This is my second take on the famous Middle Eastern dessert
(I know that many countries are keen on owning it, I am not going there,
sorry!) – baklava. It’s something I wasn’t terribly keen on in my youth (I used
to find it too sweet, can you believe that?!), but now I absolutely love it.
This baklava is a touch less naughty than most as its filling is comprised
solely of sweet dates and nuts. It has no added sugar of any kind, none at all,
nada!
The sweet, reddish glaze is made of date syrup (also known as
date honey or nectar), which I discovered quite recently. I recommend making it
at home (recipe here)
as it’s dead easy, cheap and delicious. Apart from making a beautiful baklava
syrup, it’s also perfect on your morning porridge or pancakes. I also like
adding it to Middle-Eastern inspired stews as it works so well against the
background of tangy tomatoes and aromatic spices. If you don’t want to spend
too much time in the kitchen though, it’s also available in large supermarkets
and health food shops here in the UK.
INGREDIENTS
SYRUP
- 80 ml / 1/3 cup water
- 120 ml / ½ cup date syrup, shop-bought or homemade
- 2 tbsp lemon juice, adjust to taste
BAKLAVA
- 350 g / approx. 2 cups dates
- 1½ cups / approx. 185 g almonds
- 1½ cup / approx. 150 g walnuts
- zest of 1 orange
- 1½ tsp ground cinnamon
- ¼ tsp fine sea salt
- vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
- 3 tbsp mild tasting oil (I used mild olive oil)
- 2 tbsp shelled pistachios, very finely chopped
METHOD
SYRUP
- Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
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full recipe : www.lazycatkitchen.com
