Baklava is one of my favourite things—I love honey, and crisp phyllo as a carrier, with layers of chopped nuts. It’s something few of us consider making from scratch… it seems like a fancy, finicky thing, but the truth is, it’s not. Phyllo is very forgivable, so you can layer it with butter, honey, nuts and spices and however you shape and cut it, it will be delicious. (If it looks like a disaster, call it baklava mess, and serve it in a dish, with a fork and an extra drizzle of honey, as if you intended to do it that way all along.) We have some pretty fabulous honey here in Alberta—the number one honey producing province in Canada. At any given time I have a half dozen jars on my shelf in varying shades of gold. So when the Alberta Beekeepers Commission (who have served Alberta beekeepers since 1933) asked me to come up with a recipe using Alberta honey, I was happyContinue reading
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