Baklava

Directions

• Preheat the oven to 350F. Set the racks to the bottom third of the oven.
• Butter 9×13 pan and line it with parchment paper, making sure it overhangs so you can lift your baklava with ease. Brush some butter on top of parchment.
• Combine nuts, cardamom, cinnamon and a pinch of salt in a food processor. Pulse until chopped well but not too finely. Set aside.
• Roll out your phyllo pastry and cut it in half so it fits your pan. Cover the pastry with a damp towel while your work, as it dries out quickly.
• Lay two sheets of phyllo into the prepared pan. Brush evenly and liberally with butter. Repeat until you have 8 layers, brushing after every 2 layers.
• Sprinkle with about 3-4 TBSP nut mixture. Place 2 phyllo sheets and brush with butter. Keep repeating until all the nuts are used up.
• Once all the nuts are used up, lets focus on the top layer, which is 8 phyllo sheets. So lay 2 sheets and brush liberally with butter. Keep repeating until all 8 top sheets are made. Brush with butter and cut into diamond shapes.
• Place into the preheated oven and bake for 45-50 minutes until crisp and golden.
• Whisk sugar, water and honey in a pot. Bring to a boil, you will notice that sugar would have dissolved. Remove from heat. Add lemon peel, vanilla and orange blossom water.
• When baklava is ready, remove from the oven. Reinforce the diamond cuts you previously made in step 7. Pour the syrup evenly over the baklava and allow it to cool completely uncovered. This dessert should be made the day before as it’s at its best the next day.