Baklava

easy, healthier dessert

I am a huge fan of baklava. I love all of the subtle flavors packed into this little treat. Most of the time one is enough for me because they can be so rich and sweet, but this recipe has the perfect balance of sweetness to please any palate. This recipe makes a lot of servings, too, so it's perfect for a large family get-together or event.

Traditional baklava has twice the amount of sugar and a fair amount more butter added into the recipe, but I decided to try and take a healthy spin on this classic dessert. I also made mine slightly more chewy by not thawing out the phyllo dough all of the way; this helped keep the top crisp and golden while allowing the inside to stay more doughy. I hope you all enjoy making this as much as I did!

Now for the recipe!

Baklava

24 servings

Ingredients:

For the pastry:

1 1/4 cup almond flour (or crushed almonds)

3 cups crushed walnuts

1/4 cup whole wheat bread crumbs

1 1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted good quality butter, melted

1 pound phyllo dough, chilled (I use organic dough found in the freezer isle)

1/4 cup unsalted good quality butter, melted (for brushing)

For syrup:

3/4 cup granulated sugar

3/4 cup honey

1 1/4 cup water

1/2 small lemon, juiced

1 lemon slice

1 cinnamon stick

Directions:

1. In a small sauce pan, combine the syrup ingredients (sugar, honey, water, lemon juice, lemon slice, and stick). Stirring frequently, bring to a boil and then allow to simmer for 5-10 minutes on medium low heat until sugar dissolves. Remove from heat and allow to cool completely.

2. Preheat oven to 350 degrees Fahrenheit and coat a 9x13 inch glass baking dish with a thin layer to melted butter.

3. In a medium bowl, stir together almond flour, walnuts, bread crumbs, cinnamon, salt, and 1/2 cup melted butter until the mixture is crumbly.

4. Roll out phyllo dough and place two sheets into the pan and lightly brush with melted butter. Repeat until 6 sheets have been stacked. Now evenly spread 1/3 of the nut mixture over the top layer of dough. Repeat this entire process 2 more times. You should now have 6 alternating layers of dough and nut mixture.

5. For the final layer, place two sheets of phyllo dough over the nut mixture and lightly brush with melted butter. Repeat this two more times. On the top layer, also lightly brush on cold water; this will help keep the dough from curling at the ends.

6. Using a sharp knife, cut three length-wise lines through the unbaked dough. Now cut diagonally across the width, making a herringbone pattern.

7. Place the pan on the top third rack in the oven and bake for 45-55 minutes or until the top is golden brown. Remove from the oven and immediately pour the cooled syrup evenly over the pastry. Allow the pastry to cool at least an hour before serving.

8. Store in an airtight container in the fridge for up to 5 days and put in the freezer for up to a month. Enjoy!