Baklava with Almond Pastry and Walnuts

10% fat cream, Egg yolk, Cream cheese, Almond flour, Erythritol, Psyllium, Baking powder without starch, Vanilla, Walnuts, Egg white, Erythritol, Butter, Erythritol

Mix: 3 min. Mix: 3 min. Let it stand: 10 min. Bake: 12 min. Cool down: 15 min. Slice: 5 min. Fry: 5 min. Slice: 2 min. Blend or grind: 2 min. Whisk with a mixer: 5 min. Mix: 8 min. Bake: 35 min. Blend or grind: 2 min. Heat on the stove: 2 min. Mix: 2 min. Slice: 5 min. Bake: 10 min.

Dough

Mix the almond flour (30 g), psyllium (5 g), erythritol (15 g), and vanilla (1 g). Add baking powder without starch (2 g) and briefly stir it into the dry mixture. Add cinnamon (1.5 g) if desired.

Separate three egg yolks (54 g): mix two with the cream cheese (50 g) and 10% cream (150 g) until smooth, and reserve the third for brushing. Add the dry mixture to the cream mixture, stir until smooth, and let the dough rest for 10 minutes so the psyllium can absorb moisture.

Spread the dough in a thin, even layer on a parchment-lined tray and bake at 180 °C for about 12 minutes. Let the sheet cool to room temperature, remove the parchment, and cut it into four equal pieces.

Walnut filling

Toast the walnuts (150 g) in a dry skillet until fragrant.

Chop most of the walnuts into coarse crumbs and reserve a few pieces for garnish. Pulverize the erythritol (70 g) in a coffee grinder until powdered.

Beat the egg whites (100 g, about three whites) until foamy; gradually add the powdered erythritol and continue beating to stiff peaks. Fold in the walnut crumbs gently.

Build four layers in a baking dish: place one pastry sheet, spread one-third of the filling over it, and repeat twice; cover with the final sheet and brush the top with the reserved yolk. Bake at 180 °C for about 35 minutes, until golden.

Syrup

Pulverize the erythritol (25 g) in a coffee grinder until powdered. Melt the butter (25 g) in a small saucepan, add the powder, and stir until smooth.

Cut the baklava into diamonds, brush with the butter syrup, and place a reserved walnut piece on each portion. Return the dish to the oven and bake for another 10 minutes. Let the baklava cool before serving so the syrup can settle and the diamond pieces hold their shape.