recipe credit : Faaiza E
3 cups nuts.. pistas, pecans and almonds (chopped)
½ cup flour
½ cup sugar
1 cup boiling hot ghee (Clarified butter)
1 packet phyllo pastry
Mix nuts, flour, and sugar together. Cut phyllo pastry to fit baking tray. Put 4-5 sheets of pastry at the bottom of the tray, sprinkle with nut mixture. a few more sheets of phyllo then nuts.. layer and repeat until all the phyllo and nuts are used up. ending with phyllo sheets.
You should have about 3 layers. Cut into diamonds with a sharp knife. Pour hot ghee (Clarified butter) over (it must sizzle when ghee (Clarified butter) is poured over). Bake at 150deg for about an hour. Allow to cool.
1 cup sugar and 1 cup water to a thin syrup. Add a pinch of tartaric acid and ½ cup golden syrup. Pour over cool baklava. Allow to stand in tray for at least 24 hours for syrup to seep in.
decorate with pistas and bronze dust..