Healthy Pistachio Baklava
A delicious and iconic dessert that has captivated taste buds for centuries
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 5gFat: 17gSaturated Fat: 7gFiber: 3gSugar: 15g
Ingredients
For the baklava
- 12-14 sheets gluten-free phyllo dough, thawed
- 1 ½ cups (180g) unsalted pistachios, finely chopped
- ½ cup (60g) almonds or walnuts, finely chopped (optional, for added depth)
- 1 tsp ground cinnamon
- ½ cup (115g) unsalted butter or ghee, melted
For the syrup
- ½ cup (120ml) honey or sugarcane syrup
- ¼ cup (60ml) water
- ½ tsp orange zest
- ½ tsp lemon zest
- 1 tsp vanilla extract
- ½ tsp ground cardamom optional, for extra warmth
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking dish with butter.
- Combine chopped pistachios, almonds (if using), and cinnamon in a bowl.
- Place a sheet of gluten-free phyllo dough in the baking dish and brush with melted butter. Repeat with 6 more layers, buttering each one.
- Spread half the nut mixture evenly over the phyllo.
- Add 4-5 more layers of phyllo on top, buttering each one.
- Sprinkle the remaining pistachio mixture evenly over this layer.
- Add a final 4-5 sheets of phyllo dough, again brushing each with butter.
- Using a sharp knife, cut into diamonds or squares.
- Bake for 35-40 minutes until golden brown and crisp.
- While baking, simmer honey (or sugarcane syrup), water, orange zest, lemon zest, vanilla, and cardamom for 5 minutes. Let it cool slightly.
- Pour the warm syrup over the hot baklava as soon as it comes out of the oven. Let it soak for 2-3 hours before serving.
Notes
- Use plant-based butter and swap honey for maple syrup or sugarcane syrup.
- Store at room temperature for 2 days or refrigerate for up to a week.
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