BAKLAVA COOKIES
What a fantastic cookie and so easy to do. I am sure that Baklava normally takes a long time to make but these are so easy.
Provided by Cherie Szilvagyi
Categories Cookies
Time 50m
Number Of Ingredients 6
Steps:
- 1. Instructions In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat. Stir in walnuts and cinnamon. Let it cool for 30 minutes.
- 2. Meanwhile, divide cookie dough into 24 pieces and roll each into a ball. Place 2 inches apart on a cookie sheet that's been greased or lined with parchment paper or silicone baking mat. Bake at 350 degrees for 9 minutes.
- 3. Remove cookies and place a small dollup of nut mixture in the center of each cookie. Bake another 2-3 minutes until done. Transfer to wire rack to cool.
BAKLAVA BARS
Santa will love the 21st. cookie of the 25 Days of Christmas.
Provided by Vanessa "Nikita" Milare
Categories Cookies
Time 45m
Number Of Ingredients 21
Steps:
- 1. First pre heat the oven to 350F. Then spray bottom only of 13x9 inch pan with cooking spray. Then in a large bowl stir cookie base ingredients until soft dough forms. Then press dough in bottom of pan. Bake 15 minutes.
- 2. Next in medium bowl stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon & the salt with fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. Then with your hands crumble frozen fillo shells evenly over nut mixture. Then bake for about 18 to 20 mins longer or until golden brown.
- 3. Next in small microwavable bowl microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice & 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla. Then drizzle honey mixture evenly over fillo. let cool completely for about 2 hours.
- 4. Then cut into 6 rows by 4 rows. Then before serving drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
BAKLAVA BARS
This interesting twist on the Mediterranean classic is packed with flavors that scream fall. The honey. The toasted nuts. The butter and the spices. There's nothing that's not delicious about this dessert. It's easy to make, quick to put together and the perfect guilty pleasure for any fall day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
- Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
- Drizzle honey mixture evenly over phyllo . Cool completely, about 2 hours.
- For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 21 g, TransFat 1 g
GREEK BAKLAVA
This Greek Baklava recipe has walnuts and cinnamon layered between flaky phyllo dough brushed with melted butter then baked and drizzled with a sugar and honey syrup to create a crispy, sweet, and impressive dessert!
Provided by Amy Nash
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Thaw phyllo dough completely by placing it in the fridge overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
- Butter the bottom and sides of a large rectangular 9x13-inch baking dish. Trim phyllo to fit in the dish, if necessary. I have seen 16 oz. pkgs. of phyllo that come with either 18 large sheets in one roll or 40 smaller sheets in 2 rolls. Either works, so long as you have 16 oz. of phyllo. I just cut the 18 large sheets in half down the middle to fit, giving 36 sheets. The 40 smaller sheets might just need to be trimmed slightly around the edges. Keep trimmed dough covered in a damp cloth so it doesn't dry out.
- Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a knife until very finely chopped. Stir together the walnuts and cinnamon until combined.
Nutrition Facts : Calories 213 kcal, Carbohydrate 18 g, Protein 3 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 118 mg, Sugar 10 g, Fat 15 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
BAKLAVA THUMBPRINT COOKIES
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more-which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. -Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BAKLAVA
Steps:
- Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
- When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
- Toss together the chopped walnuts and cinnamon. Set aside.
- Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.
- Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
- Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
- Bake for 45 minutes, or until the baklava is very golden brown.
- While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
- When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
- Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)
BAKLAVA COOKIE BARS
Provided by Laura | Tutti Dolci
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and orange zest until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake crust for 15 to 16 minutes, until lightly golden and set.
- While the crust bakes, make the nut topping. Combine pecans, almonds, brown sugar, cinnamon, cloves, and nutmeg in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust and return pan to oven. Continue baking another 10 to 12 minutes, until golden.
- While the bars finish baking, make the syrup. Combine honey, water, and orange juice in a saucepan over medium heat and bring to a boil. Reduce heat to low and let mixture simmer until syrupy, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Place baked bars on a wire rack and drizzle syrup over still-warm topping, tilting pan slightly to coat evenly. Cool bars completely in pan. Carefully lift parchment and place bars on a cutting board; cut into triangles with a sharp knife. If desired, serve with a drizzle of honey. Store leftover bars in an airtight container at room temperature up to 2 days, or freeze up to 3 months.
Nutrition Facts : Calories 194 calories, Carbohydrate 25
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 BARS
I borrowed this magazine from my doctor's waiting room(I promise to return it minus this receipe) This one of Sandra Lee's Semi Homemade Recipes and it is easy and delicious and makes a lot!! Not quite authenic Baklava, but good and easier to make
Provided by mandabears
Categories Nuts
Time 1h18m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- spray a 13 x 9 pan with non stick cooking spray.
- using hands, press sugar cookie dough evenly into bottom of prepared pan.
- bake for 15-18 minutes.
- in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
- using a fork, stir until mixture is well combined and crumbly.
- sprinkle mixture over partially baked cookie crust.
- sprinkle phyllo crumbles over walnut mixture.
- bake for 25-30 minutes until golden brown.
- In a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
- Microwave for 1 minute 30 seconds or until bubbly,.
- Stir in vanilla extract.
- Drizzle honey mixture over baked cookie.
- Let cool completely in pan on wire rack for about 2 hours.
- cut into 9 squares, then cut each square into 2 triangles.
Nutrition Facts : Calories 73, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.9, Carbohydrate 9.8, Fiber 0.1, Sugar 9.6, Protein 0.1
BAKLAVA-STYLE CHEESECAKE BARS
When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.
Provided by thymeforpineapple
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
- Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
- Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
- Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g
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
COOKIE MIX BAKLAVA BARS
From the Betty Crocker website. This is a prize winning recipe. I haven't tried it, but I definitely will!
Provided by Jennygal
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°. Spray bottom only of 9x13-inch pan with Pam.
- Stir cookie base ingredients in large bowl until soft dough forms.
- Press in bottom of pan and bake 15 minute.
- Meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
- Sprinkle mixture evenly over partially baked base.
- Crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes or golden.
- In a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. Stir in vanilla.
- Drizzle honey mix over phyllo. Cool completely.
- Cut into 6 rows by 4 rows. Drizzle each bar with 1/2 teaspoon honey before serving.
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- Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, allowing a bit to hang on either side, to make it easier to pull the bars out of the pan. Set aside.
- To make the crust, in a large bowl, cream together the butter and brown sugar until creamy, about 5 minutes on high. Stir in the vanilla, lemon zest, and egg until well-combined. Add the flour and mix until just combined. Transfer the mixture into the prepared baking pan. Press down with floured hands, onto the bottom of the pan, in an even layer. Bake for 10 minutes, until lightly golden brown around the edges. Remove from the oven and let cool while you make the filling.
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- Preheat oven to 350 degrees F. Lightly coat the bottom of a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl beat the 1/2 cup butter, the 1/2 cup brown sugar, the 1 teaspoon vanilla, and the lemon peel with an electric mixer on medium to high speed until creamy. Beat in egg. Gradually beat in flour until combined. With greased hands, press dough into the bottom of the prepared pan. Bake for 10 minutes.
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