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Xylosweet Almond Baklava

Mike Hooper, from Xlear, makes Xylosweet Almond Baklava.

XyloSweet Almond Baklava

1/2 of 1 pound package Phyllo Dough

1 cup Almonds

1 Tablespoon Coconut Sugar

1 Tablespoon Powdered XyloSweet

1/2 teaspoon Cinnamon

1 square unsalted Butter


3/4 cups water

3/4 cup Agave

1 pinch of Cinnamon or 1 stick of cinnamon

1 (2"x1") piece of fresh orange peel

1 pinch of ground clove

Ground up almonds until a course meal. Add sweeteners and cinnamon and mix well.

On a clean work surface get out 3 sheets of your dough.

If you live in a more dry climate, lay down a damp paper towel over the dough you're not using to

keep it moist and pliable.

Using a 1-2 inch rod in diameter, lay it out on top of the dough and fold over a 1 inch section

of dough over the rod. Sprinkle your almond meal mixture all over your dough,

leaving a 1 inch edge on the bottom section of your pastry dough. Use about 3 to 4 tablespoons

of almond mixture per baklava roll.

Take a cheese cutter or knife to cut slices of butter to lay out on top of the almond mixture.

Use 1 to 2 tablespoons of butter for each baklava roll and distribute evenly, leaving a 3 inch

border from the bottom edge of your dough.

Next, roll up your baklava. Scrunch the middle and the ends gently to make it wrinkly. Then

gently pull your baklava roll off your rod and place in a lightly buttered baking dish. Repeat the above steps until all your dough is used. Brush the tops of the rolls with a little bit more butter.

Sprinkle with your remaining almond mixture.

Bake at 350 for 50 to 60 minutes.

While your baklava is baking, begin on your sugar-free glaze.

In a small sauce pan, combine all ingredients for the glaze. Bring to a boil and let simmer for 15 to

20 minutes.

Remove from heat and let cool slightly. Drizzle over hot baklava when out of oven. Let cool 10

minutes and serve


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