Baklava with Wildflower Honey

Wildflower honey adds a delicate floral scent to this classic dessert, but almond honey would also work well in this recipe. If you can't find unsalted pistachios, use salted and omit the added 1/8 teaspoon salt.

Yield: 32 servings (serving size: 1 piece)

Ingredients

• Syrup:
• 1 1/2  cups  wildflower honey
• 1/2  cup  water
• 1  tablespoon  fresh lemon juice
• 3  whole cloves
• 1  (3-inch) cinnamon stick
• 
  Filling:
• 2/3  cup  unsalted pistachios, coarsely chopped
• 1/2  cup  blanched unsalted almonds, coarsely chopped
• 1/3  cup  walnuts, coarsely chopped
• 1/4  cup  sugar
• 3/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground cardamom
• 1/8  teaspoon  salt
• 
  Remaining ingredients:
• Cooking spray
• 24  (14 x 9-inch) sheets frozen phyllo dough, thawed
• 1  tablespoon  water

Preparation

To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.

Preheat oven to 350°.

To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with cooking spray. Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature.

Nutritional Information

Calories:

117 (27% from fat)

Fat:

3.5g (sat 0.3g,mono 1g,poly 0.9g)

Protein:

1.9g

Carbohydrate:

20.7g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

53mg

Calcium:

12mg