I developed this version over time, inspired by the baklava at the Greek festival near my home. (The festival also inspired my tune “A Bakers Dozen.”) I often find baklava too sweet and not flaky enough, so I modified some recipes. Local honey is great for pollen allergies and nuts and seeds create protein compliment. It is more satisfying to the appetite, entirely healthy, and I believe tastes better than other baklava. Success!
- 1 package phyllo dough (you can even get organic phyllo dough now)
- 1 T ground cinnamon
- 1 stick butter (melted) *I use organic butter
- chopped fresh walnuts
- finely chopped sunflower seeds
- chopped pistachios, leave some whole to sprinkle on top
- about 2 cups (1 med size jar) local honey
- half lemon, squeezed
- Optional: a couple tbps rum or moonshine mixed in with the honey and lemon
- Preheat oven to 325-350 degrees. Place a pan of water on the bottom rack.
- Layer in a pan melted butter (on bottom of pan), phyllo, melted butter between layers about 5 times. Keep the unused portion of phyllo always covered with a slightly damp cloth.
- Layer of chopped walnuts and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
- Layer of chopped seeds and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
- Another layer or two of walnuts, and top layer or two pistachios.
- Then another 4 or 5 layers of phyllo and butter on top.
- (top and bottom layer have more layers of phyllo, less in middle.)
- A little butter and sprinkle whole pistachios on top if desired
- Cut with a large knife diagonally to form diamond or triangle shaped pieces.
- Bake 20 to 30 min until brown.
- Heat honey and lemon juice gently until runny. Add a dash rum if desired
- Remove baklava from oven and pour the honey mixture over it.
- Wait for it to cool a little while if you can, and remove pieces with spatula.