Baklavas Light Version
Indulge guilt-free with this "Baklavas Light Version," a healthier twist on the classic Middle Eastern dessert. Crafted with flaky phyllo dough, a flavorful blend of walnuts, pistachios, and cinnamon, and sweetened naturally with honey, this recipe offers all the decadence without the heaviness. Swapping traditional butter for coconut oil and using a light honey-lemon syrup instead of a sugar-heavy glaze keeps this baklava refreshingly lighter while preserving its iconic crisp, nutty layers. Perfect for entertaining or a sweet treat at home, this easy-to-make dessert is ready in under an hour and serves up to 12 bite-sized portions. If you're looking for a deliciously lighter take on baklava, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough
- 1 cup Walnuts
- 0.5 cup Pistachios
- 0.33 cup Honey
- 0.33 cup Coconut oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a small baking dish (approximately 9x9 inches) with a bit of coconut oil.
Chop the walnuts and pistachios finely or pulse them in a food processor until coarsely ground. Transfer the mixture to a bowl and stir in the ground cinnamon.
Lay a sheet of phyllo dough in the prepared baking dish and lightly brush with melted coconut oil. Repeat this process with six sheets of phyllo, brushing each layer with coconut oil before adding the next.
Evenly spread half of the nut mixture over the layered phyllo dough.
Layer another six sheets of phyllo dough on top of the nut mixture, brushing each sheet with coconut oil as before.
With a sharp knife, cut the baklava into equal small squares or diamond shapes, ensuring you cut through all layers.
Bake in the oven for 20-25 minutes, or until the top is golden brown and crispy.
While the baklava is baking, prepare the syrup: In a small saucepan, combine honey, water, lemon juice, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture is warmed through and slightly thickened. Do not let it boil.
Once the baklava is baked, remove it from the oven and immediately pour the warm honey mixture evenly over the top, ensuring it seeps into all the cuts and layers.
Allow the baklava to cool completely to room temperature, letting the syrup fully absorb. This may take 1-2 hours.
Serve and enjoy your lighter version of baklava!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
