Ingredients
- 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. Lavender 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
Directions
- Preheat convection oven to 325°F.
- Add nuts and cinnamon to a food processor and blend until finely chopped.
- 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.
- 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.
- In a medium mixing bowl, mix mascarpone and heavy cream until smooth before folding in the mashed raspberries. Reserve chilled.
- 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.
