A delicious and flakey baklava with a cardamom touch–completely nut free!
- 3/4 cup water
- 1/2 cup sugar
- 1 roll of phyllo dough, defrosted according to package instructions
- 1/2 cup sesame seeds
- 1/2 cup sugar
- 1 TBSP cardamom
- 1 stick of butter, divided
- In a small saucepan, heat the sugar and water on medium low, gently mixing.
- When sugar has dissolved, turn off the heat and set aside.
- Pre-heat oven to 350 degrees.
- In a small bow, mix together sesame seeds, sugar, and cardamom. Set aside.
- Melt 4 TBSP of butter in a small bowl or cup. Set aside.
- Gently take two sheets of phyllo dough and lay it on a flat surface.
- Quickly use a brush to butter the top layer of phyllo dough.
- Sprinkle the sesame seed mix on the buttered surface.
- Using a chopstick, you will be rolling the phyllo. Place your chopstick at the bottom of phyllo dough and gently roll up. When you’ve reached the top, you will push in the left and right sides of dough on the chopstick until your baklava has a wrinkled look. Pull the chopstick out, and place the baklava in an ungreased baking dish (I used a 8 x 8).
- Repeat the process until you have used your entire roll of dough.
- Melt 4 TBSP of butter and pour over baklava.
- Place in oven and cook for about 30 minutes or until golden brown.
- When the baklava is done, pull it out of the oven and pour cooled syrup slowly over the still hot baklava. DO NOT USE ALL THE SYRUP. Pour enough syrup for the baklava to absorb. This may take a few minutes. When it no longer absorbs syrup, stop! If you use too much syrup the baklava will be mushy.
- Let cool and enjoy.
Make the Syrup first!
- Serving Size: 5