Description
What makes this baklava healthier? Firstly, it's sugar free, using sugar free syrup in the syrup you pour on top instead of white sugar and honey.
Secondly, it's butter free. Instead of brushing each layer with melted butter, you simply lightly brush them with water.
The result is a delicious and nutty dessert that's a good source of healthy fats and fiber from the nuts!
The pistachios are crunchy and the phyllo is light and crispy for a warming and cinnamon flavored dessert.
Secondly, it's butter free. Instead of brushing each layer with melted butter, you simply lightly brush them with water.
The result is a delicious and nutty dessert that's a good source of healthy fats and fiber from the nuts!
The pistachios are crunchy and the phyllo is light and crispy for a warming and cinnamon flavored dessert.
Time
Prep Time:
1 hour
Rest Time:
30 minutes
Cook Time:
1 hours
30 minutes
Total Time:
3 hours
Cost
Total Cost:
Cost per Serving:
$0.44
Ingredients
Serving(s)
Layers
- 1 lb Phyllo dough
Filling
- 2 cup Pistachios
- 1/4 cup Sugar free syrup
- 1 tbsp Cinnamon
- 1/4 tsp Cloves, ground
Syrup
- 1/4 cup Water
- 3/4 cup Sugar free syrup
Instructions
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- Preheat your oven to 350F. Line a 9x13" pan with parchment paper, and lightly grease with oil. Prepare a small glass of water
- Use a food processor to roughly chop your pistachios, and transfer to an empty bowl. Mix with sugar free syrup, cinnamon, and cloves to make a sticky filling
- Add a phyllo sheet to the base of the pan, folding the edges if necessary. Lightly brush with water. Repeat for a total of 5 sheets
- Wearing a kitchen glove to prevent sticking, crumble about 1/4 of your pistachio mixture (~85 g or 1/3 cup) onto the phyllo, lightly pressing into the dough
- Repeat with the layering and brushing for 4 more sheets, and then the next 1/4 of your nut mixture. Do this 3 times, so you have 4 "sections" of phyllo, with 5, 4, 4, and 4 layers of sheets respectively, for a total of 17 phyllo sheets.
Each "section" will be separated by 1/4 of your nut mixture. Top the final phyllo sheet with your remaining pistachio mix - Using a sharp knife, cut your baklava into 24 squares
- Bake for 30 minutes at 350F. Lower the oven to 300F, and bake for an additional 45-60 minutes. The top will be lightly browned, dried, and flaky, and the baklava will separate from each other. Let it cool on the counter for 15 minutes
- Microwave your water and sugar free syrup in a small bowl for 2 minutes, covered with a plate. Pour on top of the baked baklava
- Chill in the fridge for at least 1 hour before eating. Either eat cold, or air fry for 3 minutes at 400F to make it crispier
Notes
- You can find phyllo dough in the frozen food section, or you can order it on Amazon here.
My pack of phyllo is 16 oz (454 g), and contains 17 sheets. You should have 4 "sections" of layered sheets, where the bottom one has 5 phyllo sheets, and the other 3 each have 4 pieces of phyllo layered on each other.
You'll have pistachio filling between each of the 4 sections and on top of the final one.
- An equal amount of honey or maple syrup will also work in place of sugar free syrup.
| Nutrient | Sugar Free Syrup |
Honey | Maple Syrup |
|---|---|---|---|
| Calories | 120 | 161 | 153 |
| Protein | 3.6 g | 3.6 g | 3.6 g |
| Fat | 6.0 g | 6.0 g | 6.0 g |
| Net Carbs | 11.8 g | 23.1 g |