Low Sodium Islak Baklava
Indulge in the irresistible flavors of Low Sodium Islak Baklava, a modern take on the traditional Turkish dessert that’s both heart-healthy and decadently delicious. This recipe features layers of delicate phyllo dough brushed with unsalted butter, sandwiched around a spiced nut filling of finely chopped walnuts, pistachios, and cinnamon. Baked to golden perfection, the baklava is drenched in a fragrant syrup infused with honey, lemon juice, and warming winter spices like cloves, all while intentionally minimizing sodium levels. Perfectly crisp on the outside and satisfyingly moist on the inside, this homemade baklava is a guilt-free treat for anyone looking to enjoy a lighter, healthier version of this classic dessert. Serve it at room temperature for the ultimate melt-in-your-mouth experience, and savor the luxurious balance of textures and flavors in every bite!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 150 grams unsalted butter
- 200 grams walnuts
- 50 grams pistachios
- 200 grams granulated sugar
- 80 milliliters honey
- 240 milliliters water
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon powder
- 3 pieces cloves (whole)
Instructions
Preheat your oven to 180°C (350°F).
Melt the unsalted butter in a small saucepan over low heat.
In a food processor, pulse the walnuts and pistachios until finely chopped but not powdery, then mix with cinnamon powder.
Grease a 9x13 inch baking dish with a small amount of the melted butter using a pastry brush.
Layer 2 sheets of phyllo dough in the baking dish and lightly brush with butter. Repeat this 3 more times, using a total of 8 sheets.
Spread half of the nut mixture evenly over the layered phyllo.
Place 2 more sheets of phyllo over the nuts, brushing with butter. Add the remaining nut mixture evenly across this layer.
Top with the remaining 2 sheets of phyllo, brushing each layer with butter, including the final top layer.
With a sharp knife, carefully cut the uncooked baklava into diamond shapes.
Bake in the preheated oven for 45-50 minutes until golden brown and crisp.
While the baklava bakes, prepare the syrup by combining water, granulated sugar, honey, lemon juice, and cloves in a saucepan. Bring to a gentle boil, then simmer for 10 minutes until slightly thickened. Remove the cloves and allow the syrup to cool.
Once the baklava is done baking, remove it from the oven and immediately spoon the cooled syrup evenly over the hot baklava.
Let the baklava soak in the syrup for at least 4 hours or overnight for best flavor and texture.
Serve the baklava at room temperature and enjoy this low-sodium treat!
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.7 g | 373% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 101.1 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 276.0 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1684 mg | 36% | |
*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.
