| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Lebanese | Desserts | 16 | Servings |
INGREDIENTS
| Butter-flavored vegetable cooking spray | ||
| 1 1/4 | c | Chopped pistachios |
| 3/4 | c | Wheat saltine cracker crumbs, (20 crackers) |
| 1/3 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 12 | Sheets frozen phyllo pastry, thawed | |
| 2 | tb | Margarine, melted |
| 3/4 | c | Honey |
| 1/2 | c | Frozen orange juice concentrate, thawed and undiluted |
| 1/3 | c | Water |
| 1 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves |
INSTRUCTIONS
Coat a 13 x 9 x 2-inch baking pan with cooking spray; set aside. Combine pistachios, cracker crumbs, sugar, and cinnamon in a bowl; stir well, and set aside. Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13 x 8-1/2-inch rectangle; lightly coat both sides of rectangle with cooking spray. Place in bottom of prepared pan, and sprinkle 3 tablespoons pistachio mixture over phyllo. Repeat procedure with 9 sheets of phyllo, cooking spray, and remaining pistachio mixture, ending with pistachio mixture. Lightly coat remaining 2 sheets of phyllo with cooking spray. Fold each sheet in half crosswise to form a 13 x 8-1/2-inch rectangle; lightly coat both sides of each rectangle with cooking spray. Layer each into baking pan. With a very sharp knife, score diamond shapes, 3/4-inch deep, into layers of phyllo. Drizzle margarine over phyllo. Bake at 350 degrees for 25 minutes or until golden. Combine honey and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring frequently. Remove from heat; drizzle honey mixture over phyllo. Cool completely in pan. Yield: 16 servings (serving size: 1 [3-1/4 x 2-1/4-inch] bar). Per serving: 211 Calories; 6g Fat (25% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 231mg Sodium NOTES : Our variation of this Lebanese classic has half the fat of the original. Cooking spray replaces butter between the layers of phyllo. Recipe by: Cooking Light, May 1994, page 82 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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