The Chimney’s Baklava

8 oz unsalted butter melted

2 1/2 cups walnuts

3/4 cup roasted flax seed

1/2 cup roasted milled flax seed with apple flavour

1 tsp cinnamon

1/2 tsp cloves

1 pound phyllo pastry

Syrup Mixture (can make while baklava is baking)

3 cups sugar

3 cups water

1/2 lemon with peel

1/2 orange with peel

1/2 cup honey

1 cinnamon stick

Boil on low-medium heat for 10 minutes

Brush melted butter onto a 10 by 14 inch pan. Lay 3 sheets of phyllo in dish, brush with butter and sprinkle with walnut and flax seed mixture. Repeat, setting 5 to 6 phyllo aside to cover whole with at end. Brush top with butter. Trim and cut into 2-inch diamond pieces. Bake at 350 for 30 minutes then drop temperature to 300 and cook for 30 more minutes or until slightly browned. Once the baklava has slightly cooled, slowly pour cooled syrup over baklava. Let stand for several hours.

Credit: Sia Gourgaris, The Chimney, Regina, Saskatchewan