Persian Baklava with Raisins, Pistachios and Almonds

Preheat oven to 350ºF. Spray 13-inch baking pan with cooking spray.

In a food processor grind nuts until fine powder is formed. Add raisins with the ground nuts and pulse until raisins are chopped, but do not over-process or you will have a big sticky ball.

Transfer raisin-nut mixture into a bowl and mix in cardamom. Set nut mixture aside.

Unroll thawed phyllo dough. Using kitchen shears, cut phyllo to fit baking pan. Keep phyllo covered with wet paper towels to prevent drying and cracking.

Keep bowl of melted butter next to your workspace.

Place 1 sheet of phyllo on the bottom of the greased pan. Using a pastry brush, brush phyllo sheet completely with melted butter. Repeat steps for 2 more layers.

Over third layer, evenly sprinkle approximately 1/3 cup of raisin-nut mixture.

Add three more layers of phyllo, buttering between each layer.

Again, add 1/3 cup of raisin nut mixture over third layer. Continue doing this until raisin nut mixture is done, ending with three layers of butter covered phyllo.

Using a sharp knife, carefully cut uncooked baklava halfway deep into small squares or diamonds.

Place in the oven and bake for 30 minutes, or until the baklava is golden brown.

Meanwhile, make the sweet rose water syrup. In a small saucepan over medium heat combine sugar, rosewater and water.

Bring to boil, then cook on low for 15 minutes until thickened. Remove from heat and set aside.

When baklava is golden, remove from oven. Pour rose water syrup evenly over the entire baklava.

Garnish with 1/4 cup ground pistachios and dried rose petals (optional).

Let baklava sit and soak in the rosewater syrup for approximately 3 hours before removing from pan and serving. Baklava can stored at room temperature covered for up to a week.