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Who doesn’t like the nutty, crunchy, syrupy goodness of baklava? A favorite in Greece and the Middle East, with butter, white flour and sugar, baklava is not exactly god’s gift for a healthy lifestyle. I’m not claiming that my version is completely righteous either, but with whole wheat filo, high quality oils rather than butter, and rice syrup and barley malt to replace the sugar and honey, this recipe is a step in the right direction. Make this for a crowd, or freeze half, once you’ve opened a package of filo dough, you might as well use the whole thing. Because filo dough nearly always comes frozen, be sure to check thawing directions, you may need to thaw it over night. My recipe for new age baklava is after the jump.
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the MacroChef 