- 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
- 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.
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