Pecan and Almond Baklava with Mead | RICARDO

Ingredients

• 3/4 cup (180 ml ) honey
• 3/4 cup (160 g) sugar
• 1/3 cup (75 ml) of water
• 1 long strip of lemon zest, zest removed with a peeler
• 1 cinnamon stick
• 2 tbsp (30 ml) mead (optional)
• 1 cup (100 g) pecan, roasted
• 1/2 cup (85 g) almonds, roasted
• 1 tbsp sugar
• 1/4 tsp ground cinnamon
• 1/2 cup (115 g) semi-salted butter, melted
• 8 sheets frozen phyllo pastry, thawed and cut into 8 ½-inch (21.5 cm) squares