Greek Honey Baklava Pops

Allergens

Tree nuts (walnuts and almonds)

Ingredients

• 12 large phyllo sheets 1 cup chopped walnuts 1 cup chopped almonds 1 tbsp ground cinnamon 1 tsp ground cloves 3/4 cup grass
• fed butter, melted 1 cup raw honey 1 cup water 2 lemons, zested and juiced Pinch of sea salt

Instructions

1. a. Preheat oven to 350°F (175°C). b. In a bowl, combine the walnuts, almonds, cinnamon, cloves, and a pinch of salt. Mix well. c. Lay out one phyllo sheet on a clean surface. Brush with melted butter, then sprinkle 1/6th of the nut mixture evenly over it. Place another sheet on top, brush with butter, and repeat until all sheets and nuts are used. d. Cut the layered stack into 12 equal squares, and press each square gently into a greased popsicle mold. e. Bake for 20 minutes, or until golden brown and crispy. Remove from oven and let cool. f. In a saucepan, combine honey, water, lemon zest, and juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally. g. Once the baklava pops are completely cooled, pour honey syrup over them until fully saturated. Let them soak for at least an hour before serving.

Chef’s Insight

The layering of phyllo and nuts creates a delicate balance of textures - from the flaky, crispy exterior to the crunchy interior.

Notes

For a richer flavor, use dark honey and fresh lemon juice.