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) for about 3 minutes. 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) for about 3 minutes, until smooth, and reserve the third for brushing. Add the dry mixture to the cream mixture, stir for about 3 minutes, and let the dough rest for 10 minutes.

Spread the dough in a thin, even layer on a parchment-lined tray and bake at 180 °C for about 12 minutes. Cool the sheet for about 15 minutes, remove the parchment, and cut it into four equal pieces.

Walnut filling

Toast the walnuts (150 g) in a dry skillet for about 5 minutes.

Chop most of the walnuts into coarse crumbs over about 2 minutes and reserve a few pieces for garnish. Pulverize the erythritol (70 g) into powder in a coffee grinder over 2 minutes.

Beat the egg whites (100 g, about three whites) for about 5 minutes 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) into powder in a coffee grinder over 2 minutes. Melt the butter (25 g) in a small saucepan for 2 minutes, add the powder, and stir for another 2 minutes until smooth.

Cut the baklava into diamonds over about 5 minutes, 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.