Recipes

Fruitfull® Baklava   1 lb packet fillo pastry, thawed if frozen Filling: 1 cup of Egg Starts (or any other healthy egg alternatives or 4 eggs if you wish) 20 Tbsp sugar 1½ cups vegetable oil 1 Banana cream Fruitfull® bar 1 Peaches ‘N’ Cream Fruitfull® bar 4 Tbsp plain yogurt 2 tsp baking powder 1 bag of Be Happy and Healthy® ‘Got Nuts?’ finely ground (or any other nuts) 2 Passionate Cherry Fruitfull® bar For the syrup: 32 Tbsp sugar 1 cup water 2 Lemon Fruitfull® bars

Instructions:

Preheat oven to 375⁰F. Brush a big (like 12 x 12 in) tin with the vegetable oil (or melted butter).

In a large mixing bowl beat the egg substitute (or eggs), sugar, and vegetable oil until light and creamy. Add yogurt, Banana cream and Peaches ‘N’ cream Fruitfull® bars (softened and mixed) and mix well. Add baking powder and mix until well blended.

Place two sheets of pastry in the base of the tin and put about 3 Tbsp of the filling and spread it with the spoon. Repeat with each next sheet until you have used about one quarter of the pastry. Then spread one melted Passionate cherry Fruitfull® bar and continue till you have used about one half of the pastry. Spread filling and nuts and continue till you get to the third quarter and do the same with another Passionate cherry bar. Continue with the rest of the pastry and filling and leave the last sheet of pastry for the top.

Using a sharp knife carefully cut pastry into squares, cutting through the filling. Bake in the preheated oven for 35-40 minutes or until crisp and golden brown.

Meanwhile, make the syrup. Place the sugar, water and 2 Lemon Fruitfull® bars in a pan. Bring to the boil, then lower the heat to medium and boil for a further 10 minutes until the mixture has thickened slightly.

Take the syrup off the heat and leave to cool slightly. Turn off the oven and take the baklava out. Pour the syrup over the pastry and return in the oven for the next 10 minutes.

Remove baklava from the oven, let it cool and refrigerate for at least three hours. Serve cold.             

Recipe submitted by:
Biljana Culibrk
Richmond, VA