2 Ways to Make the Easiest & BEST Baklava (Diamond & Star Shaped)

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with less fat.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

Start by making the syrup for the pistachio baklava in a saucepan with 3 cups of granulated sugar, 2 cups of water, and the juice of half a lemon.

Bring the syrup to a boil until the sugar dissolves, then remove from heat and add 1 cup of Greek honey, 2 tablespoons of rose water, and 1 teaspoon of vanilla extract. Stir and set aside to cool.

For the walnut and almond baklava, repeat the syrup process using 3 cups of granulated sugar, 2 cups of water, and the juice of half a lemon, then add 1.5 cups of Greek honey. Set aside to cool.

Prepare the nuts: pulse 3-4 cups of peeled roasted and salted pistachios in a food processor until finely chopped. Set aside.

For the walnut and almond baklava, pulse 2 cups of walnuts and 2 cups of almonds in a food processor until finely chopped. Add 2 heaping teaspoons of ground cinnamon and 1/2 teaspoon of ground cloves, mix, and set aside.

Thaw the phyllo dough overnight in the refrigerator and then leave it at room temperature for an hour before using.

Brush the bottom and sides of a 9 by 13 inch pan with 3/4 pound of melted unsalted butter.

Layer 8 sheets of phyllo dough in the pan without buttering between layers, then sprinkle a handful of the walnut and almond mixture over the phyllo.

Continue layering 3-4 more sheets of phyllo on top of the nut mixture.

When about 7 or 8 layers of phyllo are left, spread the remaining nut mixture evenly on top.

Cut the baklava into diamond shapes by slicing down halfway and then diagonally to create diamond shapes.

Pour the cooled syrup over the hot baklava after it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens