As always a twist on a classic. So many nut allergies these days that often times many ingredients have to be substituted or omitted. Of course Baklava is one of those desserts that falls into that category. Traditionally these pastries are filled with Walnuts and super amount of Honey and of course Butter. Our spin on them is a nut free version with plenty of chopped up Dried Fruits, a bit of Honey and not as much Butter. A kid friendly activity which teaches small motor skills and hands on cooking; when they cook, they eat!!
Dried Fruit Baklava
30 triangles
Ingredients
1 cup-(2 sticks) Butter melted
1 package Phyllo dough-cut in half lengthwise
8 whole pitted Dates
16 Dried Apricots
2 Tablespoons Raisins
2 Tablespoons dried Cranberries
2 Clementines (juice and zest)
6 Tablespoons Grated Granny Smith Apple
1/2 teaspoon ground Cinnamon
1/2 teaspoon Vanilla extract
2 teaspoons Cocoa Powder
3 Tablespoons Rolled Oats
1 teaspoon grated fresh Ginger Root
2 Tablespoons Honey
1 teaspoon Bittersweet Chocolate (chopped)
1/4 teaspoon Salt
Instructions
Preheat oven to 350°
Melt the butter and set aside to cool to room temperature.
Cut the Phyllo Dough in half lengthwise and set aside covered with a towel so it doesn’t dry out.
Chop all of the dried fruits (Dates, Apricots, Raisins and dried Cranberries) and place in a bowl
Add all of the remaining ingredients and stir well to combine.
On a work surface, lay a strip of Phyllo down horizontally and brush carefully with a pastry brush.
Place a Tablespoon of the fruit mixture to the bottom left corner of the Phyllo Dough. Begin to fold the bottom edge up the the opposite corner to form a triangle. Repeat alternating directions until you have a “package” in the shape of a triangle.
Place on a parchment lined sheet pan and brush generously with more melted Butter.
Bake in a 350° oven for 10-12 minutes until golden brown.
Notes
A Nut free and low Sugar option that isn’t too rich and gives you that little sweet that you need every once in a while. This is a terrific project for your kids to roll up their sleeves with. I have yet to meet a child that doesn’t enjoy using a pastry brush and taking control of this delicate pastry dough. Any filling you wish can be added and if you don’t have a nut free kitchen add some Pecans, Almonds or Walnuts for added crunch. Or if you prefer a savoy option, this works so well with any melting Cheese or a Vegetable filling such as Spinach, Pesto, Onions or any one of your favorites.