Baklava

• 3 cups Ground Almonds, Walnuts, Or Pistachios
• 1 cup Finely Chopped Almonds
• 1 cup Sugar
• 1 teaspoon Ground Cardamom
• 1 package Fillo Pastry
• 1 cup Butter
• 2 cups Sugar
• 1-1/2 cup Water
• 1 teaspoon Lemon Juice
• 1/2 teaspoons Ground Cardamom
• 1 Tablespoon Rose Water

1. The Fillo pastry is in the freezer section with pie crusts in the grocery store. Be sure to put it in the refrigerator at least for a day to thaw out. DO NOT thaw it on the counter, or it will be stuck together and you will go crazy!!
2. Combine ground & chopped nuts with sugar and cardamom. Brush a 10/13" baking sheet with butter.
3. Place 5 sheets of Fillo in the sheet, brushing each with butter and sprinkle on 1/3 of the nut mixture. Repeat with Fillo and nut mixture ending with butter fillo.
4. It is really a lot easier to cut the pastry before you butter the top of it for the last time. Trim the edges with a sharp knife and cut through pastry in diamond shapes.
5. To make diamond shape, cut on a diagonal one way and then cut straight up and down.
6. Pour or spoon remaining butter over top, letting it run into cuts and sides.
7. Bake on center shelf, about 30-40 min. until golden brown.
8. Prepare syrup while baklava is baking.
9. Dissolve 2 cups sugar in 1 1/2 cups water over medium heat in sauce pan, stirring occasionally. Bring to boil, add lemon juice and cardamom. Boil for 15-18 min. or until thickened when a little is tested on a cold saucer. Turn off heat, add rose water.
10. Pour warm syrup evenly over hot pastry. Leave for at least 2 hours before cutting again.

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Taken from tastykitchen.com/recipes/desserts/baklava/ (may not work)