A nut-free twist on the traditional Mediterranean treat, this raspberry baklava is a new favorite fruit treat.
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. Go figure!
For the tutorial on how to cut baklava, whether you're using a round or rectangular pan, see this baklava post.
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.
🛒 Ingredients and Notes
Fillo Layers
- Fillo pastry
- eggs
- sugar (or a sugar substitute like Swerve)
- sour cream
- vegetable oil
- semolina (or Cream of Wheat)
Raspberry Filling
- fresh or frozen raspberries
- lemon
- chocolate chips
- semolina
Syrup
- sugar
- lemon
🔪 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, for about 10 minutes. Set aside to cool.
- Meanwhile, heat all ingredients for the raspberry filling over medium-low heat until the 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 it from drying out as you work. If you work fast enough, you don’t need to cover it.
- Preheat the 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 the 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 the pastry with cold water. This inhibits the pastry from curling.
- 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).
- Let cool for at least 4 hours or overnight before serving. Keep refrigerated.
- Baklava Ice Cream in Fillo Cups
- Greek Orange Fillo Cake
- Baklava Cheesecake Fusion
- Plum Ricotta Fillo Pie
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Raspberry Baklava with Chocolate Recipe
Ingredients
Fillo Layers
- 1 lbs 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 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.
- Add the raspberry filling and distribute evenly.
- 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.
- 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).
- Let cool for at least 4 hours or overnight before serving. Keep refrigerated.
Amy says
Raspberry Baklava - this looks so good. Congratulations of the well deserved Feature on Friday Frenzy.
Jas says
Thank you, Amy! 😀
Barrie Mooney says
This is so beautiful- I love the way you cut it in the rounded pan to be a star! Total showstopper!
Jas says
Thank you! It's all about the visual effect, isn't it? 🙂
Deborah W. says
I have a question: under raspberry filling you have the semolina and a second cup of chocolate chips. Does the semolina and second cup of chocolate chips get added to the rest of the raspberry filling, or is it separate?
Jas says
That's a typo. It's only one cup of chocolate chips. Thank you for catching it! I shouldn't be writing posts late at night, lol. Sorry about that!
April J Harris says
Baklava is one of my favourite treats and I love this nut-free version, Jas. Pinning and sharing, including on the Hearth and Soul Facebook page, later today. Thank you so much for bringing this wonderful dessert to the Hearth and Soul Link Party. Have a wonderful weekend!
Jas says
Thank you so much, my dear April! Enjoy your weekend as well! XO
Karren Haller says
This actually sounds yummy with the raspberry filling!!!
Thank you for sharing on #omhgww last week, hope you know that this is being featured and I have Pinned to share on Pinterest and Facebook!! Hope to see you again soon!
Karren~
Jas says
Thank you for the feature, Karren! Such an honor! XO
Angelina says
I love the nut-free twist on the classic and the raspberry! YUM! Thanks for sharing with Thursday Favorite Things - I'm featuring you tomorrow!
Jas says
Thank you so much, you made my day! 😀
Carol, The Red Painted Cottage says
Jas, I love anything with raspberries and I love baklava. Such a win-win combo!
Jas says
Isn't it great when everything you like aligns just so? 😀 Thank you, Carol, for visiting!
Colleen - Faith, Hope, Love, & Luck says
Perfect recipe for a tree-nut-free house! I'll have to try this one out!!!
Jas says
Thank you! I'm sure you'll like it. x
Jann Olson says
I absolutely love baklava. This looks so yummy! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thank you much, Jann! X
Helen at the Lazy Gastronome says
I love baklava - don't think I've ever had it with fruit. It sounds great - thanks for sharing at the What's for Dinner party. Hope you have a wonderful week!
Jas says
Thanks, Helen! As fruit baklavas go, apple baklava is most popular in my home country but I love berries for the summer. 🙂
judee says
What a great variation for Baklava with the raspberry - It looks and I'm sure it tastes amazing!! I just started following you on twitter and G+ and I hope you will do the same- @glutenfreejudee and Gluten Free A-Z Blog- I tweet healthy recipes and healthy living
Jas says
Thank you much, Judee, and thanks for the follows. Followed you back! 🙂
Miz Helen says
We will love your Raspberry Baklava, it looks so good. Thanks so much for sharing it with us at Full Plate Thursday and you have a great weekend!
Miz Helen
Jas says
Thank you, Miz Helen. XO
Antonia @ Zoale says
Interesting and delicious twist on baklava! Thanks for sharing at Fiesta Friday!
Jas says
Glad you like it! Enjoy your weekend. X
Lauren says
Oh Jas this recipe for the raspberry baklava looks wonderful! I can't wait to try it. I'm not sure I'll be able to do such a beautiful job with the cut- pattern- but I will try!!!!!
Jas says
Thank you, Lauren! However you cut it, it'll taste the same 😀 Enjoy the rest of your week and thanks for stopping in!