Pistachio Cardamon Lemon Baklawa
Prep time: 30 mins. Feeds: 8 people. Equipment needed: High Speed Blender, Food Processor, Dehydrator
STEP 1) Filo Pastry
Ingredients
- 4 peeled apples
- 1 handful of activated golden flax seeds
- 1 tbsp of lemon juice
- 1 pinch of cinnamon
Method:
Blend all ingredients until real smooth. Spread on tray as shown in photo and dehydrate for ~12 hours or until totally dry.
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STEP 2) Pistachio Filling
Ingredients
- 10 dates
- 1/4 tsp of cardamon
- Juice of 1/2 a lemon
- 2 handful of raw activated pistachios
Method:
Grind all ingredients until well chopped.
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STEP 3) Assemble, cut and store
Cut the filo pastry sheet into 4 rectangles and spread the walnut filling on 3 of them. Place one on top the other and place the last sheet on top. Pour Orange Blossom water on top of the whole baklawa (appx 2 tbsp) or sweetened water with coconut nectar or raw pure honey. Now keep the baklawa covered in the fridge for few hours. In this time, the filo pastry sheets and filling will soak up the water and its aroma and get soft and juicy.
After the soaking stage, you can finally cut the baklawa into diamond shapes, sprinkle finely chopped pistachio and enjoy. Can be stored in the fridge for up to a week. If it lasts 🙂
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Thank you!
I like learning the use of Cardamon from your blog Fae, I think it is so amazing here in the US, it seems Cardamon is the forgotten spice which is used all over the world and in Europe in baked goods. I want to learn to use it more. I have tried putting it in meat dishes as well as baked goods. I have found that when I put it in, I cannot put my finger on what it adds, but if you leave it out the next time you can tell that it is lacking in something. I would like to ask you Fae, I have heard that once ground like a lot of spices it looses its essence rapidly, I get confused though when you order from spice companies your can buy cardamon, decorticated cardamon, and ground cardamon. Which do you buy? Also if you buy whole, how do you grind yours (dedicated coffee grinder, mortar and pessle (sp?) I tried this once and wow, I need a better mortar and P than I have. they are hard little seeds. LOL Would love to see you do a post on Cardamon and how you can use it for us poor lost Americans on the use of this spice. (also i have been afraid of how much of it to use,, do you use it sparingly or can you over power a dish quickly with it if you use too much (like garlic) As always I just love exploring your recipes Fae!
Hi there 🙂 First of all, what is ‘Fae’? 😀
I use both ground cardamom and whole for different purposes. I always buy organic, that makes the biggest difference in fragrance and taste in my experience. I use either a grinder or a mortar depending on how fine I want it. Also it is possible to just use the black seeds inside without the shell. Thank you for the idea on making posts about spices and how to use them! I for sure will be doing that! In the meantime, I would say that the best way to learn about spices is with experiments. For example, I love putting whole cardamon in fresh coconut water and not powder so it releases the fragrance into the water without making the water powdery. Whereas I prefer to use the powder in a smoothie recipe that I have on my ebook because it is easier for blending and I can control the intensity level of cardamom taste as with the powder I can adjust easier to hit the desired taste than a whole piece of cardamom.