This traditional Mediterranean dessert is made with layers of phyllo dough, chopped nuts, and honey.
- Yield: Makes about 60 pieces
Source: Martha Stewart Living, December 2001
- 1 cup finely ground almonds
- 1 cup finely chopped pistachios
- 2 cups sugar
- 1 1/2 teaspoons ground cardamom
- 1/2 cup Clarified Butter for Baklava
- 12 sheets phyllo dough, cut in half crosswise
- 1 cup water
- Juice of half a lemon
- 1 tablespoon rose water
Preheat the oven to 350 degrees. Combine the almonds, pistachios, 2/3 cup sugar, and 1 teaspoon ground cardamom in a medium bowl; stir to combine.
Brush a 10-by-13-inch baking dish with clarified butter. Lay one half-sheet of phyllo in the prepared dish, and brush with clarified butter. Repeat with five more sheets of phyllo, brushing them with butter and stacking them in dish.
Sprinkle one-third of the nut mixture over the phyllo, and top with the remaining six sheets of phyllo, brushing each sheet with clarified butter before adding the next. Repeat two times, until all the nuts and phyllo are used.
Using a very sharp knife, cut phyllo stack lengthwise into seven strips. Cut across strips diagonally, 1 1/4 inches, apart to make diamonds. Pour the remaining clarified butter over the pastry. Bake until golden brown, 35 to 40 minutes.
Place remaining 1 1/3 cups sugar and the water in a medium saucepan; bring to a boil, stirring until the sugar is dissolved. Add remaining 1/2 teaspoon cardamom; continue to boil for 10 minutes until syrup has thickened slightly. Remove from heat, and stir in the lemon juice and rose water. Pour over the baked pastry.