Ingredients
Equipment
Method
Lavender Simple Syrup
- ***syrup must cool down and in fridge for at least 3 hours before using***
- Add water, lemon, and coconut sugar to a small pot on the stove. Heat on medium-high WITHOUT STIRRING. Bring mixture to a boil and hold for 3-5. minutes until the sugar is fully dissolved. Remove from heat and stir.
- Add the lavender buds to the still-warm pot and let steep for 7-8 minutes.
- Strain the lavender out and pour the syrup into a glass jar. Refrigerate until chilled (3+ hours)
Matcha Baklava Filling
- Add the walnuts, pistachios, hemp seeds, matcha, coconut sugar to a food processor and pulse until homogenous. You want small, even sized pieces, but stop a little before the mixture resembles a flour. Set aside.
Baklava
- **Thaw the phyllo dough overnight in the fridge or on the counter for 1-2 hours**
- Unroll the phyllo dough on a clean flat surface. Place your baking dish over the dough and use a sharp knife to cut around the sides of the dish to get the correct size.
- Place ⅔ of the phyllo dough in the bottom of your baking dish.
- Add the matcha baklava filling over the base layer of phyllo.
- Top with the remaining ⅓ phyllo dough.
- Using a sharp knife, carefully cut the baklava into squares or triangles. Use your free hand to hold the top phyllo layer in place as you cut. Be sure to cut all the way through the bottom layers. I find it works best to press the knife directly down, lift, and move to the next section (as opposed to dragging it through the dough).
- Pour the avocado oil evenly overtop the sliced baklava.
- Bake the matcha baklava at 350℉ for 25-30 minutes, watching the top of the phyllo for browning. You'll know it's ready when the top layer turns a deep golden color.
- Pour the chilled lavender syrup directly over the hot baklava. It will crackle quite loudly as you do so.
- Allow the baklava to sit and absorb the syrup for at least an hour before serving.
- Store on the kitchen counter loosely covered and ideally in a cool, dry part of the kitchen.