Baklava is traditionally a very sweet and sticky dessert made with honey. I thought I would give it a go and see if I could make a fructose free alternative using PureHarvest Rice Malt Syrup. The end result was a slightly less sweet version of this classic treat.
In a food processor blitz the nuts until they form a coarse meal. Add the cinnamon, lemon zest and a pinch of salt and set to the side.
To assemble the baklava:
Brush a sheet of filo pastry with olive oil and fold in half. Lay 3 folded sheets of pastry onto the bottom of a 15 x 20cm baking tray, brushing olive oil between each layer.
Spoon on half the nut mixture, lay another 4 sheets of filo pastry on top and repeat again with the nut mixture and another layer of pastry.
Bake this in the oven for 15 mins. Remove from the oven and cool. While the baklava is cooling, prepare the syrup. On a low heat, heat together the Rice Malt Syrup, water and orange blossom for 2-3 mins.
Remove from the heat and cool to room temperature. Once cooled, pour over the baked baklava and set aside for at least 1 hour