Pistachio Baklava
Prep time
Cook time
Total time
Recipe type: Sweet treats
Cuisine: Raw, Vegan
Serves: 8
  • "Phyllo dough"
  • 5 sweet, red apples
  • 2 tbsp lemon juice
  • ¾ cup ground almond
  • 1 tbsp psyllium husk
  • Filling
  • 1 cup raw, shelled, unsalted pistachios
  • 4 tbsp coconut nectar
  • 2 tbsp coconut sugar
  • 1 tbsp apple cider vinegar
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  1. "Phyllo dough" - Process the ingredients together in a food processor, pour the mixture onto your non-stick dehydrator sheet. Spread the puree about ⅛ inch thick. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate for about 6 hours. Flip and remove dehydrator sheet. Continue to dehydrate approximately for 4 hours or until desired dryness archived.
  2. Filling - Place pistachios in food processor and process until coarsely chopped. Combine syrup ingredients in a blender and blend until well-blended. Add the chopped pistachios to the mixing bowl, pour syrup mixture over the nuts and use the spatula to thoroughly combine the ingredients.
  3. Assemble - Using a sharp knife cut the pasty into squares to get 4 pieces. With a tablespoon pour some coconut nectar over two square of pastries then top with the another two squares of your cut. Lay this double pastry sheet inside the (15x15cm square) baking tin, spread a layer of pistachios followed by another double pastry layer, then press down gently. Using a sharp knife, slice the baklava. Sprinkle some chopped pistachios on top. Enjoy
You could also flavor your syrup with lemon zest or add a few drops orange flower water.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/07/22/pistachio-baklava/