Name: Pecan and Almond Baklava with Mead
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 3/4 cup (180 ml ) honey; 3/4 cup (160 g) sugar; 1/3 cup (75 ml) of water; 1 long strip of lemon zest, zest removed with a peeler; 1 cinnamon stick; 2 tbsp (30 ml) mead (optional); 1 cup (100 g) pecan, roasted; 1/2 cup (85 g) almonds, roasted; 1 tbsp sugar; 1/4 tsp ground cinnamon; 1/2 cup (115 g) semi-salted butter, melted; 8 sheets frozen phyllo pastry, thawed and cut into 8 ½-inch (21.5 cm) squares

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.

Pecan and Almond Baklava with Mead

Categories

Ingredients

Honey and Mead Syrup

Baklava

Preparation

Honey and Mead Syrup

Baklavas

Personal Note