Cashew Baklava

This is the first time I have ever made baklava.  After making this, I have no idea why I have not done it before.  Oh yeah, because my husband is allergic to nuts.  So, while he was at work, I found some leftover phyllo and cashews stashed in the pantry, and decided to make baklava.  Completely easier than the apple turnovers I made before, because with baklava, there is no rolling.  Just layer the phyllo in a pan, brush it with butter, apply even more phyllo layers, layer it with ground nuts, bake it, and pour syrup overtop.  Practically makes itself.

The key to this is eating pieces quickly, give the rest to a neighbour or friend as a gift, and disinfect the house so hubby is none the wiser (and does not go into anaphylactic shock).

Baklava

(Courtesy Nigella Lawson "Feast")

Syrup

1 1/3 c water

2 c sugar

juice of half a lemon

1 T rosewater

1 T orange flower blossom water

In a saucepan, bring the water, sugar and lemon juice to a boil over medium heat.  Keep boiling for 5 minutes.  Add the rosewater and orange blossum water, then remove from heat.  Pour into a jug, let cool and chill in the fridge.

Preheat oven to 350F.  Brush a small square baking pan with butter.  Open one thawed box of phyllo and cut the sheets in half.  Layer a half sheet of pastry in the pan and brush with butter.  Once you've used up half the phyllo, pour chopped nuts over top as one layer (in a food processor chop 2 c of any favorite nut until fine.  Pour over the pastry).  Repeat the pastry layers with the remaining phyllo, ensuring the top layer is covered with butter.  With a sharp knife, cut diagonal lines into the pastry to make a diamond design (this enables you to pull out the squares easily after they bake).

Bake 30 min until phyllo puffs up and if golden brown.  Remove from oven and pour half the syrup over top.  Wait 5 min for it to absorb and pour the remianing syrup over top.  Cool and serve.