Baklava with Summer Berry Mascarpone

Yield: 12 servings.

6 12" heat-pressed flour tortillas
½ cup pistachios, shelled, roasted
½ cup almonds, roasted, skins removed
½ cup hazelnuts, roasted, skins removed
1 tbs. cinnamon, ground
6 fl. oz. honey
2 each eggs, lightly beaten
8 oz. mascarpone cheese
3 fl. oz. heavy cream
½ cup raspberries, mashed
24 raspberries, fresh, sliced in half vertically
As needed, lavender honey

Preheat convection oven to 325°F. 

Add nuts and cinnamon to a food processor and blend until finely chopped. 

To assemble, on each tortilla, spread 1 tbs. honey and sprinkle ¼ cup of blended nuts over the top. Drizzle an additional 1 tablespoon of honey over the entire tortilla.

Roll the tortilla tightly and slice into 8 pieces on a bias. Place pieces on a parchment lined baking sheet, seam side down, and brush with egg wash. Bake 5-7 minutes or until lightly browned.

In a medium mixing bowl, mix mascarpone and heavy cream until smooth before folding in the mashed raspberries. Chill.

To serve, dollop 1 teaspoon of the mascarpone mixture over each baklava slice and garnish with half a raspberry and a drizzle of lavender honey. Serve immediately, 4 per person.