Baklava with Dates and Agave Nectar
Growing up in Central Asia, I always enjoyed their traditional cuisine. These foods have a unique color, taste and aroma. People from these countries use a verity of spices like Cinnamon, Cardamom, Saffron, Cumin, Anise and many more others spices which enhance the flavor and color of their foods. Baklava even if it is more of a Mediterranean-Middle Eastern food is also quite popular in Central Asia as these countries share similar traditions. In Central Asia Baklava is made of a sweet pastry dough with dry fruits or sometimes fresh fruits like apples which can be added but the general recipe and idea for this dessert is very similar to Mediterranean Baklava. Today I was invited to a ladies’ party at my friend’s house and I thought that this light dessert will be a good addition to our girls only dinner.
For 10-12 servings you will need:
• 1 package of Filo dough
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 peanuts
• 1/2 chopped pitted dates
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 egg white
• 1/2 stick of melted unsalted butter
• some pistachio nuts for garnishing
• 1/4 cup Agave nectar
Roast walnuts, almonds and peanuts in 200F oven for about 10-15 minutes and then chop them into coarse pieces. Mix nuts with chopped dates then add sugar, cinnamon and egg white until it will be all combined.
Take one filo dough and brush it with butter.
Then layer another filo dough on top of the buttered one and brush it again.
Repeat it with the other two pieces, then on the fourth dough place your nut filling in the middle
and roll it to the middle and cut.
Use second halve of the dough for making another roll.
Transfer your filo roll into greased baking sheet.
Repeat it with the rest of the filo dough.
Slice each dough rolls into three pieces, brush with the butter
and bake it for 15 minutes at 325F until it golden in color.
Drizzle your baked Baklava with Agave nectar and sprinkle with chopped Pistachio’s.