Baklava

• FOR THE BAKLAVA:
• 1-1/2 cup Unsalted Butter, melted
• 16 ounces, weight Phyllo Dough, Thawed
• 3/4 cups Almond Chopped
• 3/4 cups Walnut, Chopped
• 1/2 teaspoons Cardamom Powder
• 1/3 cups Sugar
• FOR THE SYRUP:
• 1 teaspoon Cardamom/Cinnamon Powder
• 1 cup Sugar
• 1/2 teaspoons Lemon Juice (Prevents Crystalising)
• 3/4 cups Water
• 1/4 cups Shelled Pistachios, Chopped For Garnish

1. Preheat oven to 350u0b0F. Brush a 13x9 baking dish with some of the melted butter.
2. Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, unroll the sheets of dough. Cover with a damp towel to keep it from drying out.
3. Place nuts in a food processor and pulse a few times. Thye mixture should be coarse. Then add cardamon powder and sugar and pulse to combine. Then set it aside.
4. Place 1 phyllo sheet folded in half (to fit the pan) on bottom of dish. Brush lightly with melted butter. Repeat 2 more times with 2 more sheets of phyllo and melted butter. Sprinkle about a fifth of the nut mixture evenly over the phyllo. Place one more sheet folded in half over the nuts, and brush it with butter. Repeat 2 more times with phyllo sheets and melted butter. Sprinkle a fifth of the nut mixture evenly over the phyllo.
5. Repeat the layering with phyllo and nuts 3 more times. The assembled Baklava should be 15 sheets thick (3 folded sheets altenating with nut mixture 5 times).
6. Cut into 24 equal sized squares using a sharp knife.
7. Bake at 350u0b0F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
8. While baking, make the syrup. Combine the cinnamon or cardamom powder, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. When done, allow the mixture to cool just a bit.
9. Spoon the cooled syrup over the hot baklava, garnish with pistachios and let cool before serving.

unsalted butter, weight phyllo dough, walnut, cardamom powder, sugar, syrup, cinnamon, sugar, lemon juice, water, ubc

Taken from tastykitchen.com/recipes/desserts/baklava-6/ (may not work)