This is the best baklava I've ever had. Working with phyllo used to scare me. I kept worrying it would tear or be very difficult to work with. If that's what's stopping you, let me assure you it's very easy to work with. In this post I include all my tips and tricks for successfully making this delicious dessert.
Even though I include lots of tips, it's very easy to make this version. Rolling the phyllo means we don't have to cut the phyllo sheets to fit them into a pan. We simply drop the nut mixture onto some phyllo, roll it, cut it and bake it off.
Baklava is typically a very indulgent dessert. Each layer of phyllo is brushed with butter and enveloped in a honey, simple syrup. I've lightened this up, reduced the sugar but haven't sacrificed flavor.
I hope you give it a try! If you do, let me know how it goes.
THE TIPS
MAKE A SMALL OR LARGER BATCH
The recipe makes 12 pieces but in parentheses are measurements to make 24 pieces.
MAKE IT WITH ALL SUGAR
You don't need to make this with swerve granular. You can use all sugar but the macros will substantially change.
THIS IS EASY
The trick with phyllo is keeping the unused sheets dry and well-sealed while you're working. I keep the rolled phyllo sheets in a zip top back with the air pushed out of it. Just take what you need and reseal it. If a sheet looks dry or is starting to break, toss it and grab another one.
It's also important to brush the phyllo with a pastry brush that is soft. I use this OXO brush and love it. It evenly distributes the butter without tearing the phyllo sheet.
BAKE OR AIR FRY
I recommend baking a larger batch. I made a small batch in the air fryer but a larger batch will mean multiple batches in the air fryer.
RECOMMENDED BAKING ORDER
Make the filling and set aside. Then start the syrup and let it simmer while you roll the the baklava. Bake the baklava and then drizzle the warm syrup over top and sprinkle with the leftover nut mixture.
NUTS
I used pecans because I prefer them to walnuts but you can use walnuts or a combination of walnuts.
RECIPE
Makes 12 pieces. [in parentheses are measurements for 24 pieces]Per piece [1 of 12]: 60 cals/3.9g total fat/.5 sat fat/6g carbs/.7g fiber/4.3g sugar/.8g protein
FILLING
1/2 cup pecan halves, use any nut you like [1 cup]1 tbs sugar [2 tbs]
1 tbs Swerve granulated sugar [2 tbs] Use any sugar alternative that measures 1:1 with sugar
1/2 tsp ground cinnamon [1 tsp]
PHYLLO
3 sheets phyllo [6]1 tbs light butter, melted [2 tbs]
SYRUP
1 tbs honey [2 tbs]1 1/2 tbs sugar [3 tbs]
1 1/2 tbs Swerve granulated sugar [3 tbs]
2 tbs water [1/4 cup]
- Preheat oven to 350 degrees or air fryer to 325 degrees. Spray a baking pan with cooking spray. Use a loaf pan for the small batch and an 8x8 pan for the larger.
- Add nuts, sugars and cinnamon to a food processor and pulse until ground to a medium-fine texture.
- Combine the syrup ingredients in a small saucepan and heat to a boil. Once boiling, reduce heat and simmer for 5 minutes. Then shut off the heat but keep it warm.
- On a nonstick surface lay down a phyllo sheet and lightly brush with 1/3 of butter mixture. If you don't have enough butter, spray the sheet with olive oil spray also. Fold phyllo sheet in half and put 3 tbs of nut mixture on one end [shorter end]. Roll somewhat tightly. Seam side should be down. You can use a toothpick to hold rolls together. Repeat with the other 2 sheets.
- If any butter remains, brush the tops and spray them with olive oil spray. Cut each roll into 4 equal pieces.
- If air frying, spray the basket and put the pieces in. Cook 6 minutes or until golden brown.
- If baking, put in the greased baking dish and baked for 14-16 minutes or until golden.
- While baking, warm the syrup until it very slightly bubbles.
- FOR AIR FRYER: Remove the pieces from the air fryer and place in the greased dish. Once all pieces are cooked, pour syrup over top and sprinkle with remaining nut mixture.
- FOR OVEN: Remove the pieces from the air fryer and pour syrup over top and sprinkle with remaining nut mixture.
- Allow to cool, preferably over night.
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