Jasmine's Royal Rosewater Baklava

Directions

1. 1

   Preheat oven to 325°F (160°C). Brush a 9x13 inch baking pan with melted butter.
2. 2

   In a medium bowl, combine the chopped nuts, 1/2 cup sugar, cinnamon, and cardamom. Mix well.
3. 3

   Lay one sheet of phyllo dough in the prepared pan. Brush lightly with melted butter. Repeat this process with half of the phyllo sheets, layering and buttering each one.
4. 4

   Spread the entire nut mixture evenly over the buttered phyllo layers.
5. 5

   Continue layering the remaining phyllo sheets, again brushing each sheet with melted butter.
6. 6

   Using a sharp knife, score the baklava into diamond or square shapes, cutting all the way through to the bottom.
7. 7

   Bake for 50-60 minutes, or until the phyllo is golden brown and crisp.
8. 8

   While the baklava bakes, prepare the syrup: In a small saucepan, combine 1 1/2 cups water, 1 cup sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes, until slightly thickened. Remove from heat and stir in the rosewater.
9. 9

   Immediately pour the warm syrup evenly over the hot, baked baklava. The baklava will sizzle and absorb the syrup.
10. 10

    Let the baklava cool completely at room temperature for several hours (preferably overnight) for the syrup to fully absorb and for the baklava to become crisp.
11. 11

    Garnish with additional chopped pistachios before serving.