Sugar-free Baklava 'A la Bia'

Baklava is a delicious dessert with a rich tradition in Mediterranean and Eastern cuisine, known for its layers of thin pastry and aromatic filling. This recipe combines the intense flavors of nuts with the moderate sweetness of maple syrup, offering a refined alternative to classic versions.

To start, we soak the raisins in rum for about 10 minutes. This step not only enhances their flavor but also makes them softer, contributing to a more pleasant texture of the baklava. Meanwhile, we prepare the walnut or almond kernels. We roast these ingredients at 160 degrees Celsius for 10 minutes until they become slightly golden and fragrant. Then, we finely grind them, being careful not to turn them into paste, but to achieve a slightly grainy consistency.

In a large bowl, we mix the ground walnut or almonds with the soaked raisins, then add the beaten egg whites. The latter will provide extra aeration to the filling and help bind the ingredients. Now, we prepare the baking tray. We grease the bottom and sides with melted butter, ensuring no area is left uncovered.

We start assembling the baklava by placing the pastry sheets in the tray. Each sheet must be brushed with melted butter to achieve a crispy crust in the end. Since the pastry sheets may be larger than the tray, we fold the edges to make them fit. We place two sheets, followed by filling, and continue alternating between sheets and filling, finishing with two sheets on top.

After the baklava is assembled, we let it cool in the refrigerator for 30 minutes. This step is important as it helps stabilize the layers. After cooling, we cut the baklava into desired shapes: squares, diamonds, or rectangles, depending on preference. We bake the dessert in a preheated oven at 160 degrees Celsius for 60 minutes or until it becomes golden and crispy.

Once the baklava has completely cooled, we soak it with a mixture of 500 ml of water and 200 ml of maple syrup, which will add a note of balanced sweetness. This combination is perfect for counterbalancing the crispy texture of the pastry sheets.

Baklava is served at room temperature and is ideal to be enjoyed alongside a cup of tea or aromatic coffee. So, don’t hesitate and try this recipe; it will surely become a favorite among your loved ones. Enjoy!

 Ingredients: 500 grams of walnut or raw almond kernels 500 grams of pastry sheets (Yufka) 300 grams of raisins 200 grams of butter 5 egg whites 50 ml of rum 200 ml of maple syrup

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