What do you get when you combine layers of flaky, buttered filo dough, almonds, pistachios, and raw, local honey infused with toasted cardamom? Hedy’s sticky sweet baklava, so delicious Willy Wonka would be jealous! The honey comes comb and all from Miguel Bode’s bees that shack up in hives at Paradise Farms. Once it gets cozy with cardamom, a spice in the ginger family, the honey is poured onto layers of nuts and paper-thin filo on a sheet pan. And then it’s into the oven to crisp up. Hedy and Amy were cutting these treats into bars when I went by the restaurant a little while ago. Be sure to save room after lunch or dinner today!
