Apricot Baklava
.
Ingredients:
4
cups Turkish dried apricots
1
cup water
1
cup orange juice
3
tablespoons honey
1
teaspoon cinnamon
1
teaspoon lemon rind, grated
1
tablespoon butter
8
sheets phyllo dough
¼
cup ground almonds
2
tablespoons bread crumbs, toasted
2
tablespoons sugar
pinch
of cinnamon
2
tablespoons honey, warmed
Instructions:
Simmer
the apricots with the water, orange juice, sweetener, seasonings and butter.
When they are tender, remove from the heat and cool slightly before chopping
into small pieces. Set aside while you prepare the phyllo.
Lay
the phyllo flat and cover with a piece of plastic wrap. Mix together the
nuts, crumbs, sugar and spices. Cut the phyllo the size of the pan you
are cooking in (I use an 11x7x 1 ½ Pyrex dish) and spray the bottom
of the pan with nonstick spray. Lay one sheet of phyllo, spray, lay another
sheet and sprinkle with ½ the nut mixture, lay another sheet of
phyllo, spray and lay a final sheet of phyllo. Gently spread the apricot
mixture evenly across the top being careful to not rip the layer below.
Top with a sheet of phyllo, spray, lay another sheet, sprinkle with the
remaining nut mixture, lay a sheet of phyllo, spray and lay another sheet
of phyllo. Cut three long strips and then cut four strips across. Cut these
rectangles in half on the diagonal to form triangles. Spray the top with
nonstick spray and bake for 25-30 minutes. Drizzle the warmed honey on
top and bake another 5-10 minutes.
Nutrition
Facts:
Amount
Per Serving: Calories 225
Fat
3.4 g, Cholesterol 2.7 mg,
Sodium
80 mg,
Courtesy
of: www.cyberdiet.com
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