Almond Lavender Baklava
This honeyed dessert is the perfect finish to a good vegetarian, Greek dinner. The floral tones of the lavender add a nice touch to this traditional treat.
Makes 24 pieces.
- 3 c toasted unsalted almonds, ground
- 1 1/2 tsp ground lavender
- 1 tsp cardamon
- 3/4 tsp ground mace
- 1 lb frozen filo sheets, thawed
- 12 Tbsp unsalted butter, melted
- 2/3 c mild honey
- 2/3 c water
- Defrost filo in the refrigerator overnight.
- Preheat oven to 350F. Butter a 13 x 9 x 2 inch pan.
- In a medium bowl, mix the almonds, lavender, cardamon, and mace; set aside.
- Lay half the filo sheets out on a counter and keep them covered with wax paper to prevent drying out.
- Working quickly, place a sheet of filo in the prepared pan, brush with melted butter, covering all surfaces lightly, including the edges. Layer and butter 7 more sheets (for a total of 8 layers). Sprinkle one-fourth of the nut mixture on top.
- Repeat three times. End with remaining sheets.
- Using a sharp knife, score the pastry nearly to the bottom into 12 square pieces. Then score each piece into halves on the diagonal (forming triangles).
- Bake 30 minutes, or until golden brown.
- While baking, mix honey and water in a small saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from burner and cool.
- When baklava is done, allow it to cool in pan 10 minutes before spooning the syrup evenly over the entire top.
- Allow baklava to cool to room temperature (2-4 hours) before cutting completely through the scoring.
- Remove cut pieces to a plate lined with parchment, wax paper or a paper doily. Place a second sheet on top before stacking. (Alternatively, you may place the baklava triangles in paper muffin liners before stacking them.)
- Place the plate of baklava under a cake dome, in a bread box, or under other cover. Store them at room temperature until served.