Recipe Directions
1. Add soaked cashews, rose water, agave nectar, and salt into the food processor and process until fine paste.
2. Take out the mixture into a bowl and thicken it by adding almond flour (from your almond milk extracts, dehydrated and powdered) to a pastry dough consistency.
3. Pulverize hulled cardamoms in a coffee grinder to powder.
4. Process pistachios in a food processor for few seconds or to ensure each nut is split into 4-8 pieces. Keep some handful of pistachio nuts away and process them to fine granular consistency, which will be used to apply a coating on top of rolled baklavas.
5. Homogenize dates in the food processor. Mix it with cardamom powder and pistachio pieces to form a mixture.
6. Make thick sheets out of the dough. The method I used was by placing a wax sheet on a flat surface, a small handful of dough on top of it, covering it with transparent plastic sheet and then rolling it using a dough roller to make the thin sheet.
7. Using a blunt knife, cut off the edges and make the dough sheet square or rectangle.
8. Apply the date-pistachio mixture on top of the sheet as a thin layer. From one edge, roll the sheet along with date mixture to form a spiral cylinder.
9. Apply a thin coating of pistachio powder on the surface of the rolled cylinder. Using a sharp knife, cut the rolled shape into 2-3 pieces.
10. Repeat the process until dough and filling are exhausted. Dehydrate the pieces for about 3 hours.
Dinesh's Thoughts
By dinesh Tempted by buried memories of eating conventional baklava, I had to duplicate it in raw version to satisfy my desires.
And after looking at baklava pictures online, I came to this combination!
The measurements are approximate, but the concept is to roll the date-pistachio mixture inside cashew-agave sheets.
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Comments
Top voted
RawKidChef
Dec 19, 2010
My raw pistachios are coming in the mail any day now, and I'll be making something like this. Thank you.
randommara
Dec 20, 2010
Hey, I bet if you took out the rose water and switched poppy seeds for the chunked pistachios you'd get something like rugelach! I've so been craving some rugelach! I'll let you know how it comes out.
dinesh
Dec 19, 2010
I guess any sweet dried fruit such as apricots could be used as substitute as long as it retains that Mediterranean touch :-)
All
Slosh-uh
Dec 20, 2010
This is SO going on my list of things to make when I get my dehydrator in late October =D
wantsandwishes
Dec 20, 2010
I wanted to know if the rose water was essential to the outcome of the recipe and if so where do you obtain rose water or do you make it yourself. If you make it how do you do that? Looks yummy.
Winona
Dec 20, 2010
That looks so good, i'm drooling. I love Mediterranean food. Thanks dinesh!
randommara
Dec 20, 2010
Hey, I bet if you took out the rose water and switched poppy seeds for the chunked pistachios you'd get something like rugelach! I've so been craving some rugelach! I'll let you know how it comes out.
randommara
Dec 20, 2010
Oooooo! Baklava is one of my favs! I can't wait to try this.
dinesh
Dec 19, 2010
I guess any sweet dried fruit such as apricots could be used as substitute as long as it retains that Mediterranean touch :-)
RawKidChef
Dec 19, 2010
My raw pistachios are coming in the mail any day now, and I'll be making something like this. Thank you.
bronwyn
Dec 19, 2010
Great Idea! Looks absolutely lovely, nice photo. Do you think anything could be substituted for dates? Thanks so much!
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