Baklava (Low Fat Low Cal Version)

• 1/2 pound pistachio nuts shelled, ground
• 3 tablespoons sugar
• 3/4 teaspoons cinnamon ground
• 1 1/2 tablespoon rosewater
• 1/2 pound phyllo (filo) pastry sheets
• 1/2 cup margarine low-calorie, melted
• 1 x rosewater syrup
• 1 x cloves whole, optional

1. 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.
2. The results will fool anyone.
3. Combine pistachio nuts, sugar, cinnamon and rose water in small bowl.
4. Using half of phyllo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9 inch baking sheet.
5. Brush with some of margarine.
6. Sprinkle evenly with nut mixture.
7. Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
8. Cut baklava at 1 1/2 inch intervals diagonally to form pattern of about 35 diamond shapes.
9. Or cut into squares.
10. Bake at 400F (200C) for 25 minutes or until golden.
11. Place on wire rack to cool.
12. Drizzle rose water syrup evenly over top and allow to soak several hours.
13. Stud each diamond-shape with whole clove if needed.

nuts, sugar, cinnamon ground, rosewater, phyllo, margarine, rosewater syrup

Taken from recipeland.com/recipe/v/baklava-low-fat-low-cal-version-1815 (may not work)