Baklavas Light Version Recipes

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 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.

Steps:

• Mix walnuts, sugar, and cinnamon, in a bowl.
• Brush the bottom of a parallelogram baking dish with oil.
• Line in, one phyllo pastry and fold it up on the sides.
• Repeat with 3 sheets, brushing with oil as each one is added.
• Place walnut mixture on top.
• Trim the edges of the sheets sticking out around the dish with a sharp knife.
• Cover with rest of phyllo sheets, brushing each one.
• Cut the top sheets with diagonal parallel lines, about 4 cm apart and then across to form medium size diamond shapes.
• Bake at 180 C – 350°F – Gas Mark 4 for 50 minutes, until golden.
• Remove from oven and while still hot, sprinkle with honey.
• stud one clove on each piece of baklava.