Butterscotch Baklava

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, cold butter, granulated sugar, light brown sugar, eggs, cream of tartar, and salt until the mixture resembles coarse crumbs.

3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).

5. 5

   Cut the dough into 6 equal rectangles, about 10 cm x 15 cm (4 x 6 inches).

6. 6

   In a small bowl, mix together the melted butter, butterscotch sauce, cinnamon, and ground cardamom.

7. 7

   Spread half of the butterscotch mixture onto each rectangle, leaving a 1 cm border around the edges.

8. 8

   Top with chopped walnuts, if using.

9. 9

   Brush the edges of the phyllo sheets with the remaining butterscotch mixture.

10. 10

    Place the phyllo sheets on top of each rectangle, brushing with the remaining butterscotch mixture as needed.

11. 11

    Cut the baklava into diamond shapes and bake for 30-35 minutes, or until golden brown.

12. 12

    Allow the baklava to cool completely before serving.