1
["Preheat the oven to 350u00b0 F.", "Use the extra tablespoon of butter to grease a 12"" x 16"" rimmed sheet pan.", "Melt the 2 sticks of butter.", "While the butter is melting, combine 4 cups chopped walnuts, 1 cup powdered sugar, 2 tablespoons cardamom, and set aside.", "Once the butter has melted, get a fine mesh strainer ready (if you don't have a mesh strainer, spoon the foam off the top of the butter) and then open the filo dough container.", "Place half of the filo dough on the sheet pan.", "Spread the chopped walnut mixture evenly over the filo dough.", "Place the rest of the filo dough on top of the walnut mixture.", "Cut the baklawa into diamonds by slicing straight across in one direction, then diagonally in the other direction (see photos above). It's best to work with a very sharp or serrated knife so that you don't tear, stretch, or dishevel the filo. It's alright if a few of the pieces go a little awry, but you want everything to stay pretty lined up.", "Pour the butter through the sieve to capture the foam, slowly drizzling it evenly all over the baklawa.", "Cook the baklawa in the oven for about 20 to 25 minutes, until it has lightly browned. (Start checking after 15 minutes of baking).", "Cool the baklawa at room temperature in the pan for about 5 to 10 minutes, until it's still warm, but not radiating heat from the top. Once cooled to this point, immediately pour 16 ounces of honey evenly over the top.", "Immediately top with ground pistachios.", "Let it sit until it comes to room temperature, at least one hour.", "Cut through the same lines you made before baking and serve."]
