Orange-Pistachio Baklava

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* Exported from MasterCook *

 

Orange-Pistachio Baklava

 

Recipe By : Best of Cooking Light Holiday's 1997

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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butter-flavored cooking spray

1 1/4 c chopped pistachios

3/4 c wheat saltine cracker crumbs -- about 20 crackers

1/3 c sugar

1/2 tsp ground cinnamon

12 frozen phyllo sheets -- thawed

2 tbsps stick margarine -- melted

3/4 c honey

1/2 c thawed orange juice concentrate -- undiluted

1/3 c water

1 tsp ground cinnamon

1/8 tsp ground cloves

orange rind strips -- optional

 

Coat a 13 x 9 inch baking pan with cooking spray; set aside. Combine

pistachios, cracker crumbs, sugar and 1/2 tsp cinnamon in a bowl; set aside.

 

Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking

spray. Fold phyllo sheet in half crosswise to form a 13 x 8 1/2-inch

rectangle; lightly coat both sides of rectangle with cooking spray. Place

in bottom of prepared pan, and sprinkle 3 tbsp pistachio mixture over

phyllo. Repeat procedure with 9 sheets of phyllo, cooking spray, and

remaining pistachio mixture, ending with pistachio mixture.

 

Lightly coat remaining 2 sheets of phyllo with cooking spray. Fold each

sheet in half crosswise to form a 13 x 8 1/2-inch rectangle; lightly coat

both sides of each rectangle with cooking spray. Layer each into baking

pan.

 

Preheat oven to 350 F. With a very sharp knife, score diamond shapes, 3/4

inch deep, into layers of phyllo. Drizzle margarine over phyllo. Bake at

350 F for 25 minutes or until golden.

 

Combine honey and next 4 ingredients in a small saucepan; bring to a boil.

Reduce heat; simmer, uncovered, 5 minutes, stirring frequently. Remove from

heat; drizzle honey mixture over phyllo. Cool completely in pan. Garnish

with orange rind strips, if desired.

 

Serving size: 1 [3 1/4 x 2 1/-inch] piece.

 

Description:

" Our variation of this Lebanese classic has half the fat of the

original "