-
1
Preheat oven to 350 degrees F.
-
2
Butter the bottoms and sides of a 9x13 inch pan.
-
3
Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work.
-
4
Fold a phyllo sheet to fit the pan.
-
5
Place it in the pan and butter thoroughly.
-
6
Repeat until you have 4 folded sheets layered.
-
7
Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top.
-
8
Repeat this step 2 more times.
-
9
Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer).
-
10
Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.
-
11
Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
-
12
While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted.
-
13
Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional).
-
14
Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken.
-
15
Add the rose water and simmer for one more minute.
-
16
Remove from the heat and add 1-2 drops of fresh lemon juice.
-
17
Let the syrup to be cooled.
-
18
Remove baklava from oven and immediately pour the syrup over it.
-
19
Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder.
-
20
Let cool.
-
21
Do not cover it until it is fully cooled.
-
22
NOTE : You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want.
-
23
However, make sure to use the lemon juice drops if you are going with this option.
-
24
The baked baklava absorbs the syrup better if the syrup is cold.
