Baklava Cups Sweetened with Dates
The baklava is a delightful, indulgent treat with an overwhelming sweetness. The rich, buttery layers of phyllo pastry will be complemented by the earthy, nutty taste of the nuts. I don’t have a favorite Baklava; I love them all. Being a health conscience and my husband avoiding extra sugar due to his slight glucose level, I decided to get creative to substitute unnecessary sugar with natural substitutes, so that my husband can indulge his pallet without any elevated glucose concerns. It took me quite a while and test cooking, to figure out the right recipe however when you try it you will not stop making it,
It can be 100% vegan by substituting the butter with a vegan version. Sweet, flaky, and melts in your mouth. In this recipe I used walnuts, however, y you can use any nuts you prefer or you like.
Ingredients
Filling
1 ½ cups finely chopped pitted Medjool dates
1 1/2 cups walnuts chopped finely.
1 tablespoon lemon zest
1/2 tablespoon cinnamon
1/4 teaspoon salt
1 stick butter, melted
6 sheets phyllo (filo) dough, defrosted
1 tablespoon Organic maple syrup
½ cup coconut flakes
Topping
2 tablespoons grated lemon zest
Additional maple syrup is optional
Instruction
In a food processor, add the dates, walnuts, cinnamon, organic maple syrup, and salt. Pulse until the mixture is just almost chopped. Do not process to a fine mixture, keep its course.
In a nonstick pan, add olive oil and add the mixture, cook for 5 minutes on low heat, and let all the flavors burst due to toasting.
Transfer to a plate. Cool and add the coconut flakes, and mix.
Heat the oven to 350F and arrange a rack in the middle.
Place your phyllo dough on a clean surface and by using a pastry brush, gently brush with melted butter. As I said this is a light version of Baklava you can brush the butter generously if you would prefer. Carefully, Repeat the process with the remaining sheets.
Meanwhile, Cover the rest of the phyllo with a slightly damp tea towel to avoid drying out. Set aside.
With a pizza cutter, cut the large piece of layered filo dough into 12 rectangles by cutting the long side into 4 even strips and the short side into 3 even strips (trim off rough edges if necessary).
Transfer each rectangle and mold it into the cup of a muffin tin. Bake for 10 minutes, until golden. Remove from the oven and let cool slightly.
Divide up the nut filling evenly among the Phyllo cups.
Bake the cups for 5 to 7 minutes, or until the nuts are fragrant and lightly toasted. Remove and drizzle with extra maple syrup (optional), and grated lemon skin, before serving.
Serve and enjoy! Buon Appetit.
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