Carrot Slice Baklava

This Carrot Slice Baklava is a delightful twist on the traditional Middle Eastern dessert. The sweet, spiced carrots combined with the crunch of walnuts and pistachios add a unique depth of flavor, while the flaky phyllo layers create a perfect contrast.

Ingredients:

For the Baklava:

• 2 cups grated carrots
• 1 cup finely chopped walnuts
• 1 cup finely chopped pistachios
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 cup unsalted butter, melted
• 1 package phyllo dough (16 oz)

For the Syrup:

• 1 cup water
• 1 cup sugar
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 tbsp orange blossom water (optional)

Instructions:

1. Prepare the Filling:
   • In a large pan, sauté the grated carrots in a bit of butter until softened, about 5 minutes.
   • Add the sugar, cinnamon, cardamom, and cloves, and cook for another 10 minutes, stirring occasionally.
   • Remove from heat and let it cool slightly. Mix in the chopped walnuts and pistachios.
2. Assemble the Baklava:
   • Preheat the oven to 350°F (175°C).
   • Brush a 9×13 inch baking pan with melted butter.
   • Lay a sheet of phyllo dough in the pan, and brush with butter. Repeat this process for about 8 layers.
   • Spread a third of the carrot-nut mixture over the phyllo.
   • Add another 8 layers of buttered phyllo dough.
   • Repeat the layering process until all the filling and phyllo dough are used up, finishing with a top layer of phyllo (about 8 layers).
   • Cut the baklava into diamond-shaped pieces using a sharp knife.
3. Bake:
   • Bake in the preheated oven for 45-50 minutes, until the baklava is golden brown and crisp.
4. Make the Syrup:
   • While the baklava is baking, combine the water, sugar, honey, and lemon juice in a saucepan.
   • Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
   • Remove from heat and stir in the orange blossom water, if using.
5. Finish the Baklava:
   • As soon as the baklava comes out of the oven, pour the hot syrup over it, making sure to cover all the pieces.
   • Allow the baklava to cool completely and absorb the syrup before serving.