CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
BAKLAVA
Baklava is a rich, sweet pastry made of layers of filo, filled with chopped nuts and sweetened and held together with syrup or honey.
Provided by Vahchef
Time 20m
Number Of Ingredients 0
Steps:
- Take a bowl, add all purpose flour, pinch of salt, 2 teaspoons of ghee and mix nicely. Add water and make a soft dough and keep aside for 30 minutes. Dust some flour and divide dough into equal portions and roll it into round sheet. Divide dough into small portion and roll into thin round sheet. Take one roll sheet, dust some flour on it and place another sheet and repeat it for 3 times. Gentle roll it into thin sheet and cut into round shape by using round mould. Dust some flour and place 20-25 layered pilo sheet like as shown in video. Fold it gentle and keep in refrigerator or cover it with wet cloth if you are using it later. Boil sugar and water in a pan until gulab jamoon consistency syrup is formed and add little lime juice and keep aside. Add rose water to it and mix it. Mix half oil with ghee in a bowl and keep aside. Make powder of almonds, walnuts and keep aside. Apply oil mixed ghee to baking tray. Place one layer of sheet and apply ghee and place another layer and repeat the process for 13 layer. Once 15 layer pilo sheet is done apply ghee mixed oil sprinkle almonds and walnut powder. Place another layer of sheet and apply apply ghee mixed oil and place another sheet and repeat it for another 10 sheets. Cut into pieces with knief and pour leftover ghee mixed oil. Bake it at 200 degree until nice crust is formed on top. Rest it for some time and pour sugar syrup, rest it for 5-10 minutes. Now Baklava is ready to serve.
Nutrition Facts : Calories 353, Fat 1, Protein 10, Sodium 2
BAKLAVA
A small slice of baklava goes a long way, especially with a tiny cup of strong coffee. This sticky-sweet, flaky and nutty treat is fragrant with orange blossom water, which makes it utterly moreish. Serve after a mezze feast.
Provided by BBC Food
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
- Melt the remaining butter in a saucepan over low heat or in a microwave.
- Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
- In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
- Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
- Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
- For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
- Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
BAKLAVA RECIPE - TURKISH TRADITIONAL SWEET
Baklava is a crispy, rich, sweet pastry made of layers of phyllo dough filled with nuts and drenched with honey syrup. This ethnic Middle Eastern confection has been in my mind for several months, and this weekend made its grand entry into my kitchen. Few months back a traditional Turkish restaurant opened in our area and they had the best Baklavas I have tasted. Ever since I ate in that restaurant, I wanted to make this pastry, but just the labor made me postponing it. Once I actually started making, it was not too bad. More than difficult, I would call this a labor intensive dessert. Once we get in the flow, it just gets easier. The phyllo dough used in this pastry is readily available in most of the supermarkets. Other recipes that you can try are: Apple Roses Recipe With Homemade Puff Pastry Sheets (Eggless) Thandai Shrikhand Tart Recipe Goan Style Kulkuls Recipe ( Honey glazed wheat Curls Recipe)
Provided by Archana's Kitchen
Time 2h20m
Yield Makes: 8 Servings
Number Of Ingredients 11
Steps:
- To begin making the Baklava Recipe (Turkish Traditional Sweet), we first have to make sure we have all the ingredients ready.
- Baklava Recipe procedure is split into 4 parts.
- Coarsely chop the walnuts and pistachios in a food processor (it will be a coarse powder). Set aside 4 tablespoons of chopped nuts for decoration.
- Put the remainder in a bowl and combine it with 1/3 cup of sugar, cinnamon and cloves and mix well.
- Heat the oven to 170 C. Lay a dish towel on a work surface and sprinkle it lightly with water. Thaw the phyllo dough package according the manufacturer's instructions.
- Unroll the sheets on the towel and then cover it with a second damp dish towel. When unrolling them I encountered several cracks and cuts in the sheets.
- Do not panic. They are easily repairable and do not make any difference in the dessert.
- Melt the butter in a small saucepan. Brush a baking pan with melted butter. Take a sheet of phyllo dough and carefully spread it in the pan, folding the sheet in such a way that it fits the pan.
- Brush the layered sheet with butter and gently press it into the sides and corners of the pan.
- Lay another sheet on top and brush with butter. Do the same with the third of the sheets. Once 1/3rd of the sheets have been used, scatter half the nut filling over the layers.
- Layer another third of the sheets in the pan, buttering each one and pressing into the corners and sides. Then sprinkle the remaining half of the nut mixture evenly.
- Layer the last third of the sheets, buttering them and pressing them the same way as we did with the previous layers. Brush the top most layer thoroughly with butter and pour any remainder of butter on the top (I ignored the last step. I did not pour the remaining butter. I just liberally brushed the top layer and left it at that).
- So essentially, after every 3 sheets there is a nut layer for the baklava recipe.
- With a small knife, cut diagonal lines around 1/2-inch deep to mark out the shape. Do not press down too much when cutting.
- Place the tray in the oven and bake for around 1 hr 15 minutes (It took me exactly 1 hr) until golden brown in color.
- Combine the sugar and water in a saucepan and heat until dissolved, stirring occasionally. Pour in the honey and stir to combine.
- Boil without stirring until the syrup reaches a soft ball consistency (239F on a candy thermometer). This process takes about 30 minutes.
- To test the consistency without the thermometer, take the pan off the heat and dip a teaspoon in the syrup. Let it cool down for few seconds and then drop it in a small cup with water.
- Once dropped into the water, it should form a mushy ball.
- Remove the syrup from the heat and let it cool down to lukewarm temperature. Now add the juice from a lemon and the orange flower water or the vanilla extract.
- Remove the pan from the oven and immediately pour the cooled syrup evenly over the hot baklava.
- Pouring the syrup over the hot pastries enables better absorption.
- With the chef's knife cut along the marked lines almost to the bottom of the pan. Let the pastries cool.
- Cut through the marked lines completely and carefully lift the pastries with a spatula and arrange them on a plate.
- Sprinkle the top with the reserved nuts and serve the Baklava for your parties and special occasions.
BAKLAVA
Recipe video above. Layers upon layers of flaky pastry with a syrup soaked walnut or pistachio filling! Just like store bought - except it's not overly sweet, and you will love the hint of lemon. Makes 24 whole pieces plus a bunch of half pieces (cooks' treat!). Keeps for a WEEK!! This recipe is best started the night before and needs 6+hours resting time.
Provided by Nagi
Categories Sweet
Time 1h55m
Number Of Ingredients 8
Steps:
- You will need a 23 x 33 cm / 9 x 13" baking pan.
Nutrition Facts : Calories 319 kcal, Carbohydrate 26 g, Protein 4 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 93 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BAKLAVA, EASY & REDUCED SUGAR RECIPE RECIPE - (4.5/5)
Provided by aohmc
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Place the almonds, walnuts, pistachios, and sugar into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 4 more times for a total of 5 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Layer 5 more sheets of phyllo with butter in between each of them. Repeat with another 5 sheets of phyllo, butter, and remaining nuts. Top with 5-8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 20 minutes or until golden brown. Remove pan from the oven, pour the cooled syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Make the syrup while the baklava is baking in the oven. Combine the honey, water, sugar, and cinnamon in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and let cool. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days. Optional: dust some powdered sugar for decoration before serving.
BAKLAVA RECIPE
This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.
Provided by Natasha of NatashasKitchen.com
Categories Medium/Advanced
Time 2h15m
Number Of Ingredients 9
Steps:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
- In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
- Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
- Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Nutrition Facts : Calories 255 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
GREEK BAKLAVA
A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.
Provided by NEONWILLIE
Categories World Cuisine Recipes European Greek
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g
BAKLAVA WITH HONEY SYRUP
Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.
Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BAKLAVA RECIPE
A Classic Baklava Recipe made with phyllo pastry, ground pecans and drizzled with a sweet honey syrup. Crisp and tender, flaky and delicious, this baklava will surely impress!
Provided by Joanna Cismaru
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F degrees. I used a 16.5 x 11.38 x 1 inches baking sheet, but for some reason the phyllo pastry sheets are always too big. To rectify this problem, simply cut the sheets to the size of the baking sheet.
- In a food processor add the pecans and the cinnamon and pulse them a few times until finely chopped. Set about 1/4 of chopped pecans aside to use for sprinkling over the top of the baklava.
- In a medium sauce pan, add the sugar, water, butter, vanilla extract and honey. Stir well and bring to a boil. After it starts boiling reduce heat to medium low and let it simmer for about 5 minutes. Let it cool.
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 16 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 39 mg, Sugar 11 g
BAKLAVA - AN INDIAN MILK SWEET IN SUGAR SYRUP
Make and share this Baklava - An Indian Milk Sweet In Sugar Syrup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 43m
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Heat a pan on medium flame.
- Add butter.
- Once it melts, add vermicelli to it.
- Stir-fry it until it turns golden brown.
- Remove from heat.
- In an oven proof tray, spread half of the fried vermicelli.
- In another pan, add the milk, essence and semolina.
- Mix it until the mixture is like a thick syrup.
- Add the chopped nuts.
- Cool it for 5 minutes.
- Pour it over the vermicelli spread in the tray.
- Allow it to set.
- Spread the rest of the vermicelli over it.
- Bake in an oven for 10-12 minutes or till the top browns.
- In the pan, add the sugar, water and orange rind with a little vanilla essence.
- When the syrup boils, cool it.
- Pour it over the vermicelli on top.
- Press on the sides so that the syrup is absorbed inside the sweet.
- Cut into equal sized squares.
- Serve warm.
- If it remains, you can refrigerate it for 5 days, but make sure you warm it up in the oven before serving.
- It has to be had"hot" to be relished!
BAKLAVA WITH LEMON-HONEY SYRUP
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Yield Makes about 30
Number Of Ingredients 14
Steps:
- Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
- Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
- Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
- Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
- Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.
BAKLAVA RECIPE- HOW TO MAKE BAKLAVA
My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! Be sure to read through for tips and watch the video to make it.
Provided by Suzy Karadsheh
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
- In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
- Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
- Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
- Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
- Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
- Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
- Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
- Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
- Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
- Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
- As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
- Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.
Nutrition Facts : Calories 229 calories, Sugar 14.2 g, Sodium 93.6 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.9 g, Protein 3.4 g, Cholesterol 15.3 mg
BAKLAWA - SYRIAN VERSION OF BAKLAVA
This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!
Provided by Kat Rahal
Categories Dessert
Time 2h
Yield 50-75 serving(s)
Number Of Ingredients 9
Steps:
- Butter baking pans thoroughly.
- Place 1 lb.
- of dough in pan, brushing butter between each sheet.
- Do not butter top sheet.
- Combine ingredients for nut filling and spread evenly on last layer.
- Place the other 1 lb.
- dough over nut filling, brushing each layer with butter between each sheet.
- Cut in diamond shapes.
- Pour remaining butter over top.
- Bake in a preheated oven@ 400 degrees for 15 minutes.
- ,then reduce heat to 325 degrees for 45 minutes.
- *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
- SYRUP:.
- Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
- Let syrup stand for 10 minutes before pouring over cold Baklawa.
Nutrition Facts : Calories 320.9, Fat 24, SaturatedFat 8.4, Cholesterol 29.3, Sodium 166.6, Carbohydrate 25, Fiber 1.6, Sugar 13.5, Protein 4.2
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INDIAN BAKLAVA - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category Filo PastryCuisine Indian CuisineTotal Time 1 hr 50 mins
- Make a dough by mixing the flour , oil, salt and enough hot water to get a stiff dough. Allow the dough to stand for 30 min at room temperature. Grate the almonds coarsely.
- Add 1/2 cup of sugar and the rose water. Smear a 12″ (30 cm) by 8.5″ (22 cm) tray with oil. Divide the dough into 4 equal parts. Roll out 1 part into a very thin sheet and place it on the bottom of the tray, pressing the edges with your hands. Divide the almond mixture into 3 equal parts.
- Spread 1/3 of it on the sheet of dough in the bottom of the tray. Continue to alternate between the dough and the almond mixture, smear each sheet of dough with 1 tablespoon of oil . The topmost layer must be a sheet of dough, smeared with 1 tablespoon of oil.
- Cut the baklava using a sharp knife and press it with your hands, so as not to break up the top sheet of dough. Bake at 356°F (180 °C) for 1 hour.
WALNUT BAKLAVA WITH HOMEMADE SYRUP RECIPE - LITTLE …
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5/5 (4)Category BarsServings 26Total Time 1 hr 25 mins
- Combine the sugar, water, lemon juice, and honey in a medium saucepan and bring to a boil. When it reaches a boil, lower the heat to medium-low and let simmer for 10 minutes. Remove from heat, stir in the orange blossom water and rose water. Let cool.
- In a large bowl, add the ground walnuts, sugar, 4 tablespoons melted butter, and ground cinnamon, stir to combine. Your filling should be coarse, almost like a streusel or a crumb topping.
BAKLAVA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Filo pastry, nuts, syrup Serving temperature Cold, room temperature or re-warmedPlace of origin Ottoman EmpireVariations Multiple
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DATE-SWEETENED BAKLAVA - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (2)Total Time 2 hrs 30 minsCategory DessertCalories 228 per serving
- In a food processor, add in the dates, almonds, walnuts, pistachios, orange zest, cinnamon, and salt. Pulse until the mixture is just roughly chopped. You do not want them to be fine as they will not have the right consistency for the baklava. Set aside.
- Placed it on a clean work surface and then put a baking dish on top. Be sure not to press down so hard so you don’t compact the phyllo. Using a sharp knife, trim the phyllo to the size of the pan. It is better to cut bigger than smaller here so if it is not perfect, don’t worry because once it bakes you won’t be able to tell. This step is optional, you can also just fold in the edges as you layer the baklava. This will just yield the best results.
TURKISH BAKLAVA RECIPE IN PAKISTANI STYLE | SWEET BAKLAVA ...
From kfoods.com
User Interaction Count 1
- Now place all syrup ingredients together in a saucepan and bring them to boil. Keep stirring sugar so that it dissolves well in the mixture. Simmer for 10 minutes and then remove from the stove. Let it cool at room temperature. Baklawa Syrup is ready.
- Brush a 12x10 inch baking dish with butter. Also brush 10 filo sheets with melted butter. Lay all sheets on the dish one by one. Spread the filling in the dish. Now top it off with further 10 to 12 pastry sheets; butter each sheet accordingly. Cut off the excess pastry hanging outside the baking dish. Now brush the top of pastry with more butter. With a sharp scoring knife, score the top layers in square shapes. Now bake it in a preheated oven at 160c (325F) for 1 hour or until the top part turns golden brown in color. (If you observe that top side is turning color very quickly, then cover the top with a foil. Once baked, remove from the oven and pour the syrup slowly over the top.
BAKLAVA - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (53)Total Time 1 hr 20 minsCategory DessertCalories 215 per serving
- Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.
- To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9x13 baking pan, brushing each lightly with butter.
SUGAR SYRUP FOR BAKLAVA - RECIPE - TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category Filo PastryCuisine Balkan CuisineTotal Time 20 mins
- Mix together the sugar with the water, add the freshly squeezed lemon juice. Gradually heat the mixture on the stove while stirring nonstop.
- The resulting syrup is enough to syrup 1 large tray of baklava (for which youve used 2 packs of phyllo pastry sheets).
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From eyesclosedcooking.com
Reviews 5Estimated Reading Time 4 minsCategory Dessert, Recipes From MomTotal Time 45 mins
KETO BAKLAVA BARS | SUGAR FREE BAKLAVA RECIPE – CHOCZERO
From choczero.com
- Preheat the oven to 325°F and line an 8×8 pan with parchment paper, with overhanging sides for easy removal.
- In a food processor, combine the almond flour, sweetener, salt, and xanthan gum. Pulse a few times to combine. Scatter the butter pieces over and pulse until the mixture resembles coarse crumbs.
- Transfer to the prepared baking pan and press firmly into the bottom with a flat-bottomed glass or measuring cup. Bake 15 to 18 minutes, or until the edges are golden brown. Remove and let cool completely.
- In a medium bowl, whisk together the nuts, brown sugar substitute, cinnamon, and orange zest. Stir in the melted butter until well combined.
BAKLAVA - EASY HOMEMADE RECIPE | SUGAR AND SOUL CO
From sugarandsoul.co
4.9/5 (28)Calories 169 per servingCategory Dessert
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