raspberry rose baklava

hot flash cook

Hot Flash Cook Raspberry Rose Baklava

serves 16

ingredients

• 1 lb phyllo dough
• 5 oz extra-virgin olive oil

  heart health
• 2 cups roasted pistachios, finely chopped

  heart healthbone density (I'm shrinking!)
• 1 cup roasted walnuts, finely chopped

  heart healthmemory & focus
• 2 tbsp raw honey

  blood sugar & pre-diabetes
• 2 tsp rose water
• 1 tsp ground cardamom
• 1 cup fresh raspberries

  fiberantioxidants
• ¾ cup raw honey

  blood sugar & pre-diabetes
• 1 cup water
• 2 tbsp fresh lemon juice
• 1 cinnamon stick
• 2 whole cloves

method

1. Preheat oven to 350°F (175°C).
2. Combine pistachios, walnuts, 2 tbsp honey, rose water, and cardamom. Gently fold in raspberries.
3. Brush a 9×13 baking dish with olive oil.
4. Layer 6 phyllo sheets, brushing each lightly with olive oil. Spread half the nut-raspberry mixture.
5. Layer 4 more phyllo sheets with oil, then remaining nut-raspberry filling.
6. Top with 6 final phyllo sheets, brushing each with oil. Trim edges.
7. Cut into diamonds or squares. Bake 40–45 minutes until golden.
8. While baking, combine ¾ cup honey, water, lemon juice, cinnamon stick, and cloves in a saucepan. Simmer 15 minutes; cool slightly.
9. Pour warm syrup over hot baklava. Cool and soak 2–4 hours before serving.