Baklava, reduced
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 143.3
- Total Fat: 8.7 g
- Cholesterol: 6.9 mg
- Sodium: 31.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
View full nutritional breakdown of Baklava, reduced calories by ingredient
Introduction
This is a reduced sugar and fat version of a traditional recipe I found many years ago in a Greek book. Once I figure out the right proportion of water to sugar for the syrup I plan on reducing the sugar even more. Note labor intensive recipe, and thats with buying made phyllo dough.People I work with have said that they prefer this recipe to the Baklava that can be bought at the grocery store. I only make this once/twice a year. This is a reduced sugar and fat version of a traditional recipe I found many years ago in a Greek book. Once I figure out the right proportion of water to sugar for the syrup I plan on reducing the sugar even more. Note labor intensive recipe, and thats with buying made phyllo dough.
People I work with have said that they prefer this recipe to the Baklava that can be bought at the grocery store. I only make this once/twice a year.
Number of Servings: 36
Ingredients
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Pastry
* Walnuts, 4 cup, ground (remove)
* Granulated Sugar, 0.25 cup (remove)
* Cinnamon, ground, 1 tbsp (remove)
* Phyllo Dough, 8 oz (remove)
* Butter, unsalted, 0.5 cup (remove)
Syrup
* Water, tap, 2 cup (8 fl oz) (remove)
* Granulated Sugar, 0.75 cup (remove)
* Lemon juice, 1 tbsp (remove)
* Lemon Peel, 1 tbsp (remove)
* Honey, 0.75 cup (remove)
Directions
Makes 36 pieces
Carefully grind the walnuts, I buy 2 1 3/4 cup bags, leave about 1/4 to 1/2 cup chopped, grind the rest. Mix in cinnamon and the 1/4 cup of sugar.
Melt butter, start layering the *thawed* dough, you will need a barely moist tea cloth to cover the dough as you work. Layer dough with lightly brushed butter until the 8th sheet. After the 8th sheet sprinkle 1/2 cup of nut mix. layer two sheets of dough and repeat nut mix, repeat until the nut mix is gone. place remaining sheets of dough on top buttering as you layer.
****Important do this next step before baking.
With a Sharp Knife cut the unbaked pastry into small diamond/triangle shaped pieces.
Place a pan of water on the lowest shelf of your oven. Place the Baklava on the middle shelf and bake at 300 degrees for 2 1/2 hours or until golden, keep the water pan full.
While the Baklava is cooking make the syrup this way it has plenty of time to cool before being poured over the pastry. ** Critical simmer long enogh for the syrup to get very thick otherwise the baklava gets soggy and icky.
in a small pan combine the first 4 syrup ingredients, bring to a boil, simmer for 15 minutes. Add honey, simmer for 5 minutes, remove the lemon peel, and cool. Pour the cooled syrup over the pastry.
~~
Note can be cut into 78 pieces
*Nutrition Facts* * * * * * Baklava, reduced * * * 78 Servings *Amount Per Serving * * Calories* 66.1 * Total Fat* 4.0 g Saturated Fat 1.0 g Polyunsaturated Fat 2.0 g Monounsaturated Fat 0.8 g * Cholesterol* 3.2 mg * Sodium* 14.6 mg * Potassium* 23.1 mg * Total Carbohydrate* 7.4 g Dietary Fiber 0.4 g Sugars 5.4 g * Protein* 0.9 g Vitamin A 0.9 % Vitamin B-12 0.0 % Vitamin B-6 1.2 % Vitamin C 0.4 % Vitamin D 0.0 % Vitamin E 0.9 % Calcium 0.6 % Copper 3.5 % Folate 1.7 % Iron 1.5 % Magnesium 1.8 % Manganese 8.6 % Niacin 1.0 % Pantothenic Acid 0.4 % Phosphorus 1.7 % Riboflavin 1.1 % Selenium 1.3 % Thiamin 2.0 % Zinc 1.0 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Number of Servings: 36
Recipe submitted by SparkPeople user MGARREN.
Carefully grind the walnuts, I buy 2 1 3/4 cup bags, leave about 1/4 to 1/2 cup chopped, grind the rest. Mix in cinnamon and the 1/4 cup of sugar.
Melt butter, start layering the *thawed* dough, you will need a barely moist tea cloth to cover the dough as you work. Layer dough with lightly brushed butter until the 8th sheet. After the 8th sheet sprinkle 1/2 cup of nut mix. layer two sheets of dough and repeat nut mix, repeat until the nut mix is gone. place remaining sheets of dough on top buttering as you layer.
****Important do this next step before baking.
With a Sharp Knife cut the unbaked pastry into small diamond/triangle shaped pieces.
Place a pan of water on the lowest shelf of your oven. Place the Baklava on the middle shelf and bake at 300 degrees for 2 1/2 hours or until golden, keep the water pan full.
While the Baklava is cooking make the syrup this way it has plenty of time to cool before being poured over the pastry. ** Critical simmer long enogh for the syrup to get very thick otherwise the baklava gets soggy and icky.
in a small pan combine the first 4 syrup ingredients, bring to a boil, simmer for 15 minutes. Add honey, simmer for 5 minutes, remove the lemon peel, and cool. Pour the cooled syrup over the pastry.
~~
Note can be cut into 78 pieces
*Nutrition Facts* * * * * * Baklava, reduced * * * 78 Servings *Amount Per Serving * * Calories* 66.1 * Total Fat* 4.0 g Saturated Fat 1.0 g Polyunsaturated Fat 2.0 g Monounsaturated Fat 0.8 g * Cholesterol* 3.2 mg * Sodium* 14.6 mg * Potassium* 23.1 mg * Total Carbohydrate* 7.4 g Dietary Fiber 0.4 g Sugars 5.4 g * Protein* 0.9 g Vitamin A 0.9 % Vitamin B-12 0.0 % Vitamin B-6 1.2 % Vitamin C 0.4 % Vitamin D 0.0 % Vitamin E 0.9 % Calcium 0.6 % Copper 3.5 % Folate 1.7 % Iron 1.5 % Magnesium 1.8 % Manganese 8.6 % Niacin 1.0 % Pantothenic Acid 0.4 % Phosphorus 1.7 % Riboflavin 1.1 % Selenium 1.3 % Thiamin 2.0 % Zinc 1.0 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Number of Servings: 36
Recipe submitted by SparkPeople user MGARREN.
Member Ratings For This Recipe
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CD335811
