Iran - Almond Baklava - Baqlawa

[Olga Drozd]

IRAN - ALMOND BAKLAVA - BAQLAWA:

For best flavor, purchase cardamom pods and process to a powder in a mortar with a pestle - or make sure that your source of already-ground spices sells quality products.

3 cups ground blanched almonds (12 oz./375 g)
1 cup finely chopped blanched almonds (5 oz./150 g)
1 cup superfine sugar (7 oz./220 g-caster sugar)
1 teaspoon ground cardamom

3/4 cup melted clarified butter or ghee - divided
10 sheets phyllo pastry

SYRUP:

2 cups granulated sugar (16 oz.500g)
1 1/2 cups water (12 fl. oz./375 mL)
1 teaspoon lemon juice
1/2 teaspoon ground cardamom
1 Tablespoon rosewater

In a bowl, combine ground and chopped almonds with sugar and cardamom.

Preheat oven to 325º F. (170ºC./gas 3).

Brush a 10 X 13 inch (25 X 33-cm) metal baking dish with some of the clarified butter or ghee.

Place 3 sheets phyllo in prepared baking dish, brushing each sheet with butter or ghee.  Brush the top sheet with butter or ghee and sprinkle on 1/3 of nut mixture.  Top with 2 more sheets, brushing each with butter or ghee.

Repeat with another 2 layers of nut mixture, layering between them 2 sheets of phyllo brushed with butter or ghee.  Top the last layer of nuts with 3 sheets of phyllo, brushing each with butter or ghee.

Trim edges of phyllo with a sharp knife.  Carefully cut through layers to create diamond shapes, spacing the cuts 1 1/4 inches (3 cm) apart.  Pour remaining butter over top, letting it run into cuts and around sides.  Sprinkle the top lightly with cold water to prevent the phyllo from curling during baking.

Bake on center rack of oven until phyllo is pale gold, 30-40 minutes.

Meanwhile, to prepare syrup, place sugar and water in a heavy saucepan.  Cook over medium heat, stirring occasionally, until sugar is dissolved. Bring to a boil, add lemon juice and cardamom, and boil rapidly until the syrup is the consistency of thin honey, 15-18 minutes.  Add rosewater, remove from heat, and set aside.

Pour warm syrup evenly over hot pastry.  Let stand for at least 2 hours before cutting again and removing from dish.  Pastry may be left in dish and covered lightly with a kitchen towel.  It will remain crisp for 3-4 days. Do not refrigerate. Makes about 40 pieces.