“Baklava Bliss: A Paleo Turkish Delight”

Allergens

Nuts (almonds, walnuts)

Ingredients

• 2 cups raw almonds, roughly chopped
• 1 cup walnuts, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3 tbsp honey
• Zest of 1 lemon
• 16 sheets of Paleo phyllo dough (store
• bought or homemade)
• 1 cup grass
• fed butter, melted
• 1/2 cup raw pistachios, coarsely chopped for garnish
• 1 cup honey, for drizzling
• 1/2 tsp ground cinnamon, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). In a large bowl, combine the almonds, walnuts, shredded coconut, 1 teaspoon of ground cinnamon, and cloves. Stir in the lemon zest and honey until well combined.
2. Prepare your Paleo phyllo dough sheets, placing them on a clean surface. Brush each sheet with melted butter generously. Stack two sheets together, making sure to brush both sides with butter. Repeat this process, creating a total of 8 layers. Set aside.
3. Layer the prepared nut mixture evenly onto the phyllo dough stack, dividing it into 2 equal portions. Carefully roll up each portion, creating two separate Baklava rolls.
4. Cut each roll into 1 inch thick slices and arrange them in a greased 9x5 inch baking dish. Bake for 30 minutes or until golden brown and crispy.
5. In the meantime, prepare the honey drizzle by combining 1 cup of honey with a 1/2 teaspoon of ground cinnamon in a small saucepan. Heat gently until the mixture becomes smooth and liquid.
6. Remove the baked Baklava from the oven and let it cool for a few minutes before pouring the warm honey mixture over the top. Allow it to soak in for at least 30 minutes.
7. Sprinkle coarsely chopped pistachios on top of the soaked Baklava and dust with additional ground cinnamon for added aroma.

Chef’s Insight

The secret to perfect Paleo phyllo dough is using cold grass-fed butter, ensuring a flaky texture that melts in your mouth.

Notes

Be cautious when cutting the phyllo dough sheets to avoid tearing them.