🌟Baklava Bliss – Lower Sugar Version

Name: 🌟Baklava Bliss – Lower Sugar Version
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 25 min
Yield: 24
Ingredients: 470 g of Phyllo Dough; 400 g Ground Walnuts; 200 g Melted Butter; 4 TS Sugar; 1 L Water; 150 g Sugar

Servings: 24 Total Time: 2 hrs 25 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Indulge in the rich flavors of this Baklava Bliss – Lower Sugar Version – a lighter twist on the classic dessert! Layers of crispy phyllo pastry, buttery goodness, and a sweet walnut filling come together in perfect harmony, all soaked in a deliciously light syrup. This version uses less sugar without losing the authentic taste and texture that make baklava so irresistible. Perfect for family gatherings, celebrations, or simply treating yourself to a guilt-free delight!

Print Recipe

🌟Baklava Bliss – Lower Sugar Version

Categories: Baked Sweet

Difficulty: Beginner Prep Time 30 mins Cook Time 55 mins Rest Time 1 hr Total Time 2 hrs 25 mins

Cooking Temp: 100 C Servings: 24

Description

Ingredients

For the Baklava:

470 g of Phyllo Dough
400 g Ground Walnuts
200 g Melted Butter
4 TS Sugar

For the Syrup:

1 L Water
150 g Sugar

Instructions

Prepare the Filling

In a bowl, mix the ground Walnuts with 4 TS of Sugar. Set aside.

Make the Syrup

In a pot, bring the Water and Sugar to a boil. Once the Sugar dissolves, let it boil for a few minutes, then remove from heat.
Allow the Syrup to cool completely – you can even place it in the fridge. The Syrup needs to be cold when poured over the Baklava.

Prepare the Baklava layers

Grease your Baking Pan with Melted Butter.

Place one sheet of Phyllo Dough, brush it with Butter, place another sheet, brush it again, then sprinkle a layer of the Walnut-Sugar mixture. Drizzle with a little more Butter.
Repeat the process: 2 sheets → Walnuts → Butter → 2 sheets → Walnuts → Butter… until you run out of Filling.

Save the last 2 sheets to cover the Baklava at the end so it doesn’t burn.

Cut the Baklava

Before adding the final 2 sheets, cut the Baklava into small squares or diamonds. Press the knife firmly so the layers stick together.

Pour a bit more Butter into the cuts.

Then place the last 2 sheets on top.

Bake

Bake at 200°C for 10 minutes. Then lower the temperature to 100°C and bake for another 35 minutes.
Remove the top 2 sheets.

Add syrup

Slowly pour the Cold Syrup over the hot Baklava.

Optionally, return it to the oven at 100°C for about 10 more minutes to help it absorb all the Syrup.