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Miracle Baklava

Miracle Baklava
Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!
30 ServingsPrep: 1 hour 25 min. Bake: 40 min.

Ingredients

  • 1 package (12 ounces) vanilla wafers, crushed
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Refrigerated butter-flavored spray (about 4 ounces)
  • 1 package frozen phyllo dough (16 ounce, 14-inch x 9-inch sheet size), thawed
  • SYRUP:
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the wafer crumbs, sugar and cinnamon; set
  • aside. Spritz a 13-in. x 9-in. baking pan with butter-flavored
  • spray. Unroll phyllo sheets. Place one 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 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 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.
© Taste of Home 2013

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Miracle Baklava (continued)

Directions (continued)

  • 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. Cool to lukewarm. Pour syrup
  • over warm baklava. Yield: 30 servings.
Nutrition Facts: One piece equals 154 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 154 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch.
© Taste of Home 2013