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Raisin Pecan Baklava

 Raisin Pecan Baklava
"This lightened-up version of traditional baklava is to die for, and it looks beautiful on a goody tray. The toasted pecans really stand out, and Grape-Nuts give additional crunch without adding calories."
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup sugar
  • 1/4 cup water
  • 3 tablespoons honey
  • 4-1/2 teaspoons lemon juice
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup Grape-Nuts
  • 1/2 cup raisins
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 8 sheets phyllo dough (14 inches x 9 inches)

Directions

  • In a small saucepan, combine the sugar, water, honey and lemon juice.
  • Bring to a boil; cook and stir until sugar is dissolved. Remove from
  • the heat.
  • In a small bowl, combine the pecans, cereal, raisins, brown sugar and
  • cinnamon. Stir in 3 tablespoons of honey mixture; set aside.
  • Stack phyllo sheets on a work surface; trim 1 in. from the 9-in.
  • side. Cut in half lengthwise, forming 8-in. x 7-in. rectangles.
  • (Keep remaining phyllo covered with plastic wrap and a damp towel to
  • prevent it from drying out.) Overlap two pieces in a greased 8-in.
  • square baking dish; spray with cooking spray. Repeat three times.
  • Spread nut mixture over top. Overlap two pieces of phyllo to cover

2 of 2

Raisin Pecan Baklava (continued)

Directions (continued)

  • nut mixture; spray with cooking spray. Repeat with remaining phyllo.
  • Using a sharp knife, cut into 24 rectangles, about 2-1/2 in. x 1 in.
  • Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
  • Reheat reserved honey mixture; pour over hot baklava. Cool
  • completely on a wire rack. Yield: 2 dozen.