This baklava is a light and delicious dessert; walnuts provide a healthy dose of linolenic acid, a type of omega-3 fatty acid that’s good for eye health, according to the AMDF. Nutrition (per serving) Calories: 144; protein: 2g; fiber: 1g; fat: 8g; saturated fat: 2g Recipe from Eat Right For Your Sight by Jennifer Trainer Thompson and Johanna M. Seddon.
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Makes 12 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
1/2 cup walnuts, chopped 1 Tbsp granulated sugar 1/4 tsp ground cinnamon 1/4 tsp ground cloves 2 Tbsp unsalted butter, melted 2 Tbsp canola oil 8 sheets phyllo dough, cut in half For the lemon simple syrup: 1/2 cup sugar 1/4 cup water 1/4 tsp grated lemon zest 1/2 Tbsp fresh lemon juice 1/4 cinnamon stick
How to make it
Combine the walnuts, sugar, cinnamon, and cloves in a small bowl. Set aside. In another bowl, combine the melted butter and oil. Unfold the phyllo sheets, and cover them with plastic to keep moist. Lightly spray the bottom of a 9x9" square baking pan or cookie sheet with nonstick cooking spray. Lightly brush 4 sheets of phyllo with the butter mixture. Lay them in the pan, allowing them to fold upward at the sides of the pan, if necessary. Top with half of the nut mixture. Brush 4 more phyllo sheets with the butter mixture, and lay them over the nut mixture. Spread the remaining nut mixture over the phyllo sheets. Brush the remaining sheets with the butter mixture and place them over the nut mixture, folding the sides of the phyllo inward when necessary. Chill until the butter is hardened. Score the baklava diagonally to make 12 triangles. Preheat the oven to 350°. Bake for 35 to 40 minutes or until golden brown. In a small sauté pan, combine the ingredients for the simple syrup, and bring to a boil. Simmer until the sugar is dissolved. Pour the mixture evenly over the baked baklava. Cool, and slice.
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This baklava is a light and delicious dessert; walnuts provide a healthy dose of linolenic acid, a type of omega-3 fatty acid that’s good for eye health, according to the AMDF.
Nutrition (per serving)
Calories: 144; protein: 2g; fiber: 1g; fat: 8g; saturated fat: 2g
Recipe from Eat Right For Your Sight by Jennifer Trainer Thompson and Johanna M. Seddon.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
1/2 cup walnuts, chopped 1 Tbsp granulated sugar 1/4 tsp ground cinnamon 1/4 tsp ground cloves 2 Tbsp unsalted butter, melted 2 Tbsp canola oil 8 sheets phyllo dough, cut in half For the lemon simple syrup: 1/2 cup sugar 1/4 cup water 1/4 tsp grated lemon zest 1/2 Tbsp fresh lemon juice 1/4 cinnamon stick
How to make it
Combine the walnuts, sugar, cinnamon, and cloves in a small bowl. Set aside. In another bowl, combine the melted butter and oil. Unfold the phyllo sheets, and cover them with plastic to keep moist. Lightly spray the bottom of a 9x9" square baking pan or cookie sheet with nonstick cooking spray. Lightly brush 4 sheets of phyllo with the butter mixture. Lay them in the pan, allowing them to fold upward at the sides of the pan, if necessary. Top with half of the nut mixture. Brush 4 more phyllo sheets with the butter mixture, and lay them over the nut mixture. Spread the remaining nut mixture over the phyllo sheets. Brush the remaining sheets with the butter mixture and place them over the nut mixture, folding the sides of the phyllo inward when necessary. Chill until the butter is hardened. Score the baklava diagonally to make 12 triangles. Preheat the oven to 350°. Bake for 35 to 40 minutes or until golden brown. In a small sauté pan, combine the ingredients for the simple syrup, and bring to a boil. Simmer until the sugar is dissolved. Pour the mixture evenly over the baked baklava. Cool, and slice.
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Makes 12 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
1/2 cup walnuts, chopped 1 Tbsp granulated sugar 1/4 tsp ground cinnamon 1/4 tsp ground cloves 2 Tbsp unsalted butter, melted 2 Tbsp canola oil 8 sheets phyllo dough, cut in half For the lemon simple syrup: 1/2 cup sugar 1/4 cup water 1/4 tsp grated lemon zest 1/2 Tbsp fresh lemon juice 1/4 cinnamon stick
How to make it
Combine the walnuts, sugar, cinnamon, and cloves in a small bowl. Set aside. In another bowl, combine the melted butter and oil. Unfold the phyllo sheets, and cover them with plastic to keep moist. Lightly spray the bottom of a 9x9" square baking pan or cookie sheet with nonstick cooking spray. Lightly brush 4 sheets of phyllo with the butter mixture. Lay them in the pan, allowing them to fold upward at the sides of the pan, if necessary. Top with half of the nut mixture. Brush 4 more phyllo sheets with the butter mixture, and lay them over the nut mixture. Spread the remaining nut mixture over the phyllo sheets. Brush the remaining sheets with the butter mixture and place them over the nut mixture, folding the sides of the phyllo inward when necessary. Chill until the butter is hardened. Score the baklava diagonally to make 12 triangles. Preheat the oven to 350°. Bake for 35 to 40 minutes or until golden brown. In a small sauté pan, combine the ingredients for the simple syrup, and bring to a boil. Simmer until the sugar is dissolved. Pour the mixture evenly over the baked baklava. Cool, and slice.
Makes 12 servings
Prep time 10 min.
Cook time 35 min.
Prep time 10 min.
Cook time 35 min.
Prep time
10 min.
Cook time
35 min.
Ingredients
- 1/2 cup walnuts, chopped
- 1 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 Tbsp unsalted butter, melted
- 2 Tbsp canola oil
- 8 sheets phyllo dough, cut in half
- For the lemon simple syrup:
- 1/2 cup sugar
- 1/4 cup water
- 1/4 tsp grated lemon zest
- 1/2 Tbsp fresh lemon juice
- 1/4 cinnamon stick
How to make it
Combine the walnuts, sugar, cinnamon, and cloves in a small bowl. Set aside. In another bowl, combine the melted butter and oil. Unfold the phyllo sheets, and cover them with plastic to keep moist. Lightly spray the bottom of a 9x9" square baking pan or cookie sheet with nonstick cooking spray. Lightly brush 4 sheets of phyllo with the butter mixture. Lay them in the pan, allowing them to fold upward at the sides of the pan, if necessary. Top with half of the nut mixture. Brush 4 more phyllo sheets with the butter mixture, and lay them over the nut mixture. Spread the remaining nut mixture over the phyllo sheets. Brush the remaining sheets with the butter mixture and place them over the nut mixture, folding the sides of the phyllo inward when necessary. Chill until the butter is hardened. Score the baklava diagonally to make 12 triangles. Preheat the oven to 350°. Bake for 35 to 40 minutes or until golden brown. In a small sauté pan, combine the ingredients for the simple syrup, and bring to a boil. Simmer until the sugar is dissolved. Pour the mixture evenly over the baked baklava. Cool, and slice.
Combine the walnuts, sugar, cinnamon, and cloves in a small bowl. Set aside.
In another bowl, combine the melted butter and oil.
Unfold the phyllo sheets, and cover them with plastic to keep moist. Lightly spray the bottom of a 9x9" square baking pan or cookie sheet with nonstick cooking spray.
Lightly brush 4 sheets of phyllo with the butter mixture. Lay them in the pan, allowing them to fold upward at the sides of the pan, if necessary. Top with half of the nut mixture. Brush 4 more phyllo sheets with the butter mixture, and lay them over the nut mixture. Spread the remaining nut mixture over the phyllo sheets. Brush the remaining sheets with the butter mixture and place them over the nut mixture, folding the sides of the phyllo inward when necessary.
Chill until the butter is hardened. Score the baklava diagonally to make 12 triangles.
Preheat the oven to 350°. Bake for 35 to 40 minutes or until golden brown.
In a small sauté pan, combine the ingredients for the simple syrup, and bring to a boil. Simmer until the sugar is dissolved. Pour the mixture evenly over the baked baklava. Cool, and slice.
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