June 13, 2023
Rosewater and Pistachio Baklava
This takes some time because it has to sit but is actually very easy to prepare. It will not crisp up like a traditional baklava but have more chew to it. Because allulose is not as sweet as sugar, the resulting pastry is less cloyingly sweet. If you do like it sweeter, feel free to add a bit of stevia glycerite to the syrup to taste. You can vary the nut type as well as the flavorings to make different variations of this. Walnuts and cinnamon with a honey flavor extract would be another traditional combination.
Servings: 16
Calories: 173kcal
Ingredients
Pistachio Cardamom Filling
To Assemble
- 3/4 cup ghee melted but not hot, or butter-flavored coconut oil for dairy-free
- 1 1/2 packages soy wrappers 30 sheets
Instructions
- Combine the allulose, water, and salt in a small pot and bring to a boil. Reduce heat to a simmer and simmer until all the allulose is dissolved, then set aside to cool in the pot. Once cool, stir in rosewater and reserve at room temperature (or refrigerate for up to 1 week).
- Add the pistachios, cardamom, allulose, and salt to a food processor and pulse until finely ground. Set aside a tablespoon for garnish.
- Preheat the oven to 300ĀŗF.
- Generously brush a pan with melted ghee. Add a single sheet of soy wrapper and gently brush with ghee (they can tear easily, especially when wet). Add another 8 layers of soy sheets, brushing each with ghee before adding the next.
- Add a third the ground nuts and then top with another sheet of soy. Gently dab the sheet with ghee as it will not be stuck well to the nuts. Add another 5 sheets soy, again brushing with ghee between each layer. Add the second third of the nuts, followed by another soy sheet dabbed with ghee and 5 more sheets soy. Repeat process a third time with the remaining third of the nuts, ending with 9 sheets of soy wrapper on top, each brushed with ghee except the last sheet.
- Gently press down on the baklava to remove any air pockets, starting with the middle and working your way out to remove the air. Generously brush the top with ghee. Refrigerate for 30 minutes (helps making slicing easier). Using a sharp serrated knife, cut diamonds (slice across on a diagonal, then rotate the pan and repeat). You will need to gently saw to cleanly cut the sheets.
- Bake the baklava for 30-40 minutes at 300ĀŗF. It should be golden and crisp. Remove from the oven and let stand for 5 minute before pouring all but a tablespoon of the reserved syrup over the cut lines. Drizzle the reserved tablespoon of syrup on top and sprinkle each diamond with a small bit of the reserved tablespoon of nuts. Cool completely, at least 4 hours and then cover with foil. Let stand at least 2 more hours, preferably more before serving. Will keep for 1 week, wrapped, at room temperature.
Notes
Protein:Energy Quotient [calories]: 0.2, Protein % of calories: 11.7%
Nutrition Facts
Rosewater and Pistachio Baklava
Amount per Serving
Calories
173
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
22
mg
7
%
Sodium
2
mg
0
%
Potassium
144
mg
4
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
37
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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