Honey-Lemon Baklava

by | Read time: 2 minutes

Don’t be intimidated by baklava. The multi-layered pastry only looks complex and fragile. (The word means “leaf” in Greek, as in “as thin as a leaf.”) The truth is, you can learn how to make baklava faster than you can clean up the crumbs. This recipe walks you through the layering and rolling of phyllo dough, as you create a lightened-up version of something so classically Greece. The main swap is loads of butter for spritzes of coconut oil spray. Yes, it all holds together just fine. And if it doesn’t, well, baklava was meant to fall apart, anyway.

Learn How to Make Baklava Pieces on a Plate with This Recipe | Vitaocst.com/blog

Phyllo Rolls

18 sheets frozen phyllo pastry, thawed the day before
1 cup raw pecans
1 cup raw walnuts
1 cup coconut sugar
1 tsp. cinnamon


1 cup coconut sugar
1/2 cup water
1/4 cup honey
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. fresh lemon juice
Zest of 1 lemon


  1. The day before, defrost frozen phyllo pastry in refrigerator. When you’re ready to make baklava, remove phyllo from fridge.  
  2. Preheat oven to 375 degrees F.
  3. In a food processor fitted with an S-shaped blade, add pecans, walnuts, coconut sugar and cinnamon. Process until nuts are crushed and all ingredients are well combined. Pour mixture into a small bowl.
  4. Remove phyllo from packaging and lay one piece on clean, dry surface with short side facing you. Note: Cover unused portions of dough with a damp cloth to prevent drying out.
  5. Lightly coat phyllo with coconut oil spray. Layer another piece on top and lightly coat it with spray. Add a third layer of phyllo, using dry hands to smooth out the layers.
  6. Sprinkle 1/2 cup nut-sugar mixture over top phyllo sheet. Tightly roll up phyllo, coating with spray as you roll to help prevent sticking.  
  7. Carefully transfer roll to baking pan, seam side down.
  8. Continue with remaining phyllo sheets and nut mixture to form about 6 rolls total. Coat tops of rolls with coconut oil spray. Using a serrated knife, carefully score each roll into 8 pieces.
  9. Bake 30-35 minutes, or until golden and crispy.
  10. While baking, place a small sauce pan over medium heat. Add water and 1/2 cup coconut sugar and stir until dissolved.
  11. Add honey, cinnamon, nutmeg, lemon juice and lemon zest. Stir to combine. Remove from stove and let cool.
  12. Once baklava is baked, pour honey-lemon mixture over each roll. Let rest 2-3 hours, so syrup can be absorbed.
  13. Cut pieces through scored surface and serve at room temperature.
Cathy Vogt

Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at www.anaturalchef.com.