Nut dessert “Baklava”

Almond flour, Egg white, Walnuts, Erythritol, Xanthan gum

Combine the dry ingredients: 5 min, Mix: 5 min, Blend with a blender: 10 min, Whisk with a mixer: 10 min, Bake: 45 min, Chill in the refrigerator: 2 h, Slice: 10 min

Prepare the layers in advance according to the recipe attached below. When preparing the layers, add an extra sweetener to the boiling water.

Combine xanthan gum (~0.2 g) with erythritol (30 g). Thoroughly mix these ingredients until a homogeneous mass is obtained.

Chop the walnuts (50 g) with a knife.

After that, whisk the egg white (150 g) at high speed, gradually adding the pre-prepared dry mixture.

Whip until stiff peaks form, ensuring the mixture is light and airy.

Now combine the whipped egg white with the chopped nuts, gently folding to maintain the texture.

Evenly spread the resulting filling on all layers except the top one, in a baking dish measuring 6 cm by 5 cm.

If desired, you can brush the top layer with whipped egg yolk mixed with a spoon of milk for extra sheen.

Also, if you wish, decorate the surface of the baklava with moist walnuts before baking.

Bake the baklava in a preheated oven at 160 degrees Celsius, keeping in mind that it may rise during cooking. Baking time: 40-50 minutes.

After baking is complete, allow the dessert to cool completely in the pan, then place it in the refrigerator for 2-3 hours for final stabilization.

When the baklava has cooled, cut it in the pan and carefully remove the pan.