Almond And Cardamom Pastry - Iranian Baglawa - cooking recipe

Ingredients

2 2/3 cups almonds, ground
2/3 cup caster sugar
1 teaspoon cardamom, ground
10 sheets phyllo pastry
1/2 cup butter, melted
1 1/2 cups sugar
1 cup water
1 teaspoon lemon juice
1/2 teaspoon cardamom, ground
rose water, sprinkle

Preparation

Preheat oven to 350.
Mix almonds, sugar and cardamom.
Divide into 3 pieces.
Brush baking dish with melted butter.
Place filo pastry into baking dish and brush with butter. Repeat twice.
Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
Spread with one portion of the nut mixture and cover with 3 sheets of filo brushed with butter.
Cut into diamond shapes.
Bake 35-40 minutes until golden brown.
Combine sugar and water in saucepan and boil rapidly for 15-20 minutes. Add lemon juice and cardamom. After 10 minutes remove from heat.
Remove pan from oven. Add rose water to warm syrup and our slowly an evenly over the hot baglawa.
Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking dish.