Dreaming about a warm, crunchy but healthy dessert option? Have you heard of baklava? It`s almost as good as those hazelnut truffles or spiced pears. OK. MAYYYYBE even better. There is only one way to find out – EAT THEM!
I don`t think eating dessert should be very difficult, at least for me it`s DEFINITELY not. However, balance is the secret here and it might be hard to find at first. If you follow me on Facebook or Instagram, I often share my favorite tips and suggestions of staying balanced and not overwhelmed.
Even though this baklava might not be the best vegan or dairy free, gluten free option – it`s still better than a store bought one. Sometimes you need a REAL treat but without all that junk that`s been put into our food. So try it out and let me know in the comments what you think!
I always love to hear from you and connect!
- For baklava:
- 1 package phyllo dough, thawed
- 2 sticks butter or ⅔ cup coconut oil
- 1 cup pistachios, crushed
- 1 cup walnuts, crushed
- 1 cup pecans, crushed
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- For the syrup:
- ⅔ cup brown sugar
- ½ cup raw honey
- 2 tbsp fresh lemon juice
- ½ cup filtered water
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup crushed nuts for garnish
- Thaw phyllo accordingly to the instructions
- Heat the oven to 350F degrees
- In a saucer melt butter until soft and butter the bottom and sides of a 8x8 baking dish
- Place 3 sheets of phyllo in baking sheet, brushing each with melted butter and top the last one with crushed nuts
- Place 2 sheets of phyllo, each brushed with butter and top with nuts, continue until there are 7 sheets left
- Place last seven sheets on top, each brushed with butter
- With a very sharp knife cut the baklava in diagonal strips, about 1 ½ inch wide
- Place in the oven and bake for 40-50 minutes or until the top is brown
- While it`s baking, in a small saucer combine all ingredients for syrup
- Bring to boil over medium heat, stirring until sugar dissolves, then reduce heat and simmer for 3 minutes
- Remove from heat and let cool
- When baklava is cooked, slowly pour the syrup over the baklava
- Sprinkle with remaining crushed nuts and let soak for at least 5 hours