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Add a photoServings: 12
Ingredients
- Peel of 9 oranges
- 1 1/2 c. sugar
- 2 c. water* Pastry:
- 1 x (26-sheet) package phyllo
- 2 c. clarified butter* Syrup:
- 1 1/2 c. sugar
- 1 1/2 c. water Reserved 1/2 c. syrup from orange peel Juice of 1/4 lemon
Directions
- Boil peel, sugar and water 30 min. Drain peel well and reserve peel and 1/2 c. syrup.
- Thaw phyllo and unroll. Separate 3 sheets of phyllo and keep rest covered with lightly dampened cloth. Divide orange peel filling in 8 equal parts. Spread 1 part along short (12 inch) edge of sheets and roll up. Place roll in 17- by 12 inch jellyroll pan with sides at least 1 inch high. Repeat with remaining sheets of phyllo and orange peel filling. Using sharp knife, make 5 cuts across rolls, making 48 pcs altogether.
- Heat butter in small saucepan till warm to the touch and spread to all parts of the tray. Bake at 400 degrees till lightly browned, 30 to 35 min.
- For syrup: Boil sugar, water, syrup and lemon juice 2 min.
- When baklava is done, remove baking dish from oven and drain off excess butter. Just before serving, pour in syrup.
- Makes 48 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 465 | |
| Calories from Fat 270 | 58% |
| Total Fat 30.69g | 38% |
| Saturated Fat 19.44g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 221mg | 9% |
| Potassium 10mg | 0% |
| Total Carbs 50.01g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 49.98g | 33% |
| Protein 0.32g | 1% |
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