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This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts.

The results will fool anyone.


  • 1/2 lb Shelled pistachio nuts, ground
  • 3 tb Sugar
  • 3/4 ts Ground cinnamon
  • 1 1/2 tb Rose water
  • 1/2 lb Filo dough
  • 1/2 c Low-calorie margarine, melted
  • Rose Water Syrup
  • Whole cloves,optional


  • Combine pistacho nuts, sugar, cinnamon and rose water in small bowl.
  • Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet.
  • Brush with some of margarine.
  • Sprinkle evenly with nut mixture.
  • Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
  • Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes.
  • Bake at 400'F.
  • 25 minutes or until golden.
  • Place on wire rack to cool.
  • Drizzle Rose Water Syrup evenly over top and allow to soak several hours.
  • Stud each diamond-shape with whole clove.

Categories: Cake  Dessert 
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