Baklava - low fat low cal version
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
FILLING
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.