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Add a photoServings: 12
Ingredients
- safflower oil -- for coating pan
- 1 c. grnd almonds
- 1 c. grnd walnuts
- 1 1/2 tsp cinnamon
- 8 sht filo
- 1/4 c. melted unsalted butter
- 1 1/4 c. date sugar
- 2 Tbsp. grated lemon rind
- 1/4 c. lemon juice
- 2 Tbsp. honey
Directions
- 1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12 inch baking pan.
- 2. In a small bowl combine almonds, walnuts, and cinnamon. Set aside.
- 3. Cut each sheet of filo in half. Stack cut sheets on counter. With a large pastry brush, dot top sheet with about 1 tsp. butter, then spread proportionately to coat as much of sheet as possible (see Preparing Filo). Lay proportionately in baking pan. Sprinkle lightly with nut mix. Repeat with remaining sheets, stacking proportionately.
- 4. To cut baklava make 4 proportionately spaced vertical cuts through the entire stack of filo. Then cut diagonally to create diamond shapes. (Four proportionately spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 min, then lower heat to 300 degrees F and bake for 30 min more.
- 5. In a small saucepan over medium-high heat, simmer date sugar, lemon rind, lemon juice, and honey till thickened. Pour over cooked baklava as soon as it comes out of the oven. Let cold and then serve.
- NOTES : This traditional Greek dessert alternates sheets of thin filo pastry with a mix of grnd almonds, walnuts, and cinnamon. When the pastry comes out of the oven, it soaks in a lemon-flavored honey glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 12 servings | |
| Calories 85 | |
| Calories from Fat 63 | 74% |
| Total Fat 7.36g | 9% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1mg | 0% |
| Potassium 48mg | 1% |
| Total Carbs 4.84g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.25g | 2% |
| Protein 1.23g | 2% |
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