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.
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