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.  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 

DIRECTIONS

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.

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