Baklava (Low Fat Low Cal Version)

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   This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts.

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   The results will fool anyone.

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   Combine pistachio nuts, sugar, cinnamon and rose water in small bowl.

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   Using half of phyllo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9 inch baking sheet.

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   Brush with some of margarine.

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   Sprinkle evenly with nut mixture.

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   Place remaining sheets over nut filling, brushing after every third sheet and top sheet.

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   Cut baklava at 1 1/2 inch intervals diagonally to form pattern of about 35 diamond shapes.

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   Or cut into squares.

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    Bake at 400F (200C) for 25 minutes or until golden.

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    Place on wire rack to cool.

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    Drizzle rose water syrup evenly over top and allow to soak several hours.

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    Stud each diamond-shape with whole clove if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.