Nut Free Baklava

Recipe Rating:
 1 Rating
Serves: 18 pieces, if cut into squares and then triangles, or 9 pieces if you prefer larger servings
Prep Time:
Cook Time:

Ingredients

1 pkg phyllo pastry sheets
1 stick butter, melted
2 Tbsp orange zest
1 c sesame seeds
1 Tbsp sugar
1 tsp cinnamon
SYRUP
1/2 c cups sugar
1 c water
3 Tbsp honey
1 tsp lemon zest

The Cook

Jane Manna Recipe
x1
Full Flavored
Collinsville, CT
Mom2AHungryClan
Member Since Jul 2011
Jane's notes for this recipe:
Last year my daughter was asked to bring a dessert to school for a Greek-themed party. She wanted to bring Baklava, but because so many of the kids at her school have nut allergies we were really afraid to send anything containing nuts. I found this recipe for nut-free Baklava on-line. We made it, she brought it to school, and it was a bit hit! This recipe is perfect for people with nut allergies who can't enjoy regular Baklava. It really is delicious!
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Directions

1
You will need a 8-9 inch square pan.

Pre-heat your oven to 325 degrees.
2
To make the filling, simply mix together the sesame seeds, sugar, orange zest, and spices.
3
Next, cut your phyllo sheets with a knife to fit the pan.
4
Butter your pan, or use cooking spray. Then, add a sheet of phyllo and brush with butter. Add 3 more sheets, brushing with butter after each sheet. Then add a thin layer of the filling. Add three more sheets, (buttering each sheet) then more filling, and keep repeating this until you've used up the filling, topping it off with three sheets of phyllo, and a brushing of butter.
5
Now, cut it into squares, since it will be difficult to do this after it has baked.
6
Toss it into the oven for 1 hour.
7
While it's baking, make the syrup. To make the syrup, just toss all of your syrup ingredients (sugar, water, honey, lemon zest) into a pot and stir, until the sugar dissolves. Bring it to a boil, then reduce heat and simmer for about 15 minutes, or until it has a thin but syrup-like consistency.
When your baklava is finished baking, pour the syrup over it, and enjoy!
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