Lemon Raspberry Baklava

Directions

Serves: 4
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes

• Remove pastry from fridge and set on counter to soften. Remove box but not plastic sleeve. Preheat oven or BBQ to 325°F.
• Pulse almonds, lemon zest and sugar in a food processer until well broken up and mixed. Set aside.
• Use a whisk or wooden spoon to whip cream cheese, honey and nutmeg in a small bowl.
Set aside. Melt the butter and keep it warm.
• Mix together raspberries and fruit spread. Set aside until serving time.
• Unroll pastry on the counter. While pastry is stacked, cut the layers into 8-inch squares to fit an 8-inch x 8-inch pan or tray. Keep the stack covered with a piece of plastic wrap or a damp cloth so it doesn’t dry out. Pay close attention to the edges and corners to ensure they remain covered.
• Use a pastry brush to brush the base and sides of the pan with butter. Put a layer of pastry on the bottom of the tray and butter the top of that sheet. Repeat until eight sheets are stacked and buttered.
• Spread a third of the cream cheese mix evenly across the pastry sheet. Sprinkle with a third of the almond mix.
• Place three more sheets of pastry on top buttering each as you add it. Add half the remaining cream cheese, then half the remaining almond mix. Repeat the layering process one more time with three more sheets and the last of the cream cheese and almond mixtures, reserving 1 Tbsp of the almond mix for garnish.
• Add 10 more layers of pastry, buttering each layer as you add it. Next, sprinkle the reserved almond mix on top.
• Use a sharp knife to cut the stack into four squares. Bake 50 to 60 minutes on the top rack of the oven or BBQ until the top and sides are golden brown.
• Let cool and serve with fruit garnish.