(Middle-eastern dessert)

1/2 c. all purpose flour
1.5 lb. puff pastry

FILLING:

10 oz. ground almonds
1/2 c. sugar
1 tbsp. ground cardamon (spice)

SYRUP:

2.5 c. sugar
1/2 c. water
1 tbsp. fresh lemon juice

1. On a lightly floured surface, cut puff pastry into 3 layers. Roll each layer to 1/4 inch thickness. The layers should fit a 13 x 9 x 2 inch baking pan. 2. Stretch the first pastry layer in the lightly greased pan. 3. In a bowl, mix well the almonds, sugar, and cardamon (filling ingredients). 4. Sprinkle half of the mixture over the pastry layer in pan. 5. Place the second pastry layer and sprinkle the other half of the mixture on top. 6. Place the last pastry layer. 7. Cut into diamond shapes. 8. Preheat oven to 480 degrees and bake for 8 minutes or until brown. 9. In a pot, bring to a boil all the syrup ingredients, reduce heat and simmer uncovered for approximately 10 minutes. 10. Let the syrup cool for a while until it gets thick and pour over the warm Baklava. 11. Serve warm and refrigerate left overs. Yield: about 3 dozen.