Baklava, Ooh, La, Va!

I look forward to Greek festivals for one reason, and one alone: the baklava! Now, yes the dancing is enlivening and the spanakopita is scrumptious, but there's nothing like a bite into a flaky, rich, perfectly sweet piece of baklava.

The mideast does give Greece much credit for their perfection of baklava even though the first records of it come from Syria. They do, though, hold to their own version of this sweet dessert. So in making a Middle Eastern version, I combined Persian, Turkish, and Greek recipes. I certainly hope I can recall it well to you, as it was one of the best flavor combinations I've had! (Beginner's luck, really.)

1. Crush 3 cups of nuts in a mortar and pestle, such as almonds, pistachios, or walnuts. (I used almonds.) Place in a bowl and add to it: 1/3 to 1/2 cup sugar, 2 teaspoons cinnamon, 2 teaspoons cardamom.

2. Melt 2 sticks of butter in a small pan and have hot and ready. Preheat oven to 350 degrees.

3. (This part can be tricky!) You will need 8 to 10 oz. phyllo sheets, which you can find in the frozen section of most grocery stores. It will dry very quickly, so remove only what you think you will use and place it on top of a lightly damp, clean cloth as well as cover it with the same. You will also want to cut it to the size of your pan. I used a 13x9 pan, and I found that cutting the sheets in half were the perfect size.

Using a basting brush, grease the bottom of your pan. You will now start adding layers of phyllo dough, completely, but lightly, basting EACH layer with butter and covering up the sheets that are waiting to be used or they will dry and become flaky and very difficult to work with.

This was my layering: 5 phyllo sheets, coating of nut and spice mixture, 5 sheets, coating, 5 sheets, coating, 5 sheets, coating, 10 sheets.

4. Bake for 25 minutes. Cover loosely with foil, reduce the heat to 300 degrees, and bake for 20 minutes more or till golden brown. While it is cooking, make the syrup: mix 1 1/2 cups sugar and 1 cup water in a saucepan and cook on low until sugar is dissolved. Bring to a boil, reduce heat slightly, and simmer for 5 to 10 minutes or till thickened. Add 1-2 teaspoons lemon juice, simmering 5 more minutes. Remove from heat and add 1 to 2 tablespoons rose or orange-flower water. (Typical Greek baklava uses honey instead of sugar and rosewater, which you may do if you prefer!)

5. When baklava is done, carefully cut it (still in pan) into squares or diamonds. Drizzle the syrup in the cracks of the cuts you have made, around the edges, and then finally on top using as much of it as you'd like. You may serve leftover syrup on the side for anyone who may want his or her piece sweeter.

6. Let baklava stand for a couple of hours before serving. It can keep for several days at room temperature covered with saran wrap.