Crazy idea for GF baklava?
I'm making a mediterranean themed dinner on Thursday and was having a hard time with dessert. I love baklava, but can't eat it. I got this crazy idea to use homemade crispy apple slices in lieu of phyllo, similar to this recipe:
I thought I could undercook them a little, so they weren't super duper cripsy, then bake a little less than normal baklava once it was all put together. I'd use a normal baklava nut filling and syrup. So they don't dry out, I thought of maybe doing them in muffin tins or even ramekins, so they are easier to deal with and retain all the juices/syrup.
Your thoughts - is this a guaranteed-to-fail idea, or something even worth trying?!