Chestnut Baklava

Unlike most nuts, chestnuts are unusually lower in fat and calories.

With only 1.4g fat in a 100g, they make a great substitute for nuts in a lot of recipes and they feel cosy and Christmassy at this time of year. Our skinny adaptation of baklava is made with chestnuts and cinnamon to keep it light and festive. Tag us in your recipes on social media and we will repost!

  • Difficulty: Medium
  • Time: 60 mins
  • Servings: 9
  • Calories: 145
  • Sugar alternatives
  • Vegan


For the baklava:

  • 150g (18 sheets) Filo pastry cut to the size of your tin
  • 225g chestnuts, chopped
  • 25g xylitol
  • 1 tsp ground cinnamon
  • light butter spray (Frylight)

For the syrup:

  • 90g xylitol
  • 40g honey
  • 2 tbsp orange blossom water
  • 100ml water


Step 1:

Preheat your oven to 170°c. Layer 9 sheets of filo with butter spray in 9″x9″ non-stick baking tray.

Step 2:

In a bowl, combine chestnuts, xylitol and cinnamon and spread over the delicate filo layers.

Step 3:

Layer another 9 sheets filo with fry light butter spray.

Step 4:

Make criss-cross incisions with a sharp knife forming a diamond pattern. Bake for 30-40 mins until they turn golden.

Step 5:

Heat the syrup ingredients for about 10-15 minutes (let it bubble). Pour over hot baklava and let cool. Carefully cut along the same criss cross incisions you made earlier – enjoy!

P.S. Top tip: This is fun alternative Christmas treat to have at home or to give as a gift. Serve with mint tea.

Fancy these?