Persian Baklava is a decadent treat that combines delicate, flaky filo pastry with a fragrant nut filling, infused with the exotic aroma of cardamom and finished with a sweet rosewater syrup. This dessert is perfect for special occasions or whenever you want to impress with a Middle Eastern classic.
In a bowl, finely chop or pulse 1 pound of blanched almonds (or a mix of almonds and walnuts) until lightly coarse. Stir in 3/4 cup sugar and 1 teaspoon ground cardamom, mixing well to combine the flavors.
Preheat the oven to 350°F (175°C) and lightly butter a 12×15-inch baking pan. Lay 6 sheets of filo pastry in the pan, brushing each generously with melted butter (about 1/3 cup). Spread a thin layer of the nut mixture, roughly 1/8 inch thick. Continue layering with 3 sheets of filo for each layer of nuts, brushing each sheet with butter, until all nuts are used. Finish with 6 plain sheets of filo on top, brushed generously with butter.
Using a sharp knife, carefully cut the baklava into diamond shapes, cutting through all layers except the pan’s bottom. Bake for 25–30 minutes, or until the top is golden and crisp.
While the baklava is baking, prepare the syrup by combining 1 1/2 cups sugar and 1 cup water in a small saucepan. Bring to a gentle boil for about 15 minutes, then remove from heat and stir in 1/2 cup rosewater.
Once the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Allow it to soak for at least an hour before serving. Each bite delivers a crisp, buttery texture paired with the floral sweetness of rosewater and the warm spice of cardamom.
