Along the Grapevine


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Maple Walnut Baklava

Maple season will soon be upon us so now is the time to put new recipes out there for all the maple syrup enthusiasts. After all, there is much more that can be done with this delicious sweetener than pour it on waffles and pancakes.

I am not the first to come up with the idea of making baklava with maple syrup as a sweetener, but all the recipes I found on line also added refined white sugar. It is beyond me why one would want to mix maple and sugar since avoiding the latter is one good reason to use the former. To cut the sweetness of the syrup, I used some plain almond milk, but any milk would work fine. This and a conservative amount of syrup resulted in delicious but not overly sweet dessert. If you want it sweeter, you can add more syrup. Walnuts seemed like the logical choice for the filling since they pair so well with maple, but hazelnuts, pistachios or a mixture of any of these would also work well.

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Maple Walnut Baklava


Ingredients

filo pastry

1/4 cup butter

2 1/2 cup almonds

1 tsp ground cinnamon

1 tsp ground sumac (optional)

1/2 cup maple syrup

1/4 cup almond milk

Method

Chop the nuts and mix well with the spices.

Melt the butter in a saucepan.

Butter the base of a 9″ square pan. Place two sheets of filo pastry in the pan and brush with some melted butter. Repeat this three more times for a total of eight sheets of filo. Sprinkle two cups of the nuts over the pastry, then cover with two more sheets of filo. Brush with butter and repeat with two more sheets. Brush the top with more butter and sprinkle the remaining nuts on top. Cut with a sharp knife into squares or diamond shapes.

Bake in a 350 degree oven for about 20 minutes, until the top is crisp and golden.

Mix and heat the syrup and milk and pour over the pan. Allow to cool.

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I’m off to Fiesta Friday┬áto share these treats with everyone. A big thank you to our host Angie and co-hosts Suzanne and Sue for keeping the party going.