Thursday, May 14, 2009

Miracle Baklava

This is called "Miracle Baklava" because it miraculously takes much less time. I guess it's not really that much of a miracle as it is buying prepared phyllo dough, but it comes together very quickly and tastes grrrrrreat! The recipe comes from Taste of Home, who also claims it to be lighter than your average baklava. If you have never had this sweet goodness before, you should treat yourself to some! Buy the phyllo dough in the freezer section next to the frozen fruit.
Miracle Baklava
Servings: 30
From Taste of home

INGREDIENTS
1 package (12 ounces) vanilla wafers, crushed
2 tablespoons Domino® or C&H® Granulated Pure Cane 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 Domino® or C&H® Granulated Pure Cane 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. 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.