Gluten-Free Cashew Nut Baklava

Baklava is a crispy pastry. It is made with layers of Phyllo sheets, that are filled with a nut mix and is scented with cinnamon. A hot syrup made with honey gives a special touch. It gives baklava a melts in your mouth texture.

Cashew Nut Baklava – Recipe

The way of preparations – easy

Prep time

  • Prep time – 20 minutes
  • Cooking time – 30 minutes

Yields – 16 servings

Ingredients: 

For the baklava base:

  • 1 pack of 450 grams phyllo pastry sheets
  • 250 grams butter (melted),
  • water

For the filling:

  • 2 cups cashew nuts, crushed (divided into three portions)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of salt

For the syrup:

  • 3/4 cup sugar
  • 3/4 cup honey
  • 1 teaspoon fresh lemon juice
  • 3/4 cup water

Instructions on how to make Cashew nut baklava

  • Preheat the oven to 350 F.
  • Spread the phyllo pastry on your working surface.
  • You should cover the pastry with a damp kitchen towel to avoid drying out.
  • If the size of the sheets is not the same as the size of your baking pan, be free to cut the sheets to make sure that they will fit snugly.
  • You can refreeze any excess.

Filling: 

  • Mix crushed nuts in a bowl along with nutmeg, cinnamon, and salt.

Layering: 

  • With a pastry brush, grease an 11 x 15 inches baking pan with melted butter.
  • Carefully lay a phyllo sheet on the bottom of the pan.
  • Dab with melted butter.
  • Therefore, repeat until you have a stack of six phyllo sheets all dabbed with melted butter.
  • Then spread a portion of the nuts on the stack of phyllo pastry.
  • Make a stack of four phyllo sheets on top of the nuts, each dabbed with melted butter.
  • Therefore, spread the second portion of the nuts on the second stack of phyllo pastry.
  • Do another stack of four phyllo sheets, all dabbed with butter.
  • Spread the remaining nuts on top.
  • For the top layer, make a stack of six phyllo sheets–again, each sheet dabbed with melted butter.
  • Cut the unbaked baklava into two to three-inch squares.
  • Bake in the well-heated oven at 350F for 30 minutes.
  • While the baklava bakes, meanwhile, make the syrup.

Syrup: 

  • In a medium saucepan add water, sugar, honey and lemon juice.
  • Heat over high heat and once it starts boiling reduce heat to medium and cook for 5-6 minutes.
  • In a medium saucepan add water, sugar, honey and lemon juice.
  • Heat over high heat and once it starts boiling reduce heat to medium and cook for 5-6 minutes.
  • Once the baklava is ready, add the syrup with a ladle.
  • Pour the syrup over the hot baklava.
  • Allow soaking for a few hours before serving.
  • Serve and enjoy.

 

 

One thought on “Gluten-Free Cashew Nut Baklava

Leave a Reply

Your email address will not be published. Required fields are marked *