Our Paleo Family

Baklava Cookies

I told you in my post all about Christmas cookies that I was going to attempt a paleo version of baklava, completely ignoring the fact that real baklava is made with phyllo dough. I don’t think anyone in their right mind would try to make phyllo dough, but there is certainly no way it would work without gluten to hold those paper thin layers of dough together.

When I started to tackle this recipe, I opted for a flaky cookie crust, cinnamon and nut filling and some more crust on top to try to simulate the layers of traditional baklava. This turned out far better than I had hoped. The flavor is spot on, if I do say so myself.

If you’re a fan of baklava, give this one a try. Not only is it delicious, but it is way, way easier to make than the traditional stuff! It’s quite rich, so a small piece really satisfies, leaving you plenty to share with family and friends. Or share with complete strangers and they’re sure to be come friends!

Baklava Cookies
Print Recipe
Flaky cookie crust and cinnamony-nutty filling give all the great flavors of traditional baklava
Servings Prep Time
40 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
40 servings 30 minutes
Cook Time
45 minutes
Baklava Cookies
Print Recipe
Flaky cookie crust and cinnamony-nutty filling give all the great flavors of traditional baklava
Servings Prep Time
40 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
40 servings 30 minutes
Cook Time
45 minutes
Ingredients
Crust Ingredients
Nut Filling Ingredients
Additional Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Spread 1 tsp. coconut oil or ghee all over bottom and sides of baking dish and set aside. I used an 11x7 inch baking dish, but I realize that is not a terribly common size. Alternatively, you could use a 9x9 inch pan.
  2. Prepare the crust by mixing all crust ingredients together. I did this in a mixing bowl with a hand mixer, but you could mix it by hand, with a stand mixer or a food processor.
  3. Set aside 1/2 cup crust mixture for the very top.
  4. Prepare nut mixture by chopping all nuts so that they are approximately matchstick head size and mix them with the sugars and cinnamon. Chop your nuts very small, but be careful to not turn them into nut butter. I use my mini Cuisinart chopper* for this. My favorite combination of nuts is walnut and pistachio, but my son is allergic to pistachios, so now we use pecans and walnuts. Still delicious!
  5. Set aside one cup of nut mixture.
  6. From the remaining crust mixture, take approximately 2/3 and spread it evenly in the bottom of your prepared pan.
  7. Bake this crust for 15 minutes.
  8. Remove from oven and spread ghee (if using) over the hot crust. My crust did not tear, but I was very gentle with the spreading process. If it tears a little, it's ok because you'll be covering this up with the nut mixture. Reduce oven temperature to 325 degrees.
  9. Sprinkle nut mixture over top of crust. Not the one cup you have reserved, but all the rest.
  10. Combine remaining 1/3 of your crust mixture (not the 1/2 cup reserved for the top) with the one cup of reserved nut mixture. Dot this mixture over the nuts.
  11. Fill in the gaps with the plain crust mixture that you set aside in step 3.
  12. Bake for 25-30 minutes more, until evenly, lightly browned.
  13. Microwave honey for 30 seconds. Drizzle over baklava as soon as you remove it from the oven.
  14. Allow to cool completely before cutting - if you can resist! This really gets better the longer it sits.
Recipe Notes

This is my one of my favorite kitchen tools. The Cuisinart mini chopper. It's super useful for small mixing or chopping chores and lots easier to deal with than the big food processor.

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