Recipe
Baklava (serving size - 8 people)
A honey-forward adaptation designed to pair with Honey Acres Wildflower Honey.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Prep the pan: Heat the oven to 350°F (175°C) and brush a 9x13-inch baking pan with melted butter.
- Make the nut filling: Toss 3 cups walnuts, finely chopped with 1 teaspoons cinnamon and 0.3 cups sugar in a bowl.
- Layer the base: Layer about 8 sheets of phyllo in the pan, brushing each sheet with 1 cups unsalted butter, melted before adding the next.
- Build the layers: Sprinkle a third of the nut mixture evenly over the phyllo. Repeat layering 4-5 buttered phyllo sheets and a layer of nuts twice more, then top with the remaining phyllo sheets, buttering each one.
- Score the baklava: Using a sharp knife, cut the baklava into diamond or square pieces before baking.
- Bake: Bake until deeply golden and crisp.
- Make the honey syrup: While the baklava bakes, combine 1 cup water, for syrup, 0.8 cups Wildflower Honey, 0.5 cups sugar, for syrup, 1 lemon, juiced, and 1 cinnamon stick in a saucepan and simmer until slightly thickened.
- Soak the baklava: Remove the cinnamon stick from the syrup. Pour the syrup evenly over the hot baklava right out of the oven.
- Cool and set: Let the baklava cool completely and absorb the syrup before serving.