Baklava With Dandelion Blossom Syrup

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READY IN: 55mins
YIELD: 30 squares
UNITS: US

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 1/2 orange, chopped, including peel
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DIRECTIONS

  • BAKLAVA:
  • Combine nuts with sugar and spices and melt butter.
  • 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.
  • Repeat step 2.
  • Layer the rest of the fillo sheets, brush the top layer generously with butter.
  • Cut carefully into 30 squares with a sharp knife before baking.
  • Bake at 375 for about one-half hour. when slightly browned, remove from oven.
  • Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
  • DANDELION BLOSSOM SYRUP:
  • Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
  • The next day, strain and press liquid out of spent flowers.
  • 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.
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