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!
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!
In a bowl, mix the ground Walnuts with 4 TS of Sugar. Set aside.
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.
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.
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 at 200°C  for 10 minutes. Then lower the temperature to 100°C and bake for another 35 minutes.
Remove the top 2 sheets.
Slowly pour the Cold Syrup over the hot Baklava.
Let it cool down completely. It’s best to leave it in the fridge overnight so the Syrup fully soaks in.
Serve and enjoy!