Baklava Cups Food

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.

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 RECIPE

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.

MINI PHYLLO BAKLAVA CUPS RECIPE

Steps:

• Combine water, lemon juice and honey in a saucepan. Bring to a boil, stir so the honey can dissolve. Cook for 2 minutes. Turn off the heat. Let the syrup cool to room temperature.
• Preheat oven to 325 F. Arrange the mini cups on a baking sheet.
• In a small bowl, combine nuts, lemon juice, butter and cinnamon. Stir to combine.
• Divide mixture between the phyllo cups. Bake for 8-10 minutes, keeping an eye on them, so they don't burn.
• Take out of the oven, and add about 1 tbsp of the room temperature syrup to each phyllo cup. Add more syrup if they appear too dry.
• Let the cups cool and top with coconut flakes, melted chocolate, cacao nibs or hemp seeds. Serve immediately or refrigerate for up to 1 week.

BAKLAVA CUPS RECIPE

Steps:

• Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
• In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
• Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
• Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.

BAKLAVA CUPS

Steps:

• Preheat the oven to 350 degrees.
• Place the shells on a baking sheet.
• Mix the sugar and chopped nuts and fill the shells.
• Bake for 8 minutes or until the shells are lightly browned.
• Mix the honey and water in a small bowl and drizzle over the nuts.
• Serve warm or at room temperature.

BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
• With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
• Bake 45 to 50 minutes in the preheated oven, until golden brown.
• Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
• Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
• Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.

MINI BAKLAVA CUPS

Steps:

• Preheat the oven to 350°. Place the phyllo cups on a parchment paper lined baking sheet then set aside.
• Finely chop the nuts by hand or pulse in the food processor (you want a 'rustic chop' - not completely ground) then transfer the nuts to a medium size bowl.
• Stir in the lemon zest, sugar, cinnamon, melted butter, a small pinch of salt and the vanilla then set aside.
• In a small bowl, blend the honey and hot tap water. Reserve 2 tablespoons of the honey-water then pour the remaining over the nuts and stir to combine well.
• Fill the phyllo cups with about 1 tablespoon of the nut mixture each dividing it equally then bake for 8-10 minutes or until the nuts are lightly toasted.
• Remove the Baklava Cups from the oven then drizzle the reserved honey over the top of the cups. Cool completely then store in an airtight container.

BAKLAVA - ORIGINAL TURKISH BAKLAVA RECIPE

Steps:

• Put your sugar and water in a pot and start boiling. Make sure the sugar is dissolved in the water before the water starts to boil. After the water starts to boil, add the lemon juice.
• Boil your syrup for about 30 minutes, until you have a thick syrup.
• For the dough, put the yoghurt, oil, melted margarine and egg in our bowl. Pour the baking powder on it.
• Put the lemon juice and vinegar on the baking powder to make it foam. After adding a pinch of salt, knead it by adding flour gradually.
• It does not need to be a very hard dough. Divide the kneaded dough into 4 equal parts. Cover the divided dough with a damp kitchen cloth.
• Take the first piece and roll it out so that it is not too thin. After opening, pour starch all over so that there is no empty space. (The more starch is abundant, the crisper the dough. If you put less starch, your dough will stick together and there will be no layers.)
• Begin to fold the dough you starched like an envelope. Every time you fold the dough, don't forget to sprinkle starch on the folded place. You have to fold the dough into an envelope a total of eight times.
• Put the starched and folded dough under a damp cloth and rest. Do the same for the other three pieces of dough. Put the dough under your damp cloth every time or your dough may start to dry.
• After the folding process is over, take the first folded dough and roll it out as thin as you can with the roller. Put your oven tray on the dough you roll out and cut the dough into tray sizes. You can use a 12-inch round tray or a 12-by16-inch rectangular tray.
• Roll out your two pieces of dough and place them on the tray and sprinkle your chopped walnuts on the tray.
• Roll out the remaining two pieces of dough in the same way and put them on the tray.
• Slice the baklava as you see in the pictures below or in a square shape.
• Pour pure butter and vegetable oil on the sliced baklava. It is important to use pure butter so that your baklava does not burn while cooking.
• Bake your baklava in the oven that you preheated to 160 °C/320 °F until they are browned. The cooking time can take up to 80-90 minutes.
• In order for the baklava to absorb the sherbet well, both the baklava and the sherbet must be cold. After the baklava is completely cooled, pour cold sherbet on it.
• After 5-6 hours, your baklava will be ready for service.

EASY BAKLAVA CUPS

Steps:

• Special equipment: 2 (12-cup) mini cupcake pans, food processor.
• Preheat oven to 350 degrees F.
• Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
• Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini phyllo shells in wells of 2 mini cupcake pans.
• Add 1 teaspoon of the nut mixture into each shell.
• Bake until filling is hot, about 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
• Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
• Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

BAKLAVA

Steps:

• Make syrup:
• Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
• Assemble and bake baklava:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
• Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
• Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
• Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
• Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.

BAKLAVA CUPS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

BAKLAVA PHYLLO CUPS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
• Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
• Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
• Bake for about 8 minutes until the pastry is crisp and golden.
• To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
• Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
• Grate over a little lemon zest to garnish. Let cool slightly before serving.

MINI BAKLAVA CUPS

Steps:

• To make phyllo cups, lightly butter 1 sheet of phyllo pastry. Top it with another sheet and brush it lightly with melted butter. Repeat the last step two more times. Grease 1, 24-cup, or 2, 12-cup non-stick mini muffin pans with vegetable oil spray. With a 3" round cookie cutter, cut the layered pastry into 24 rounds. Nestle a round of pastry into each slot of the pan(s), gently forming it into a cup shape. Cover cups with plastic wrap until ready to fill. Preheat the oven to 375°F. Place honey and 2 Tbsp. butter in a 1-cup glass measuring cup and microwave 30 seconds to 1 minute, or until butter is melted. Mix in the lemon zest and cinnamon. Divide the nuts among the phyllo cups. Divide and pour 3/4 tsp. of honey mixture over the nuts in each cup. The nuts won't be completely covered. Bake for 8 to 10 minutes, until cups are golden. (Don't worry if filling bubbles over a bit.) Remove from the oven and let cups cool in the pan 10 minutes. Line a baking sheet parchment paper. After cups have cooled 10 minutes, use a thin spatula to carefully remove them from the pan and set on the baking sheet. (Don't let cups completely cool in muffin pan, or you won't get them out.) Let cups cool to room temperature on the baking sheet. Tent with plastic wrap and keep at room temperature until needed. When ready to serve, drizzle each baklava cup with a bit of honey and enjoy. Recipe options: If desired, you could use just walnut halves in this recipe, replacing the pistachios called for with another 1/3 cup of them.

MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)

Steps:

• 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
• 2. To make the filling: Combine all the filling ingredients.
• 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
• 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
• 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
• 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
• 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
• VARIATIONS
• Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
• Persian Baklava:
• Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
• Paklava(Azerbaijani Baklava):
• For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.