PERSEPHONE'S

SERVING: DIRECTIONS 32- 40 PIECES SUGAR TOTAL TIME: Bring syrup ingredients, except for rosewater, 2HRS 15 MINS to full boil in saucepan over medium-high heat. Stir occasionally to ensure that sugar dissolves. INGREDIENTS Transfer to 2-cup measuring cup and set aside to cool. When cool, discard SUGAR SYRUP peppercorns and stir in rosewater. Set aside 2 1 3/4 cs granulated sugar tbls for garnish. 3/4 c water 1 tbls lemon juice FILLING 10 black peppercorns Chop in food processor until very fine. Transfer to bowl and set aside 1 tbls for 1/8 tsp table salt garnish. Mix in ground , sugar, and 1 tbls rosewater salt.

NUT FILLING ASSEMBLE & BAKE 12 oz shelled pistachios Brush 13"x9" non-stick baking pan with butter. 1 tsp ground cardamom Heat oven to 300 degrees. Unfold and carefully flatten phyllo dough. If necessary, cut 2 tbls granulated sugar phyllo to fit pan. Layer first 8 sheets into pan, 1 tsp table salt brushing butter between each layer. As you work, keep dough covered with saran wrap to AND BUTTER prevent drying. Layer the next 6 sheets of 1 1/2 cups unsalted phyllo with an even spread of butter and nuts between each layer. Finish with 8 to 10 more clarified butter layers of phyllo dough and butter. For best 1 pound phyllo dough presentation, use the nicest and most intact sheets of dough for the top layers. Gently cut layers of dough into diamonds with a bread knife.

BAKING Using the lower-middle oven rack, bake for 1 1/2 hrs. Rotate the pan halfway through baking. Bake until golden crisp. Remove from oven and immediately pour cooled sugar syrup over cut lines. Avoid pouring syrup on the surface of the . Garnish baklava pieces by drizzling syrup on top and sprinkling with nut mixture. Remove from pan and let stand on wire rack for 8 hours before serving.

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