Organic Baklavas (Low Fat & Sugar)

[Guest guest]

INGREDIENTS:

Filling:

1 lb walnuts, coarsely chopped

1/3 cup organic pure honey

1 teaspoon cinnamon

 

Pastry:

INGREDIENTS

1 cup spring water

few drops vinegar

2 cups organic soft flour

1 cup organic self rising flour

1/3 cup organic extra virgin olive oil

 

METHOD

In a bowl add the water, drops of vinegar and the olive oil. Work the

mixture well as much as it needs to become tight. If it requires more

water and flour add in order for the dough to become as thick as it

needs. Cover the dough with a plate and leave it for half an hour

before it is used.

 

Syrup

1/3 cup organic pure honey

1 1/3 cup spring water

2 cinnamon sticks

2 teaspoons organic lemon juice

some organic lemon peel

3 tablespoons organic fine raw brown sugar

 

METHOD:

Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking

dish.

Measure the length of the phyllo against the baking dish roughly and,

allowing 2 cm extra approximately for shrinkage, cut to length with a

sharp knife.

Brush each layer of phyllo with melted butter and spread over the

base of the container as evenly as possible.

Once you have used 1 layer of phyllo, sprinkle a layer of filling all

over the surface and another layers.

Sprinkle a layer of filling and place another sheet of phyllo on top.

Sprinkle on all the remaining filling, spreading it evenly, and cover

with another layer of phyllo, brushing individually with olive oil.

Fold any excess pastry on either of the sides over the filling and

brush it with olive oil.

Brush the top layer liberally with olive oil in order to get it crisp

and golden. Trim any excess phyllo with a small sharp knife, keeping

in mind that it will also shrink.

Cut the top layers of phyllo carefully, either diagonally into

diamond shapes or straight, which will result in square or elongated

pieces.

Be careful not to cut right down to the base, but only the top

layers.

This is done in order to make cutting and lifting the pieces out,

once it is cooked, much easier and efficient. Using the tips of four

fingers, sprinkle drops of water all over the surface and cook it in

a preheated oven, 375 grades F / 190 grades C, for 15 minutes; lower

the heat to 350 grades F/ l80 grades C and cook for a further 20

minutes.

In the meantime, prepare the syrup. Place all the syrup ingredients,

apart from the honey, in a saucepan and stir to dissolve the sugar.

Simmer for 6-8 minutes, add the honey and simmer for a further 5

minutes until it thickens slightly. Let the baklava cool down then

pour the hot but not boiling syrup slowly all over, through a

strainer.

Let it stand and absorb the syrup.