Baklava Style Walnut Butter

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.


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.

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.



  • 3 + 1 cups walnuts
  • 1  cup pistachio
  • ¼ cup honey
  • 1 cup water
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • Pinch salt


  1. In a small pot, bring the honey, water, cinnamon, cardamom and salt to a boil.
  2. Add 1 cup of walnuts and the pistachios
  3. Lower heat and simmer until liquid is reduced down to about ¼ cup, about 20-25 minutes.
  4. Set aside to cool for 10-15 minutes
  5. Meanwhile, add 3 cups of walnuts to food processor and process until smooth, about 6-8 minutes
  6. Add pistachio and walnut mixture and pulse 5-6 times to achieve the crumbly yet united consistency of baklava filling.
  7. Transfer to clean glass jars and try not to eat it all in one sitting…


  1. Jordan says

    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.

  2. says

    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!

    • says

      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”… 😉

  3. says

    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 😀

    • says

      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!

  4. says

    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!

    • says

      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.

  5. says

    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

  6. says

    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!

  7. says

    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.

    • says

      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! :)

  8. Stephanie says

    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 :)

  9. Jeanne says

    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.

    • says

      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! :)

  10. Penny says

    Oh my word. I thought I was the only baklava junkie! Perhaps we were separated at birth?? Quick question though … what do I do with the extra cup of walnuts in this recipe? I may try quick roasting the walnuts for even more flavor and trying manuka honey for that extra health kick.
    Thanks so much for sharing such an awesome idea!

    • says

      What do you mean extra cup of walnuts, Penny? You add one cup to the honey and water mixture and 3 cups to your food processor to turn into butter…

      I like the idea of roasting the walnuts first. Please, do let me know how that works out! :)


  1. […] Baklava Style Walnut Butter from The Healthy Foodie […]

  2. […] My tips/alterations:  *This has a slightly crumbly texture.  It is best eaten as soon as it is made however it will store well in the fridge.  *Once it is chilled it is very easy to mould.  For something a little different shape it into balls and coat with chocolate or use it as a filling in filo (phyllo) cigars.  *If you would like this to have a more butter like consistency you can add a little more butter, honey, lemon juice and water then blitz this along with the walnuts for a little longer before adding the shopped nuts.  *This would be great made as a gift for friends.  *If you would like a similar recipe that does not require a Thermomix then check it out at The Healthy Foodie. […]

Leave A Reply