Baklava - low fat low cal version

Yield: 12 Servings

Measure Ingredient
¼ cup Egg substitute
¾ cup Water
1 teaspoon Salt
1½ teaspoon Canola oil
1½ tablespoon Honey
½ cup Barley flour
2½ cup Bread flour
1 teaspoon Orange peel
½ teaspoon Cardamom
3 tablespoons Nonfat dry milk
1 teaspoon Yeast
Toasted almonds
Dried apricots; diced
Apricot lekvar


Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid-flour ratio if needed. At the end of the dough cycle, remove dough and place on floured board. Cover, and let rest for 20 minutes. Roll out into a rectangle, brush with apricot lekvar, and sprinkle almonds and apricots on top. Roll up into a loaf, place in greased loaf pan, cover and let rise for

45 minutes. At end of rise time, slash down the center, brush with a little beaten egg substitute and milk, and bake in a preheated 375 degree oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool.

Recipe by: Ruth G.

Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@...> on Oct 08, 1998, converted by MM_Buster v2.0l.

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