Thursday, October 11, 2012

Gluten Free Casein Free Baklava

I made GFCF Baklava today. The dough is not quite as flaky as regular phyllo dough and it IS a first attempt at all that rolling out, after all. But it's a noble first effort, nonetheless.

Here's what I did:

1 can of coconut milk
4 eggs
enough gf flour blend (I mixed rice flour, tapioca starch and sweet rice flour) to make a stiff non-sticky dough.

Let dough rest for two hours, covered in saran wrap.

then, assemble a 9x13 pan, a cup or more of melted butter flavor palm shortening or ghee, 4 cups of walnuts that have been chopped fine and mixed with a teaspoon of

cinnamon, a rolling pin and a pastry mat.

Divide dough into 16 sections. cover what is not being worked.

Start rolling. Roll it thin, then roll it the heck thinner. then find a way to but it the pan. Brush with melted buttery stuff and repeat.

Every two layers of pastry, add a layer of nuts.

Yes, you will get sick of this.

Keep going. Don't stop now!

After the last layer of nuts, add four or six layers of dough.

then cut your baklava into small squares. Then bake at 350 degrees Farenheit (you have now had AMPLE time to pre-heat that oven) for 50 minutes.

But don't get a nap yet.

Mix a cup of honey and a cup of water, and a teaspoon of lemon zest and a teaspoon of vanilla extract. Bring this to a boil and then down to a simmer for 20 minutes.

As soon as the baklava comes out of the oven, spoon or pour this syrup over your pastry. It will soak in.

Then allow to cool, and nip that tiny irresistable corner piece, but be careful not to burn your mouth.

Drink some wine or something and reward yourself for this laborious process. Fall over dead. Yeah...that was worth it.


elizabeth said...

very nice!! what a lot of work! I know it can be satisfying work though! :)

Wimmera said...

my friend makes baklava with rice sheets