Gluten-Free Baklava Triangles
A special treat for Christmas Season
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
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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
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Mix all the ingredients for the shortcrust pastry in a bowl until a dough forms.
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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.
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Bake it in the preheated oven for 15 minutes.
NUT TOPPING PREPARATION
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Combine all the ingredients for the nut topping and evenly spread them over the shortcrust pastry base.
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Bake for 18-20 m further minutes until the edges are golden brown.
HONEY SYRUP PREPARATION
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Mix honey, water, lemon juice, and salt in a small saucepan.
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Bring to a boil, then reduce the heat and let it simmer for 5 minutes until it thickens into a syrupy consistency.
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Once the Baklava Triangles are baked, pour the syrup over them.
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Let it cool slightly.
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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.
