We celebrated our oldest son turning nineteen last month. He chose homemade pizza for dinner (we had 5 guests…) and wanted baklava for dessert.The pizza was special, because we haven’t made that in forever – since I embarked on this gluten-freeness that is no fun for family celebrations!
The baklava was my labor of love, as anyone who has ever made it will attest!I bought my dough at a local grocery.
We decided to make it a chocolate almond baklava.
I used coconut oil instead of butter between the layers of pastry.
I also added finely shredded unsweetened coconut to the filling mixture.
The almonds were toasted then slightly chopped before their addition to the mixing bowl. I didn’t use much sugar in the filling because of how sweet the syrup will make it when it’s done. I sprinkled a portion of the filling every 3rd or 4th layer.
Look at the precision on those diamond cuts! GAH!
Filling turned out a bit “fudgy” – yum!
Looks absolutely gorgeous. Wish we could make it GF. :-(
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