Almond and Cardamom Pastry - Iranian Baglawa
"For special occasions like New Year's"
- Ready In:
- 1hr 39mins
- Ingredients:
- 10
- Yields:
-
1 Batch
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
directions
- 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.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
