Baklava With Dandelion Blossom Syrup

• BAKLAVA
• 24 phyllo dough, leaves (half a box)
• 1/2 cup butter
• 2 cups finely chopped hickory nuts (try walnuts or pecans)
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup dandelion syrup
• DANDELION BLOSSOM SYRUP
• 4 cups dandelion flowers
• 4 cups water
• 4 cups sugar
• 1/2 lemons or 1/2 orange, chopped, including peel

1. BAKLAVA:
2. Combine nuts with sugar and spices and melt butter.
3. Layer 8 sheets fillo into a buttered 9x13 pan, brushing every other sheet with butter using a pastry brush. Sprinkle evenly with 1/2 of the nut mixture.
4. Repeat step 2.
5. Layer the rest of the fillo sheets, brush the top layer generously with butter.
6. Cut carefully into 30 squares with a sharp knife before baking.
7. Bake at 375 for about one-half hour. when slightly browned, remove from oven.
8. Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
9. DANDELION BLOSSOM SYRUP:
10. Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
11. The next day, strain and press liquid out of spent flowers.
12. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup. Makes 1 pint.

phyllo, butter, hickory nuts, sugar, cinnamon, nutmeg, dandelion syrup, dandelion blossom, dandelion flowers, water, sugar, lemons

Taken from www.food.com/recipe/baklava-with-dandelion-blossom-syrup-379430 (may not work)