Photo of Baklava by WW


Points® value
Total Time
1 hr
30 min
30 min
This classic Greek dessert got a makeover. We cut the calories almost in half but left the incredible flavour.


Cooking spray

1 spray(s), (5 one-second sprays per serving), nonstick

Shelled pistachio nuts

¾ oz, finely chopped

Chopped pecans

¾ cup(s)

Sugar substitute

6 tsp(s), such as Splenda

Ground cinnamon

1 tsp(s)

Phyllo dough

½ pound(s)

Reduced-calorie margarine

½ cup(s), melted


1 cup(s)

Sugar substitute

½ cup(s), such as Splenda

Fresh lemon juice

1½ tbsp(s)


1 tsp(s), rose-flavoured


2 tbsp(s)


  1. Preheat oven to 400 F. Coat a 13 X 9-inch pan with cooking spray.
  2. Combine nuts, 6 teaspoons of sugar substitute and cinnamon in small bowl.
  3. Place 3 phyllo sheets in bottom of baking pan, brush with 1/3 of margarine and sprinkle about 3/4 cup of nut mixture evenly on top. Repeat with 3 more sheets of phyllo dough, 1/3 of margarine and remaining nut mixture. Top with remaining 3 sheets of phyllo and brush with remaining margarine. (Note: Make sure to cover unused phyllo dough with plastic wrap in between use to prevent it from drying out.)
  4. Cut baklava into 24 small squares. Bake for 25 minutes or until golden brown. Place on wire rack to cool.
  5. While baklava is cooking, place 1 cup of water and remaining sugar substitute in a small saucepan. Bring to a boil, then simmer until slightly syrupy, about 5 minutes. Stir in lemon juice, rose water and honey. Cool completely.
  6. Drizzle rose water syrup evenly over cooled baklava and allow to soak for several hours before serving.