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Ingredients:

Filling:

1 lb blanched almonds or an almond/walnut
combination 3/4 cup sugar 1 tsp ground cardamom

Syrup:

1 1/2 cup sugar 1 cup water 1/2 cup rosewater (buy
the type that comes in 10oz. bottles, not the
exorbitantly priced little bottles.) 1/3 cup unsalted
butter, melted 1 lb filo, thawed Finely grind the
nuts. Add cardamom and sugar to the nuts. Cut the
filo to fit a 12×15″ pan. Brush bottom of pan with
butter and add 6 sheets of filo, brushing each with
butter. Sprinkle and spread enough of the nut mixture
until youve added about 1/8″ to the pan. Continue
building layers with 3 sheets of filo(brushing each
with butter) to every 1/8″ of nuts. Finish with 6
layers of filo. Brush top with butter. Cut through
all but the bottom layer of filo in diamond shapes.
Bake at 350 degrees F. for 25-30min.

While its baking, boil the water and sugar for 15min.
Remove from heat and add rosewater. When the baking
is done, pour the syrup over the baklava.

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