From Light & Tasty, Dec/Jan 2005
Prepared by Connie Wilson
1 package (12 oz) vanilla wafers, crushed
2 tablespoons sugar
1 teaspoon ground cinnamon
refrigerated butter-flavor spray (about 4 oz)
1 package (16 oz) frozen phyllo dough, thawed
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
In a large bowl, combine the wafer crumbs, sugar and cinnamon; set aside. Spritz a 13”x9”x2” baking pan with refrigerated butter-flavored spray. Unroll phyllo sheets. Place once sheet of phyllo in pan; spritz with butter-flavored spray and brush to coat evenly. Repeat seven times, spritzing and brushing each layer. Keep remaining phyllo dough covered with plastic wrap to avoid drying out.
Sprinkle 1/4 cup wafer crumb mixture over phyllo in pan. Layer with two sheets of phyllo, spritzing and brushing with butter-flavored spray between each. Sprinkle with 1/4 cup wafer crumb mixture; repeat 11 times. Top with one phyllo sheet; spritz and brush with butter-flavored spray. Repeat seven more times, spritzing and brushing each layer.
Cut into 15 squares; cut each square in half diagonally. Bake at 350’ for 40-45 minutes or until golden brown.
Meanwhile, in a saucepan, bring the sugar, water, honey and lemon peel to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. Stir in vanilla and cool to lukewarm. Pour syrup over warm baklava.
Yield: 30 servings, 3 Points each.
1 piece = 154 calories, 4 grams fat, 1 gram fiber, 154 mg sodium.
cblessum on 5/29/2007