Ingredients
Cooking spray
4 spray(s)
Shelled pistachio nuts
¾ oz, finely chopped
Chopped pecans
¾ cup(s)
Splenda No Calorie sweetener packets
6 tsp
Ground cinnamon
1 tsp
Phyllo dough
½ pound(s)
Light butter
½ cup(s), melted
Water
1 cup(s)
Splenda No Calorie sweetener packets
½ cup(s)
Fresh lemon juice
1½ Tbsp
Water
1 tsp, rose-flavored
Honey
2 Tbsp
Instructions
Preheat oven to 400°F. Coat a 13 X 9-inch pan with cooking spray.
Combine nuts, 6 teaspoons of Splenda® and cinnamon in small bowl.
Place 3 phyllo sheets in bottom of baking pan, brush with 1/3 of butter and sprinkle about 3/4 cup of nut mixture evenly on top. Repeat with 3 more sheets of phyllo dough, 1/3 of butter and remaining nut mixture. Top with remaining 3 sheets of phyllo and brush with remaining butter. (Note: Make sure to cover unused phyllo dough with plastic wrap in between use to prevent it from drying out.)
Cut baklava into 24 small squares. Bake for 25 minutes or until golden brown. Place on wire rack to cool.
While baklava is cooking, place 1 cup of water and remaining Splenda® in a small saucepan. Bring to a boil, then simmer until slightly syrupy, about 5 minutes. Stir in lemon juice, rose water and honey. Cool completely.
Drizzle rose water syrup evenly over cooled baklava and allow to soak for several hours before serving.
Serving size: 1 piece
