Baking, Desserts, Vegan, Vegetarian
Baklava Pie
Recipe by Greens of the Stone Age
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Cooking method:
Conventional Oven
- Prep Time: 1 hour
- Cook Time: 25 mins
- Total time: 1h 25 mins
- Skill Easy
- Serves 12 people
Baklava Pie
A Western twist on the original well-loved traditional Middle Eastern dessert, this Baklava Pie has a buttery gluten-free pie crust filled with a fragrant, spiced honey and nut filling. Perfect for all the family and can be served all year round.
To make this recipe vegan make sure to opt for a vegan butter or palm shortening and agave nectar to replace the honey. Save any extra syrup and add to
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Nuts
Ingredients
For the dough:
- 150g arrowroot or tapioca flour, plus extra for dusting
- 75g ground almonds
- 2 tbsp raw cane or coconut sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp xanthan gum
- Pinch sea salt
- 110g cold unsalted butter (or vegan butter), cubed
- 1 tsp rose water
- 1 tsp almond extract
- 1 large orange, juice and zest
For the nut filling:
- 200g pistachios
- 100g walnuts
- 100g cashews
- 50g blanched almonds
- 3 tbsp coconut sugar
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom (roughly seeds from 30 pods)
- 1/4 tsp sea salt
- 190g melted butter or palm shortening
- 3 tbsp raw honey or agave nectar, warmed
- 1 tsp vanilla bean paste
For the syrup:
- 375g raw honey or agave nectar
- 175ml cold water
- 1 lemon, zest and juice
- 1 small orange, juice and zest
- 1 cinnamon stick
- 10 cardamom pods, crushed
- 2 tbsp rose water
- 1 tsp orange blossom water
Cooking mode
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Method
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Step 1
Pre-heat your oven to 170°C.
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Step 2
Place all of the ingredients for the pastry dough, except for the rose water, almond extract, orange zest and juice, into a large container that will fit into your freezer. Mix together gently, then cover and freeze for 15 minutes.
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Step 3
Pulse all nuts, sugar and spices together in a food processor until the nuts are finely chopped. Alternatively, chop nuts by hand. Stir in the sugar and spices, followed by the melted butter and honey, and vanilla bean paste. Transfer to a bowl and set to one side.
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Step 4
Remove from the freezer and add ingredients to the food processor and add the rose water, almond extract, and orange zest. Process until mixture resembles fine bread crumbs then carefully pulse in the orange juice a tablespoon at a time until the dough just comes together into a ball. (You might not need to use all of the juice). Wrap dough in clingfilm and refrigerate for 15 minutes.
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Step 5
Remove dough from the refrigerator, dust the work surface with a little arrowroot flour and roll out until roughly 11″ in diameter. Spray the tin with cooking spray.
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Step 6
Using the rolling pin lift pastry and carefully place into the tin, using your fingers press in until fully adhered to the base and sides. Trim excess pastry with knife.
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Step 7
Spread the nut mixture all over the base of the tart in an even layer.
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Step 8
Place into the oven and bake for 25 to 30 minutes.
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Step 9
Whilst the pie is baking prepare the syrup by combining all syrup ingredients, except for the rosewater and orange blossom water, into a heavy-bottomed medium-sized pan. You may want to add half the lemon juice, stir then taste to see if it needs a little more. Boil for 10 minutes. Remove from the heat, add rosewater and orange blossom and leave to cool completely.
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Step 10
Once pie is baked, leave to cool for 30 minutes. Poke lots of holes into the tart with a skewer. Carefully remove the outer ring by placing the tin on top of a can of glass jar and carefully push the outer ring down around the edges. Use a metal spatula to gently pry away the bottom plate. Place the pie onto a baking tray or plate that will fit within the refrigerator.
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Step 11
Strain the syrup and pour half over the baklava. Spread with offset spatula, leave to soak 10 minutes then pour a little more syrup if required. Leave for at least 1 hour in the fridge but preferably overnight to let the flavours sink in. Store in the refrigerator in an airtight container for up to 1 week. Remove from the refrigerator and bring back to room temperature before serving. Cut with a hot damp knife, wiping between cuts.
