Nut-Free Raspberry Baklava with Chocolate

NUT-FREE Raspberry Baklava | All that's Jas

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

Raspberry Baklava – Nut Free Twist on the Traditional Treat with a hint of Chocolate

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.

 

This post has been sponsored by The Fillo Factory. All thoughts and opinions are my own.

 

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!

 

delicious recipe for nut-free fruit filled fillo pastry

 

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!

 

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 😀

 

Nut-Free Raspberry Baklava Recipe

Easy to make, this nut-free raspberry #baklava is the new favorite #fruit treat. #nutfree #fillo AD #phyllo #pastry #dessert Click To Tweet

 

 

Fillo dough stuffed with raspberry filling

 

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.

 

baklava with raspberries before and after baking

Servings of raspberry baklava

Even with nut allergies, you can still enjoy baklava with this nut-free twist on the traditional Mediterranean treat - raspberry baklava.

 

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5 from 5 votes
NUT-FREE Raspberry Baklava
Raspberry Baklava with Chocolate Recipe
Prep Time
30 mins
Cook Time
1 hr
Chilling Time
4 hrs
Total Time
1 hr 30 mins
 

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

Course: Dessert
Cuisine: Bosnian, Mediterranean
Keyword: baklava
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
  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 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.
  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. 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. 11. Let cool for at least 4 hours or overnight before serving. Keep refrigerated.
Recipe Notes

~ Free Tip ~

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

 

     O T H E R  F I L L O  R E C I P E S  Y O U  M I G H T  W A N T  T O  G I V E  A  T R Y

phyllo dough cup serves as an edible dish for ice cream - baklava sandae

Baklava Ice Cream in Fillo Cups

 

organic fillo dough is used for crust for this vegetable pot pie

Easy Vegetable Pot Pie with Fillo Crust

 

Fillo dough stuffed with spicy samosa make these edible firecrackers

Spicy Fillo Samosa – Edible Firecrackers

 

Pin it now: Nut-Free Raspberry Baklava

Fruity and easy to make,  nut-free baklava with raspberries is a favorite summer treat. Succulent, light, and perfect to bring to potlucks and parties or enjoy with a cup of hot coffee in the afternoon out on your deck or patio. | allthatsjas.com | #ad #baklava #fruit #raspberries #fruitbaklava #fillo #phyllo #pastry #filodough #yufka #dessert #nutfree #recipes # chocolate #summertreat #fillofactory

 

Featured on: Oh My Heartsie Girl, Cookin’ Mimi, Lou Lou Girls, and Katherine’s Corner.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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28 Comment

  1. Reply
    Amy
    June 2, 2018 at 12:41 am

    Raspberry Baklava – this looks so good. Congratulations of the well deserved Feature on Friday Frenzy.

    1. Reply
      Jas
      June 2, 2018 at 9:02 am

      Thank you, Amy! 😀

  2. Reply
    Barrie Mooney
    June 1, 2018 at 8:17 am

    This is so beautiful- I love the way you cut it in the rounded pan to be a star! Total showstopper!
    Barrie Mooney recently posted…Friday Frenzy 06-1-18My Profile

    1. Reply
      Jas
      June 2, 2018 at 8:57 am

      Thank you! It’s all about the visual effect, isn’t it? 🙂

  3. Reply
    Deborah W.
    May 31, 2018 at 8:29 pm

    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?

    1. Reply
      Jas
      May 31, 2018 at 9:59 pm

      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!

  4. Reply
    April J Harris
    May 31, 2018 at 1:08 pm

    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!
    April J Harris recently posted…Coronation Chicken – a Summer Salad with a Royal HistoryMy Profile

    1. Reply
      Jas
      June 2, 2018 at 8:45 am

      Thank you so much, my dear April! Enjoy your weekend as well! XO

  5. Reply
    Karren Haller
    May 30, 2018 at 8:32 pm

    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~
    Karren Haller recently posted…Expert Tips to Maximize Your Returns on Cashing Gold Jewelry for EmergenciesMy Profile

    1. Reply
      Jas
      May 31, 2018 at 12:29 pm

      Thank you for the feature, Karren! Such an honor! XO

  6. Reply
    Angelina
    May 30, 2018 at 8:11 pm

    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!
    Angelina recently posted…Dreaming of French Country Houses and ChâteauxMy Profile

    1. Reply
      Jas
      May 31, 2018 at 12:28 pm

      Thank you so much, you made my day! 😀

  7. Reply
    Carol, The Red Painted Cottage
    May 29, 2018 at 8:01 pm

    Jas, I love anything with raspberries and I love baklava. Such a win-win combo!
    Carol, The Red Painted Cottage recently posted…Ants, Baby Bunny And An Invasion Of MayfliesMy Profile

    1. Reply
      Jas
      May 29, 2018 at 11:16 pm

      Isn’t it great when everything you like aligns just so? 😀 Thank you, Carol, for visiting!

  8. Reply
    Colleen - Faith, Hope, Love, & Luck
    May 29, 2018 at 6:10 pm

    Perfect recipe for a tree-nut-free house! I’ll have to try this one out!!!

    1. Reply
      Jas
      May 29, 2018 at 11:15 pm

      Thank you! I’m sure you’ll like it. x

  9. Reply
    Jann Olson
    May 28, 2018 at 9:03 pm

    I absolutely love baklava. This looks so yummy! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      May 29, 2018 at 11:08 pm

      Thank you much, Jann! X

  10. Reply
    Helen at the Lazy Gastronome
    May 28, 2018 at 11:11 am

    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!

    1. Reply
      Jas
      May 29, 2018 at 11:07 pm

      Thanks, Helen! As fruit baklavas go, apple baklava is most popular in my home country but I love berries for the summer. 🙂

  11. Reply
    judee
    May 27, 2018 at 10:41 pm

    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

    1. Reply
      Jas
      May 29, 2018 at 11:03 pm

      Thank you much, Judee, and thanks for the follows. Followed you back! 🙂

  12. Reply
    Miz Helen
    May 27, 2018 at 10:49 am

    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

    1. Reply
      Jas
      May 27, 2018 at 10:29 pm

      Thank you, Miz Helen. XO

  13. Reply
    Antonia @ Zoale
    May 25, 2018 at 2:19 pm

    Interesting and delicious twist on baklava! Thanks for sharing at Fiesta Friday!

    1. Reply
      Jas
      May 26, 2018 at 9:04 am

      Glad you like it! Enjoy your weekend. X

  14. Reply
    Lauren
    May 22, 2018 at 7:41 am

    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!!!!!

    1. Reply
      Jas
      May 23, 2018 at 11:08 pm

      Thank you, Lauren! However you cut it, it’ll taste the same 😀 Enjoy the rest of your week and thanks for stopping in!

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