To make the triangles, I need to cut the phyllo lengthwise into strips of about 3.5 inches wide (9 cm). For the recipe, use the syrup in my Greek Portokalopita recipe or my Greek Galaktoboureko recipe. You could also add some chocolate chips or chopped dark chocolate to the filling!įirst of all, if you prefer a lot of syrup, just double the ingredients for the honey syrup!įor sweeter baklava triangles, you could add regular sugar syrup instead. You could also use hazelnuts or pecans, instead. It also adds a nice color!įor the filling, I kept it simple and close to traditional Greek baklava, which includes walnuts, almonds and pistachio nuts. However, I always sprinkle the baklava triangles with some food grade dried rose buds for a more exotic flavor. Phyllo dough: I use 1 package phyllo dough which has about 14 sheets.ĭried roses: This is totally optional and not necessary for the recipe. Lemon & water: I use lemon peels and water for the syrup. I always grind a little bit of a whole nutmeg, because I think it really boosts the flavor and makes the filling more fragrant!īutter: I use unsalted melted butter for the phyllo dough. Spices: I use ground cinnamon and sticks, whole cloves, and freshly ground nutmeg. Nuts: I use walnuts, almonds and pistachios, which are the nuts traditionally used, but hazelnuts or pecans would be good too! Try and get the best you can afford, it really makes all the difference in the taste! Honey: I use Greek thyme honey for this, but any good-quality honey would work. WHAT YOU NEED TO MAKE BAKLAVA TRIANGLES INGREDIENTS FOR BAKLAVA TRIANGLES Despite being drenched in a thick sweet syrup, they’re not overly sweet and the pistachios and dried roses on top really balance the flavors. These delicious baklava triangles are crunchy and buttery with a mildly spiced walnut filling. What do these baklava triangles taste like? My detailed picture tutorial will guide you through each and every step! These baklava triangles are so easy to make. As a result, they’re not as sweet as baklava made with sugar syrup. These baklava triangles are healthier than traditional baklava as they are made with honey instead of sugar. Really happy I found this recipe.If you love Greek desserts, you’ll love this recipe, too! It’s similar to my Greek Baklava Rolls Saragli, but bigger! It still turned out great and received many compliments. My friend group has many dietary restrictions so I did make adjustments to the recipe (Gluten Free, Cow Dairy Free, Egg Free): Bob's Red Mill 1-4-1 Baking flour, flax eggs, Earth balance (butter sub). 1/2 the sandwiches were blueberry lavender and vanilla, the other 1/2 were whiskey maple and chocolate. I did end up buying a bunch of good vanilla ice cream and flavouring it myself instead. They were a HUGE hit and everyone loved them. I recently had a summer BBQ and decided to make these as a surprise dessert.
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The recommended 2hr fridge chill period is really a must. I only had time to chill the dough in the freezer for 30 mins. I used cup4cup GF flour and it worked really well with the recipe. While my ice cream sandwiches didn't turn out *quite* as perfectly shaped as Claire's in the the video, they looked great and my Gluten Free 12yo was so psyched to have an ice cream sandwich like all the kids at 7-Eleven. I will try rolling the cookies even thinner, which may help the cookies soften during storage. I would reduce the dough recipe or increase the needed ice cream. tub of ice cream and still could only make 14 sandwiches (with enough cookies left over for 4 or 5 more sandwiches). I will definitely try this recipe again, with some tweaks. The cookies didn’t soften at all after assembly & storage- they froze solid and were a pain to bite through. Lay down plenty of flour on the bottom side of the dough before rolling out and they will be easier to transfer. Use a bench scraper to help move the cut dough and you won’t deal with squished shapes. The chocolate shortbread dough is sticky and delicate, especially if you’re making these in summer.
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This is quite a project! Beware: this recipe is straightforward but not easy.
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This recipe can also be made without the cocoa powder. I made these twice and while the flavors are delicious, the cookies are so hard! I even reduced the baking time the second time around.