Turkish Walnut & Tahini Phyllo Baklava with Pomegranate-Honey Drizzle
Prep 25 min · Cook 35 min · Serves 4 · medium
Delicate crispy phyllo layers infused with toasted walnuts, tahini, and warm spices, finished with a pomegranate molasses and raw honey syrup. A sophisticated Mediterranean dessert balancing richness with bright tartness.
Ingredients
- 8 sheets phyllo dough sheets, thawed if frozen
- 1.5 cups raw walnuts, finely chopped
- 3 tablespoons tahini (sesame paste), unsweetened
- 4 tablespoons extra virgin olive oil, for brushing phyllo
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom, freshly ground preferred
- 0.25 teaspoon sea salt
- 3 tablespoons raw honey, unfiltered, local if possible
- 2 tablespoons pomegranate molasses, unsweetened concentrate
- 0.25 cup fresh pomegranate seeds, for garnish
- 1 teaspoon dried rose petals, edible, optional garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
- 2
In a bowl, combine chopped walnuts, tahini, cinnamon, cardamom, and sea salt. Mix until tahini coats the walnuts evenly.
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