📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly. You'll want to make sure everything is well-coated to prevent sticking. Trust me on this one; I learned the hard way!
2. In a medium-sized mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and a generous pinch of salt. Set aside. Don't overmix—just until everything is evenly incorporated.
3. In a separate bowl, whisk together 1/2 cup of unsalted butter (melted), 1/2 cup of honey (preferably a light-colored variety), 1/4 cup of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of lavender extract (this is where the magic happens!). Mmm, that smells amazing.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Don’t overmix; a few lumps are okay. The batter should be relatively thin and pourable.
5. Pour the batter into your prepared baking pan and spread evenly. I like to use the back of the spatula for a really smooth surface.
6. In a small saucepan, combine 1/2 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely. Continue to heat, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer. This makes the perfect syrup!
7. Carefully pour the hot syrup evenly over the batter in the baking pan. Be careful—it's hot!
8. Bake for 25-30 minutes, or until the baklava is lightly golden brown and a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it.
9. Remove from the oven and let cool completely on a wire rack. Patience is key here! Once it's cooled, gently sprinkle with candied violets.
10. Once completely cool, cut the baklava into squares and serve. Enjoy responsibly, of course!