[courtneey]

I just made this and it looks awesome!! I haven't tried it as it is still cooling, I got the recipe off Bariatric Eating webpage, Susan from that site has some great Wls friendly recipes. I will let you know how it tastes. Hope I don't like it too well!!

SUGAR-FREE BAKLAVA

Filling:
1 1/4 cup finely chopped walnuts or pecans (measured after chopping)
1/2 cup Splenda
1/2 teaspoon cinnamon

One 1-pound package phyllo dough, thawed overnight in fridge. (You won't need all of this. It's sometimes named Fillo...see pic at bottom of post for the brand I use)
1/2- 3/4 cup butter, melted (no substitutions)

Syrup:
1/2 cup water
6 tablespoons Splenda
1/2 teaspoon vanilla
1/4 teaspoon lemon juice
3 tablespoons Steele’s Country Maple syrup
1/4 cup Steele’s sugar-free honey
1 teaspoon cornstarch

Make the sauce first, to allow time for it to cool. In a small saucepan combine water, Splenda, vanilla, lemon juice, sf maple syrup, and sf honey. Bring to a boil over medium-high heat. Stir cornstarch into 2 teaspoons water until dissolved. Stir into honey mixture and boil for 1 minute. Set aside to cool.

Preheat oven to 350 degrees. Butter the bottom and sides of an 8x8 inch pan.

Toss finely chopped nuts with Splenda and cinnamon. Set aside. Unroll phyllo dough. Cut through the whole stack to make pieces just slightly larger than the pan. Keep all of the phyllo covered with a lightly dampened towel to prevent it from drying out.

Place two sheets of dough in the bottom of the pan. Butter each lightly with a pastry brush, folding them over to fit the pan if necessary. Repeat, laying down 2 sheets at a time and buttering, until you have 10 sheets layered. Sprinkle 2 rounded tablespoons of the nut mixture onto dough. (It’s alright if the sheets are wrinkly, they tear, or you have to use several pieces and patch it together. It’s actually better that way!)

Lay three more sheets on top of nuts and brush each sheet very lightly with butter. (Should be a thin sheen of butter, but not soggy or drippy at all.) Sprinkle 2 rounded tablespoons of nut mixture onto dough. Continue in this manner, laying three sheets down at a time – buttering each sheet, until you’ve used all of the nut filling – about 5 times. If you run out of cut sheets, just use the scraps to layer with.

On top of last layer of nut mixture, place two sheets of dough and brush the top one with butter. Continue until you’ve layered 8 sheets total. Using a sharp knife cut halfway through the layers, making square or diamond shapes. Bake for 30-40 minutes or until golden and crispy.

Remove baklava from the oven and carefully spoon sauce over it. Allow to cool completely. Loosely cover with a paper towel and let sit on the counter. Covering it tightly or storing in the fridge will cause it to be soggy. Cut pieces all the way through and serve warm or room temperature. Makes 20 pieces.

Per Serving: 163 Cal; 4 g Protein; 11 g Tot Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 222 mg Sodium

[DocSanae]

Looks yummy!

[Kenyar]

It definitely looks good. never heard of it though...i guess i need to get out more lol! thanks for sharing your recipe

[frannycbear]

look delious i love boklava and was wonder how to make a sugar free one ty

[Tiffiany]

Thank you for sharing your reference as well. I have been looking for a sight like this. More, more, more...I just keep learning from you all every day!

[LittleLisaMarie]

THat looks and sounds yummy.

Merry Christmas and thanks.

LittleLisaMarie

[A new me]

Looks good. Thanks for sharing. Always good to have some sugar free receipes. I for the first time ate a sweet last night, Christmas Eve. I ate a little cookie called Schneken. They are little dough things like a crescent like thing with cinnamon rolled with it. I cant beleive I made it almost 9 months without trying something like this but I did eat one last night and all went well. Dont know if that is a good thing or a bad thing.