Baklava is a Middle Eastern specialty, and our recipe gets fruity with carotenoid-rich apricots. Phyllo dough sheets, made without hydrogenated oils, can be found in the frozen section of health-food stores and usually come in twin 8-ounce packages.
Serves 6: (serving size: 1 piece)
- ¾ cup dried apricots
- ⅔ cup orange juice
- 1 large egg
- 4 ounces nonhydrogenated phyllo dough pastry
- Canola oil spray
- ⅔ cup slivered almonds
- ⅓ cup honey
Preheat oven to 350ºF. Simmer apricots in orange juice until soft, about 10 minutes. Drain and cool. Puree apricots with egg in food processor until smooth. In an 8-inch square baking pan, lay 6 phyllo dough sheets that have been sprayed with canola oil in between the layers. The phyllo sheets should fit the pan perfectly; otherwise trim the edges and discard scraps. Spread half of the almonds on top. Add 3 layers of phyllo sheets, sprayed with canola oil in between the layers. Add the apricot and egg mixture. Top with another 3 layers of phyllo sheets that have been sprayed with canola oil. Finish with the remaining almonds. Score the top phyllo layer into diamonds. Bake for 30 minutes or until golden. Heat the honey in a microwave for 10 to 15 seconds. As soon as the baklava comes hot out of the oven, drizzle hot honey over the top. Let it cool to room temperature and serve.
Servings of fruits and vegetables: 1.25 fruit
Diabetes-beating phytonutrients: quercetin, phytoestrogens, beta-sitosterol, beta-carotene
Nutrition information: 340 calories, 8 grams protein, 14 grams total fat, 1.5 grams saturated fat, 35 milligrams cholesterol, 48 grams carbohydrate, 4 grams dietary fiber, 105 milligrams sodium
