Yield: 16 Servings
|Butter-flavored vegetable cooking spray|
|1¼ cup||Chopped pistachios|
|¾ cup||Wheat saltine cracker crumbs, (20 crackers)|
|½ teaspoon||Ground cinnamon|
|12||Sheets frozen phyllo pastry, thawed|
|2 tablespoons||Margarine, melted|
|½ cup||Frozen orange juice concentrate, thawed and undiluted|
|1 teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cloves|
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 8-½-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 8-½-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, ¾-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 [3-¼ x 2-¼-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@... on Jan 28, 1997.