Try this Baklava recipe, or contribute your own.
Suggest a better descriptionWhat to do:
In a saucepan, mix the sugar and water over a medium heat until the sugar dissolves.
Add the lemon and cloves then leave it to simmer, mixing it occasionally for 7-10 minutes until it starts to thicken.
Turn off the heat, add some lemon zest and let it cool. This is your ‘honey syrup’.
Preheat oven to 280 degrees (this is lower than a typical baklava recipe, fyi).
In a bowl mix, the walnuts, pistachios, raisins, cinnamon, vanilla, coconut sugar and ghee together. *The chopped finely instructions count and are important towards the texture I wish for you to achieve so don’t be so lazy. Chop chop! Or use the Vitamix.
Brush the base of your baking dish with melted ghee/butter.
Lay down one coconut wrap (phyllo replacement) and brush it with melted ghee and honey syrup.
Lay down a second coconut wrap on top of that and press down firmly. You can get away with just one wrap, but note that 2 wraps per layer give it a little extra firmness at serving time.
Brush the double (or single) layer with more ghee, spread a layer of the nuts/cinnamon/raisin mixture over that, and drizzle some of the honey syrup to finish it off.
Lay down your next layer of either single or double coconut wraps, repeating the steps above.
Your top layer will simply be a single layer of coconut wrap, brushed well with ghee.
You will have honey syrup leftover, we’re using the rest of that later.
This is usually the step where you cut your baklava if you were using phyllo dough but we cut the familiar diamonds towards the end of the cooking time, when the coconut wraps have softened from the bake time.
Bake for 20 minutes on the low heat in the middle rack of your oven.
The top layer will start to look golden, take it out (around 15 minutes) and proceed to cut your baklava.
Spoon and brush some more honey over the top, getting it into the slice marks still saving some for later.
Bake for an additional 5-7 minutes, being patient to allow the honey to candy and crunch that top layer. The longer (and lower) you bake it, the more top-crunch you’ll get.
Remove from the oven, pour the rest of the honey over the whole thing followed up by additional lemon zest.
Allow it to cool before separating the diamonds of goodness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (369g) | ||
Recipe Makes: 1 | ||
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Calories: 915 | ||
Calories from Fat: 581 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.6g | 86 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 30.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.7mg | 1 % | |
Potassium 1411.6mg | 37 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 56.8g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 915
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