-
1
Preheat oven to 350 degrees F.
-
2
Clarify the butter: Cut butter into 1 inch pats.
-
3
Melt over low heat.
-
4
Let stand for 15 minutes.
-
5
With a spoon, carefully remove all the white foam that collects on top.
-
6
With another spoon, very carefully spoon the liquid into a measuring cup being careful not to mix or disturb the solids that collect on the bottom.
-
7
The solids can be discarded.
-
8
Set the clarified butter aside.
-
9
If using whole spices, place them in a spice grinder and grind finely.
-
10
Combine the water and rose water in a small food safe spritz bottle and set aside.
-
11
Place the almonds, walnuts, pistachios, sugar and spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, about 12 to 15 quick pulses.
-
12
Divide evenly into three parts.
-
13
Set aside.
-
14
Have ready a damp towel to cover the phyllo sheets if they start to dry out.
-
15
If you work quickly and the day is not too dry you probably wont need this.
-
16
Trim the sheets of phyllo to fit the bottom of a 13 X 9 X 2-inch metal pan.
-
17
Brush the bottom and sides of the pan with clarified butter.
-
18
Lay down a sheet of phyllo and brush with clarified butter using a pastry brush.
-
19
Repeat this step 11 more times for a total of 12 sheets of phyllo.
-
20
Top with 1/3 of the nut mixture and spread thinly and evenly over the phyllo.
-
21
Spritz thoroughly with the rose water mixture you want it to be damp, not soaking wet.
-
22
Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water mixture.
-
23
Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water mixture.
-
24
Top with 10 sheets of phyllo brushing with butter in between each sheet.
-
25
Brush the top generously with butter.
-
26
Place in the oven and bake for 30 minutes.
-
27
Remove pan from the oven and cut into about 36 squares on the diagonal, being sure to cut all the way through.
-
28
Return pan to the oven and continue to bake for another 30 minutes.
-
29
Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
-
30
Make the syrup during the last 30 minutes of cooling.
-
31
Combine the honey, water, sugar, cinnamon stick, orange peel, cardamom, and 2 Tablespoons of rose water in a 4-quart saucepan and set over high heat.
-
32
Stir occasionally until the sugar has dissolved.
-
33
Let the mixture come to a boil then for 10 minutes, stirring occasionally.
-
34
Remove from the heat.
-
35
Pour the mixture through a sieve into a large container, preferably one with a spout.
-
36
Stir in the remaining 2 tablespoons rose water.
-
37
Discard the orange peel and cinnamon stick.
-
38
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before.
-
39
Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan.
-
40
If your container does not have a spout, use a ladle.
-
41
Allow the pan to sit, uncovered until completely cool.
-
42
Cover and store at room temperature for at least 8 hours and up to overnight before serving.
-
43
Store, covered, at room temperature for up to 5 days.
