• Pasolivo Lavender Honey Baklava Recipe
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Lavender Honey Baklava

Lavender Honey Baklava

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COOKING LABEL
Medium
Prep Time
1 hr
Cook Time
1 hr 10 minutes
Serves
40 pieces
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Full Product Description

For a bit of a California twist on this classic Mediterranean dessert, we use our Lavender Sage Honey and smoked cinnamon sticks for depth of flavor. Baklava is suprisingly easy to make, and it's an excellent choice for entertaining as it can be made weeks in advance!

Ingredients
    For the Lavender Honey Syrup:
  • ¾ C white sugar
  • 1 C Pasolivo Lavender Sage Honey
  • 2 cinnamon sticks
  • 12 oz. water
  • 3 strips lemon zest
  • 1 Tbsp. lemon juice
  • 1 ½ tsp. dried French lavender
  • ½ tsp. Pasolivo Lemon Salt
  • ½ tsp. vanilla extract
    • For the filling:
  • 8 oz. raw, unsalted walnuts 8 oz.
  • raw, unsalted, shelled pistachios
  • 1 ¼ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1 Tbsp. lemon zest
  • ½ tsp. Pasolivo Lemon Salt
  • ¼ cup turbinado sugar
    • For assembly:
  • 3 boxes phyllo dough, thawed (at least 30 sheets)
  • 1 ½ C unsalted butter, melted
    • For garnish:
  • Finely chopped pistachios (optional)
Preparation
To make the Lavender Honey Syrup:
  • First, char the cinnamon sticks. (optional) Place a medium-sized skillet over medium-high heat. Break the cinnamon sticks up into smaller pieces, and toast in the pan, stirring occasionally, until the cinnamon sticks are partially charred and fragrant, about 3 to 5 minutes. Remove from heat and set aside.
  • Place a medium saucepan over medium heat. Combine the sugar, water, and Pasolivo Lavender Sage Honey. Stir until the sugar is dissolved. Add in the charred cinnamon, lemon zest and juice, lavender, and Pasolivo Lemon Salt. Bring to a simmer and cook until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat, then add the vanilla extract. Let the aromatics infuse for at least 30 minutes before straining the syrup through a mesh sieve. Set aside. Preheat the oven to 325°F.
    • To make the filling:
  • In a food processor, combine all the filling ingredients except the turbinado sugar. Pulse until the nuts are finely chopped. Transfer to a large bowl. Stir in the sugar and set aside.
    • To assemble the baklava:
  • Using a pastry brush, butter a 13x18 baking tray. Lay a sheet of phyllo on the bottom of the pan. Lightly brush with butter, careful not to tear the dough. Place another sheet on top and repeat, brushing each layer with butter, until there™s 8 sheets in the pan. Scatter 2/3 cup of the filling mixture evenly across the buttered phyllo. Place another sheet on top, and layer again with butter until there™s 4 sheets stacked on top of the nut filling. Repeat with another ¾ cup of filling, alternating with 4 sheets of buttered phyllo, until all the filling is used. There should be enough filling for 5 layers.
  • For the final layer, place another 8 sheets of buttered phyllo on top of the nut mixture.
  • Place the baklava in the fridge, lightly covered for 30 minutes. This will firm the phyllo, making it easier to slice.
  • After the baklava has set, carefully slice the pastry lengthwise, into strips, about 1 ½ wide. Then cut diagonally across the pan from corner to corner to form the signature diamond shapes. Continue cutting diagonally, 1 ½ apart to portion the pieces, making sure to slice all the way through the bottom layer of phyllo.
  • Place the tray in the oven on the middle rack and bake for about 1 hour, until deeply golden.
  • Once removed from the oven, immediately ladle the cooled Lavender Honey Syrup over the baklava. Use at least 1 ½ cups of syrup for the whole tray, depending on personal preference for sweetness level.
  • Let the baklava cool to room temp before serving, although this dessert is best served the next day.
  • Garnish each slice with a pinch of ground pistachio and turbinado sugar. (optional)
  • Will keep up to 2 weeks, lightly covered at room temperature.
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