Baklava

• servings: 5 Dozen
• active time: 40 Min
• total time: 1 Hour 20 Min

Ingredients

1½ cups plus 3 Tbsp. granulated sugar, divided

1 tsp. ground cardamom

¾ tsp. kosher salt

1 (16-oz.) pkg. frozen phyllo sheets (such as Fillo Factory), thawed

1 cup unsalted butter (8 oz.), melted

¾ cup water

2 tsp. rosewater

1 tsp. fresh lemon juice

Chopped pistachios (optional)

Directions

1. Preheat oven to 350°F. Stir together wal-nuts, 3 tablespoons sugar, cardamom, and salt in a medium bowl. Set aside.

2. Unroll phyllo onto a clean work surface. and place a damp paper towel over phyllo.

3. Brush a thin layer of melted butter onto a baking sheet: place 1 phyllo sheet on baking sheet, and brush with butter, Top with another phyllo sheet, and brush with butter.

Continue layering 6 more phyllo sheets, brushing each layer with butter. Sprinkle walnut mixture evenly over top sheet of buttered phyllo. Place another phyllo sheet over walnut mixture, and brush with butter.

Continue layering phyllo, brushing each layer with butter, until all phyllo sheets are used. (You will use about 16 sheets total.)

4. Using a sharp knife, cut lengthwise through pastry to create 1-inch-wide strips; cut 1-inch strips diagonally across pastry to form about 70 elongated diamond shapes.

(Make clean cuts to avoid tearing.) Slowly pour remaining melted butter over pastry.

5. Bake baklava in preheated oven until browned and crispy, 35 to 40 minutes. Let Anal 5 minutes.

pour remaining melted butter over pastry.

5. Bake baklava in preheated oven until browned and crispy, 35 to 40 minutes. Let cool 5 minutes.

6. Meanwhile, stir together ¾ cup water and remaining 1/ cups sugar in a small saucepan. Bring to a boil over medium.

Reduce heat to medium-low, and simmer, stirring a few times, until sugar dissolves, about 4 minutes. Remove from heat; let cool 10 minutes. Stir in rosewater and lemon juice, and let syrup cool completely, about 20 minutes.

7. Slowly pour syrup over warm baklava, making sure to also saturate corners and edges. Garnish with pistachios, if desired.

Serve warm or at room temperature.

MAKE AHEAD Baklava is best enjoyed fresh, so eat it the same day you make it.

Store any leftovers, well covered, at room anarature un to 5 days.