Baklava With Wildflower Honey

  1. 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 230u0b0 (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.
  2. Preheat oven to 350u0b0.
  3. To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.
  4. 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.
  5. Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350u0b0 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.

syrup, wildflower honey, water, lemon juice, cloves, cinnamon stick, filling, unsalted pistachios, blanched unsalted almonds, walnuts, sugar, ground cinnamon, ground cardamom, salt, remaining ingredients, cooking spray, phyllo dough, water

Taken from www.myrecipes.com/recipe/baklava-with-wildflower-honey (may not work)

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