It is a traditional Greek-inspired pastry known for its sweet, rich flavor and flaky texture made sugar-free and guilt-free. The sweet, warm notes of cinnamon and butter, plus the added crunch of nuts, will elevate your dessert experience from what is typically thought to be a complicated dessert to make and bake to an easy beginner-friendly recipe that can be enjoyed whenever and wherever you want. A warm, flakey, sweet best served fresh and sugar-free!

By Jeremy of @jeremymarquez

Prep 1h

Cook 45m

Total 2h

Serve 24-30

Ingredients

Baklava Ingredients:

· 1 pound finely chopped nuts (walnuts or pistachios or pecans)

· ¼ cup Purecane™ zero- calorie Baking Sweetener

· 1 teaspoon ground cinnamon

· 16 oz phyllo dough (thawed)

· 1 cup unsalted butter (melted)

Syrup Ingredients:

· 2 cups water

· 1 cup Purecane™ zero- calorie Baking Sweetener

· Zest and juice of 1 lemon

Directions

Preheat the oven to 350°F. Prep a 13x9-inch baking pan, brushing the bottom and sides with melted butter.
Place nuts in a bowl and stir in Purecane™ Baking Sweetener and cinnamon until combined.
Unfold phyllo. Trim to fit the baking pan. Cover with a damp tea towel to keep the dough from drying out.
Lay a sheet of phyllo dough in the bottom of the prepared pan and brush with melted butter. Repeat 9 more times, creating a layer of 10 phyllo sheets.
Sprinkle phyllo evenly with a third (about 1 ¼ cups) of the nut mixture.
Top with a phyllo sheet and brush with butter. Repeat 5 more times, creating a layer of 6 phyllo sheets. Sprinkle with another third of the nut mixture. Repeat both phyllo and nut layers again.
Top the nut mixture with 1 phyllo sheet and brush with butter. Repeat 9 more times, creating a top layer with 10 phyllo sheets. Brush with butter.
8. Using a very sharp knife, cut the Baklava into 2 ¼ -inch wide strips lengthwise. Cut into the same width strips, again running diagonally to the first cuts, creating a diamond pattern. If any melted butter remains, Drizzle it all over the pan.
Bake for 45 minutes or until golden brown.
While Baklava is baking, begin to prepare the Purecane syrup. Combine water with Purecane™ Baking Sweetener in a medium-sized saucepan. Bring to a boil over medium heat and cook for 10 minutes, stirring occasionally. Stir in the lemon zest and juice and remove from the heat. Set aside to cool.
When the Baklava is removed from the oven, immediately pour the cooled Purecane syrup all over. (It should make a sizzling sound.) Let the Purecane syrup soak into the Baklava for at least 1 hour before serving.
Option to garnish with finely chopped nuts, if desired.