Nut-Free Islak Baklava
Indulge in the rich, syrup-soaked layers of this Nut-Free Islak Baklava, a delicious twist on the traditional Turkish dessert that caters to those with nut allergies. Crafted with delicate layers of buttery phyllo dough and a luscious spiced sugar filling featuring warm notes of cinnamon and cardamom, this nut-free version doesn’t skimp on flavor. The crowning glory is the golden, crispy bake perfectly complemented by a lemon-infused sugar syrup, generously drizzled over while still warm to create its signature "islak" (moist) texture. This easy-to-follow recipe is perfect for entertaining or satisfying your own sweet tooth, with simple ingredients and no specialty nuts required. Let this nut-free dessert become the star of your table, whether served as a treat for holidays, celebrations, or an everyday indulgence!
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Recipe Information
Ingredients
- 1 package (16 oz, about 40 sheets) Phyllo dough
- 1 cup Butter
- 2 cups Granulated sugar
- 1.5 cups Water
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 2 tablespoons Cornstarch
- 0.25 cup Sugar (for dusting)
- 1 teaspoon Ground cardamom
Instructions
Preheat your oven to 350°F (175°C).
Melt 1 cup of butter in a small saucepan over low heat.
In a small bowl, combine 1 teaspoon of cinnamon, 1 teaspoon of cardamom, and 0.25 cup of sugar. Set aside.
Unroll the phyllo dough and cover it with a damp cloth to prevent drying out as you work.
Using a pastry brush, butter the bottom and sides of a 9x13 inch baking dish.
Place one sheet of phyllo dough in the prepared baking dish and brush it with melted butter. Repeat this process, layering sheets one by one, buttering every sheet, until you have used half of the phyllo sheets (about 20).
Sprinkle a thin, even layer of the cinnamon-cardamom sugar mixture over the buttered phyllo sheets.
Continue layering the rest of the phyllo sheets, buttering each one until all sheets are used up.
Using a sharp knife, cut the baklava into squares or diamonds to make individual portions.
Bake in the preheated oven for 30-35 minutes or until the baklava is golden brown and crisp.
While the baklava is baking, prepare the syrup by combining 2 cups of granulated sugar, 1.5 cups of water, and 2 tablespoons of lemon juice in a medium saucepan.
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Remove the syrup from heat, stir in 1 teaspoon of vanilla extract, and allow it to cool slightly.
After removing the baklava from the oven, immediately pour the lukewarm syrup evenly over the hot baklava, ensuring it seeps into all the cuts.
Allow the baklava to soak and absorb the syrup for at least 4 hours, preferably overnight, before serving.
Garnish with a light dusting of the leftover cinnamon-sugar before serving.
Nutrition Facts
Calories |
4787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 716.5 g | 261% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 455.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 449 mg | 10% | |
*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.
