Sugar-Free Islak Baklava
Dive into the irresistible world of "Sugar-Free Islak Baklava," a guilt-free twist on the classic Turkish dessert that boasts all the indulgent flavors without the added sugar. This recipe layers crisp, buttery phyllo pastry with a rich filling of finely chopped almonds and walnuts, delicately spiced with cinnamon and sweetened using powdered erythritol. Topped with a drizzle of honey-infused syrup, this version achieves that signature moist texture ("islak") while prioritizing healthier ingredients. Perfect for those seeking a refined, sugar-free treat, this decadent baklava is easy to make and ideal for impressing guests at gatherings or savoring as a special snack. Whether you're following a sugar-free lifestyle, love Middle Eastern desserts, or simply crave something luxurious, this recipe is your go-to solution for indulgence without compromise!
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Recipe Information
Ingredients
- 20 sheets Phyllo pastry sheets
- 200 grams Unsalted butter
- 100 grams Raw almonds
- 100 grams Raw walnuts
- 100 grams Powdered erythritol
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 150 milliliters Water
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Honey
Instructions
Preheat the oven to 170°C (340°F).
Melt 175 grams of the butter in a saucepan over low heat and set it aside to cool slightly.
In a food processor, combine the almonds and walnuts. Pulse until finely chopped but not ground into a powder.
Transfer the nut mixture to a bowl and stir in the powdered erythritol and cinnamon. Set aside.
Grease a 9x13-inch baking dish with a small amount of the melted butter.
Lay one sheet of phyllo in the dish and brush lightly with butter. Repeat this for 10 layers.
Sprinkle half of the nut mixture evenly over the stacked phyllo sheets.
Continue layering another 5-6 phyllo sheets, again brushing each with butter.
Spread the remaining nut mixture evenly, then finish with the rest of the phyllo sheets, brushing each layer with butter until all sheets are used.
Use a sharp knife to cut the assembled pastry into diamond or square shapes.
Pour the remaining melted butter over the cut baklava.
Bake in the preheated oven for about 40-45 minutes, or until golden brown.
While the baklava is baking, prepare the syrup: in a saucepan, combine 150 ml of water, lemon juice, and honey. Bring to a boil and then reduce the heat to let it simmer for 10 minutes. Remove from heat and let cool.
Once the baklava is out of the oven, immediately pour the syrup evenly over the hot pastry, ensuring it seeps into all the cuts.
Let the baklava cool completely and absorb the syrup for at least 2 hours.
Serve and enjoy!
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.5 g | 369% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 42.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1280 mg | 27% | |
*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.
