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Baklava 2

 
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Baklava 2 recipe

Yield

30

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free, Low Sodium
 

Ingredients

Baklava
¾ cup walnuts
finely chopped
¾ cup pistachio nuts
finely chopped
½ cup almonds
toasted, finely chopped
*
½ cup sugar
superfine
1 teaspoon cinnamon
1 teaspoon nutmeg
1 ¼ pounds butter, unsalted
melted
1 package phyllo (filo) pastry sheets
*
Syrup
2 ½ cups sugar
1 ¾ cups water
1 each oranges
rind, finely grated
1 each lemon
rind, finely grated
5 each cloves, whole
*
1 each cinnamon sticks
*
1 cup honey

Directions

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use.

Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with ¼ nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top.

Bake in 350℉ (180℃) oven 1½ hours or until golden brown.

Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava.

Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 28758% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 110mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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