Almond Pecan Baklava
This baklava features crunchy, sweet, and sticky layers of phyllo dough with a cinnamon-infused nut mixture that’s guaranteed to hit the sweet spot.
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Cooking tools:
- Food processor
- Microplane
- Pastry brush
- Baking pan
- Saucepan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plastic wrap
Ingredients
- ¾ cup almonds
- ¾ cup pecans
- 3 tablespoons
- coconut sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon grated lemon zest
- ¼ teaspoon vanilla bean powder
- ¼ teaspoon salt
- 4 to 6 tablespoons refrigerated canned coconut cream, divided
- ¼ cup almond meal
- 2 tablespoons coconut sugar
- ½ (1-pound) package
- frozen phyllo pastry dough
- , thawed
- ½ cup plus 2 tablespoons agave nectar
- 2 tablespoons lemon juice
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