Baklava - low fat low cal version

12 Servings

Ingredients

Quantity Ingredient
¼ cup Egg substitute
¾ cup Water
1 teaspoon Salt
1½ teaspoon Canola oil
1½ tablespoon Honey
½ cup Barley flour
2½ cup Bread flour
1 teaspoon Orange peel
½ teaspoon Cardamom
3 tablespoons Nonfat dry milk
1 teaspoon Yeast
Toasted almonds
Dried apricots; diced
Apricot lekvar

Directions

FILLING

Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid-flour ratio if needed. At the end of the dough cycle, remove dough and place on floured board. Cover, and let rest for 20 minutes. Roll out into a rectangle, brush with apricot lekvar, and sprinkle almonds and apricots on top. Roll up into a loaf, place in greased loaf pan, cover and let rise for

45 minutes. At end of rise time, slash down the center, brush with a little beaten egg substitute and milk, and bake in a preheated 375 degree oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool.

Recipe by: Ruth G.

Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@...> on Oct 08, 1998, converted by MM_Buster v2.0l.

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