Baklava (Low Fat Low Cal Version)
Try this scrumptious side dish made with pistachio nuts, cinnamon and rosewater syrup.
Yield
35 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pistachio nuts
shelled, ground |
|
| 3 | tablespoons |
sugar
|
|
| ¾ | teaspoons |
cinnamon
ground |
|
| 1 ½ | tablespoon |
rosewater
|
*
|
| ½ | pound |
phyllo (filo) pastry sheets
|
|
| ½ | cup |
margarine
low-calorie, melted |
|
| 1 | x |
rosewater syrup
|
* |
| 1 | x |
cloves
whole, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pistachio nuts
shelled, ground |
|
| 45 | ml |
sugar
|
|
| 3.8 | ml |
cinnamon
ground |
|
| 23 | ml |
rosewater
|
*
|
| 226.8 | g |
phyllo (filo) pastry sheets
|
|
| 118 | ml |
margarine
low-calorie, melted |
|
| 1 | x |
rosewater syrup
|
* |
| 1 | x |
cloves
whole, optional |
*
|
Directions
This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone.
Combine pistachio nuts, sugar, cinnamon and rose water in small bowl.
Using half of phyllo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9 inch baking sheet. Brush with some of margarine.
Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
Cut baklava at 1½ inch intervals diagonally to form pattern of about 35 diamond shapes. Or cut into squares.
Bake at 400℉ (200℃) for 25 minutes or until golden. Place on wire rack to cool.
Drizzle rose water syrup evenly over top and allow to soak several hours.
Stud each diamond-shape with whole clove if needed.
