| Baklava serves12 (total fat-6.11 grams) |
| 1 cup raisins |
¼ cup acceptable margarine, ½ stick, melted |
| 1/3 cup finely chopped pecans |
½ cup honey |
| 8 sheets phyllo dough |
2 teaspoons ground cinnamon |
Preheat oven to 350°F.
In a small bowl, mix raisins and nuts. Set aside. Lightly brush
every other sheet of phyllo with melted margarine and stack the
sheets on top of each other. Spread raisin-nut mixture over the
dough, leaving a 1-inch border on all sides. Drizzle honey over the
top and sprinkle with cinnamon. Roll lengthwise, jelly-roll
fashion, and place on a non-stick baking sheet, making sure that
the ends of the roll are tucked under and the seam side faces down.
Brush the top lightly with remaining margarine. Cut through the
pastry to the raisin-nut mixture, at 1½ inch intervals, to
provide vents for steam to escape. Bake 20 to 30 minutes, or until
light golden brown. Slice,using vent lines as
guides. ENJOY
