Nut-Free Raspberry Baklava with Chocolate

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This Raspberry Baklava post has been sponsored by The Fillo Factory.

All thoughts and opinions are my own.

Even with nut allergies, you can still enjoy baklava with this nut-free twist on the traditional Mediterranean treat – raspberry baklava. Fruity and easy to make,  baklava with raspberries and chocolate is a favorite summer treat. Succulent, light, and perfect to bring to potlucks and parties or enjoy with a cup of tea in the afternoon out on your deck or patio.

If you know me, you know that I was a picky anorexic eater as a child. However, I didn’t have problems eating sweets but alas, my mother was a horrible baker. Seriously, she couldn’t bake a cake to save her life. I remember one time (I was 5 or 6), my aunt came over with ingredients in tow to show mom how to bake. The idea was to simultaneously make a SIMPLE CAKE.

This sweets-deprived girl was beyond ecstatic that soon there will be not one but TWO cakes to eat. Nothing can go wrong, now that aunt is here and mom will copy her every step to a perfect, sweet treat, right? Wrong!

For the tutorial on how to cut baklava, whether you’re using a round or rectangular pan, see this baklava post. If you make FRUIT BAKLAVA, snap a picture and share it on Facebook or Instagram and tag me #allthatsjas. I’d love to see it 😀

If I were to believe in curses, I’d say my mom is CURSED with ill baking skills. Even with an excellent baker by her side, mom’s cake turned out flat and unsightly. She just couldn’t do it. My dislike for baking may have something to do with it. I never liked measuring ingredients and I’m intimidated by the science of it all and how easy it can flop. All the effort and nothing to show.

However, that doesn’t stop me from trying (I like a good challenge). Although I waited four decades to start using fillo dough (don’t wait that long, it’s not as hard as it seems!), once I tried it there was no going back. FILLO is so versatile, you just need to let your imagination run wild. Use it in sweet and savory dishes. From baklava cheesecake to spinach and cheese pie, fillo has become the staple ingredient in my kitchen.

I especially love The Fillo Factory’s different styles and thickness of fillo dough you can’t get from other brands: regular, whole wheat, spelt, organic, and country style. So, if you love a good challenge too, this raspberry baklava is one of the easiest dishes to make with fillo. Besides, it’s too good not to try it!

Nut-Free Raspberry Baklava Recipe

INGREDIENTS:
Makes about 28 pieces

Fillo Layers

• 1 lbs Fillo Factory Fillo Pastry, thawed
• 3 eggs
• 1 cup sugar (or sugar substitute like Swerve)
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup semolina (or Cream of Wheat)

Raspberry Filling

• 18 oz. fresh or frozen raspberries
• Zest and juice of one lemon
• 1 cup chocolate chips
• ½ cup semolina (omit if using fresh raspberries)

Syrup

• 1 ½ cup sugar
• 1 cup water
• 1 lemon, sliced

~ Free Tip ~

Substitute raspberries with cherries or your favorite berries (or a mix of berries). 

DIRECTIONS:

1. In a medium saucepan, combine sugar, lemon slices, and water; bring to a boil. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes. Set aside to cool.
2. Meanwhile, heat all ingredients for the raspberry filling over medium-low heat until chocolate is melted. Remove from the heat.
3. In a medium-size bowl, beat together the eggs and sugar using an electric mixer. Add sour cream, oil, and semolina. Mix just to combine. Set aside.
4. Unroll the fillo dough. Trim the whole stack, if necessary, to fit the 11-inch round or 9×13-inch rectangular baking pan (the easiest way to do this is to put the pan over fillo sheets and cut the excess with a sharp knife). Separate the sheets in half. Cover with a clean cloth to keep from drying out as you work. If you work fast enough, you don’t need to cover it.
5. Preheat oven to 350 degrees Fahrenheit.
6. Using the half stack of fillo, place two sheets of fillo dough in a greased baking pan. Spread with 3-4 tablespoons of the semolina mixture.  Repeat with the remaining sheets, topping with the mixture after each sheet.
7. Add the raspberry filling and distribute evenly.
8. Continue layering the other half of fillo dough and semolina mixture, finishing with two layers of fillo on the top.
9. Using a sharp knife cut the unbaked baklava into squares or diamonds all the way to the bottom of the pan. Lightly sprinkle the top of pastry with cold water. This inhibits the pastry from curling.
10. Bake baklava for 50-60 minutes or until golden and crisp. Remove from the oven and immediately spoon syrup over it (always pour cold syrup over hot baklava or vice versa).
11. Let cool for at least 4 hours or overnight before serving. Keep refrigerated.

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Raspberry Baklava with Chocolate Recipe

A nut-free twist on the traditional Mediterranean treat, this raspberry baklava is a new favorite fruit treat.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Bosnian, Mediterranean

Prep Time: 30 minutes

Cook Time: 1 hour

Chilling Time: 4 hours

Total Time: 1 hour 30 minutes

Servings: 28

Author: Jas

Ingredients

Fillo Layers

• 1 lbs Fillo Factory Fillo Pastry thawed
• 3 eggs
• 1 cup sugar or sugar substitute like Swerve
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup semolina or Cream of Wheat

Raspberry Filling

• 18 oz. fresh or frozen raspberries
• Zest and juice of one lemon
• 1 cup chocolate chips
• ½ cup semolina omit if using fresh raspberries

Syrup

• 1 ½ cup sugar
• 1 cup water
• 1 lemon sliced

Instructions

• In a medium saucepan, combine sugar, lemon slices, and water; bring to a boil. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes. Set aside to cool.
• Meanwhile, heat all ingredients for the raspberry filling over medium-low heat until chocolate is melted. Remove from the heat.
• In a medium-size bowl, beat together the eggs and sugar using an electric mixer. Add sour cream, oil, and semolina. Mix just to combine. Set aside.
• Unroll the fillo dough. Trim the whole stack, if necessary, to fit the 11-inch round or 9x13-inch rectangular baking pan (the easiest way to do this is to put the pan over fillo sheets and cut the excess with a sharp knife). Separate the sheets in half. Cover with a clean cloth to keep from drying out as you work. If you work fast enough, you don’t need to cover it.
• Preheat oven to 350 degrees Fahrenheit.
• Using the half stack of fillo, place two sheets of fillo dough in a greased baking pan. Spread with 3-4 tablespoons of the semolina mixture. Repeat with the remaining sheets, topping with the mixture after each sheet.
• Add the raspberry filling and distribute evenly.
• Continue layering the other half of fillo dough and semolina mixture, finishing with two layers of fillo on the top.
• Using a sharp knife cut the unbaked baklava into squares or diamonds all the way to the bottom of the pan. Lightly sprinkle the top of pastry with cold water. This inhibits the pastry from curling.
• 10. Bake baklava for 50-60 minutes or until golden and crisp. Remove from the oven and immediately spoon syrup over it (always pour cold syrup over hot baklava or vice versa).
• 11. Let cool for at least 4 hours or overnight before serving. Keep refrigerated.

Notes

~ Free Tip ~

Substitute raspberries with cherries or your favorite berries (or a mix of berries).

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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