For the almond filling, grind 2 tablespoons blanched almonds-not too fine, as the texture should be crunchy. Add 6 oz. granulated sugar, 6 tablespoons of rosewater (not essence of rosewater) and crushed seeds from 8 - 10 cardamom pods. The cardamom and the quantity of cardamom is optional. A roasting tin 30 cm x 22 cm is just right to take this quantity of baklava.
Don't use a non-stick tin if you can help it, as the baklava has to be cut with a sharp knife in the tray. Prepare the tray by brushing the bottom and sides with tablespoon of vegetable oil. Divide the pastry into four equal parts. Start by rolling out one part very thin and place in the bottom of the greased baking tray. Trim the sides. Divide the almond mixture into 3 equal parts. Spread one-third evenly over the bottom-layer of pastry. Build up with alternate layers of pastry and almond mixture, brushing each successive layer of pastry with tablespoon of vegetable oil, ending up with a layer of pastry, the top of which should also be brushed with oil. Using a sharp knife, cut through the layers of almond and pastr
This should produce 30 35 pieces , depending on the size of each piece.
Bake in a preheated oven on the top shelf for 1 hour. In the meantime, prepare the syrup. Boil 1 cup of water and add 10 oz. granulated sugar which should be kept boiling over a low flame for 10 minutes. Let the baklava cool a little when it is removed from the oven and ladle the warm syrup over it evenly. Try to get the temperatures of the baklava and the syrup as even as possible. When the baklava is cold remove each piece separately and carefully. Store in an airtight container in a cool place and serve as required. Baklava