Persian baklava

Yield: 1 Servings

Measure Ingredient
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Ingredients:

Filling:

1 lb blanched almonds or an almond/walnut combination ¾ cup sugar 1 tsp ground cardamom

Syrup:

1½ cup sugar 1 cup water ½ cup rosewater (buy the type that comes in 10oz. bottles, not the exorbitantly priced little bottles.) ⅓ cup unsalted butter, melted 1 lb filo, thawed 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 ⅛" to the pan. Continue building layers with 3 sheets of filo(brushing each with butter) to every ⅛" of nuts. Finish with 6 layers of filo. Brush top with butter. Cut through all but the bottom layer of filo in diamond shapes. Bake at 350 degrees F. for 25-30min.

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.

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