Pecan and Almond Baklava with Mead
Pecan and Almond Baklava with Mead
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
Instructions
- 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.
Pecan and Almond Baklava with Mead