Baklava is a traditional dessert from the Middle East and Mediterranean, a region where they definitely know what they're doing when it comes to honey. Baklava is perfect with the slight spice of Wilelaiki honey, and we adapted this simple recipe from Food 52 to be just right for Hawaiian honey. Baklava makes a wonderful spring and summer dessert, but we also would never no to a nice piece of baklava for a breakfast treat!
1 1/2 cups chopped walnuts
3/4 cup chopped almonds
3/4 cup chopped pistachios
2 tsp ground cinnamon
1 packet phyllo dough, left to thaw in the fridge overnigh
8 Tbsp butter, melted
1 cup organic Wilelaiki honey
1 tsp vanilla extract
1/4 cup sugar
1/4 cup water
1. Stir together nuts and ground cinnamon until evenly mixed, and set aside.
2. Grease a 9x9" (or equivalent rectangular) baking dish and set asidee. Preheat the oven to 375°F.
3. Set 5 Tbsp of the melted butter in a small bowl. Unwrap the phyllo dough and lay flat, being sure to keep it covered with a damp kitchen towel so it doesn't dry out as you are working. Start layering the phyllo and the chopped nuts: take 2 sheets of dough out and brush one with some melted butter - enough to coat evenly but not too much. Place the unbuttered sheet in the baking dish, then the other piece butter-side-down. Cut out any dough that does not fit inside the dish. Repeat 2-3 times more.
4. Spread 1/3 of the nut mixture evenly over the layered dough.
5. Repeat steps 4 & 5 twice more. Then repeat step 3 one more time for the final layer of phyllo dough.
6. With a sharp knife, cut diagonally through the assembled baklava to create a diamond pattern (this will create individual servings when it is finished.)
7. Bake for 35-40 minutes, until golden brown.
8. About 10 minutes before baking is finished, place the remaining melted butter (3 Tbsp), honey, vanilla, sugar and water in a saucepan. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer, covered, for about 5 minutes. Remove from the heat and let sit until baklava is finished baking.
9. Remove the baklava from the oven, then drizzle the honey syrup evenly over the baklava. Let it sit to cool completely - for several hours or (even better) overnight.