Persian Baklava
By: Davaielle De Laforët
Published: Thursday, December 3, 2009 - 2:32am

Ingredients




1 pound blanched almonds or an almond/walnut combination
3/4 cup sugar
1 teaspoon ground cardamom
1 1/2 cups sugar
1 cup water
1/2 cup rosewater (buy the type that comes in 10z. bottles, not the exorbitantly priced little bo
 cup unsalted butter, melted
1 pound filo, thawed

Preparation

1 Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo, brushing each with butter. Sprinkle and spread enough of 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. 2 Bake at 350 degrees F. for 25-30min. 3 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.