Kurt made Cherie's raw Apple Baklava posted on Get Fresh magazine. It tasted so good! And, it tasted cooked! For this special event, we made our own raw raisins. Next time, we'll just use regular raisins, but we really wanted to make our own. In a glass bowl, we squeezed some of the juice out of the raisins (but not too much), just enough to break each one open for better dehydration. You can drink the delicious grape juice. Place the raisins on parchment paper on a dehydrator sheet. Dehydrate the raisins at 115F for 36 hours.
The raisins were used for the agave-raisin syrup in this recipe layered with apples, syrup, dehydrated-germinated walnuts, and raisins. Additional raisins were sprinkled in between the layers
Kurt's artistic placement of the apples, which you couldn't see after we put the syrup and walnuts on top. He did a very good job!
Applying the last syrup to be spread on top. Beautiful!
This dessert was a delight.
