Ingredients:

1 Box Phyllo Pastry

1 Cup Ghee ( melted

500grams chopped pecan nuts or almonds or mixed almonds+pista.

½ Cup Cake flour

½ Castor sugar

2 tablespoon cinnamon powder

Syrup

2 Cup sugar

2 Cup water

½ Cup Golden Syrup

¼ Teaspoon tartaric acid

Rose water

Method to layer Baclava

Unroll phyllo pastry, Grease a pyrex pan approx size (34*26 cm)

Cut pastry ½ in width use one portion of the divided pastry and layer into pyrex pan. Spread nut mixture over phullo sheets in pyrex. Take remaining portion of pastry and cover nuts. Holding down phyllo sheets, take a sharp knife and cut diamonds or squares. Cut through to bottom sheets. Pour melted ghee in Slits and top sheets of phyllo. Bake at 180cfor +/- 1hour thereafter reduce heat to 100c  for ½ hour  or until golden brown. Remove from oven and pour cold syrup oven hot baclara- Allow to set for +/- ½ day.

Variation- Phyllo Rolls.

Divide one phyllo sheet into 3. Take one portion, and spoon +/- 2 teaspoon of filling along the width – fold sides over, roll up like for spring rolls- place in greased pyrex, pour melted ghee over rolls bake on 180c until golden- remove from oven, pour cold syrup over hot phyllo rolls and decorate. Allow to set.