Pecan and Almond Baklava with Mead

Preparation

• Honey and Mead Syrup

  • In a small pot, bring all of the ingredients to a boil, stirring until the sugar is dissolved. Let cool. Remove the zest and cinnamon stick. Compost the aromatics.

• Baklavas

  • With the rack in the middle position, preheat the oven to 300°F (150°C). Butter an 8-inch (20 cm) baking dish. In a food processor, chop the pecans and almonds. Transfer into a bowl. Add the sugar and cinnamon. Mix well.
  • Place a sheet of phyllo pastry in the bottom of the baking dish. Brush with butter. Cover with 3 more sheets of phyllo pastry, each brushed with butter. Spread a third of the nut mixture (1/2 cup/60 g) over the phyllo sheets. Repeat these steps twice, finishing with 4 sheets of butter-brushed phyllo. Cut into 16 small squares.
  • Bake for 1 hour or until the phyllo is nicely golden.
  • As soon as it’s is taken out the oven, pour the cooled syrup all over the baklava. Let cool at room temperature for 6 hours or overnight. The baklava will keep in an airtight container at room temperature for 7 to 10 days.