Fast And Easy Baklava Food

EASY BAKLAVA

Steps:

• Preheat oven to 350°. Butter a 9 x 13 inch baking dish. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven 50 minutes, until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

BAKLAVA

Steps:

• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
• Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
• Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
• Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
• Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

EASY BAKLAVA

Steps:

• Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
• Simmer for 5 minutes, stirring occasionally.
• Cool.
• Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
• Place 1/2 of dough in pan.
• Combine filling ingredients, and spread over phyllo dough.
• Cover with 2nd half of dough.
• With a serrated knife, cut into triangles.
• Drizzle evenly with melted butter.
• Bake at 350 degrees for appproximately 30 minutes, till golden brown.
• Remove from oven& pour cooled syrup over hot baklava.

BAKLAVA

Steps:

• Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
• Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
• Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.
• Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.
• Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
• Repeat layering process 2 more times to form 3 nut layers.
• Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.
• Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the centre with a whole clove per piece. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
• Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over seam in pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.
• Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).

BAKLAVA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
• Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
• Bake in preheated oven on center rack until golden brown, about 30 minutes.
• While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
• Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

YIA YIA'S BAKLAVA

Steps:

• Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
• Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
• Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
• Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

CHEF JOHN'S BAKLAVA

Steps:

• Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
• Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
• Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
• Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
• Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut baklava into about 12 diamond-shaped pieces approximately the same size.
• Bake in preheated oven until browned and crisp, about an hour.
• Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
• After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

QUICK AND EASY BAKLAVA SQUARES

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

BAKLAVA

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.

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.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

BAKLAVA

Steps:

• Heat the oven to 350 degrees F.
• Place the cinnamon stick and whole allspice into a spice grinder and grind.
• Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
• Combine the water and rose water in a small spritz bottle and set aside.
• Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
• Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.
• After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

SIMPLE BAKLAVA

Steps:

• Special equipment: 2 mini-muffin tins
• Preheat the oven to 350 degrees F.
• Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
• On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
• Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix the cinnamon, clove & walnuts together. Set aside.
• Brush the bottom of a 12x20 baking dish with butter.
• Place one pastry sheet in the dish & brush it with butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
• TIP: I pour my lukewarm butter in a spray bottle & mist the butter over the phyllo sheets. It prevents tearing & goes by so much quicker! Make sure you buy a misting bottle, not one that just streams -- it will make a big mess!
• Sprinkle 1/3 of the nut mixture over top of the pastry sheets. Repeat this process so there are 3 layers of the nut mixture & 4 layers of the 6 buttered pastry sheets.
• Cut the baklava into diamond shapes (making parallel horizontal lines in the dish & making diagonal lines vertically in the dish).
• Bake baklava for 40 minutes or until golden brown.
• While cooking, heat the sugar, water, orange peel, lemon peel & cinnamon stick to a boil & then simmer for 5 minutes.
• Add honey and bring mixture to a boil.
• Remove pan from heat and add lemon juice.
• Stir together and set aside to cool.
• Remove lemon peel, orange peel and cinnamon stick.
• Spread the cooled syrup evenly over the hot baklava.
• Cover with a dish towel and let sit for one hour before serving.

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!

MOM'S BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
• For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
• To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
• Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.