Baglava

• 2 egg yolks (room temperature)
• 4 Tbsp. melted butter
• 1/2 c. milk (room temperature)
• flour
• 3 1/2 c. almond powder
• 1 lb. unsalted butter, melted
• 1 Tbsp. cardamon
• 2 c. powdered sugar
• 1/2 c. pistachios, chopped (optional)
• 2 c. sugar dissolved in 3/4 c. boiling water and 1 tablespoon rose water extract

1. Thoroughly mix together almond, cardamon and powdered sugar. Set aside.
2. In a flat baking pan combine egg yolks, milk and melted butter.
3. Add flour little by little, until a dough is formed.
4. The dough should not stick to your hand.
5. Divide the dough into 5 equal portions and place each portion into a plastic bag.
6. Remove dough one piece at a time and make five sheets to fit the size of the pan.
7. Cover the bottom of a well-greased pan with 2 pastry sheets. Brush each sheet with melted butter before placing the next sheet on top.
8. Place 2 more sheets on top, grease each sheet.
9. Cut pastry into 1 x 1-inch squares.
10. Add 3 or 4 tablespoons melted butter on top.
11. Bake at 350u0b0 for 30 minutes or until crust is golden. Immediately drizzle syrup on top.
12. Cover the pan with aluminum foil and let cool.
13. Sprinkle pistachios on top just prior to serving.

egg yolks, butter, milk, flour, almond powder, unsalted butter, cardamon, powdered sugar, pistachios, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257805 (may not work)