Low-Sugar Honey Baklava with Walnuts & Pistachios
Flaky layers of phyllo with walnuts, pistachios and cinnamon, brushed with a butter and olive oil blend and soaked in a light lemon-honey syrup instead of a heavy sugar syrup. All honey, no added white sugar.
Diet swaps
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 20 sheets Phyllo dough (about 1/2 lb), thawed
- 2 cups Walnuts, finely chopped
- 1 cup Pistachios, finely chopped
- 1 1/2 tsp Ground cinnamon
- 1 pinch Ground cloves
- 1/4 cup Butter, melted
- 1/4 cup Extra-virgin olive oil
- 1/2 cup Honey
- 1/2 cup Water
- 1 Lemon (peel strip and juice)
- 1 Cinnamon stick
Directions
- Heat the oven to 325°F. Mix the nuts with the cinnamon and cloves. Stir the butter and oil together.
- Brush a 9x13 pan. Layer 6 phyllo sheets, brushing every other sheet. Scatter a third of the nuts, add 4 brushed sheets, then repeat twice. Finish with 6 sheets and brush the top.
- With a sharp knife, cut all the way through into 36 diamonds. Bake 45 to 50 minutes until deep golden.
- While it bakes, simmer the honey, water, lemon peel and cinnamon stick for 5 minutes, then stir in 1 tbsp lemon juice. Cool.
- Pour the cooled syrup over the hot baklava. Let it soak, uncovered, for at least 4 hours before serving.
Calorie breakdown
Walnuts 43 · phyllo 32 · honey 29 · butter + olive oil 24 · pistachios 19
💡 Lighter tip: Hot baklava plus cool syrup is the secret to crisp layers that don't go soggy. It keeps a week at room temperature, loosely covered.
Helpful for this recipe
Silicone pastry brushShop on Amazon →9x13 metal baking panShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →