1
["The Fillo pastry is in the freezer section with pie crusts in the grocery store. Be sure to put it in the refrigerator at least for a day to thaw out. DO NOT thaw it on the counter, or it will be stuck together and you will go crazy!!", "Combine ground & chopped nuts with sugar and cardamom. Brush a 10/13"" baking sheet with butter.", "Place 5 sheets of Fillo in the sheet, brushing each with butter and sprinkle on 1/3 of the nut mixture. Repeat with Fillo and nut mixture ending with butter fillo.", "It is really a lot easier to cut the pastry before you butter the top of it for the last time. Trim the edges with a sharp knife and cut through pastry in diamond shapes.", "To make diamond shape, cut on a diagonal one way and then cut straight up and down.", "Pour or spoon remaining butter over top, letting it run into cuts and sides.", "Bake on center shelf, about 30-40 min. until golden brown.", "Prepare syrup while baklava is baking.", "Dissolve 2 cups sugar in 1 1/2 cups water over medium heat in sauce pan, stirring occasionally. Bring to boil, add lemon juice and cardamom. Boil for 15-18 min. or until thickened when a little is tested on a cold saucer. Turn off heat, add rose water.", "Pour warm syrup evenly over hot pastry. Leave for at least 2 hours before cutting again."]
