Baklava With Dandelion Blossom Syrup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 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
• 4 cups dandelion flowers
• 4 cups water
• 4 cups sugar
• 1/2 lemons or 1/2 orange, chopped, including peel

Recipe

• 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.