Peruvian-Inspired Baklava

Ingredients

While the original Turkish Baklava is made with phyllo dough and a syrup made from honey and lemon, our Peruvian adaptation incorporates quinoa into the pastry and uses lucuma syrup for a distinct flavor profile. These changes infuse the dish with the essence of Peruvian cuisine, adding a touch of Andean flair to this beloved dessert. We alse have the original recipe for Baklava, so you can check it out.

• 2 cups (240g) quinoa flour 2 cups (240g) quinoa flour
• 1 cup (200g) unsalted butter, melted 1 cup (200g) unsalted butter, melted
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) lucuma syrup 1 cup (240ml) lucuma syrup
• 1 cup (120g) walnuts, finely chopped 1 cup (120g) walnuts, finely chopped
• 1 cup (120g) almonds, finely chopped 1 cup (120g) almonds, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 package (450g) phyllo dough 1 package (450g) phyllo dough

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 20g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the quinoa flour, melted butter, and water. Knead until a smooth dough forms.
3. 3.
   In a separate bowl, mix together the walnuts, almonds, cinnamon, cloves, nutmeg, vanilla extract, and salt.
4. 4.
   Grease a baking dish with butter.
5. 5.
   Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering the phyllo dough and brushing each layer with butter, until half of the phyllo dough is used.
6. 6.
   Spread half of the nut mixture evenly over the layered phyllo dough.
7. 7.
   Continue layering the remaining phyllo dough, brushing each layer with butter, and then spread the remaining nut mixture over the top.
8. 8.
   Cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the lucuma syrup by combining the granulated sugar and lucuma syrup in a saucepan. Heat over medium heat until the sugar dissolves and the syrup thickens slightly.
11. 11.
    Remove the baklava from the oven and pour the lucuma syrup evenly over the top.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Quinoa flour — Ensure the flour is finely ground for a smoother texture in the pastry.
• Lucuma syrup — If lucuma syrup is not available, you can substitute it with a combination of maple syrup and lucuma powder for a similar flavor.

Tips & Tricks

• To prevent the phyllo dough from drying out, cover it with a damp cloth while working with it.
• For a crispier baklava, brush each layer of phyllo dough with clarified butter instead of melted butter.
• Experiment with different nuts or add dried fruits to the nut mixture for additional flavors and textures.
• Allow the baklava to sit for a few hours or overnight after pouring the syrup to allow it to fully absorb the flavors.

Serving advice

Serve the Peruvian-Inspired Baklava at room temperature or slightly warmed. Garnish with a sprinkle of powdered sugar and a drizzle of lucuma syrup for an extra touch of sweetness.

Presentation advice

Arrange the baklava pieces on a platter in an attractive pattern, showcasing the layers and the golden color. Consider adding a few fresh mint leaves or edible flowers as a decorative element.