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Baklava Made Without Honey- Low Sugar And Calories

Ingredients:

BAKLAVA RECIPE

SUGAR SYRUP

3 CUPS OF DOMINOS SUGAR

1&1/2 CUPS OF WATER

1 TSP OF FRESHLY SQUEEZED LEMON

2TSP OF PURE VANILLA EXTRACT

Instructions:

PREPARE SYRUP AHEAD OF TIME AND BEST TO MAKE 2 BATCHES AND REFRIGERATE. WILL ONLY NEED ½ OF THIS BATCH

BRING SUGAR AND WATER TO BOIL AND PARTIALLY COVER THE POT; THEN ADD LEMON JUICE; THEN LAST VANILLA EXTRACT.

SYRUP WILL NEED TO BE SEMI- THICK. IF NOT ADD ANOTHER TEASPOON OF FRESHLY SQUEEZED LEMON.

DOUGH- AND PURCHASE 1 PACKAGE OF KELLERS OR LANDO LAKES SALTED BUTTER- NOT SWEET CREAM. THIS WILL LOOK AS YELLOW ON PACKAGE OUTSIDE

PURCHASE 1 PACKAGE OF FILO DOUGH AND LET IT DEFROST IN FRIDGE AND BRING TO ROOM TEMP 1/2HR BEFORE USING

FILLING

FINELY CRUSHED WALNUTS OR ANY OTHER NUTS YOU PREFER. NEED TO CRUSH FINELY.

GET A GLASS DISH 8X8
A PASTRY BRUSH AND OFF YOU GO

REMEMBER THAT FILLO DOUGH DRIES UP VERY QUICKLY- SO WATCH NOT OPENING BOTH PARTS IN BOX AT ONCE.
BUTTER- NEEDS TO BE MELTED AND I USUALLY ONLY USE ABOUT 3 STICKS AT MOST AS SOAKING THE PASTRY MAKES IT TOO RICH TO EAT MORE THAN ONE PIECE.

USE A PASTRY BRUSH AND BRUSH BUTTER ON BOTTOM AND THEN USE A LAYER OF FILLO DOUGH AND BUTTER ECAH PIECE AS YOU GO ALONG.

WHEN ALL THE FILLO DOUGH FROM THE ONE SLEEVE IS DONE- THAT'S WHEN YOU WILL ADD THE FILLING IN THE MIDDLE AND THEN CONTINUE WITH NEXT FILLO DOUGH SLEEVE AND LAYER EACH PIECE WITH BUTTER UNTIL COMPLETE.

CUT THE BAKLAVA UNBAKED IN DIAMOND SHAPE DIAGONALLY BEFORE BAKING.

MAKE SURE OVEN IS ON AND PREHEATED TO 400-425F

WATCH WHILE BAKING AS IT WILL NEED TO TURN TO A GOLDEN COLOR OR COLOR YOU DESIRE.

AFTER BAKING POUR SUGAR SYRUP FROM THE FRIDGE THAT WAS BROUGH TO ROOM TEMP OVER AND USE YOUR OWN DISCRETION AS TO HOW SWEET YOU WANT IT- AND DETERMINE HOW MUCH SUGAR SYRUP YOU WILL NEED.

AFTER COOLING- CAN RECUT AND STORE AWAY

Notes:

great non fating desert

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