Orange-Pistachio Baklava

Recipe Ingredients

		Butter-flavored vegetable cooking spray
1 1/4 cups	182g / 6.4oz	Chopped pistachios
3/4 cup	109g / 3.8oz	Wheat saltine cracker crumbs - (20 crackers)
1/3 cup	65g / 2.3oz	Sugar
1/2 teaspoon	2.5ml	Ground cinnamon
12		Frozen phyllo pastry - thawed
2 tablespoons	30ml	Margarine - melted
3/4 cup	177ml	Honey
1/2 cup	118ml	Frozen orange juice concentrate - thawed and
		Undiluted
1/3 cup	78ml	Water
1 teaspoon	5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves

Recipe Instructions

Coat a 13 x 9 x 2-inch baking pan with cooking spray; set aside. Combine pistachios, cracker crumbs, sugar, and cinnamon in a bowl; stir well, and 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 tablespoons 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.

With a very sharp knife, score diamond shapes, 3/4-inch deep, into layers of phyllo. Drizzle margarine over phyllo. Bake at 350F 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.

Yield: 16 servings (serving size: 1 [3-1/4 x 2-1/4-inch] bar).

Source:
Cooking Light, May 1994, page 82

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