EASY ROLLED RUSSIAN BAKLAVA
Sweet and flaky, this easy, rolled Russian Baklava will melt in your mouth! Phyllo dough, nuts, and sugar never tasted so good!
Provided by aimee @ shugarysweets
Categories Desserts
Time 2h
Number Of Ingredients 6
Steps:
- In a food processor, pulse walnuts until crumbs. Pour into a bowl and add 1 1/2 cups of the powdered sugar and cinnamon. Mix and set aside.
- In a small bowl, add the melted butter, set aside.
- Lay out one sheet of phyllo dough. Brush gently with melted butter using a silicone pastry brush. Cover with another sheet of phyllo dough. Brush with melted butter. Repeat until you have 5 sheets of phyllo dough stacked. On the last buttered sheet of phyllo dough, sprinkle about 1/2 cup of the walnut mixture. Spread gently with fingers.
- Using your hands, roll the dough up tight (rolling from the short end to the short end). Place in a 13x9 baking dish that has been sprayed with baking spray.
- Repeat for remaining sheets of phyllo dough.
- Drizzle the remaining butter over the top. Bake in a preheated 375°F oven for 28-30 minutes, until edges are brown and crispy.
- Sprinkle immediately with 1/4 cup of the remaining powdered sugar. Cool for about 1 hour. Remove from baking dish and slice each log into 4 pieces and sprinkle with the remaining 1/4 cup powdered sugar. Add honey if desired upon serving. ENJOY!
ROLLED BAKLAVA
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 21 pieces
Number Of Ingredients 6
Steps:
- Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
- Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
- Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
- Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
- Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.
BAKLAVA THUMBPRINT COOKIES
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more-which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. -Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
TOPANGA HONEY ROLLED BAKLAVA
Duff Goldman based this recipe for rolled baklava on one from his Moldovan great grandmother. She was an amazing baker and when she made baklava everyone from the neighborhood would come over to enjoy a piece. Instead of spreading the filling over the phyllo, she would make a paste then roll it in the dough, resulting in the most delicious center. To add more crunch and texture to the baklava, Duff sprinkles the phyllo with toasted panko that's sweetened with sugar, yielding flakier layers.
Provided by Duff Goldman
Categories dessert
Time 2h
Yield 24 rolled baklavas
Number Of Ingredients 19
Steps:
- For the honey syrup: Combine the honey, granulated sugar, lemon juice, salt, sliced ginger, anise and 3/4 cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
- Meanwhile, for the baklava: Preheat the oven to 325 degrees F. Brush 1 tablespoon of the clarified butter evenly all over a 9-by-9-inch baking pan.
- Melt the 2 tablespoons unsalted butter in a small saute pan over medium heat. Once melted, add the panko and granulated sugar. Toast, stirring often, for a few minutes until slightly golden. Remove from the heat and transfer to a small bowl.
- Add the dates, raisins, brown sugar, orange blossom water, cinnamon, ground ginger and salt to a food processor and pulse until the dried fruit is finely chopped. Add the almonds and process again until just combined. Transfer to a clean work surface and roll into eight thin 10-inch-long logs.
- Lay one sheet of phyllo onto a clean surface and lightly brush with some of the remaining melted clarified butter. Lay a second sheet of phyllo directly on top of the first, brush with more clarified butter and sprinkle with about 1 tablespoon of the panko mixture. Fold the phyllo sheets in half crosswise; place one of the date logs at the short end of the sheets and begin to roll the dough over the date log, continuing until the entire phyllo sheet has been rolled. You will end up with a phyllo cigar.
- Transfer the cigar to the prepared baking pan and lay horizontally. Brush the top lengthwise with some of the remaining melted clarified butter and repeat the process with the remaining phyllo and date logs. You will need 8 cigars to fill the pan. Brush the baklava with some of the remaining clarified butter once again. Using a sharp knife, slice vertically down in three equal sections, creating twenty-four 3-inch pieces. Bake until the baklava are golden brown, about 1 hour 30 minutes. Baste the baklava with the remaining clarified butter at 30 and 45 minutes into the baking time. Rotate the pan 180 degrees halfway through the baking.
- Strain the solids from the honey syrup and discard. Pour the syrup over the hot baklava immediately after removing from the oven and allow to cool at room temperature for 30 minutes to soak up all the syrup.
EXQUISITE AND ADDICTIVE ROLLED BAKLAVA COOKIES
Baklava in another fashion. This rolled version is quicker, easier, and takes much less time than you would think... something simple, yet elegant. It is fun to make with your teens or friends on a week-end. Basically, I took my baklava recipe and made it simpler. There are just a few steps, but they are repeated over and over. Melted butter is used along with oil in a spray can to hurry it along. You may use walnuts, pecans, almonds, pistachios, or a combination. Whatever is your nut of choice, make sure you use good honey, pure cane sugar (do not skimp on your sugar, it makes a taste difference), and quality butter. Margarine has no place in baking. Do not pour the honey mixture over the hot cookies; wait until they are cool. If not, the cookies will get soggy. These are great any time of the year and look great when served in paper cups. I usually double the recipe as we usually eat them before they can even be put into the paper cups!
Provided by Lutie
Categories Dessert
Time 54m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1514.6, Fat 78.7, SaturatedFat 24.6, Cholesterol 81.3, Sodium 588.7, Carbohydrate 202.4, Fiber 6.3, Sugar 154.8, Protein 16.1
APPLE BAKLAVA
Provided by Michael Symon : Food Network
Categories dessert
Yield 24 servings
Number Of Ingredients 12
Steps:
- On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.
BAKLAVA
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
- Preheat the oven to 350 degrees F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan.
- Toss together the chopped pecans and cinnamon in a bowl. Set aside.
- Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.)
- Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered.
- Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet.
- Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes.
- While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low.
- When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
- Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!).
BAKLAVA COOKIES GOOD STUFF BY TOP CHEF SPIKE MENDELSOHN
Make and share this Baklava Cookies Good Stuff by Top Chef Spike Mendelsohn recipe from Food.com.
Provided by College Girl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- To make cookies, in a bowl, mix together flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the egg and vanilla. Slowly blend in the flour nut-mixture.
- Using your hands, form small, round dough balls and place them on ungreased baking sheets. Gently press down in the balls to slightly flatten each cookie.
- To make the glaze, heat the honey, butter, vanilla, lemon juice, and cinnamon in a large saucepan over low heat until syrupy. Set aside until ready to use.
- Bake the cookies for 10 minute or until golden. Remove from the oven and drizzle the glaze over the cookies. Let stand on the sheets until cooled completely.
Nutrition Facts : Calories 595.3, Fat 36, SaturatedFat 17.4, Cholesterol 83.9, Sodium 228, Carbohydrate 65.4, Fiber 1.9, Sugar 41.6, Protein 6
More about "exquisite and addictive rolled baklava cookies food"
EASIEST ROLLED BAKLAVA RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 45 minsCategory DessertCalories 347 per serving
- Place chopped walnuts with confectioners' sugar and cinnamon, toss to combine. In a separate bowl, melt butter.
- Lay out one filo sheet at the time, brushing with melted butter. Cover the buttered sheet with another sheet, while brushing butter again. Repeat with a third sheet. You should have three buttered sheets.
- Apply 1/3 cup of walnut mixture onto the buttered sheet, spread evenly over the sheet. Roll up tight into a roll and set it on a baking dish. Repeat until you run out of ingredients.
THE 12 EDIBLE COOKIE DOUGH RECIPES YOU CAN SAFELY …
From wideopeneats.com
BAKLAVA COOKIES – KETO, LOW CARB, GLUTEN FREE - JOY FILLED …
From joyfilledeats.com
PISTACHIO BAKLAVA ROLLS: SARAGLI - DIMITRAS DISHES
From dimitrasdishes.com
BAKLAVA ROLLS – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
BAKLAVA COOKIES - PREPPY KITCHEN
From preppykitchen.com
BAKEWARE SALE | DISCOUNT LAUNDRY | KINDNESSCOOKIES.CA
From kindnesscookies.ca
FRESH BAKED GOODS | ESPECIALLY FAVOURED | CALGARY
From especiallyfavoured.com
PREBāK | EDIBLE COOKIE DOUGH | VANCOUVER, BC, CANADA
From prebak.com
THESE EDIBLE COOKIE DOUGH RECIPES LET YOU SKIP THE OVEN - TASTE …
From tasteofhome.com
GREEK BAKLAVA ROLLS (SARAGLI) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
AUTHENTIC GREEK BAKLAVA - HOUSE OF NASH EATS
From houseofnasheats.com
GREEK BAKLAVA ROLLS RECIPE (SARAGLI) - MY GREEK DISH
From mygreekdish.com
EXQUISITE AND ADDICTIVE ROLLED BAKLAVA COOKIES - WEBETUTORIAL
From webetutorial.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