Baklava Cookies Food

BAKLAVA THUMBPRINT COOKIES

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.

GREEK BAKLAVA

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.

BAKLAVA

Steps:

• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
• Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
• Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
• Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
• Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

BAKLAVA PINWHEEL COOKIES

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

BAKLAVA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

MOM'S BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
• For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
• To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
• Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.

EXQUISITE AND ADDICTIVE ROLLED BAKLAVA COOKIES

Steps:

• Spread out one sheet of phyllo dough.
• Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
• Lightly brush with butter or spray the oil.
• Place another sheet of phyllo dough on top of the first sheet.
• Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
• Place a third sheet of phyllo dough over first two sheets.
• Brush with butter or oil and lightly sprinkle nut filling again.
• Roll the 3 sheets up tightly as you would a cigar or jellyroll.
• Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
• Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
• Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
• Bake at 350 degrees for 20 minutes.
• Remove from oven to cool. Leave in pan.
• In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
• Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
• Let them stay in pan long enough to absorb the syrup.
• Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
• Cover and refrigerate. These can be frozen.

COOKIE MIX BAKLAVA BARS

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.

BAKLAVA

Steps:

• Preheat oven to 350 degrees. Combine nuts, cinnamon, allspice, and cloves in a bowl.
• Unroll phyllo; halve crosswise. Immediately cover with plastic wrap and then a damp towel. Keep covered while working.
• Brush a 9-by-13-by-2-inch baking pan with melted butter. Lay 1 sheet of phyllo in pan. Lightly brush with butter; cover with another sheet of phyllo, and butter again. Layer phyllo and butter 5 more times, ending with phyllo.
• Sprinkle phyllo with 2 tablespoons nut mixture. Lay 1 sheet of phyllo over, brush with butter, and cover with a sheet of phyllo. Sprinkle with 2 tablespoons nut mixture; repeat layering with butter, phyllo, and nuts until filling is used up, for a total of about 21 layers. Lay 1 sheet of phyllo over; brush with butter. Layer phyllo and butter six more times.
• Using a sharp knife, score the surface of the pastry (1/4 inch deep) diagonally into diamonds (about 2 inches long). Bake until golden brown, about 40 minutes. Let cool on a wire rack for 5 to 10 minutes.
• Meanwhile, place sugar and 1 cup water in a saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes.
• Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut into pieces along scored lines.