2 c. sugar
1 c. water
1 tsp. lemon juice
4 tsp. rose water or to taste
1 pkg. fila sheets, thawed if frozen
1 c. clarified butter, melted
2 c. chopped walnuts, almonds, or pistachios
1 tbsp. sugar
1/8 tsp. cinnamon or 1 1/4 tsp. ground cardamom

Make a syrup by simmering 2 cups sugar and 1 cup water for 10 minutes. Add lemon juice. You may want to add rose water to taste. Cool.

Unfold dough. Cover with a damp cloth to prevent drying. Brush 9 x 13 inch baking pan with 1 tablespoon butter. Put layer of dough in pan and butter lightly. (If dough is too wide, cut to fit or fold in edges. Any size pan can be used.) Add two layers of dough and butter the second. Continue until half the dough is used, about 12 layers.

Mix nuts, sugar, and cinnamon or cardamom; spread over dough in pan. Arrange rest of dough on top, buttering alternate layers. do not butter top layer until it has been cut with a very sharp knife into diamond shapes. (Cut vertical lines 1 1/2 inches apart; then cut diagonally.) Butter each piece well. Bake at 250 degrees until puffed and very light brown, 1 1/2 to 2 hours. Or bake at 325 degrees at 350 degrees at least 30 minutes. Pour cooled syrup over hot Baklava. Serve at room temperature. Makes 50.