New Nordic Baklava

Ingredients

The New Nordic Baklava differs from the traditional Turkish version in a few ways. Firstly, we have replaced the traditional phyllo dough with a lighter and flakier rye crust. Secondly, instead of using a honey-based syrup, we have opted for a birch syrup infused with hints of cardamom and cinnamon. Lastly, we have incorporated Nordic nuts such as hazelnuts and lingonberries to add a unique flavor profile to the dish. We alse have the original recipe for Baklava, so you can check it out.

• 200g (7 oz) rye flour 200g (7 oz) rye flour
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted
• 100g (3.5 oz) hazelnuts, finely chopped 100g (3.5 oz) hazelnuts, finely chopped
• 50g (1.8 oz) lingonberries 50g (1.8 oz) lingonberries
• 100g (3.5 oz) birch syrup 100g (3.5 oz) birch syrup
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 100g (3.5 oz) water 100g (3.5 oz) water

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 20g)
• Protein: 5g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the rye flour and melted butter. Mix until a dough forms.
3. 3.
   Roll out the dough on a lightly floured surface to fit the size of your baking dish.
4. 4.
   Place the rolled-out dough in the baking dish and press it down gently.
5. 5.
   In a separate bowl, mix together the hazelnuts, lingonberries, birch syrup, cardamom, and cinnamon.
6. 6.
   Spread the nut mixture evenly over the rye crust.
7. 7.
   In a small saucepan, combine the granulated sugar and water. Bring to a boil, stirring until the sugar has dissolved.
8. 8.
   Pour the sugar syrup over the nut mixture, ensuring it is evenly distributed.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
10. 10.
    Remove from the oven and let it cool completely before cutting into diamond-shaped pieces.
11. 11.
    Serve the New Nordic Baklava at room temperature.

Treat your ingredients with care...

• Rye flour — Make sure to use a fine rye flour for a smoother crust.
• Birch syrup — If birch syrup is not available, you can substitute it with maple syrup or honey.
• Lingonberries — If fresh lingonberries are not available, you can use lingonberry jam or cranberries as a substitute.
• Hazelnuts — Toast the hazelnuts before chopping them to enhance their flavor.
• Cardamom and cinnamon — For a stronger flavor, grind whole cardamom pods and cinnamon sticks instead of using pre-ground spices.

Tips & Tricks

• To achieve a flaky crust, make sure to roll out the rye dough thinly.
• Allow the Baklava to cool completely before cutting to ensure clean and neat slices.
• Drizzle extra birch syrup over the Baklava before serving for added sweetness.
• Serve the New Nordic Baklava with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the New Nordic Baklava at room temperature to fully enjoy the flavors and textures of this delightful dessert.

Presentation advice

Arrange the diamond-shaped Baklava pieces on a Nordic-inspired ceramic plate. Dust them with a sprinkle of powdered sugar and garnish with a sprig of fresh mint for an elegant touch.