Best Baklava You Will Ever Eat Food

AUTHENTIC GREEK STYLE BAKLAVA

Steps:

• In a large size saucepan, combine 2 cups of sugar, the water, salt, honey, lemon juice, a cinnamon stick and 4 whole cloves, bring to a boil. Then reduce the heat to a gentle boil for 15 minutes. Then remove the cinnamon stick and the cloves from the water mixture. Set mixture aside and let cool completely.
• In a small size skillet, spray with a nonstick cooking spray. Place on medium heat and add finely chopped almonds, stir until lightly golden. Remove from heat and toss them with the chopped pistachios and add 1/2 teaspoon salt, toss again to coat evenly with the salt and set aside.
• Remove the phyllo dough from the freezer and let sit inside of its own wrappers for 30 minutes to thaw.
• Gently unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle while working. Once thawed, remove 8 phyllo sheets, fold, cover and refrigerate them for the top layer, and cover remaining sheets that you will be working with and set aside, covered.
• In a small size skillet, melt 3 1/2 sticks of butter on low heat, keep warm while layering baklava.
• Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking dish (lasagna pan) with some of the melted butter. Lay 2 phyllo sheets on the bottom of the pan, brush with butter, and repeat, using a total of 8 sheets for the first layer. Then sprinkle a handful of the nut mixture over the top of the phyllo sheets. Layer 4 more phyllo sheets, brushing each layer with butter, and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter as you layer. Use the reserved 8 sheets of phyllo for the last top layer.
• Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small squares, or for a more elegant look, diamond shapes. For the diamond shapes: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way to the other end. Next, cut diagonally across the lengthwise cuts to form diamond shapes, starting in one corner and making cuts until you reach the opposite corner.
• Heat up the remaining butter until it slightly bubbles, then pour it evenly over the top of the pastry. Bake for 1 hour 15 minutes, or until evenly golden and flaky. Remove from the oven and spoon the cooled syrup evenly over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
• Makes: About 64 pieces.

BEST BAKLAVA YOU WILL EVER EAT!

Steps:

• Preheat oven to 450 degrees.
• Mix sugar, water, lemon juice and cloves in a small sauce pan. Cook until it is boiling and becomes transparent. Then, remove it from heat and add vanilla and then set aside. Once it has cooled off, place in the fridge.
• Meanwhile, mix together pecans, raisins, coconut, and remaining 1/4c sugar and mix together. Set aside.
• Melt butter and using a pastry brush, spread a thin layer on the bottom and sides of a 13x9 baking pan.
• Take half of the phyllo dough and press down into pan. Pour 1/2 of melted butter on top and spread out with pastry brush, patting it lightly into the dough.
• Spread out filling over the butter and then cover with remaining phyllo dough. Pour and spread remaining butter on top.
• *Important* Make sure that you cut the dough before cooking, so that the butter will soak through all of the layers. Make 5 slices along the width (to make 6 rows) and 2 slices on the length (3 rows). Then slice them diagonally so you end up with 36 triangles.
• Cover with aluminum foil and cook for 10-12 mins covered. Remove cover and cook for an additional 15-20 mins (depends on if you are using a metal or glass pan, the lesser time is for metal). Once it is really golden, pull it out and pour refridgerated sauce over it. Pop it back into the oven for an extra 3-4mins so that it caramelizes. Let it cool to room temperature at which time you can serve it OR you can put it into the freezer covered with aluminium foil. If you freeze, take it out after 2 or more hours (overnight is fine), reslice and wrap in aluminium foil and refreeze. This will keep for months and be really yummy! Enjoy!

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.

BAKLAVA

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.) Let the walnuts cool until just warm to the touch. In a food processor, combine the walnuts, sugar, cinnamon and nutmeg, and process until the mixture looks like sand and small pebbles. Transfer the mixture to a medium bowl and set aside.
• Make the syrup: In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick (if using), and orange rind (if using). Bring to a boil over medium heat (watch carefully so it doesn't boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes. Let the syrup cool until you are ready to use it.
• Prep: Near a flat, clean work surface, place a 9x13-inch baking dish, a pastry brush, and the melted butter. Gently lay the phyllo on the work surface and, using a sharp knife, trim the sheets into 8x12-inch rectangles to fit the baking dish. (You can discard the portions you cut off.) Cover the phyllo with plastic wrap and a kitchen towel to prevent it from drying out.
• Assemble the baklava: Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with 2 to 3 teaspoons of butter after every 2 sheets. When you get to the 14th sheet, add ⅓ of the filling (about 1¼ cups), spreading it evenly over the surface. Then add 6 more phyllo sheets, drizzling butter after every 2 and adding another third of the filling on top of the 6th. Repeat the 6 layers of phyllo and butter, and add the remaining third of the filling over top. Finish the layering as you started with 14 more layers of phyllo, buttering after every 2. Do not butter the top layer.
• Score: To cut the baklava, use a very sharp knife and cut all the way through the layers. You can keep it simple and make 24 squares, or cut each square into a diamond. If this is your first time making baklava, start with the squares to get used to cutting the phyllo. If any butter remains, spoon it into the cut lines.
• Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling.
• Add the syrup: Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts. Allow the baklava to cool completely before enjoying, a few hours or overnight.
• Make-Ahead Instructions: The baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, the baklava can be refrigerated for up to 2 weeks, or frozen for up to 2 months. Thaw at room temperature before serving.
• Note: The number of sheets of phyllo dough in each package varies by brand (and even by box). You will need a total of 40 sheets of phyllo dough for this recipe. Frozen phyllo dough should be thawed in the refrigerator 12 to 24 hours before using.