Turkish Walnut & Tahini Phyllo Baklava with Pomegranate-Honey Drizzle

Ingredients

• 8 sheets phyllo dough sheets, thawed if frozen
• 1 1/2 cups raw walnuts, finely chopped
• 3 tablespoons tahini (sesame paste), unsweetened
• 4 tablespoons extra virgin olive oil, for brushing phyllo
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom, freshly ground preferred
• 1/4 teaspoon sea salt
• 3 tablespoons raw honey, unfiltered, local if possible
• 2 tablespoons pomegranate molasses, unsweetened concentrate
• 1/4 cup fresh pomegranate seeds, for garnish
• 1 teaspoon dried rose petals, edible, optional garnish

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.

2. 2

   In a bowl, combine chopped walnuts, tahini, cinnamon, cardamom, and sea salt. Mix until tahini coats the walnuts evenly.