Dairy Free Baking: Dairy and Egg Free Baklava and Nut Free Baklava Roll

baking | March 30, 2016 | By

Dairy Free Baking at it’s best!  Dairy and Egg free Baklava  with either homemade strudel dough or store-bought phyllo….and also a nut free baklava roll for those that can’t do nuts 🙂

 

dairy free baking: baklava

dairy and egg free baking: nut free baklava

I love the challenge of coming up Dairy Free Baking as well as other ‘free from’ alternatives to old classics, and when someone asked me if I could do a dairy and egg free Baklava, I pretty much jumped at the chance since it’s one of my favourite pastries ever. I thought I’d take it one step further and try a nut-free version since I always see a few sad faces whenever I do dishes with nuts in!

Dairy and Egg Free Baklava Recipe
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3943 calories
467 g
0 g
230 g
51 g
39 g
1155 g
172 g
408 g
0 g
177 g
Nutrition Facts
Serving Size
1155g
Amount Per Serving
Calories 3943
Calories from Fat 1978
% Daily Value *
Total Fat 230g
354%
Saturated Fat 39g
197%
Trans Fat 0g
Polyunsaturated Fat 70g
Monounsaturated Fat 107g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 467g
156%
Dietary Fiber 32g
129%
Sugars 408g
Protein 51g
Vitamin A
87%
Vitamin C
238%
Calcium
71%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 packet store-bought phyllo or strudel dough from recipe above
  2. 60g pistachios
  3. 80g almonds
  4. 120g brazil nuts (or any other combination of nuts -pecans are really nice in this)
  5. 1/2 cup brown sugar
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon ground nutmeg
For the syrup
  1. 2 oranges, zest and juice
  2. 120 ml water
  3. 80g honey
  4. 200g sugar
To assemble
  1. 100g melted dairy free margarine
Instructions
  1. 1. Chop the nuts finely (I use a food processor/blitzer)
  2. 2. Add the sugar and spices and mix together well.
  3. 3. Start to assemble the Baklava. If you are using store bought sheets, lay them out flat and cover with a damp tea towel. If you are using homemade Strudel dough, take off handfuls of dough and roll out as thinly as you can. When it is very thin, pick it up off the bench and start pulling very carefully. It should be thin enough to see through.
  4. 4. Lay the first sheet of pastry down in a small square/rectangular cake tin. Brush with melted margarine. If you are using phyllo, repeat this twice so you have 3 layers. If you are using Strudel, just lay it flat and proceed to the nut layer.
  5. 5. Brush with the margarine and sprinkle a quarter of the nut mix all over.
  6. 6. Repeat these steps until all the nuts have been used up. Place a layer of strudel dough or 3 layers of phyllo on the top. Brush with margarine and cut decorative slices on the top.
  7. 7. Bake at 170 degrees Celsius until golden brown and cooked through. Mine took about 20 minutes.
  8. 8. While it is cooking, bring all the syrup ingredients to the boil.
  9. 9. When the Baklava is cooked, pour the syrup all over the top and leave to cool.
beta
calories
3943
fat
230g
protein
51g
carbs
467g
more
Fun With Allergy Kids http://allergykids.co.nz/

 

Nut Free Baklava Roll
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3191 calories
406 g
0 g
170 g
47 g
26 g
1029 g
118 g
305 g
0 g
137 g
Nutrition Facts
Serving Size
1029g
Amount Per Serving
Calories 3191
Calories from Fat 1475
% Daily Value *
Total Fat 170g
262%
Saturated Fat 26g
130%
Trans Fat 0g
Polyunsaturated Fat 79g
Monounsaturated Fat 58g
Cholesterol 0mg
0%
Sodium 118mg
5%
Total Carbohydrates 406g
135%
Dietary Fiber 55g
219%
Sugars 305g
Protein 47g
Vitamin A
85%
Vitamin C
237%
Calcium
120%
Iron
106%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 packet phyllo pastry sheets
  2. 60g sunflower seeds
  3. 60g pumpkin seeds
  4. 60g sesame seeds
  5. 60g chia seeds
  6. 3 T brown sugar
  7. 3/4 teaspoon cinnamon
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon ground nutmeg
For the syrup
  1. 2 oranges, zest and juice
  2. 120ml water
  3. 80g honey
  4. 200g sugar
  5. 100g melted dairy free margarine
Instructions
  1. 1. Blend all the seeds, brown sugar and spices together. Reserve a Tablespoon for sprinkling on top after cooking.
  2. 2. Lay 3 sheets of phyllo on top of each other with melted margarine between each layer.
  3. 3. Sprinkle the seeds liberally over the top layer. Roll up carefully. Set to the side.
  4. 4. Lay another 3 sheets of phyllo as above. Brush with the margarine and place the roll on the top.
  5. 5. Wrap these 3 layers around the roll and place in an oven dish. Repeat with the remaining mix and pastry. Brush the tops with melted margarine.
  6. 6. Bake at 170 degrees Celsius until light golden brown (about 5 minutes before end of cooking time).
  7. 7. Brush with melted margarine and sprinkle the reserved seeds over the top. Return to the over for a further 5 minutes or until golden brown. Take out, and make a few slices in the top to pour the syrup into.
  8. 8. While cooking, bring all the syrup ingredients to the boil in a pot. Pour over the top of the baked rolls and leave to cool in the dish.
beta
calories
3191
fat
170g
protein
47g
carbs
406g
more
Fun With Allergy Kids http://allergykids.co.nz/

When doing things like Dairy Free Baking, one of the things I try hard to teach my girls is how to cook from the very basics…something my Grandmother and Mother both taught me, and I’m really grateful for the knowledge, as I hope my children will be one day.  So when we make things with Phyllo, we often use Strudel dough which we make from scratch.  We used that for the egg and dairy free Baklava but used store-bought phyllo for the nut-free Baklava roll.  You can use the strudel dough but you have to be super patient to get it thin enough, and the kids had had enough by then!  I wont judge if you want to use store-bought Phyllo, but I’ve included my egg and dairy-free version of strudel dough for those that want to give it a try 🙂  

Strudel Dough
Serves 6
Egg and Dairy Free Strudel Dough
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Total Time
1 hr 40 min
Total Time
1 hr 40 min
225 calories
32 g
0 g
9 g
4 g
1 g
71 g
133 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
71g
Servings
6
Amount Per Serving
Calories 225
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 133mg
6%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
5%
Sugars 0g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 1/3 teaspoon salt
  3. 1/2 cup water (approx)
  4. 3/4 teaspoon white vinegar
  5. 50 g oil (I used Rice Bran)
Instructions
  1. 1.Place the flour and salt in a mixing bowl or bread machine.
  2. 2. In a separate bowl, whisk together the water, oil and vinegar.
  3. 3. Mix the liquids into the flour and salt until it comes together.
  4. 4. Start kneading the dough, or set to dough cycle on the bread machine.
  5. 5. You may need to adjust the dough: if it is too sticky, add some more flour. If it is too dry, add some more water with a few drops of oil in. It should be a soft dough but not too sticky.
  6. 6. Keep kneading until it is very stretchy. Cover with cling film and leave to rest for at least one hour.
beta
calories
225
fat
9g
protein
4g
carbs
32g
more
Fun With Allergy Kids http://allergykids.co.nz/
strudel dough stretching

stretching out the dough

 

strudel dough mixing

Awesome one to do with kids!

nut-free baklava mix

the nut-free seed mix

layering baklava

spreading the seed mix over the phyllo layers with melted margarine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo 30-03-16 17 25 26

rolling baklava

nut-free Baklava roll

nut free baklava roll

it should look something like this if you cut it in half

baklava syrup

pouring over the syrup

seeds on baklava

sprinkling the top 5 minutes before end of baking

Photo 30-03-16 17 54 37

take out and sprinkle topping on at this stage of cooking

 

 

 

 

 

 

 

 

 

 

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Comments

    • Leave a Reply

      admin
      April 5, 2016

      Me too haha! Thank you ! 🙂

  1. Leave a Reply

    Christy
    April 4, 2016

    So creative and it looks amazing. We are bug believers in natural sugars so it’s nice to see a recipe with honey.

    • Leave a Reply

      admin
      April 5, 2016

      That is really kind, thank you!

  2. Leave a Reply

    candy
    April 5, 2016

    I love making baklava your recipe is little different from mind.

    • Leave a Reply

      admin
      April 5, 2016

      Oh funny! Thanks for the kind words 🙂

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