Healthy Recipes


Dating back to at least the ancient Assyrians, baklava is popular throughout the Mediterranean and Middle East. Its signature phyllo dough is tricky to make from scratch. For this recipe, purchase it premade.

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2 cups ground walnuts
¼ cup ground almonds
1/8 teaspoon ground cloves
¼ cup date sugar
½ teaspoon ground cinnamon
Zest of 1 lemon
1 pound phyllo pastry sheets
4 ounces unsalted butter, melted
¾ cup water
1 cup brown rice syrup
½ cup organic raw honey
1 teaspoon vanilla
4 whole cloves
1 teaspoon lemon juice



  1. Preheat oven to 350°F. In a large bowl, combine walnuts, almonds, ground cloves, date sugar, cinnamon, and lemon zest.


  2. In a buttered 9 x 12 baking dish, layer 10 sheets of phyllo dough, lightly buttering every other sheet. Spread 1/3 of nut filling over the phyllo. Layer 5 more phyllo sheets, buttering alternating sheets, then spread another 1/3 of the filling. Layer 5 more phyllo sheets, buttering alternative sheets, and spread the remainder of the filling. Cover with 5 more phyllo sheets, buttering alternating sheets. With a knife, cut diagonally to form diamond-shaped pieces. Drizzle any remaining melted butter over the top and bake for 30 to 40 minutes, until golden-brown.


  3. Meanwhile, in a small saucepan, combine water, brown rice syrup, honey, vanilla, whole cloves, and lemon juice, and cook over medium heat for 10 to 15 minutes, until syrupy. Remove cloves. When baklava is done cooking, pour syrup over the top and allow to cool before serving.


Nutritional facts: 

Per serving: 647 calories, 30 g fat (9 g saturated), 91 g carbohydrates, 8 g protein, 3 g fiber, 345 mg sodium (15% Daily Value).