This is one of those treats that is not mean as an every day deal and is mean as something you might have once or twice a year or variation there of. I know that I love to have Baklava every chance I get to have it, but I also know that its not very diabetic friendly in general to have but that doesn’t stop me from having it here and there on occasion.
The following is a recipe for making Baklava for that special occasion.
Enjoy!
Type: Occasional Dessert / Treat
95 Minutes to Prepare and Cook
Ingredients
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped almonds
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup honey
1 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
Directions
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out.
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.
This freezes well.
Leave it uncovered as it gets soggy if it is wrapped up.
Number of Servings: 18
Nutritional Information:
Calories 312.3
Total Fat 17.9 g
Saturated Fat 7.7 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.3 g
Cholesterol 29.8 mg
Sodium 124.2 mg
Potassium 107.4 mg
Total Carbohydrate 36.0 g
Dietary Fiber 1.8 g
Sugars 21.0 g
Protein 4.2 g
Vitamin A 8.4 %
Vitamin B-12 0.3 %
Vitamin B-6 1.3 %
Vitamin C 1.9 %
Vitamin D 0.0 %
Vitamin E 15.9 %
Calcium 3.4 %
Copper 7.5 %
Folate 6.5 %
Iron 7.5 %
Magnesium 8.3 %
Manganese 20.3 %
Niacin 7.3 %
Pantothenic Acid 1.4 %
Phosphorus 7.2 %
Riboflavin 10.7 %
Selenium 9.5 %
Thiamin 10.9 %
Zinc 3.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.