Low-Sugar Baklava

local_grocery_store Ingredients

• 1 package phyllo dough, thawed
• 2 cups walnuts, finely chopped
• 1 cup almonds, finely chopped
• 1 tsp ground cinnamon
• 1/4 cup honey, warmed
• 1/2 cup unsalted butter, melted
• 1 cup water
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 tsp orange blossom water

restaurant_menu Method

1. 1.Preheat the oven to 350°F. Grease a 9x13 inch baking dish with melted butter.
2. 2.In a medium bowl, mix together the chopped walnuts, almonds, and cinnamon.
3. 3.Unroll the phyllo dough and cut it to fit the baking dish. Cover the phyllo with a damp towel to keep it from drying out.
4. 4.Place one sheet of phyllo in the bottom of the baking dish and brush it with melted butter. Repeat with 5 more sheets of phyllo, brushing each one with butter.
5. 5.Sprinkle 1/3 of the nut mixture over the phyllo. Place another sheet of phyllo on top and brush it with butter. Repeat with 5 more sheets of phyllo, brushing each one with butter.
6. 6.Sprinkle another 1/3 of the nut mixture over the phyllo. Place another sheet of phyllo on top and brush it with butter. Repeat with 5 more sheets of phyllo, brushing each one with butter.
7. 7.Sprinkle the remaining 1/3 of the nut mixture over the phyllo. Place another sheet of phyllo on top and brush it with butter. Repeat with 5 more sheets of phyllo, brushing each one with butter.
8. 8.Using a sharp knife, cut the baklava into diamond shapes.
9. 9.Bake for 45 minutes, or until golden brown.
10. 10.While the baklava is baking, make the syrup. In a small saucepan, bring the water, honey, and lemon juice to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in the orange blossom water.
11. 11.When the baklava is done, remove it from the oven and immediately pour the syrup over the top, making sure to get it into all the cuts.
12. 12.Let the baklava cool before serving.

lightbulb_outline Tips

• chevron_rightMake sure to keep the phyllo dough covered with a damp towel to prevent it from drying out.
• chevron_rightUse a sharp knife to cut the baklava into diamond shapes, but be careful not to cut all the way through to the bottom.
• chevron_rightLet the baklava cool completely before serving to allow the syrup to soak in.
• chevron_rightStore leftover baklava in an airtight container at room temperature for up to 3 days.