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Baklava with Wildflower Honey

Cook: 30 mins Servings: 18
Tags:
sweetdessertmiddle eastern

Ingredients

  • Syrup:
    • 1 ½ cups wildflower honey
    • ½ cup water
    • 1 tablespoon fresh lemon juice
    • 3 whole cloves
    • 1 (3-inch) cinnamon stick
  • Filling:
    • ⅔ cup unsalted pistachios, coarsely chopped
    • 1/2 cup blanched unsalted almonds, coarsely chopped
    • 1/3 cup walnuts, coarsely chopped
    • 1/4 cup sugar
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 1/8 teaspoon salt
  • Dough:
    • Cooking spray
    • Butter
    • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
    • 1 tablespoon water

Directions

  1. To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.
  2. Preheat oven to 350°.
  3. To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.
  4. Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with melted butter using a pastry brush (or cooking spray). Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.
  5. Make 3 even lengthwise cuts and 6 even crosswise cuts to form 18 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature.

Notes