Food recipes
Baklava (Low Fat Low Cal Version) Recipe
Baklava (Low Fat Low Cal Version) Recipe Ingredients: nuts, pistachio nuts, raw sugars, granulated spices, cinnamon, ground water, bottled, generic phyllo dough water, bottled, generic Directions: This rich-tasting ba...
Baklava (Low Fat Low Cal Version) Recipe
Ingredients:
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
phyllo dough
water, bottled, generic
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.
1.
Combine pistacho nuts, sugar, cinnamon and rose water in small bowl.
Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet.
Brush with some of margarine.
Sprinkle proportionately with nut mix.
Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
2.
Cut baklava at 1-1/2" intervals diagonally to create pattern of about 35 diamond shapes.
Bake at 400'F.
25 min or possibly till golden brown.
Place on wire rack to cold.
Drizzle Rose Water Syrup proportionately over top and allow to soak several hrs.
Stud each diamond-shape with whole clove.
Ingredients:
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
phyllo dough
water, bottled, generic
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.
1.
Combine pistacho nuts, sugar, cinnamon and rose water in small bowl.
Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet.
Brush with some of margarine.
Sprinkle proportionately with nut mix.
Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
2.
Cut baklava at 1-1/2" intervals diagonally to create pattern of about 35 diamond shapes.
Bake at 400'F.
25 min or possibly till golden brown.
Place on wire rack to cold.
Drizzle Rose Water Syrup proportionately over top and allow to soak several hrs.
Stud each diamond-shape with whole clove.