Nut-Free Baklava Dessert

Indulge in the irresistible layers of this Nut-Free Baklava Dessert, a unique twist on the classic Mediterranean treat. Featuring flaky, golden phyllo dough delicately brushed with melted butter, this recipe swaps traditional nuts for a delectable blend of toasted rolled oats, sunflower seeds, and pumpkin seeds, giving it a crunchy, nut-free spin. Warm spices like cinnamon and cloves enhance the filling, while a luscious honey-lemon syrup infuses every bite with sweetness and a hint of citrus. Perfect for those with nut allergies or anyone looking to try a creative variation, this dessert is ideal for holiday gatherings, tea parties, or simply satisfying your sweet tooth. Easy to make and bursting with flavor, it’s a crowd-pleasing treat that will keep everyone coming back for more!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 24

Ingredients

• 16 sheets Phyllo dough sheets
• 1.5 cups Unsalted butter, melted
• 1 cup Rolled oats
• 1 cup Sunflower seeds
• 1 cup Pumpkin seeds
• 0.5 cup Brown sugar
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Ground cloves
• 0.25 teaspoon Salt
• 1 cup Honey
• 0.5 cup Water
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, pulse the rolled oats, sunflower seeds, and pumpkin seeds until they reach a coarse, crumbly consistency similar to chopped nuts. You want some texture, so avoid over-processing to a powder.

Step 3

Transfer the mixture to a bowl and stir in the brown sugar, ground cinnamon, ground cloves, and salt.

Step 4

Grease a 9x13 inch baking dish with some of the melted butter.

Step 5

Carefully unroll the phyllo dough and cut it to fit your baking dish if necessary. Cover with a damp towel to prevent it from drying out.

Step 6

Place one sheet of phyllo in the baking dish and brush with melted butter. Repeat this step for eight sheets, buttering each layer.

Step 7

Sprinkle approximately half of the seed and oat mixture evenly over the phyllo base.

Step 8

Layer and butter four more sheets of phyllo.

Step 9

Add the remaining seed and oat mixture evenly on top.

Step 10

Finally, layer the last four sheets of phyllo on top, buttering each layer, including the top.

Step 11

Using a sharp knife, cut the baklava into either squares or diamond shapes, careful not to tear the delicate phyllo.

Step 12

Bake in the preheated oven for 45 to 50 minutes or until the phyllo is golden brown and crispy.

Step 13

While the baklava is baking, prepare the honey syrup. In a small saucepan, combine honey, water, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and let cool slightly.

Step 14

As soon as the baklava comes out of the oven, evenly pour the warm honey syrup over the top, ensuring it seeps through all the cuts and surface. This will help to soak into the layers, ensuring flavor in every bite.

Step 15

Allow the baklava to cool completely, uncovered, for several hours or overnight to absorb the syrup fully and crisp up.

Step 16

Serve the baklava at room temperature, and enjoy this nut-free twist on a classic dessert!

Nutrition Facts

Serving size	1502.1 grams (1502.1g)

Amount per serving	% Daily Value*
Calories	6478

Total Fat 447.50g	574%
Saturated Fat 203.10g	1015%
Polyunsaturated Fat 76.00g
Cholesterol 775mg	258%
Sodium 2515mg	109%
Total Carbohydrate 555.30g	202%
Dietary Fiber 48.50g	173%
Total Sugars 272.90g
Protein 111.70g	223%

Vitamin D 0IU	0%
Calcium 433mg	33%
Iron 29mg	161%
Potassium 3289mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 6.7%

Carbs: 33.2%