Iranian baklava showcases layers of flaky pastry with nuts, sweetened with a fragrant and buttery syrup of rose water and cardamom. Typical nuts for baklava are pistachios, almonds, and walnuts. I have also made this baklava with orange blossom water.
- 2 cups sugar
- 1 cup water
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup rose water or orange blossom water
- 4 cups of ground almonds or walnuts or pistachios
- 2 cups unrefined sugar
- 2 tablespoon ground cardamom
- 1 package Filo dough, at room temperature
- 4-6 tablespoon melted butter for brushing
- Combine the sugar, water, butter and salt and heat until sugar is dissolved and it is near boiling. Add rose water and set aside.
- In a food processor blend the almonds, sugar, and cardamom to a coarse ground. Prepare the 18 X 13 baking sheet by lightly brushing it with melted butter.
- Begin by putting one sheet of filo dough on the greased sheet, brush with butter and repeat until you have 7 sheets stacked up. Spread ½ of the ground almonds mixture on top and repeat with 6 more sheets of filo dough, brushing every sheet with butter. Add the remaining almond mixture and continue to layer the remaining 7 sheets of filo dough.
- With a sharp knife cut the baklava into 1-inch diamond shapes.
- Pour half of the syrup over the cut baklava and bake at 350°F for about 30-35 minutes or until the filo dough has turned golden and crisp.
- Remove from the oven and immediately pour the other half of the syrup and allow to sit until cool for at least 2 hours.
- Carefully remove the pieces from the pan and serve.
- Serve with black tea or coffee.