Baklava With Dandelion Blossom Syrup

Total Time
55mins
Prep 25 mins
Cook 30 mins

Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides.

Ingredients Nutrition

  • BAKLAVA

  • 24 phyllo dough, leaves (half a box)
  • 12 cup butter
  • 2 cups finely chopped hickory nuts (try walnuts or pecans)
  • 1 teaspoon sugar
  • 12 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 34 cup dandelion syrup
  • DANDELION BLOSSOM SYRUP

  • 4 cups dandelion flowers
  • 4 cups water
  • 4 cups sugar
  • 12 lemons or 12 orange, chopped, including peel

Directions

  1. BAKLAVA:.
  2. Combine nuts with sugar and spices and melt butter.
  3. Layer 8 sheets fillo into a buttered 9x13 pan, brushing every other sheet with butter using a pastry brush. Sprinkle evenly with 1/2 of the nut mixture.
  4. Repeat step 2.
  5. Layer the rest of the fillo sheets, brush the top layer generously with butter.
  6. Cut carefully into 30 squares with a sharp knife before baking.
  7. Bake at 375 for about one-half hour. when slightly browned, remove from oven.
  8. Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
  9. DANDELION BLOSSOM SYRUP:.
  10. Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
  11. The next day, strain and press liquid out of spent flowers.
  12. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup. Makes 1 pint.