Persian baklava

Persian baklava

Persian baklava ingredients

Cooking Persian baklava

1. Ingredients: filling: 1 lb blanched almonds or an almond/walnut combination ¾ cup sugar 1 tsp ground cardamom syrup: 1 ½ cup sugar 1 cup water ½ cup rosewater (buy the type that comes in 10oz.
2. Bottles, not the exorbitantly priced little bottles).
3. 1/3 cup unsalted butter, melted 1 lb filo, thawed finely grind the nuts.
4. Add cardamom and sugar to the nuts.
5. Cut the filo to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo, brushing each with butter.
6. 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.
7. Finish with 6 layers of filo.
8. Brush top with butter.
9. Cut through all but the bottom layer of filo in diamond shapes.
10. Bakei at 350 °F. For 25-30min.
11. While it"s baking, boil the water and sugar for 15min.
12. Remove from heat and add rosewater.
13. When the baking is done, pour the syrup over the baklava.

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