1 cup extra virgin olive oil, plus an extra tablespoon for greasing
16 ounces walnuts, about 4 cups medium-chopped
5 ounces powdered sugar, about 1 cup
1 tablespoon ground cardamom
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
16-ounce container of filo dough sheets (do not open until the recipe tells you to)
16 ounces honey
1 to 3 teaspoons rosewater (to taste) *
1/2 cup + 2 tablespoons finely chopped pistachios
3 tablespoons crumbled edible dried rose petals (optional) **
* You can find rosewater at Middle Eastern or Indian markets. You can also find it online (just make sure you find an edible one, rather than a cosmetic one). Different varieties vary in strength, so you should taste as you go.
** Dried edible rose petals can be found in most tea or spice shops, or online. Most of the rose flavor in this recipe comes from the rose water, but if you leave these out, just add a touch more rosewater to compensate.
Note: If you have any leftover baklawa, you can freeze it and turn it into baklawa frozen yogurt. In the frozen yogurt recipe, add about a teaspoon of rosewater to the yogurt and substitute cinnamon for half of the cardamom.