Baqalawa

== Ingredients==
* 1 package of filo (baqalawa) dough papers, thawed to room temperature
* 3 cups of ground almonds or pistachio nuts
* 1 cup of finely chopped almonds or pistachio nuts
* 1 cup of powdered sugar
* 2 teaspoons of ground cardamom
* ¾ cup of melted butter
=== Syrup ===
* 2 cups of sugar
* 1 cup of honey
* 2 cups of water
* juice of one lemon
==Directions==
# In a saucepan, bring the syrup ingredients to a boil.
# Reduce heat and simmer for about five minutes (be careful not to boil over the syrup) 
# Remove from heat and put aside for later.
# In a mixing bowl combine the nuts, powdered sugar, and cardamom.
# Open the filo dough, but keep it covered with a kitchen towel to keep it from drying out.
# Lay out one sheet of filo dough.
# Brush melted butter over it.
# Lay another sheet of filo dough on top of the first one.
# Again, brush with melted butter.
# Lay a third sheet of filo dough on top, and again brush with butter.
# Across the middle of the top sheet, make a line of nut mixture, about four rounded tablespoons of nut mixture.
# Fold the filo dough in half over the nut mixture so that the nut mixture is right inside the fold.
# Then roll up the filo dough as tight as you can, with the nut mixture being in the very middle.
# Carefully move this "log" of filo dough to a baking sheet.
# On the baking sheet, diagonally cut into ¾ inch pieces with a shape knife.
# Repeat the process again until you have used all of the filo dough.
# Drizzle any remaining butter over the baqalawa pieces on the baking sheet.
# Bake for 35–40 minutes in a pre-heated 350°F oven or until lightly browned.
# Remove from the oven.
# Take five or six pieces of baqalawa at a time and dip them into the syrup allowing them to soak up syrup for about 15 seconds.
# Remove them from the syrup and place them in a strainer or on a rack where the excess syrup can drip off.
Category:Pastry Recipes