Baklava Recipe

Directions

• 1.

  To finely chop the walnuts use a food processor, pulse for several minutes.

• 2.

  In a large bowl combine chopped walnuts, Truvia Cane Sugar Blend, flour and cinnamon. Set aside for later use.

• 3.

  Grease two 9x13x2-inch baking dish.

• 4.

  Roll out phyllo dough into 9x13" rectangles, cut to size if larger. (Should get two stacks of 20-22 sheet, depending on dough brand).

• 5.

  Separate two sheets of phyllo dough from the stack and place them on the grease sided baking sheet.

• 6.

  Brush the top sheet completely with melted butter.

• 7.

  Separate two more sheets of phyllo dough from stack and place on top of the buttered sheet.

• 8.

  Brush new top sheet completely with melted butter.

• 9.

  Repeat sheets and butter until you have a total of 12 sheets of phyllo dough on a baking dish.

• 10.

  Sprinkle the top buttered sheet with ⅓ cup of the walnut mixture.

• 11.

  Separate two sheets of phyllo dough from stack and place on top of walnut mixture.

• 12.

  Brush new top sheet completely with melted butter.

• 13.

  Once again, sprinkle the new top sheet with ⅓ cup of the walnut mixture.

• 14.

  Separate two sheets of phyllo dough from stack and place on top of walnut mixture.

• 15.

  Brush the surface of the top sheet completely with melted butter.

• 16.

  Repeat sheets and butter until you have a total of 20 sheets of phyllo dough on the baking dish.

• 17.

  Brush the surface of the top sheet completely with melted butter.

• 18.

  Repeat steps 5-17 on second baking pan.

• 19.

  With a sharp knife cut both pans of dough into squares, then cut diagonal to from triangles.

• 20.

  Bake for 1 hour and 15 minutes, or until the top is golden brown.

• 21.

  While the dough is finishing baking, heat Truvia Original Sweetener, water and honey in a small saucepan over medium heat until just hot, not boiling.

• 22.

  When the dough is finished baking, carefully spoon the hot sweetener blend over both pans of golden-brown dough.

• 23.

  Leave in pans and cool on a wire rack for at least 1 hour to firm up baklava triangles.

• 24.

  Recut and serve.