Sudanese Style Baklava: Bastta

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat pastry dough adds fiber while homemade dough can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option and margarine is often less expensive.

nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide a nut-free alternative and oats can be a cost-effective filler.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener and corn syrup is often less costly.

Keep phyllo sheets covered to prevent drying out.

Prepare the filling by mixing ground nuts, chopped raisins, desiccated coconut, and confectioners sugar in a bowl.

Use a food processor to grind the nuts until chunky, not smooth.

Chop the raisins with a knife into smaller pieces.

Brush a baking tray with ghee.

Take two sheets of phyllo dough, brush the top with ghee, and add around 3 tablespoons of the filling.

Roll the phyllo sheets with the filling, brushing with ghee every two or three rolls to keep layers separated.

Place the rolled baklava into the prepared tray and repeat with remaining phyllo and filling.

Add less than a half teaspoon of baking powder to the layered baklava before cutting it into pieces.

Preheat the oven to 200°C (392°F) for the first 10 minutes, then reduce to 180°C (356°F).

Keep an eye on the baklava as it browns, then remove it from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens