Baklava

Prep time: 30 mins Cook time: 45 mins Total time: 1 hr 15 mins (plus 2 hrs cooling) Servings: 24 pieces Country of origin: Afghanistan Description: Afghan-Style Baklava consists of flaky layers of phyllo pastry packed with spiced walnuts and pistachios, soaked in sweet cardamom syrup. Presentation: Arranged on a flat platter in diamond cuts, topped with extra ground green pistachios. Ingredients: 1 pack phyllo dough, thawed 1 cup melted clarified butter (ghee) 2 cups finely ground walnuts and pistachios 1 tsp ground cardamom 1 cup granulated sugar 3/4 cup water 1 tbsp lemon juice 1 tbsp rosewater Step-by-step directions: Simmer sugar, water, and lemon juice in a pot for 10 minutes, stir in rosewater, and cool completely. Mix ground walnuts, ground pistachios, and ground cardamom in a small bowl. Layer 10 phyllo sheets in a buttered baking pan, brushing each layer with melted clarified butter. Spread half nut mixture over pastry, top with 5 buttered phyllo sheets, spread remaining nuts, then top with remaining buttered sheets. Cut pastry into diamond shapes using a sharp knife. Bake at 350°F (175°C) for 40-45 minutes until golden brown and crisp. Pour cooled syrup over hot baklava immediately after taking it out of oven. Optional variations: Add a pinch of saffron to sugar syrup for a warm amber color and fragrance. Cooking tips: Always pour cool syrup over hot baklava (or hot syrup over cool baklava) to keep pastry crispy. Nutrition facts:

• Calories: 220 kcal

• Fat: 14g

• Carbohydrates: 21g

• Protein: 4g