Toasted Sesame Baklava
Serves: 36
 
Ingredients
  • 1 cup granulated sugar
  • 1 cup water
  • 1⁄2 cup honey
  • 1 teaspoon vanilla extract
  • 2 cups slivered almonds
  • 1 cup chopped pecans
  • 1⁄4 cup sesame seeds, toasted
  • 1 1⁄2 teaspoons ground cardamom
  • 1⁄2 teaspoon ground cloves
  • 18 sheets frozen phyllo dough, thawed
  • 1⁄2 cup unsalted butter, melted
  • Garnish: additional toasted sesame seeds
Instructions
  1. In a medium saucepan, bring sugar, 1 cup water, honey, and vanilla extract to a boil over medium-high heat. Reduce heat to medium, and cook, without stirring, until syrup thickens slightly, 5 to 10 minutes. Remove from heat.
  2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  3. In the work bowl of a food processor, pulse together almonds and pecans until finely ground. Transfer ground nuts to a medium bowl, and stir in sesame seeds, cardamom, and cloves.
  4. To prevent drying out, keep phyllo dough covered with a damp towel at all times. Place a phyllo dough sheet on a clean work surface. Using a pastry brush, brush phyllo sheet with melted butter. Top with a second sheet, and brush with melted butter again. Sprinkle with 1⁄4 cup nut mixture. Top with a third sheet, brush with butter, and sprinkle with another 1⁄4 cup nut mixture. Beginning at a long edge, tightly roll up prepared phyllo sheets together, jelly roll style. Cutting at a diagonal, trim ends and cut phyllo roll into 6 (2-inch) pieces. Place on prepared pan, at least 1⁄2-inch apart. Repeat procedure with remaining phyllo dough sheets, remaining melted butter, and remaining nut mixture to make 30 (2-inch) pieces more.
  5. Bake until golden and crisp, 20 to 25 minutes. Let cool on baking sheet for 15 minutes.
  6. Completely immerse each baklava piece into warm honey syrup until well coated. Let excess syrup drip off, and return baklava to baking sheet.
  7. Garnish with a sprinkle of toasted sesame seeds, if desired.
  8. Let stand, uncovered, at room temperature for at least 4 hours or overnight. (This helps syrup penetrate the layers.) Store at room temperature, loosely covered with a tea towel, for up to a week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/toasted-sesame-baklava/