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Gluten-Free Baklava Triangles

Gluten-Free Baklava Triangles

My friendly soul welcomes you today with a smile and a special treat I’ve prepared for the upcoming Christmas celebration – Gluten-Free Baklava Triangles. The geometric splendor of Oriental architecture inspired me, so what do you think about my Middle Eastern response to the typically German Nut Corners? Did you know that I have an obsession with nuts? In particular, for almonds and pistachios? It’s no wonder that Baklava is one of my favorite desserts. During festivities in the Middle East, be it our Nowruz celebration, religious ceremonies, weddings, or Ramadan, Baklava is prepared as a symbol of abundance and communal joy.

GLUTEN-FREE BAKLAVA TRIANGLES – MIDDLE EASTERN NUT CORNERS

Why not prepare my gluten-free baklava triangles for Christmas? When my oriental nut corners come out of the oven, your kitchen is filled with a fragrant aroma of roasted almonds, pistachios, honey, a hint of rose water, and sweet spices such as cinnamon and cardamom. These Oriental Nut Corners are crispy, gluten-free, simultaneously salty and sweet, with a delicate touch of lemon – simply irresistible. Additionally, they are egg-free and sweetened with maple syrup. These Baklava Bars are a delight for the palate, combining German tradition with the warmth of the Middle East. Each bite tells the story of hospitality, tradition, and the magic that takes place when people come together to create something unique. I have already made a few baklava versions, check out Baklava Cheesecake, Baghlava / Baklava Cake کیک باقلوا and Baklava Wafers from 1001 Nights.

GIFTS FROM THE MIDDLE EASTERN KITCHEN

I love creating unique gifts in my kitchen that capture the essence of my culture. Inspired by the traditional flavors of my homeland, I have more gifts from the Middle Eastern Kitchen for you. Why not try my handcrafted spice blend “Advieh” with exquisite aromas, which you can gift in small, artistically decorated tins? Or how about “Ras el Hanout Honey Nuts,” salty and sweet roasted pumpkin seeds, or two kinds of candied almonds in sweet and sour flavors? Homemade jams are also perfect for gifting – consider making my Carrot-Orange Jam. Or pack my Date-Marzipan Confections in pretty boxes tied with silky ribbon for a touch of luxury. These little delights symbolize the sweetness of life. If you’re looking for a gift for your family, friends, or colleagues, you have the perfect gift from the Oriental Kitchen here.

NUTS IN THE MIDDLE EAST

Among fragrant spices and colorful lamps, you’ll find plenty of nuts in the vibrant bazaars of the Middle East. The use of nuts, whether almonds, walnuts, or pistachios, has a long history and is an essential part of Middle Eastern cuisine. We use them in various sweets, pastries, desserts, and even savory dishes like “Koofteh Anar o Gerdoo” – meatballs in pomegranate-walnut sauce – or “Havij Polo” – Persian carrot rice and “Javaher Polo” – Persian jeweled rice, providing a crispy texture and aromatic taste. By the way, I am so proud that my Blog has been selected as one of the Top 20 Persian Food Blogs on the web. Check here for all the Best Persian Food Blogs. 

GERMAN NUT CORNERS

Nut Corners, also known as triangular slices or nut cookies, and are popular in Germany. You can find them in many German pastry shops, and consists of a crispy shortcrust pastry, a rich nut filling, and a chocolate glaze. They are popular during Christmas and other festive occasions in Germany. It is often baked at home or bought in pastry shops and bakeries, making them a great gift as a sweet treat for coffee or tea and as a dessert.

LECKERES FÜR JEDEN TAG – AUS DER WEIHNACHTSBÄCKEREI

Christmas is coming, and you’re thinking about which cookies you want to bake. A few bloggers and I have prepared a small but fine selection for you at Leckeres für jeden Tag. Find our cookies in various shapes and flavors. Homemade cookies also make wonderful gifts from the kitchen. Enjoy the festive season while the smell of freshly baked cookies fills your home. I wish you happy cookie baking and a wonderful pre-Christmas season!

Caroline von Linal’ Backhimmel mit Haselnuss-Spitzbuben mit Karamell
Britta von Backmaedchen 1967 mit Ochsenaugen
Kathrina von Küchentraum & Purzelbaum mit Knusprige Haselnussplätzchen
Bettina von homemade & baked mit Burgenländer Kipferl
Gabi von Langsam kocht besser mit Weihnachtlicher Zupfkuchen
Martina von ninamanie mit Orangen-Gewürz-Cookies
Sonja von fluffig & hart mit glutenfreien Nussecken
Sylvia von Brotwein mit Christstollen Rezept – Stollen backen
Bianca von ELBCUISINE mit Die besten Zimtschnecken-Plätzchen
Simone von zimtkringel mit Basler Läckerli
Marie von Fausba mit Gewürzkuchen – schokoladig, fluffig, lecker
Silke von Blackforestkitchen mit Nuss-Nougat-Stangen

INGREDIENTS FOR SHORTCRUST PASTRY

200 g almond flour*

20 g coconut flour*

Pinch of salt

80 ml maple syrup*

75 g butter*, melted

Zest one orange*

INGREDIENTS FOR NUT TOPPING

70 g pistachios, chopped

70 g almonds*, chopped

60 g coconut blossom sugar*

1 tsp salt

1 tsp cinnamon*

1/2 tsp cardamom*

1 tsp rose water* or orange blossom water*

75 g butter, melted

INGREDIENTS FOR HONEY SYRUP

110 ml honey*

30 ml water

15 ml lemon juice

1/2 tsp salt

PREPARATION GLUTEN-FREE BAKLAVA TRIANGLES

Preheat the oven to 160°C and line a 20×20 cm baking dish with parchment paper. If you don’t have a dish this size, cut parchment paper to fit and place it on a baking sheet.

PREPARATION SHORTCRUST PASTRY

Mix all the ingredients for the shortcrust pastry in a bowl until a dough forms. The dough may be crumbly, but that’s okay. Press the dough evenly into the prepared dish and use a small rolling pin to smooth it out. Bake it in the preheated oven for 15 minutes.

PREPARATION NUT TOPPING

Combine all the ingredients for the nut topping and evenly spread them over the shortcrust pastry base. Bake for 18-20 m further minutes until the edges are golden brown.

PREPARATION HONEY SYRUP

Mix honey, water, lemon juice, and salt in a small saucepan. Bring to a boil, then reduce the heat and let it simmer for 5 minutes until it thickens into a syrupy consistency. Once the Baklava Triangles are baked, pour the syrup over them. Let it cool slightly.

Cut into squares while they are still warm, and then make diagonal cuts to obtain triangles.

The bars can be stored in the fridge covered for up to 10 days.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you

Gluten-Free Baklava Triangles

A special treat for Christmas Season

Course afternoon tea, baklava bars, christmas cookies, Cookies, nut corners
Cuisine cross kitchen, fusion cuisine
Keyword Gluten-Free Baklava Bars
Prep Time 5 minutes
Cook Time 35 minutes
Servings 60 Stück
Author Labsalliebe

Ingredients

INGREDIENTS FOR SHORTCRUST PASTRY

  • 200 g almond flour
  • 20 g coconut flour
  • 1 Pinch of salt
  • 80 ml maple syrup
  • 75 g butter melted
  • 1 Orange Zest of

INGREDIENTS FOR NUT TOPPING

  • 70 g pistachios chopped
  • 70 g almonds chopped
  • 60 g coconut blossom sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp rose water or orange blossom water
  • 75 g butter melted

INGREDIENTS FOR HONEY SYRUP

  • 110 ml honey
  • 30 ml water
  • 15 ml lemon juice
  • 1/2 tsp salt

Instructions

PREPARATION GLUTEN FREE BAKLAVA TRIANGLES

  1. Preheat the oven to 160°C and line a 20×20 cm baking dish with parchment paper. If you don’t have a dish this size, cut parchment paper to fit and place it on a baking sheet.

SHORTCRUST PASTRY PREPARATION

  1. Mix all the ingredients for the shortcrust pastry in a bowl until a dough forms.

  2. The dough may be crumbly, but that’s okay. Press the dough evenly into the prepared dish and use a small rolling pin to smooth it out.

  3. Bake it in the preheated oven for 15 minutes.

NUT TOPPING PREPARATION

  1. Combine all the ingredients for the nut topping and evenly spread them over the shortcrust pastry base.

  2. Bake for 18-20 m further minutes until the edges are golden brown.

HONEY SYRUP PREPARATION

  1. Mix honey, water, lemon juice, and salt in a small saucepan.

  2. Bring to a boil, then reduce the heat and let it simmer for 5 minutes until it thickens into a syrupy consistency.

  3. Once the Baklava Triangles are baked, pour the syrup over them.

  4. Let it cool slightly.

  5. Cut into squares while they are still warm, and then make diagonal cuts to obtain triangles.

Recipe Notes

The bars can be stored in the fridge covered for up to 10 days.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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