Celestial Paleo Baklava with Walnuts and Honey

Allergens

Nuts, Eggs (in non-Paleo phyllo)

Ingredients

• 1. 2 cups raw walnuts, coarsely chopped 2. 1 cup shelled pistachios, coarsely chopped 3. 1 teaspoon ground cinnamon 4. 1 tablespoon pure vanilla extract 5. 10 sheets Paleo phyllo pastry (pre
• made) 6. 1/2 cup grass
• fed butter, melted 7. 1/2 cup raw honey 8. 3/4 cup water 9. 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
2. In a medium bowl, combine walnuts, pistachios, cinnamon, and vanilla extract. Set aside.
3. Unroll the Paleo phyllo pastry sheets and place one sheet in the prepared baking dish. Brush lightly with melted butter, then repeat with remaining sheets until you have 10 layers.
4. Sprinkle half of the walnut mixture evenly over the top layer of phyllo dough. Carefully roll up the remaining phyllo sheets, tucking the filling inside like a jellyroll. Place this roll on top of the other layers in the baking dish. Brush with butter.
5. Using a sharp knife, cut the baklava into 12 large squares or diamonds.
6. Bake for 30 35 minutes, or until golden and crisp.
7. While the baklava is baking, prepare the honey syrup by combining honey, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool.
8. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the warm dessert. Let it soak in for at least an hour before serving.
9. Serve at room temperature, garnished with a sprinkle of pistachios and a drizzle of extra honey if desired.

Chef’s Insight

Allow the baklava to cool slightly after baking to ensure it soaks up the syrup evenly.

Notes

Adjust the amount of syrup to your preference; some like it extra sweet and syrupy, while others prefer a drier texture.