NUT FREE BAKLAVA RECIPES

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BAKLAVA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Baklava recipe - Recipes and cooking tips - BBC Good Food image

Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts

Provided by Miriam Nice

Categories     Dessert, Treat

Total Time 1 hours 45 minutes

Prep Time 40 minutes

Cook Time 1 hours 5 minutes

Yield makes 24-28 pieces

Number Of Ingredients 11

200g butter, plus extra for greasing
200g pistachios
50g walnuts
50g pecans
3 tbsp honey
2 x 270g pack filo pastry
250g golden caster sugar
50g honey
2 tsp orange blossom water
½ tsp ground cinnamon
¼ tsp ground cardamom (from 3 pods)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
  • Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
  • Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
  • Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
  • When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it’s completely cold.

Nutrition Facts : Calories 224 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

VEGETARIAN CHRISTMAS MAIN FOR SAVOURY BAKLAVA - OLIVEMAGAZINE



Vegetarian Christmas Main For Savoury Baklava - olivemagazine image

A festive savoury spin on the classic Middle Eastern dessert makes a fantastic vegetarian substitute for turkey this Christmas

Provided by Janine Ratcliffe

Categories     Vegetarian

Total Time 1 hours 40 minutes

Number Of Ingredients 20

butternut squash 1kg, peeled and diced
olive oil
chickpeas 400g tin, drained and rinsed
cumin seeds 2 tsp
harissa 2 tbsp
onions 3, finely chopped
leek 1, white part chopped
garlic 2 cloves, crushed
cooked and peeled chestnuts 180g pack, chopped
soft white breadcrumbs 150g
coriander a handful, finely chopped
sultanas 50g
vegetable stock 100ml, hot
filo pastry 2 x 270g packs
butter 75g, melted
feta 200g, crumbled
black onion seeds or black sesame seeds 1 tsp
runny honey to drizzle
dried chilli flakes a pinch, (optional)
sea salt flakes

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Put the squash onto a baking tray with 2 tbsp of olive oil and lots of seasoning, then toss. Bake for 10 minutes then add the chickpeas, cumin seeds and harissa, stir everything and cook for a further 20 minutes or until the squash is just tender. Cool, then use a fork to mash ½ of the chickpeas. Turn the oven down to 180C/fan 160C/gas 4.
  • Heat another 2 tbsp olive oil in a pan. Cook the onions, leek and garlic for 10-15 minutes or until softened. Put ½ the mixture in a bowl with the chestnuts, breadcrumbs, coriander, sultanas and stock, mix well and season. Stir the remaining onion and leek mixture into the squash and chickpeas.
  • To assemble the baklava, trim the filo sheets so they fit neatly into a deep 25cm x 35cm baking dish or roasting tin. Brush the dish with melted butter. Brush 4 of the filo sheets with melted butter then layer up in the bottom of the dish. Add 1/3 of the squash mix, 1/3 of the chestnut mix and 1/3 of the crumbled feta.
  • Top with another 4 sheets of buttered filo and add another 1/3 of each mix. Top with another 4 sheets, then the remaining mixtures, then finish with a final layer of 4 buttered sheets.
  • Cut a classic bakalava pattern into the pastry all the way through to the bottom layer (see picture on p11). Sprinkle with the onion seeds then bake for 30-40 minutes or until the baklava is deep golden and crisp. Cool for 10 minutes in the tin. Drizzle with honey and sprinkle with chilli flakes and sea salt flakes before serving in wedges.

Nutrition Facts : Calories 615 calories, FatContent 28 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 10 grams fibre, ProteinContent 15 grams protein, SodiumContent 1000 milligrams of sodium

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