From: Karen C.
Recipe By: the California Culinary Academy;
Serving Size: 12; Preparation Time :1:15;
Low Cholesterol; Low Sodium
1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch
- safflower oil -- for coating pan
- 1 cup ground almonds
- 1 cup ground walnuts
- 1 1/2 teaspoons cinnamon
- 8 sheets filo
- 1/4 cup melted margarine
- 1 1/4 cups date sugar
- 2 tablespoons grated lemon rind
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
2. In a small bowl combine almonds, walnuts, and cinnamon. Set
3. Cut each sheet of filo in half.
Stack cut sheets on counter.
With a large pastry brush, dot top sheet with about 1 teaspoon margarine,
then spread evenly to coat as much of sheet as possible (see Preparing
Lay evenly in baking pan.
Sprinkle lightly with nut mixture.
Repeat with remaining sheets, stacking evenly.
4. To cut baklava make 4 evenly spaced vertical cuts through the
entire stack of filo.
Then cut diagonally to form diamond shapes.
(Four evenly spaced diagonal cuts will yield 15 to 20 pastries.)
Bake for 20 minutes, then lower heat to 300 degrees F and bake for
30 minutes more.
5. In a small saucepan over medium-high heat, simmer date sugar,
lemon rind, lemon juice, and maple syrup until thickened.
Pour over cooked baklava as soon as it comes out of the oven.
Let cool and then serve.
This traditional Greek dessert alternates sheets of thin filo pastry
with a mixture of ground almonds, walnuts, and cinnamon.
When the pastry comes out of the oven, it soaks in a lemon-flavored