Chestnut Baklava Food

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BAKLAVA



Baklava image

Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts

Provided by Miriam Nice

Categories     Dessert, Treat

Time 1h45m

Yield makes 24-28 pieces

Number Of Ingredients 11

200g butter, plus extra for greasing
200g pistachios
50g walnuts
50g pecans
3 tbsp honey
2 x 270g pack filo pastry
250g golden caster sugar
50g honey
2 tsp orange blossom water
½ tsp ground cinnamon
¼ tsp ground cardamom (from 3 pods)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
  • Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
  • Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
  • Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
  • When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it's completely cold.

Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

GREEK BAKLAVA



Greek Baklava image

Make and share this Greek Baklava recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb phyllo pastry, thawed if frozen
1 cup butter, melted at room temp
3/4 cup sugar
1 teaspoon ground cinnamon
2 cups chopped walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey

Steps:

  • Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
  • Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
  • Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
  • Sprinkle nut mixture evenly over buttered phyllo in pan.
  • Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
  • Cut diagonally into squares, cutting completely through all layers.
  • Bake in preheated oven until crisp and golden, about one hour.
  • Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
  • Heat to boiling; pour evenly over hot baklava.
  • Let stand loosely covered 8 hours or overnight.

GREEK BAKLAVA



Greek Baklava image

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

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

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

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