Baklava
Canyon Ranch - Lenox
Canyon Ranch - Tucson

Ingredients:

• 1/2 cup walnuts

• 1 tablespoon granulated sugar

• 1/4 teaspoon cinnamon

• 1/4 teaspoon cloves

• 2 tablespoons butter, melted

• 2 tablespoons canola oil

• 8 sheets phyllo dough, cut in half

Simple sugar:

• 1/2 cup granulated sugar

• 1/4 cup water

• 1/4 teaspoon lemon peel

• 1/2 tablespoon lemon juice

• 1/4 cinnamon stick

Instructions:

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.

2. In another bowl, combine melted butter and oil.

3. Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom of a 9 x 9-inch baking pan.

4. Lightly brush 5 sheets of phyllo with butter/oil mixture. Lay in bottom of pan, allowing them to fold upward at sides of pan, if necessary.

5. Top with 1/2 of nut mixture.

6. Brush 5 more phyllo sheets with butter/oil mixture and lay over nut mixture.

7. Spread remaining nut mixture over phyllo sheets. Brush remaining sheets with butter and oil mixture and place over nut mixture, folding sides of phyllo inward, when necessary.

8. Chill until butter is hardened. Score baklava on diagonal to make 12 triangles.

9. Preheat oven to 350°. Bake for 35 to 40 minutes or until golden brown.

10. In a small sauté pan, combine and bring to a boil. Simmer until sugar is dissolved. Pour evenly over baked baklava. Cool and slice.

Makes 12 servings, each containing approximately: 140 calories 18 gm. carbohydrate 7 gm. fat 5 mg. cholesterol 1 gm. protein 51 mg. sodium Trace fiber