Sticky nut pastries (baklava)

1 servings

Ingredients

Quantity Ingredient
3¾ cup Unsalted mixed nuts; chopped
Such as almonds
Walnuts; hazelnuts or pistachios
4 tablespoons Sugar
1 teaspoon Ground cinnamon
1¼ Sticks unsalted butter; melted
14 Sheets phyllo dough
1 cup Sugar
2 Sticks cinnamon
1 cup Water
1 teaspoon Rose water or vanilla extract
1 teaspoon Fresh lemon juice

Directions

SUGAR SYRUP

MAKES ABOUT 24 PIECES LACTO

One of the better known Turkish desserts, baklava is composed of crispy layers of phyllo dough and cinnamon-flavored nuts, soaked in a sweet syrup flavored with rose water. It can be assembled the day before serving and refrigerated. Once baked, however, it should not be refrigerated, as this may cause the pastry to become soggy.

Preheat oven to 325 degrees. In small bowl, combine nuts, sugar and cinnamon.

Brush a 12- by 17-inch baking pan (or the nearest size pan you have) lightly with butter. Lay a sheet of dough in pan and brush lightly with butter. Repeat with 3 more sheets, buttering each one after it has been laid over others.

Evenly spread top sheet with ⅓ nut mixture. Cover filling with 3 sheets of dough, brushing with butter as before. Spread with ⅓ nut mixture.

Repeat with another 3 sheets phyllo and remaining nuts. Cover with remaining 4 sheets of phyllo, brushing with butter as before (fold in any excess dough before placing top layer of dough on top and brushing with butter). Using a sharp knife, carefully cut pastry into diamond or square shapes. Bake 30 minutes. Increase heat to 350 degrees and bake until golden brown and puffed, about 10 minutes.

Meanwhile, make syrup. In medium saucepan, combine sugar, cinnamon sticks and water. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes, until thickened. Remove from heat, stir in rose water and lemon juice; set aside. Pour syrup over cooked pastry and allow to cool. Divide into pieces and arrange on serving plate.

PER SERVING: 255 CAL.; 5G PROT.; 18G TOTAL FAT (5G SAT. FAT); 200 CARB.; 17MG CHOL.; 164MG SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 44 Converted by MM_Buster v2.0l.

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