INGREDIENTS

1 16 oz package phyllo dough
1 cup butter 
1 lb of chopped pecans + pistachios
1 tsp cinnamon

1 cup sugar
1 cup water
1/2 cup Fool's Gold lavender infused honey
1 tsp vanilla extract

Preheat over to 350 degrees

Grease a 9 x 13 glass pan with butter and set aside.

Chop the pecans with a knife or pulse in a food processor until fine but crumbly. Add cinnamon and mix well.

Open the phyllo dough and lay 2 sheets in the pan (cut to fit). Use melted butter and brush on generously. Add 2 more sheets of phyllo dough and another layer of melted butter. Do this two more time so you have 8 layers of phyllo dough and butter.

Add 2 tablespoons of nuts and spread evenly over dough. Layer with 2 more sheets of phyllo dough and brush on more butter. Continue to layer the phyllo dough, butter and nuts leaving 6 sheets for the top.

Using a sharp knife cut diagonals into the pastry to form triangles. Bake 45-50 minutes, until the pastry is golden brown and crispy.

While your pastry bakes, prepare the syrup. Add the sugar and water to a saucepan and heat until the sugar is completely dissolved. Add in the vanilla extract and lavender honey and simmer on low for 20 mins. 

When you remove the baklava from the oven pour the syrup over the top evenly. Let cool. Enjoy!

Tip: You can use any kind of nut you like or a combination of nut varieties. Walnuts, pistachios and almonds are a great choice. Greek baklava traditionally uses walnuts while Turkish baklava is made with pistachios. We love the addition of pecans for their flavor.

Do not store covered as this will make your baklava soggy. We recommend enjoying within 2 days. You can freeze the baklava for up to 3 months. Package in a tightly sealed bag.

You can top with any left over nuts