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
CHOCOLATE NUT AND DATE BAKLAVA
Honey and orange juice drench flaky diamond shaped pieces of baklava. The chocolate and date filling is a welcome departure from the usual nuts. Since the pastry is very sweet, do as the Greeks do and serve in the afternoon or evening with coffee or tea.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
- Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
- Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
- Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
- TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
- In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
- Canadian Living's Best Chocolate.
Nutrition Facts : Calories 193.4, Fat 12.3, SaturatedFat 4, Cholesterol 13.6, Sodium 82.9, Carbohydrate 21.5, Fiber 1.8, Sugar 14.5, Protein 1.8
CHOCOLATE BAKLAVA
I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. -Cindy Schumacher, Kenvil, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 50 pieces.
Number Of Ingredients 13
Steps:
- Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.
Nutrition Facts :
CHOCOLATE BAKLAVA
I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions.
Provided by Mirj2338
Categories Dessert
Time 1h45m
Yield 50 pieces
Number Of Ingredients 10
Steps:
- In a small skillet, melt butter over low heat.
- Let stand a few minutes.
- Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
- The clear yellow liquid is clarified butter.
- Preheat oven to 350°F.
- In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
- Mix well.
- Open and stack phyllo sheets on a damp towel.
- Cover with a damp towel to prevent drying out.
- Brush a 12x18-inch sheet cake pan with clarified butter.
- Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
- Spread half of nut mixture evenly over layered phyllo sheets.
- Brush next phyllo sheet on both sides with butter, then place on top of nuts.
- Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
- Top with the remaining nut mixture.
- Butter next phyllo sheet on both sides and place on top of the nuts.
- Top with remaining phyllo sheets, brushing each with butter.
- Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
- Do not remove pastry from pan.
- Brush top with remaining clarified butter.
- Bake 40 to 50 minutes, or until golden.
- About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
- Heat to boiling over medium heat, stirring often.
- Reduce heat to medium-low and simmer 10 minutes.
- Stir in vanilla.
- Pour hot orange syrup over hot baklava as soon as it is removed from oven.
- Let stand until cool, 4 hours or overnight.
- When baklava is cool, drizzle Thin Chocolate Glaze on top.
- Allow glaze to set up before serving.
- Baklava may be kept, covered, 4 to 5 days at room temperature.
- Freeze for longer storage.
- To make the Thin Chocolate Glaze------------------.
- In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
- Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
CHOCOLATE DATE-NUT BAKLAVA
Categories Food Processor Chocolate Dessert Bake Ramadan Date Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 19
Steps:
- For syrup:
- Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling 1 minute. Cool completely. (Can be prepared up to 2 days ahead. Cover and store at room temperature.)
- For filling:
- Combine 8 ounces walnuts, 6 ounces chocolate, dates, sugar and cinnamon in processor. Coarsely chop using on/off turns. Transfer filling to medium bowl. Mix in egg.
- Position rack in center of oven and preheat to 350°F. Lightly butter 13 x 9 x 2-inch metal baking pan. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush phyllo with butter. Top with second phyllo sheet and brush with butter. Arrange sheets buttered side up and lengthwise in prepared pan, covering bottom and ends of pan. Brush another phyllo sheet with butter. Fold phyllo in half forming 8 x 12-inch rectangle and brush with butter. Repeat with 2 more phyllo sheets. Place 3 folded phyllo sheets in bottom of pan, buttered side up. Sprinkle half of filling over. Butter another phyllo sheet and fold in half. Butter top and place atop filling. Sprinkle remaining filling over. Repeat buttering and folding with 3 more phyllo sheets. Place atop filling. Butter last 2 phyllo sheets. Place lengthwise in pan, tucking in sides and ends of top and bottom sheets to enclose filling completely.
- Carefully cut through top layers of phyllo (do not cut through to filling) to form twenty-four 2-inch squares. Pour any remaining butter over. Bake until top is golden brown, about 45 minutes. Immediately spoon syrup over baklava. Cool completely. Cover and let stand at room temperature overnight.
- Melt 2 ounces chocolate and 1 tablespoon butter in heavy small saucepan. Dip walnut halves halfway into chocolate; shake off excess. Place on waxed paper and refrigerate until chocolate is set, about 30 minutes. (Can be prepared 1 day ahead. Cover walnuts with waxed paper.) Cut baklava into squares to platter. Place chocolate-dipped walnut half atop each square. Serve with whipped cream if desired.
More about "chocolate nut and date baklava food"
CHOCOLATE BAKLAVA RECIPE - MY GREEK DISH
From mygreekdish.com
4.5/5 (87)Total Time 2 hrs 10 minsCategory Dessert
BITTERSWEET CHOCOLATE DATE NUT BAKLAVA
From californiagreekgirl.com
CHOCOLATE BAKLAVA - RECIPE GIRL
From recipegirl.com
CHOCOLATE BAKLAVA RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE BAKLAVA | KALOFAGAS.CA
From kalofagas.ca
CHOCOLATE DATE - NUT BAKLAVA | BAKLAVA, COMPLETE RECIPE, FOOD
From pinterest.com
BAKLAVA - WIKIPEDIA
From en.wikipedia.org
10 BEST BAKLAVA WITHOUT NUTS RECIPES | YUMMLY
From yummly.com
GU CHOCOLATE HAZELNUT BAKLAVA | DESSERT | SWEET - YOUTUBE
From youtube.com
BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA - THE …
From themediterraneandish.com
CHOCOLATE, NUT AND DATE BAKLAVA - UKRAINIANCLASSICKITCHEN.CA
From ukrainianclassickitchen.ca
CHOCOLATE NUT AND DATE BAKLAVA RECIPES- FOOD RECIPES
From food-recipe.info
GREEK CHOCOLATE, NUT AND DATE BAKLAVA - RECIPE #20748
From foodgeeks.com
CHOCOLATE NUT AND DATE BAKLAVA - PLAIN.RECIPES
From plain.recipes
RICH PISTACHIO AND CHOCOLATE BAKLAVA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GREEK BAKLAVA (EASY RECIPE!) - COMFORTABLE FOOD
From comfortablefood.com
BAKLAVA STUFFED DATES | GROUND UP
From grounduppdx.com
EASY BAKLAVA RECIPE WITH DATE FILLING, ORANGE AND NUTS
From thismomisonfire.com
CHOCOLATE & DATE TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love