Baklawa

A sweet addition to your Bari Eid feast.

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Ingredients:

18 sheets of ready-made filo pastry (unwrap and keep them under a damp tea-towel until you need them)
150g/5oz unsalted butter, plus some extra amount for greasing
200g/7oz mixed pistachios and walnuts, roughly chopped
2 tbsp. granulated sugar/ brown sugar
1 tsp. ground cardamom

For the syrup:

Instructions:

Preheat the oven to 180C/350F/Gas 4.
Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
Melt the remaining butter in a saucepan over low heat.
Lay 10 sheets of filo pastry into the tray, one at a time. Brush each sheet with butter before adding the next.
In a clean bowl, mix the nuts, sugar and cardamom and spread the mixture over the pastry sheets in the tray.
Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
Using a sharp knife, cut a crisscross pattern into the top layers of the pastry.
Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 until the pastry is slightly puffed and golden from the top but do not let it burn. Remove the dessert from the oven and leave it for a while.
For the syrup, heat the sugar, water, lemon juice and rose water in a small, heavy-bottomed saucepan and cook over medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
Pour the syrup into the slits in the baklava and let it cool. Cut into small diamond-shaped pieces and serve.