Baklava
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 199.6
- Total Fat: 11.3 g
- Cholesterol: 19.9 mg
- Sodium: 64.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Baklava calories by ingredient
Introduction
A popular Greek dessert that's low in calories. A popular Greek dessert that's low in calories.Number of Servings: 35
Ingredients
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1/2 C Walnuts - Finely Chopped
1/2 C Pine Nuts - Finely Chopped
1 C Almonds - Finely Chopped
1/2 C. Sugar
2 tsp Cinnamon
1.5 C. Butter (3 sticks), Melted
1 Package Frozen Phyllo Dough (16 oz) Thawed
1 C. Sugar
1 C. Water
1 Tbsp Lemon Juice
1 C. Honey (Net weight 12 oz.)
1/2 tsp Vanilla
Directions
(This recipe is an adaptation from Gretchen's Baklava recipe: http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM)
1. Preheat the oven to 300 degrees.
2. Combine and set aside nuts, 1/2 cup sugar, and cinnamon.
3. Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.
4. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
5. Spread 1 cup of the walnut mixture.
6. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half.
7. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
8. Spread 1 cup of the walnut mixture.
9. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10. Layer the remaining half sheets on top -- butter each layer.
11. Brush the top with the remaining butter.
12. Trim the edges off.
13. Cut halfway through the layers length-wise into 4 equal sections, then cut 8 or more diagonals, making sure not to go from corner to corner, since the baklava will be very fragile. This should give you triangles along the short edges, and diamonds everywhere else.
14. Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
16. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
17. Remove from heat, add the honey and vanilla, and stir until well blended.
18. Remove the baklava from the oven and finish cutting through the layers.
19. Pour the sauce over the hot baklava.
20. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
This recipe makes 35-45, depending on the size of the cuts. The nutritional information is based on 35 pieces.
Number of Servings: 35
Recipe submitted by SparkPeople user SAMINSOCKS.
1. Preheat the oven to 300 degrees.
2. Combine and set aside nuts, 1/2 cup sugar, and cinnamon.
3. Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.
4. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
5. Spread 1 cup of the walnut mixture.
6. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half.
7. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
8. Spread 1 cup of the walnut mixture.
9. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10. Layer the remaining half sheets on top -- butter each layer.
11. Brush the top with the remaining butter.
12. Trim the edges off.
13. Cut halfway through the layers length-wise into 4 equal sections, then cut 8 or more diagonals, making sure not to go from corner to corner, since the baklava will be very fragile. This should give you triangles along the short edges, and diamonds everywhere else.
14. Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
16. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
17. Remove from heat, add the honey and vanilla, and stir until well blended.
18. Remove the baklava from the oven and finish cutting through the layers.
19. Pour the sauce over the hot baklava.
20. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
This recipe makes 35-45, depending on the size of the cuts. The nutritional information is based on 35 pieces.
Number of Servings: 35
Recipe submitted by SparkPeople user SAMINSOCKS.
Member Ratings For This Recipe
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JMG052
