Pistachio-Apple Baklava

Carb. per serving 14 g

Servings 18 (1 triangle each)

Prep 30 minutes

Bake 40 minutes

• 2 large cooking apples, cored and finely chopped (2 cups)
• ½ teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¼ teaspoon ground allspice
• ¾ cup lightly salted pistachio nuts, toasted pecans, or toasted hazelnuts, finely chopped
• ½ cup snipped dried cranberries
•   Butter-flavor nonstick cooking spray
• ½ of a 16-ounce package frozen phyllo dough, thawed (twenty 14×9-inch sheets)

1. Preheat oven to 325°F. In a large bowl combine apples, lemon peel, lemon juice, honey, and allspice. Stir in pistachios and cranberries. Set aside.

2. Coat a 2-quart square baking dish with cooking spray. Unroll phyllo dough. Using kitchen shears or a long knife, cut the whole stack of phyllo in half crosswise to make forty 9×7-inch sheets. Keep phyllo covered with plastic wrap, removing sheets as needed.

3. Using one sheet of the phyllo dough at a time, layer 10 phyllo sheets in the dish, coating the top of each sheet with cooking spray and folding over any extra. Turn every other sheet a quarter turn to make even layers. Spread about 1 cup of the apple mixture over phyllo in dish. Repeat layers twice. Layer remaining 10 phyllo dough sheets over apple mixture, coating the top of each sheet with cooking spray.

4. Using a sharp knife, cut through phyllo and apple mixture to make nine squares; cut each square in half diagonally to make triangles. (Do not remove the pieces from dish.) Bake for 40 to 45 minutes or until golden brown. Cool completely on a wire rack.

Per serving: 88 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 85 mg sodium, 14 g carb. (1 g fiber, 5 g sugars), 2 g pro. Exchanges: 1 carb., 0.5 fat.