Raspberry Baklava

Raspberry Baklava – A Sweet and Aromatic Delight

Welcome to the world of desserts, where tradition meets innovation! Today, I present to you an innovative recipe for baklava, an iconic dessert that has captured hearts over time, but with a delicious twist: raspberries! This quick and simple dessert, perfect for any occasion, will bring a fresh and vibrant note, transforming it into a wonder on your table.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Essential ingredients:
- 1 package of phyllo dough (approximately 500 g)
- 3 eggs
- 250 g sugar
- 250 g yogurt (for a richer flavor, I used a mix of milk and cream)
- 250 g margarine (melted)
- 1 teaspoon baking powder
- 1 packet of vanilla sugar
- 500 g fresh raspberries
- For the syrup:
- 1 cup of sugar
- 2 cups of water
- Zest of one lemon (for a refreshing citrus taste)

A bit of history:
Baklava is a dessert with deep roots, having a history that spans centuries. Although its origins are disputed, this delicacy has become a symbol of hospitality in many cultures. Combining thin sheets of pastry with a rich filling of nuts or fruits and sweet syrup, baklava has evolved from a simple dish to a culinary masterpiece appreciated worldwide. Today, I offer you a fresh version with raspberries that brings a touch of spring to every bite.

Step by step for perfect baklava:

1. Preparing the ingredients:
Start by preparing all the ingredients. Make sure you have the raspberries washed and well-dried. If you have frozen raspberries, they can also be used, but they need to be completely thawed before use.

2. The base mixture:
In a large bowl, combine the 3 eggs with 250 g of sugar and mix well until you obtain a homogeneous composition. Add the yogurt (or the milk and cream mixture) and the melted margarine, mixing continuously. In the meantime, add the baking powder and vanilla sugar to give a special taste.

3. Assembling the baklava:
In a large baking dish, place half of the phyllo sheets, making sure to brush each one with the prepared mixture. Using a kitchen brush, apply a thin but even layer. Add a generous layer of raspberries, being careful not to put too many fruits on one sheet to avoid excessive moisture. Continue with the remaining sheets, brushed with the mixture, just like in the first layer.

4. Cutting the baklava:
With a sharp knife, cut the baklava into diamond or square shapes, so it will be easy to portion after baking. This will allow the syrup to penetrate better into each piece.

5. Baking:
Preheat the oven to 200 degrees Celsius. Place the tray in the preheated oven and bake the baklava for about 30 minutes, or until it becomes golden and crispy. The aroma will fill the entire kitchen!

6. Preparing the syrup:
While the baklava is baking, prepare the syrup. In a saucepan, combine 2 cups of water with 1 cup of sugar and the lemon zest. Boil the mixture for 10-15 minutes, until the syrup thickens slightly. Make sure to stir constantly to prevent sticking.

7. Soaking the baklava:
Once the baklava is baked, let it cool slightly, then pour the hot syrup over it. This step is essential, as the syrup will penetrate the phyllo sheets, giving it moisture and a delicious taste.

8. Patience and serving:
It is recommended to let the baklava rest for at least 24 hours before serving. This will allow the flavors to combine perfectly. When you are ready to serve, you can add some fresh mint leaves for a refreshing look.

Useful tips:
- Make sure the phyllo sheets are at room temperature before using them to avoid breaking them.
- You can replace the raspberries with other berries or even ground nuts for a traditional version.
- Baklava can be served alongside vanilla ice cream or aromatic tea, turning the dessert into a truly special experience.

Frequently asked questions:
1. Can I use other types of margarine?
Yes, you can use butter, but the taste will be different. Butter provides a richer flavor, while margarine is a lighter option.

2. How can I store the baklava?
Baklava stores well at room temperature, covered with plastic wrap, for a few days. You can also keep it in the refrigerator, but it will become less crispy.

3. Is it suitable for vegans?
You can adapt the recipe using vegan phyllo sheets and replacing the eggs with a mixture of water and flaxseeds or a vegan egg substitute.

Nutrition:
This raspberry baklava is a good source of antioxidants from raspberries, and the yogurt adds protein and probiotics. However, keep in mind that it is a calorie-rich dessert due to the sugar and margarine, so it is best enjoyed in moderation.

Now that you have all the necessary information, it’s time to start cooking! The raspberry baklava will surely be a hit, both for you and your loved ones. Don’t forget to share the result of your work and, most importantly, enjoy every bite. Bon appétit!