Mandy adapted this baklava-style dessert with a sesame seed filling and a Lemon Sun River Honey syrup. The syrup goes on after baking, then an extra drizzle of Lemon Honey brings the lemon-honey flavour forward when it is ready to serve.
Ingredients
- Phyllo pastry sheets
- 1 stick butter, melted
- For the filling: 2 tbsp orange zest
- For the filling: 1 cup sesame seeds
- For the filling: 1 tbsp sugar
- For the filling: 1 tsp cinnamon
- For the filling: 1/2 tsp allspice
- For the syrup: 1 1/2 cups sugar
- For the syrup: 1 cup water
- For the syrup: 3 tbsp Lemon Sun River Honey
- For the syrup: 1 tsp lemon zest
Directions
- Preheat the oven to 325 degrees F.
- Mix together the sesame seeds, sugar, orange zest, cinnamon, and allspice for the filling.
- Cut the phyllo sheets with a knife to fit an 8- or 9-inch square pan.
- Butter the pan or use cooking spray. Add one sheet of phyllo and brush it with butter. Add three more sheets, brushing with butter after each sheet. Add a thin layer of filling. Add three more buttered sheets, then more filling, and repeat until the filling is used up. Finish with three sheets of phyllo and a brushing of butter.
- Cut the pastry into squares before baking.
- Bake for 1 hour.
- While it bakes, add the syrup ingredients to a pot and stir until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until thin but syrup-like.
- When the baklavas are finished baking, pour the syrup over top.
- Once cooled and ready to plate, drizzle extra Lemon Sun River Honey over top for a stronger lemon-honey finish.
