ORANGE AND DATE BAKLAVA
This version of the Greek and Turkish dessert features dates instead of nuts.
Date palms flourish in the hot climate of the Middle East.

Syrup:
1/3 C. sugar
3 Tbsp. water
1 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. orange flower water
¼ tsp. almond extract

Filling:
3 C. whole pitted dates
1 Tbsp. sugar
1 Tbsp. grated orange peel
½ tsp. ground cinnamon
¼ C. orange juice

Baklava:
½ C. sugar
2 tsp. ground cinnamon
12 sheets fresh phyllo pastry or frozen, thawed
½ C. unsalted butter, melted

1. To make the syrup, stir first three ingredients in a small saucepan over low heat until the sugar dissolves. Increase heat and boil 1 minute.
2. Remove from heat. Mix in honey, orange flower water and almond extract. Cool.
3. To make the filling, combine first four ingredients in a food processor. Using on/off turns, process until dates are minced.
4. Add juice and process until a coarse paste forms.
5. To make the baklava, mix the cinnamon and sugar. Place the phyllo dough on a work surface and cut phyllo to fit an 8x8 pan, making 24 squares.
6. Brush inside of pan and place 2 phyllo squares in pan. Brush with butter; sprinkle with 1 ½ tsp. cinnamon sugar.
7. Repeat layering of phyllo squares, butter and sugar 4more times, then spread in half the filling.
8. Layer in phyllo dough twice more, then spread remaining filling.
9. Layer in 10 more squares, 2 at a time, brushing with butter and sprinkling with sugar. Using a knife, score the top into 16 squares (do not cut through filling).
10. Bake baklava at 350 degrees for 30 minutes, until deep golden. Cut through scored lines to bottom of pan and spoon cool syrup over hot baklava.

Yield: 16 servings