We developed this recipe for our Baklava Sundae with Grilled Peaches, but it’s delicious all on its own. Our version of the classic Middle Eastern dessert combines fennel seed, cinnamon, almonds, and walnuts with crisp layers of phyllo; after it’s baked, we douse it with a lemon-honey syrup. Feel free to switch up the spices in the nut mixture and syrup to suit your taste, but we’re confident you’ll enjoy our combo.
Game plan: To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them with a pot or rolling pin until they are lightly crushed. You can also use a mortar and pestle.
For the syrup and assembly: