📖 Instructions

1. First, get things warmed up. Preheat your oven to 350°F (175°C). This is crucial, so don't skip it!
2. Butter a 9x13 inch baking pan. You don’t want the baklava sticking; trust me on this one.
3. Pulse walnuts, sugar, and cardamom in a food processor until finely ground. We're aiming for a sand-like consistency here.
4. Melt the butter in a saucepan or microwave. Melted butter is your best friend in this recipe.
5. Lay one sheet of phyllo dough in the pan. Brush it generously with melted butter. This is what gives you those flaky layers. Repeat with 5 more sheets. Layering is key here!
6. Sprinkle a third of the nut mixture evenly over the phyllo. Don't be shy!
7. Add 5 more sheets of phyllo, brushing each with butter. Keep that butter flowing! Another layer of love right here.
8. Sprinkle another third of the nut mixture. We’re building delicious layers, you see?
9. Add 5 more sheets of phyllo, brushing each with butter. Can you feel the flaky goodness yet? You are going to love this!
10. Sprinkle the remaining nut mixture. Almost there!
11. Top with the remaining phyllo sheets, brushing each with butter. The last layer, finally! This takes patients trust me I know.
12. Using a sharp knife, cut the baklava into diamond or finger shapes. Cutting before baking helps the syrup penetrate. Don't skimp on the cuts!
13. Bake for 30-35 minutes, or until golden brown. Keep an eye on it; ovens can vary.
14. While the baklava is baking, prepare the syrup. Combine sugar, water, lemon juice, and cardamom pods in a saucepan.
15. Bring to a boil over medium heat, stirring until sugar is dissolved. Then, reduce heat and simmer for 8-10 minutes, or until slightly thickened. Its got to be perfect.
16. Remove from heat and discard cardamom pods. This is important; you don't want to bite into one.
17. Immediately after removing the baklava from the oven, slowly pour the hot syrup evenly over it. Listen to that sizzle! Its really important to get it all.