Baklava with cardamom, honey and Pistachios

Who wold say no to crispy flaky sweet delicacies, definitely not me! When Nupur of UK rasoi selected these delicious Arabic desserts for HBC my heart directly went to these baklavas.Due to my busy schedule I couldn't post this recipe back, but now I take this opportunity to post it. I've prepared Lebanese Baklava Rolls a couple of times but this preparation is very authentic. The use of clarified butter gave it a aroma of Purity, I was very elated that I learnt an authentic way of making Baklavas. Before entering into the recipe I am very happy to tell you all that my recipe is published in the Indus Ladies - Kids Lunch Box Recipes. Download the book friends , here is the link: 
http://www.indusladies.com/food/kids-lunch-box-recipes/

I wish to thank Indus Ladies team for giving me this golden opportunity to participate in the event. 

Recipe source: http://travelerslunchbox.com/2006/03/09/temptation-thy-name-is-baklava/

You Need:

Filo Pastry                        450 gms
Unsalted Butter                 300 gms
Unsalted Pistachios           300gms
Sugar                                2 tbsp

For Sugar Syrup:

Sugar                               1 1/2 cups
Water                              1 cup
Honey                              4 tbsp
Cardamom Pods              1 tbsp ( slightly crushed)
Lemon juice                      2 tsp

Preparation:

Syrup:
Combine sugar, honey, water and cardamom pods in a sauce pan and boil it for about 5-10 minutes.
Then add the lemon juice and simmer for 30 seconds.Allow to cool and Refrigerate.
The syrup will be little thick, scoop out the cardamom pods. If the syrup turns out too thick then Add little water and give a quick boil.

Clarified Butter:
 Melt the butter in  a saucepan over medium heat and gently bring it to a boil. Boil without stirring
until a layer of foam has risen to the surface and the white solids have sunk to the bottom . Skim off the foam , then strain the  liquid into another container, leaving the solids behind . Keep the clarified butter warm.

Baklava:

Pulse the pistachios and sugar together till they are finally chopped but not powdered. Set aside a few tbsp of them for garnish.
Thaw the filo sheets and keep them covered in a damp tea towel, as not to make them go dry. Brush a large square baking pan smaller than the filo sheet with butter. If the sheets are much bigger then trim ti fit. Lay 12 sheets of filo , one at a time, in the tin, brushing generously with clarified butter between each layer, pressing the filo into the corners of the pan.

Spread the nuts evenly on the sheets. Fold over the pastry that extends over the top of the nuts. Then cover with the remaining sheets, brushing each, +`--including the top one, with melted butter.With a sharp- pointed knife, trim the top layers so that they fit perfectly in the pan.Cut parallel lines about an inchand a half apart, and cut other parallel lines diagonally, to get diamond shaped pastries. Cut right through the bottom.

Preheat the oven to 200*C and Bake them for 10-12 minutes, it should start to brown slightly. Pour the remaining clarified butter on the baklava. Reduce the temperature to 150*C and bake for an hour more. The baklava should have turned golden and crisp all the way through. Remove the baklava and immediately pour the cold syrup concentrating on the gaps. Return the baklava to the turned off oven and let it sit with the doors closed for minimum an hour or maximum overnight ( overnight is the best)

Sprinkle the remaining pistachios and serve.