Natural Sweet Recipes

Healthy Almond Baklava

I’m back in Salt Lake this morning, and am excited to share a recipe we made in DC.
Baklava that’s so delicately delicious, you might need to make these today.
Healthy Almond Baklava recipe
My husband and I went to Disney World a few months ago and toured the beautiful Epcot Park.
Inside the park is a popular Moroccan restaurant called Restaurant Marrakesh. The whole experience was exotic and genuine. Complete with belly dancers, live music and intricate costumes, it was truly a unique night.
At the end of our meal, they offered an assortment of sweet baklava. With the different fillings and flavors of each kind, I couldn’t resist. Each bite confirmed that I needed to make a naturally sweetened version.
Almond Baklava

Baklava comes in many forms, ranging from sweet to more savory fillings. Let’s do a sweet almond flavor this go around!  With a hint of cinnamon and a honey glaze, almond baklave is nutty and extra sweet. You’re going to love it!

Start by grinding up 1 cup of almonds. You can do this in a coffee grinder, food processor or blender.  Add the sweeteners, cinnamon and a bit of salt to balance things out. Mix!

Almond Baklava
On a clean work surface, unwrap the pastry dough.
Take 3 sheets of dough and lay them out in front of you. If you live in a more dry climate, lay down a damp paper towel over the dough stack that you’re not using immediately to keep it moist and pliable. We want to keep things easy.
Almond Baklava
Using a 1 to 3 inch rod in diameter, lay it out on top of the dough. Fold one end of dough (about a 1 inch section) over the rod. Sprinkle your almond meal mixture all over your dough, leaving a 1 inch edge on the bottom section of your pastry dough. Use about 3 to 4 tablespoons of almond mixture per baklava roll.
Healthy Almond Baklava from Natural Sweet Recipes

Take a cheese cutter or knife to cut slices of butter to lay out on top of the almond mixture.

Use 1 to 2 tablespoons of butter for each baklava roll and distribute evenly, but this time, leave a 3 inch border from the bottom edge of your dough. Now, begin rolling up your baklava.

Almond Baklava

Scrunch the middle and the ends gently to make it wrinkly.

Almond Baklava
Then gently pull baklava roll off of the rod and place in a lightly buttered baking dish.
Repeat the above steps until all your dough is used. You’ll have 6 or 7 rolls.
Almond Baklava
Brush the tops of the rolls with a little bit more butter. Yes, more butter! Sprinkle with your remaining almond mixture.
Almond Baklava

Beauties! When all the rolls are scrunched up and in your baking dish, put them in the oven! While your baklava is baking, begin on your honey glaze.

In a small sauce pan, combine all ingredients for the glaze. Bring to a boil and let simmer for 15 to 20 minutes. Remove from heat and let cool slightly.

When the baklava is out of oven, immediately drizzle the honey mixture over rolls. The hot glaze will seep into all the little wrinkles and cracks and coat these rolls with sweetness and flavor. Cut the rolls into 1 inch pieces and let cool for 10 minutes. Try to wait at least 10 minutes. Try really hard. They will be hot!

Healthy Almond Baklava

Once cooled, game over! Enjoy this naturally sweetened baklava!

Healthy Almond Baklava

Baklava:
1/2 of 1 pound package Phyllo Dough
1 cup Almonds
1 Tablespoon Coconut Sugar
1 Tablespoon Xylitol
1/2 teaspoon Cinnamon
Dash of Salt
1/2 cup unsalted Butter.
Glaze:
3/4 cups Water
3/4 cup Honey
Dash of Cinnamon
1 teaspoon Lemon Juice
Ground up almonds until a course meal. Add sweeteners, cinnamon and salt and mix well.
On a clean work surface get out your dough. Take 3 sheets of dough and lay it out in front of you. If you live in a more dry climate, lay down a damp paper towel over the dough you’re not using to keep it moist and pliable. Using a 1 to 3 inch rod in diameter, lay it out on top of the dough and fold over a 1 inch section of dough over the rod. Sprinkle your almond meal mixture all over your dough, leaving a 1 inch edge on the bottom section of your pastry dough. Use about 3 to 4 tablespoons of almond mixture per baklava roll.

Take a cheese cutter or knife to cut slices of butter to lay out on top of the almond mixture.

Use 1 to 2 tablespoons of butter for each baklava roll and distribute evenly, leaving a 3 inch border from the bottom edge of your dough.
Next, roll up your baklava. Scrunch the middle and the ends gently to make it wrinkly. Then gently pull your baklava roll off your rod and place in a buttered baking dish. Repeat the above steps until all your dough is used. Brush the tops of the rolls with a little bit more butter. Sprinkle with your remaining almond mixture.

Bake at 350 for 50 to 60 minutes. While your baklava is baking, begin on your honey glaze.

In a small sauce pan, combine all ingredients for the glaze. Bring to a boil and let simmer for 15 to 20 minutes. Remove from heat and let cool slightly. Drizzle over hot baklava when out of oven. Let cool 10 minutes and serve.
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