the oven and immediately pour the syrup evenly over the baklava. Allow the baklava to cool and and rest for at least 6 hours before eating.

(Recipe adapted from Cooks Illustrated.)