Instructions

01
Preheat the oven to 350°F. Brush a 9x9-inch baking pan with some of the melted butter.
02
In a medium bowl, combine the dark chocolate, basil, walnuts, granulated sugar, cinnamon, and sea salt. Mix well.
Herb says
The basil and chocolate combo is unexpected, but basil’s peppery zing cuts through chocolate’s richness for balance.
03
Unroll the phyllo dough and cover it with a damp towel to prevent drying out.
04
Place one sheet of phyllo in the pan and brush with melted butter. Repeat, layering and buttering, until you have 4 sheets stacked.
05
Spread half of the chocolate-basil-nut mixture evenly over the phyllo.
06
Add 4 more phyllo sheets, buttering each one as before.
07
Spread the remaining filling mixture over the phyllo.
08
Top with the last 4 phyllo sheets, repeating the butter-brushing each time.
Herb says
Brushing each sheet separately ensures crisp, flaky layers. Skipping this would be a tragedy.
09
With a sharp knife, cut the unbaked baklava into diamonds or squares, slicing all the way through the layers.
10
Bake for 35 to 40 minutes, or until the phyllo is crisp and deeply golden.
11
While the baklava bakes, combine honey, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 3 minutes. Remove from heat and let cool slightly.
Herb says
Pouring hot syrup on hot baklava = soggy pastry. Cool the syrup for max crispness.
12
As soon as the baklava comes out of the oven, slowly drizzle the cooled honey syrup evenly over the entire pan.
13
Let the baklava cool completely in the pan, uncovered, for at least 2 hours before serving to allow the syrup to soak but not sog.
14
Serve the baklava diamonds arranged on a platter. Bask in your newfound dessert authority.

HERB

Basil-isk Delight

Ingredients

Instructions