Baklava without added sugar
Today, our sugary-sweet world tour takes us to the Middle East or the Balkan Peninsula; the destination is up to you – because there's baklava. In both regions, this traditional pastry is served with bitter tea or strong coffee and usually contains a lot of sugar or honey. Too much, in our opinion! That's why we've developed a baklava recipe with xylitol that's impressive! Make your own baklava without added sugar We use only xylitol to sweeten our baklava instead of sugar or honey. We couldn't do without the wafer-thin filo pastry made from white flour, so we reduced it to a minimum.
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Total Time
50 min
📊
Difficulty
Easy
🔥
Calories
426
Instructions
- Preheat the oven to 180°C (350°F) top and bottom heat.
- For the Baklava, first mix the ground and chopped almonds, 25g of the pistachios, cinnamon, and salt.
- Then, use the springform frame to cut the filo dough into circles. The trimmed edges can still be used for layering.
- Line the springform with parchment paper, close the ring, and brush with some butter. Start with a sheet of filo dough, brush it with butter, and repeat with another sheet to make the base stable.
- Distribute one-third of the nut mixture on top and add one or two more filo sheets, each brushed with butter. Repeat twice more until both the nut mixture and the filo sheets are used up.
- Brush the last sheet more generously with butter to prevent the dough from becoming too dry during baking.
- Cut the Baklava into a diamond pattern. Be careful not to cut all the way to the bottom so that the pastry holds together better.
- Bake the Baklava for 25 minutes.
- In the meantime, prepare the Xucker syrup. Simply simmer the Xucker and water in a small saucepan for about 5 minutes.
- After baking, pour the syrup directly into the hot springform. It's best to place a baking tray under the springform to catch any dripping syrup.
- Sprinkle with the remaining pistachio pieces and let it cool.
Ingredients
Products Used
Xucker Premium Xylitol from Finland
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