I was reading a book I picked up at the library several years ago, and came across a recipe for Baklava that sounded interesting. So I tried it out, and I am SO glad I did! I made sure to type up a copy to use, because it’s soooo good.

We made a few changes, as almonds & walnuts were both on the ‘someone coming can’t have these’ list, and it was delightful. No, it was absolutely amazing.

2 cups of dark brown sugar
2 cups of light brown sugar
1 cup water
1/2 cup rosewater
1 pound shelled pistachios, chopped
1 pound chopped cashews
2 tablespoons ground cardamom
1 teaspoon ground cinnamon
15 phyllo pastry sheets
1/2 cup unsalted butter, melted

*2 pounds unsalted butter, melted

Bring the 2 cups of dark brown sugar, water, and rosewater to a boil in a medium saucepan. Set aside to cool.

Grind pistachios, cashews, cardamom, cinnamon and 2 cups of light brown sugar in a food processor for 1 minute. Set aside.

Lay the first 5 sheets of buttered phyllo pastry into a greased 13-by-9-inch pan. We ended up melting a stick of butter and brushing each sheet with a nice, thick layer.

Cover the first 5 sheets with a thin, even layer of nut mixture, then cover with 5 more buttered sheets of pastry. Repeat until the pan is full or all mixture is used. We ended up filling 2 pans.

With a sharp knife, cut across and diagonally to form diamond shapes.

Bake in oven at 350*F for 1 hour. Pour cooled sugar and rosewater syrup and sprinkle any remaining nuts over the top.

Let cool before serving.
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Notes:

** I’m sure that you are supposed to rub softened butter over the sheets, but brushing melted butter over each sheet was easier. It ended up taking us around 2 pounds of melted butter to make 2 pans of baklava.

The rosewater syrup was a different taste than most baklava that I’ve had, but it added a wonderful flavor – the kind that you can’t quite put your finger on, but that is just heavenly. I will say, having made this a few times now, that the quality & strength of the rosewater is vital. Find a mild one that is high quality. If it’s too strong, you will be dousing your baklava in perfume – and it will become inedible. (yes, I’ve had to toss 2 pans worth – it’s not fun!)

Enjoy!       **Recipe was from “Pomegranate Soup” by Marsha Mehran