Baklava III

Ingredients

 * 400 ml (14 fl oz) melted butter
 * 1 kg (2 lb 4 oz) thin sheet filo pastry
 * 300 g (10 oz) chopped pistachios
 * 225 g (8 oz) sugar

Syrup

 * 200 g (7 oz) sugar
 * 150 ml (5 fl oz) water
 * 1 tablespoon lemon juice
 * 1 teaspoon ground cardamom
 * 1 tablespoon rosewater

Directions

 * 1) First make the syrup by dissolving sugar in water.
 * 2) Stir over medium heat until sugar dissolves, then add lemon juice, rosewater, cardamom and stir.
 * 3) Bring to the boil and simmer for 5 minutes. Set aside to cool.
 * 4) Make the filling by combining the pistachios, cardamom and sugar. Set aside.
 * 5) Grease a baking tray about 33x27x5cm (13x10x2inches) deep with the melted butter.
 * 6) Spread one filo sheet in the tray, and brush generously with butter.
 * 7) Repeat this method by stacking 10 filo sheets.
 * 8) Spread the filling onto the filo sheets.
 * 9) Spread and butter 15 filo sheets individually on top of the layer of filling, to make the top and final layer.
 * 10) Cut into diamond shapes before baking.
 * 11) Pour remaining melted butter on top.
 * 12) Bake in oven at 200°C (400°F) gas mark 6 for 20–30 minutes or until the surface turns to light golden brown.
 * 13) Remove baklava from oven and pour the cool syrup on top.