Baklava without sugar, white flour and butter for all sweets lovers

Category: Confectionery
Baklava without sugar, white flour and butter for all sweets lovers

Ingredients

Eggs 1 PC
Sour cream 10% (my yogurt is thick) 3 tbsp
Baking powder 0.5 h l
Wheat flour 100 g
Oat flour 50 g
Corn flour 50 g
Sweetener (I have fitparad7) Taste
Syrup:
Warm water 80 g
Honey (I have date syrup) 2 tsp (I have 3 tsp)
Interlayer
Walnuts (I have a mix: hazelnuts, cashews, almonds, walnuts) 150 gr (I have 250 gr)

Cooking method

  • 1. We prepare all the components.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 2. Mix all the ingredients for the dough.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 3. Knead the dough. When kneading, it may seem a little dry and there will be a desire to add liquid. Take your time! Don't add! Knead the dough and by the end you will see that the proportions are perfect!
  • Get such a bun.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 4. Place the dough in a plastic bag and remove to the withers for 30 minutes.
  • 5. During this time, grind the nuts in any convenient way. I'm in a blender.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 6. Prepare the syrup.
  • Dissolve honey or any syrup (without sugar) in water until completely dissolved.
  • 7. We take out the dough, divide it into parts.
  • In the basic recipe, it is divided into 6 parts, but remembering MK for baklava in Turkey, I decided to make the layers as thin as possible and divided the dough into ... 12 parts !!!!!!
  • 8. Roll out each piece thinly. Remembering the same MK from Turkey, I advise you to dust each layer when rolling with cornstarch. This makes the dough even more elastic, prevents it from sticking to the board (rug) and rolling pin, and makes it possible to roll it out to the thickness of paper!
  • That's the thickness (like paper through which you can see the inscriptions) I rolled it out!
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 9. Cut to the size of the form in which we will collect baklava.
  • In the basic recipe, this is a round, split form with a diameter of 20 cm, I have a square form 24 x 24.
  • We put the sheet in the form.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 10. We coat with our syrup with a brush and sprinkle generously with nuts.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 11. Roll out the next layer and repeat the procedure. So until the dough runs out. We simply add syrup to the top sheet and DO NOT sprinkle it with nuts.
  • 12. Make deep cuts on the rhombuses.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 13. Put a nut on each piece.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 14. Bake in a preheated oven at 180-200 g for 20-30 minutes until browning.
  • Baklava without sugar, white flour and butter for all sweets lovers
  • 15. We take out, cool it, put the baklava on a saucer and brew tea.
  • Baklava without sugar, white flour and butter for all sweets lovers

The dish is designed for

About 750 gr

Time for preparing:

Depends on rolling out the dough. From 1 hour to 3 hours (for everything, including baked goods)

Cooking program:

Handles, oven

Note

I have never liked baklava and Turkish sweets in general! Because I don't like honey at all !!! I believed that all oriental sweets are made with honey. But at MK for baklava I was very surprised that there was no honey there! Vme is made with sugar syrup !!! Although I didn't love these sweets, I still really wanted to cook baklava. Here on the vastness of Instagram I came across a recipe for PP baklava and I decided to take a chance!
As always, I made my own changes to the composition and, remembering how many layers in Turkish baklava and how it is rolled (not in vain did I diligently visit MK?), I decided to make it "as expected". Multi-layered and richly nutty. Conceived, done!
The baklava turned out great! Walnut-nut !!! The dough is so thinly rolled out that although there are 14 layers there (the dough is divided into 12 parts and I rolled out 2 sheets of scraps more!), You can't see them, you can't feel them ... only nuts and the sweetness of dates! Like gourmet bars.
I was very pleased and surprised by the result with such simple components. Simply fantastic!
Now, anyone who is losing weight, dieting, watching his diet can afford to enjoy baklava. The piece came out somewhere around 35 grams.
Of course, this delicacy cannot be called low-calorie (due to the calorie content of nuts), but it is not harmful, not cloyingly sweet, and you know exactly what it is made of.
Baklava without sugar, white flour and butter for all sweets lovers

Now my comments on the cooking process (if someone still needs it).
Can be rolled into 6 layers and done as in the author's version. This will not spoil the taste! You can do, as I did, in layers. It all depends on your time, desire to bother, strength and imagination.
But, if you still dare to do many layers, then I advise you to make the first and last layers thicker, and the middle ones can be rolled out like paper. 8-10 layers will come out of this quantity of dough. So the adhesion of the layers will be better and the top layer will dry less during baking and not peel off (as it happened with me). This did not affect the taste at all, but when laid out on plates and eaten, some nuts may crumble and the top layer crumbles. If this does not scare you, roll all layers equally thin. If embarrassing, then do as I advise (the outer layers are thicker, the middle ones are thinner).
I hope you appreciate the recipe and make a lightweight baklava. But very tasty and satisfying, it doesn't matter.

Found the recipe at ppdessert_anastasiya

marina-mm
Guzel, thanks for sharing the recipe. Need to try.
Guzel62
marina-mm, Marina. Thank you for stopping by, did not pass by. Try it, of course. What if you like it? Mine really liked it, half was already eaten (although they don't like oriental sweets)!
marina-mm
Guzel, but we love baklava, I immediately see what suits us.
fatinya
Guzel, thanks for the wonderful recipe. I would never have thought that Baklava could be a PP! But, in your hands, all transformations are possible! I will definitely do it after the fast, as I love baklava very much, but I haven't eaten it for a long time (in the traditional version).
Zeamays
I will definitely never be able to roll it out so thinly, not only 12, but 6 layers, not those pens
But I will admire and admire with everyone - a masterpiece!
francevna
Guzel, what an appetizing baklava you've got! It's a pleasure to watch, I can imagine how delicious it is.
Courses and trips to Turkey have given you new knowledge. Thank you for sharing with us.
Elina
I'll probably upset you) Neither honey nor date syrup is allowed for diabetics. Maybe a low glycemic fruit puree is an option? Just how will it behave when baking?
fatinya
Elina, Let me disagree with you. Dates are low in GI and high in dietary fiber. They are prescribed for the prevention of diabetes. And in type 2 diabetes, dates are shown in small quantities, just to replace pure sugar. But, however, this information is not for this post.
Tatka1
Quote: francevna
Courses and trips to Turkey have given you new knowledge. Thank you for sharing with us
I thought the same thing while reading the recipe!
Thank you, Guzelka!
Elina
Quote: fatinya

Elina, Let me disagree with you. Dates are low in GI and high in dietary fiber. They are prescribed for the prevention of diabetes. And in type 2 diabetes, dates are shown in small quantities, just to replace pure sugar. But, however, this information is not for this post.
Where does such monstrous information come from? Dates have a higher GI than glucose - 103 !!! They are categorically forbidden in diabetes.
And I believe that this information is for this post, because there is a recommendation for diabetics.
If this dish was offered only for weight loss, I would not say a word, lose weight for health! But for diabetics, dates are dangerous to health and are strictly prohibited.
Guzel62
Elina, Elena. I will not argue! Removed words related to diabetics from the recipe.
Although, there is 2 tsp of date syrup for 750 grams of finished product. How much will be left for a piece of 35 grams? Not fatal even for diabetics! And for those who are on insulin, there is nothing to talk about at all (I added a little to the norm and that's it!).I know this from my diabetic mom with 40 years of experience.
But, for the sake of calmness in the subject, she removed the "source of dispute."
Elina
Quote: Guzel62

Elina, Elena. I will not argue! Removed words related to diabetics from the recipe.
Although, there is 2 tsp of date syrup for 750 grams of finished product. How much will be left for a piece of 35 grams? Not fatal even for diabetics! And for those who are on insulin, there is nothing to talk about at all (I added a little to the norm and that's it!). I know this from my diabetic mom with 40 years of experience.
But, for the sake of calmness in the subject, she removed the "source of dispute."
Thank you. I myself am a diabetic, and I know for sure that even a small food with high sugar increases glucose, and to a large extent. Type 1 and type 2 diabetes are very different. My sugar rises even from tangerines.
I apologize for the offtopic.
fatinya
Elena, tell me, are you an endocrinologist? If so, then you should be aware that recent research has shown, in relation to dates, to be unfounded. If you are not an endocrinologist, go to the Yandex search engine and see diabetexit.com/pitanie/ or diabethelp.org/kushaem/, etc.




Elena, read your post above. I, too, have diabetics with more than 10 years of experience and would not argue with you if it were not for the permission of an endocrinologist regarding dates. For a person with type 2 diabetes, all new food should be tested with a blood glucose meter. Each person's reaction is completely different. An increase in sugar may give you a product to which my body reacts neutrally and vice versa. Therefore, all recommendations on the product should be agreed with the doctor or tested using a glucometer by the patient himself.




It is also very important what (what drugs) a patient with type 2 diabetes takes. Sugar jumps also depend to a large extent on this. So, the question is rather complicated and I would not say anything unconditionally.
legend
Guzel62, and if you remove the egg from the recipe, will it greatly affect the quality of the dough? the child is allergic to protein, can I add fluids?
Guzel62
legend, I don't even know what to say ... I haven't tried it. But I think it is quite possible. You can replace it with aquafaba, milk, increase sour cream / yogurt, just water ... the main thing is to comply with the liquid rate, otherwise the dough will not stick.
In the classic recipe for baklava dough (they were given at MK in Turkey), in general, only water and flour, there are no eggs. But then they pour melted butter there, but here there is no fat ... But you can try it!
legend
Guzel62, thanks, we will try. Previously, when I was making baklava, I smeared the layers with slightly whipped egg white with nuts. Now we will change the recipes.
marina-mm
legend, and here I was planning to replace the egg with a "linseed egg" in the post, until I was ready.
Mistletoe often uses "flaxseed egg" in its recipes.
Quote: Omela
* Instead of an egg, I use a linseed substitute. 1 st. l. grind flax seeds in a coffee grinder, pour 3 tbsp. l. water and leave in the refrigerator for 30 minutes.
Dixsi
Guzel, wonderful! I have long wanted to make baklava myself, but I was afraid. Now I'll try. Thank you!
legend
marina-mm, thanks, we will try

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