Are you ready for this?
This, my friends, is all the taste of Baklavas, without ANY of the guilt.
This, is MY dream come true.
I’ve always had a big thing for baklavas.
No, wait, cross that.
There.
Baklavas just make me go completely gaga. I mean, completely, totally, GAGA!
I do refrain from eating them however, because, well, they are made with phyllo dough and anything made with phyllo dough is usually DRENCHED in butter and fat. That, of course, is without even taking into account the fact that phyllo dough itself isn’t the healthiest… unless you get your hands on the whole wheat variety! Oh, and of course, there’s the super sweet syrup… did I mention the super sweet, sugar overloaded syrup to that’s also part of the equation?
OK, now, could anyone direct me to the nearest threadmill, please?
I got a really, really bad craving for one of those bad boys lately, and I thought I would try to find a way to enjoy this adored treat of mine without having to even think about running to the nearest threadmill. At first, I thought I would go for a healthy version of baklavas. But then I thought, why bother with the dough at all? What if I just left it out?
Then my brain put itself in gear and the rest is history. And so is the walnut butter! Well, almost. I still have a little bit left, but let’s just say it’s going FAST!
This stuff is even better than I’d imagined. It’s just plain wicked good. Especially when it’s still warm, when you’ve just turned the food processor off and dig in for your first taste… and your second, and third… You just want to run with the bowl and wolf the whole thing down with that spoon. Plain and simple.
In.one.go.
Now, if you are patient enough, make yourself a very thin toast out of a good, whole grain bread. Make it very thin so that it comes out very crispy. That will be your phyllo dough replacement!;) Then lay on the walnut butter thick, very thick. Well, pile on, rather, because this butter is so sticky, so chewy and so dense that you just cannot spread it. You have to pile it.
So pile it on high, squeeze it down tight, and grab a bite.
Oh, you might want to sit down first… ‘cuz this, my friends, is heaven on a plate.
BAKLAVA STYLE WALNUT BUTTER
INGREDIENTS
- 3 + 1 cups walnuts
- 1 cup pistachio
- ¼ cup honey
- 1 cup water
- ¼ tsp cinnamon
- ¼ tsp cardamom
- Pinch salt
INSTRUCTIONS
- In a small pot, bring the honey, water, cinnamon, cardamom and salt to a boil.
- Add 1 cup of walnuts and the pistachios
- Lower heat and simmer until liquid is reduced down to about ¼ cup, about 20-25 minutes.
- Set aside to cool for 10-15 minutes
- Meanwhile, add 3 cups of walnuts to food processor and process until smooth, about 6-8 minutes
- Add pistachio and walnut mixture and pulse 5-6 times to achieve the crumbly yet united consistency of baklava filling.
- Transfer to clean glass jars and try not to eat it all in one sitting…
Ohh myyy wooord. I have been waiting for this recipe since you mentioned it in another post. I must make this. And I blame you for the baklava induced coma I will inevitably be in following the flip of the off switch on my food processor.
LOL! Thanks so much Jordan, your comment really made me laugh out loud. That is so sweet of you to say. Just don’t curse too much when you blame me. Do so in a friendly manner, please!
This looks amazing! I love baklava, but sometimes it is too sweet. I like how there’s not a lot of sugar added here!
This looks amazing! So creative too! I can’t wait to try this.
I love everything about this! Baklava in a jar – awesome.
And I LOVE the name that you found for it! Baklava in a jar. That suits just like a glove!
Thanks Renee!
You are genius, Sonia! I will so make this as I looooove Baklava too, but don’t eat it for the same reasons you mentioned. Can’t wait!!
Thanks Anja. I hope this Baklava in a jar, as Renee called them, gives you just as much satisfaction as the real things do! Can’t wait to hear your impressions!
Oh my. You are my new domestic goddess idol. I can’t wait to make this. I can already tell that I’ll have to blog about it too but I will link back to you and give you credit, kudos and praise. (And I say all that *Before* I even try it, just imagine the After.) Thank you!
Gee, Deirdre, thanks, I mean wow, I am flushed. Thank you so much! I really look forward to your entry. Please let me know as soon as it’s on! I hope you like it as much “after” as you do “before”…
That looks so delicious
I’m saving this one to try. I love baklava too, but you’re completely right. This looks like an awesome alternative. It looks perfect with the honey and spices and the little green flecks from the pistachios. Yum 
HEIDI!!! So happy to see you here again!
Glad you are saving the recipe to try! If you get the sudden urge to add pickles or mustard to this though, don’t. Just sleep on it. I can guarantee you it’ll pass! 
Seriously, I hope you let me know how it turned out if you do try it!
This looks amazing and I cannot wait to try it! Love your photos!
Thanks Elesha!
YES YES YES!!! I’ve been waiting for this recipe and my friend, you definitely did NOT disappoint! This is absolutely beautiful and I must make this ASAP! I love the flavors AND the simplicity of this recipe — woohhoooooooo for “healthified” baklava – GENIUS! I bet this would be amazing over homemade graham crackers, as a crepe filling, a pancake topping…or well, over anything and everything for that matter – not to mention straight from the jar!
THANK YOU for this fantastic recipe!
Alright Nora! So happy I did not disappoint.
I was a little nervous about that one, as I knew you had high expectations for this one and the last thing I wanted to do was disappoint a fellow nut butter affecionnado. 
I so can’t wait for you to try it and share your impressions. I truly hope you like it as much as I do.
Pancake topping, eh? OMG, you are evil. The ideas that come to mind!!! Oh, and I am soooo overdue for a good plateful of pancakes.
Oh no!! You DEFINITELY did not disappapoint- this was all that I wanted and much more! I am heading to Vegas toward the end of this week but plan to make this recipe soon!
Pancakes are dreamy…esp with a topping like this, it would be dessert!
Vegas? Lucky! I hope I get to visit Vegas at least once in my lifetime. Business of pleasure?
This has got to be one the most creative recipe I’ve seen in quite some time… simply amazing! I must make this soon.
Thank you Lauren! That’s quite the compliment!
This looks really good – I imagine it would be great on low fat greek yoghurt to stay with the theme but more healthy.
I get a lot of inspiration from your blog, but struggle a bit with the ¨cup¨ measures
Lise/ in Switzerland
Thanks Lise. Real happy to hear that my site inspires you! I’m curious though… what measurements do you use in Switzerland, if not cups?
Hi Sonia – In most of Europe we measure in weight (using kitchen scales) and for water/milk/liquids we use a deciliter measure.
http://www.nytimes.com/2011/09/14/dining/tipping-the-balance-for-kitchen-scales.html
I really like the kitchen scale! It makes for accurate measurements. Cups, however, are quick and convenient… In fact, I find sometimes my recipes are all over the place, as I use a little bit of everything when I measure. I’m working on that, though…
I just found your blog today through Pinterest (that gorgeous chocolate hazelnut morning coffee smoothie thing was posted there) and I think I’m hooked. I was wondering, can I come live with you?
Walnuts are probably one of my favourite things. This recipe is simply awesome!
LOL! You are so cute, Lisa! Your comment really made me laugh. If walnuts are your favs, then you definitely have to give this one a try. You will die, I swear! (well… not literally, you know!
)
This sounds fantastic! I have a secret love for baklava; my husband, not so much. But I’m sure he could get on board with this.
Cara that is just so strange. I just discovered your blog, like now, through Natalie’s Pumpkin-Coconut Chowder with Shrimp post, and I am thinking how fantastic your blog is and how come I’d just found out about it now, then I log on to my blog only to find a fresh new comment from you. How awesome is that??? I’ve got much exploring to do on your site, let me tell you that. You’ve got some GREAT stuff on there.
Lucky for you, it seems like Ben is pretty much on board with all of your experiments, so I guess he shouldn’t mind this one too much. Who knows, he might even end up liking it. Either way, I am looking forward to your feedback, if you ever give this a try.
Off to explore your blog some more!
Oh my goodness. What an INCREDIBLE idea!
Thank you Elly! It tastes pretty incredible too! I hope you try it. Oh and please, let me know if you do!
Thanks for this recipe, it looks amazing.
I made this yesterday and it is DELICIOUS! Thank you so much for the recipe!
I halved it because I wasn’t sure how much it would make, but I kept the original amount of honey/water/spices because I have a bit of a sweet tooth
Even with my modification, there’s only 1.7g of sugar per tablespoon! Last night I spread some on a piece of warm toast and today I put a bit into a wonton wrapper and baked it (which made it taste even more like baklava!) Thanks again for this amazing recipe 
YAY! So glad you liked Stephanie. Thank you so much for the awesome feedback. I truly appreciate that!
Wow!! I just discovered your site while looking for a special treat to make for Christmas. This certainly fits that description! I do have some questions for you about this recipe. Does it need to be refrigerated, and what would be the best method for reheating? Thanks, I can’t wait to see my family’s reaction to this and the pumpkin smoothies for Christmas day.
Thanks Jeanne, glad you like! To answer your questions, no, you do not need to refrigerate this, although it might be a good idea if you don’t plan on eating it within 2-3 weeks. As for reheating it, you don’t! You just eat it as you would any nut butter, or you sprinkle some on top of your pancakes, yogurt, warm cereal, oats, etc. But you truly do not need to reheat it. Hope this helps!