Ingredients

1.

Almond flour
2 cup
2.

Flaxseed / Linseed (Powder / Ground / Milled)
4 tbsp
3.

Salt
0.25 tsp
4.

Butter, unsalted
10 tbsp
5.

Raw egg
1 large
6.

Olive Oil
1 tbsp
7.

Roasted Shelled Pistachios With Sea Salt
1.5 oz
8.

Walnuts
2.5 oz
9.

Hazelnuts Or Filberts
2.5 oz
10.

Powdered Erythritol (Icing Sugar)
2 tsp
11.

Cinnamon
1.13 tsp
12.

Cloves Ground
0.25 tsp
13.

Butter, unsalted
10 tbsp

Instructions

1.
Make the dough for the baklava by combining almond flour and ground flax with the salt in a stand mixer fitted with a paddle attachment. Briefly mix the dry ingredients together before adding cubed, cold butter to the mixer. Blend the butter into the flour until it breaks up into small, flaky pieces about the size of peas. Blend the raw egg and olive oil into the dough until it just comes together.
2.
Transfer the baklava dough to a piece of plastic wrap and use the plastic to shape the dough into a flat rectangle or square. Wrap the dough tightly and chill it in your refrigerator for at least 30 minutes or until the dough is cold throughout. While the dough is chilling, make the baklava filling. Add pistachios, walnuts, and hazelnuts to a food processor or blender, and blend the nuts until they are ground down into super-fine pieces that almost form a paste.
3.
Move the nut paste to a stand mixer fitted with a paddle attachment. Add powdered erythritol, cinnamon, and ground clove to the nuts. Then, blend room-temperature butter into the nut mixture until the butter becomes soft and creamy. Keep blending until your baklava nut filling comes together, then keep it aside at room temperature until you are ready to fill the baklava.
4.
Once the dough is chilled, pull it out and start working with just half of it. Take half the dough and start kneading it on a clean, oiled surface such as a clean cutting board or countertop. Your hands will warm up the dough to a workable consistency. Once the dough feels workable, start rolling into a rectangle or square. Lift the edges of the dough and fold the dough over 2-3 times, making sure not to rub the broken edges. Roll the dough back out (again making sure not to roll over the new edges of the dough). Fold the dough over again, and repeat the process of rolling and folding 4-5 times. This process creates layers in the dough that you will see more as the dough bakes. Trust that the layers are there!
5.
Prepare a 9x13 baking pan for 8 servings, or choose a larger one for more. Spray the pan liberally with pan spray and set it aside. Now, roll the dough out into a rectangle that will fill the bottom of your prepared baking pan. Slice the edges of the dough to clean it up and reveal the layers you built before gently pressing the dough into the bottom of the dish. Create a thick layer of filling by spreading all of the baklava filling across the bottom layer of dough from corner to corner of the baking pan.
6.
Leave the baklava pan aside and remove the second half of baklava dough from your refrigerator. Roll it out and repeat the process of creating layers in the dough before you roll it out a final time, cut it, and lay it on top of the baklava filling. This time, cut the baklava dough into strips before laying it accordingly over the baklava filling. This will ensure air can escape during baking, but the dough will still bake together. Freeze the assembled baklava dish for 30 minutes.
7.
When it time to bake, turn on the oven to preheat to 425 F (220 C). Bake the frozen baklava for 25 minutes at this heat, then reduce the oven temperature to 325 F (160 C). Bake the baklava for an additional 10 minutes or until the top of the dough is golden all over with browned edges. A toothpick test should come out without the filling sticking. Let the baklava cool for 5-10 minutes before you slice it into squares.