6 each 12" Heat Pressed Flour Tortillas (10430)
1/2 cup Pistachios , shelled , roasted
1/2 cup Almonds , roasted , skins removed
1/2 cup Hazelnuts , roasted , skins removed
1 Tbsp. Cinnamon , ground
6 fl. oz. Honey
2 each Eggs , lightly beaten
8 oz. Mascarpone Cheese
3 fl. oz. Heavy Cream
1/2 cup Raspberries , mashed
24 each Raspberries , fresh , sliced in half vertically
Lavender Honey , as needed
1.) Preheat convection oven to 325°F.
2.) Add nuts and cinnamon to a food processor and blend until finely chopped.
3.) To assemble, on each tortilla, spread 1 tbsp. honey and sprinkle ¼ cup of blended nuts over the top. Drizzle an additional 1 tbsp. of honey over the entire tortilla.
4.) Roll the tortilla tightly and slice into 8 pieces on a bias. Place pieces on a parchment lined baking sheet, seam side down, and brush with egg wash. Bake 5-7 minutes or until lightly browned.
5.) In a medium mixing bowl, mix mascarpone and heavy cream until smooth before folding in the mashed raspberries. Reserve chilled.
6.) To serve, dollop 1 tsp. of the mascarpone mixture over each baklava slice and garnish with half of a raspberry and a drizzle of lavender honey. Serve immediately, 4 per person.