Baklawa

Combine chopped walnuts, sugar, and ground cardamom in a large bowl, stirring until evenly mixed.

Preheat oven to 350°F (175°C).

Brush the bottom and sides of a 9x13-inch baking dish generously with melted sweet butter.

Layer 5-6 sheets of fillo dough in the prepared baking dish, brushing each sheet lightly with melted butter between layers.

Spread half of the walnut mixture evenly over the fillo base.

Layer 4-5 more fillo sheets over the walnut layer, brushing each with melted butter.

Spread the remaining walnut mixture evenly over the second fillo layer.

Top with 5-6 final fillo sheets, brushing each generously with melted butter, including the top layer.

Using a sharp knife, cut the baklawa into diamond or square pieces, cutting through all layers down to the bottom of the pan.

Bake in the preheated oven for 40-50 minutes until the top is golden brown and crisp.

While baklawa is baking, warm the honey in a small saucepan over low heat until it becomes liquid and pourable.

Remove baklawa from the oven and immediately pour the warm honey evenly over the entire hot pastry, allowing it to absorb into the layers.