Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Baklava (Greek)




Source of Recipe


WW


Recipe Introduction


servings 5
points 3


List of Ingredients




1 serving cooking spray (5 one-second sprays per serving), nonstick
3/4 cup pistachio nuts, finely chopped
3/4 cup chopped pecans
6 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp ground cinnamon
1/2 pound phyllo dough
1/2 cup reduced-calorie margarine, melted
1 cup water
1/2 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 1/2 Tbsp fresh lemon juice
1 tsp water, rose-flavored
2 Tbsp honey

Recipe



Preheat oven to 400°F. Coat a 13 X 9-inch pan with cooking spray.

Combine nuts, 6 teaspoons of Splenda® and cinnamon in small bowl.

Place 3 phyllo sheets in bottom of baking pan, brush with 1/3 of margarine and sprinkle about 3/4 cup of nut mixture evenly on top. Repeat with 3 more sheets of phyllo dough, 1/3 of margarine and remaining nut mixture. Top with remaining 3 sheets of phyllo and brush with remaining margarine. (Note: Make sure to cover unused phyllo dough with plastic wrap in between use to prevent it from drying out.)

Cut baklava into 24 small squares. Bake for 25 minutes or until golden brown. Place on wire rack to cool.

While baklava is cooking, place 1 cup of water and remaining Splenda® in a small saucepan. Bring to a boil, then simmer until slightly syrupy, about 5 minutes. Stir in lemon juice, rose water and honey. Cool completely.

Drizzle rose water syrup evenly over cooled baklava and allow to soak for several hours before serving.