Low Sodium Baklava Dessert
Discover a healthier twist on a timeless treat with this Low Sodium Baklava Dessert, crafted for indulgence without compromise. Featuring layers of delicate phyllo dough brushed with unsalted butter, this recipe is packed with the natural sweetness of honey and the rich earthiness of chopped pistachios and walnuts. Warm spices like cinnamon and cloves add aromatic depth, while a homemade syrup made with vanilla extract ties everything together. Perfectly golden and irresistibly crisp, this baklava skips the salt without sacrificing flavor, making it ideal for mindful eaters. Ready in just over an hour, it’s an impressive yet approachable dessert to share with friends and family.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough sheets
- 0.5 cup Unsalted butter
- 1 cup Pistachios, chopped
- 1 cup Walnuts, chopped
- 0.75 cup Sugar
- 0.5 cup Water
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
Instructions
Preheat your oven to 350°F (175°C).
Melt the unsalted butter in a small saucepan over low heat.
Using a pastry brush, lightly butter a 9x13 inch baking dish.
Place 8 sheets of phyllo dough into the baking dish one at a time, brushing lightly with melted butter between each layer.
In a bowl, combine chopped pistachios, chopped walnuts, ground cinnamon, and ground cloves.
Sprinkle half of the nut mixture evenly over the buttered phyllo sheets.
Layer another 4 sheets of phyllo dough over the nut mixture, buttering each sheet individually.
Add the remaining nut mixture evenly on top of the newly placed sheets.
Top with the remaining 4 phyllo dough sheets, continuing to brush each sheet with butter.
Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom of the dish.
Bake in the preheated oven for 40-45 minutes, or until the baklava is golden and crisp.
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring to a boil, then lower the heat and let it simmer for about 10 minutes, stirring occasionally.
Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava, ensuring it seeps into all the cuts.
Allow the baklava to cool completely, then cover and let it sit for several hours at room temperature or overnight to absorb the syrup before serving.
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 263.1 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2453 mg | 52% | |
*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.
