Photo of Baklava by WW


Total Time
1 hr
30 min
30 min
This classic Greek dessert got a makeover. We cut the calories almost in half thanks to using Splenda, light butter, and rose-flavored water, but left the incredible flavor. All you have to do is repeat layering the phyllo, brushing with margarine, and arranging the nut mixture over, but be sure that you use your sharpest knife when you're cutting the assembled baklava into 24 small squares. Feel free to use walnuts instead of pistachios, or even a combination of both. You and your guests will love the sweet, soaked layers of flaky phyllo. It's definitely a showstopper of a dessert that is sure to be a crowdpleaser.


Cooking spray

4 spray(s)

Shelled pistachio nuts

¾ oz, finely chopped

Chopped pecans

¾ cup(s)

Splenda No Calorie sweetener packets

6 tsp

Ground cinnamon

1 tsp

Phyllo dough

½ pound(s)

Light butter

½ cup(s), melted


1 cup(s)

Splenda No Calorie sweetener packets

½ cup(s)

Fresh lemon juice

1½ Tbsp


1 tsp, rose-flavored


2 Tbsp


  1. Preheat oven to 400°F. Coat a 13 X 9-inch pan with cooking spray.
  2. Combine nuts, 6 teaspoons of Splenda® and cinnamon in small bowl.
  3. Place 3 phyllo sheets in bottom of baking pan, brush with 1/3 of butter and sprinkle about 3/4 cup of nut mixture evenly on top. Repeat with 3 more sheets of phyllo dough, 1/3 of butter and remaining nut mixture. Top with remaining 3 sheets of phyllo and brush with remaining butter. (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 Splenda® 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.
  7. Serving size: 1 piece