GREEK BAKLAVA
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
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
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
CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
GREEK BAKLAVA - 9X12 PAN
This is a fantastic baklava recipe I created from the best of several other recipes. It makes a 9x12 pan...or you can break it into two smaller pans.
Provided by SME_Cook
Categories Bar Cookie
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, combine syrup ingredients.
- Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
- Cook over a medium heat for 10 minutes, until slightly thickened.
- Remove rinds and allow to come to room temperature before using.
- Combine nut filling ingredients together in a bowl.
- Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
- Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
- Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
- Brush these with melted butter.
- Pour 1/2 the nut mixture into pan and spread evenly.
- Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
- Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
- Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
- Brush these with melted butter.
- Pour remaining nut mixture into pan and spread evenly.
- Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
- Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
- Tuck in the buttered phyllo neatly around.
- Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
- 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 degree oven for 30 - 40 minutes, until nicely golden brown.
- Allow to cool for 5 minutes.
- Carefully spoon cool syrup over pastry.
- Allow to stand overnight.
- Cut through the scored pieces and serve.
Nutrition Facts : Calories 241.5, Fat 15.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 80.6, Carbohydrate 24.6, Fiber 1.6, Sugar 17.5, Protein 3.5
CLASSIC GREEK BAKLAVA
Provided by Chuck Hughes
Categories dessert
Time 2h25m
Yield s: 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9 by 13-inch pan.
- Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
- Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp.
- Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
- Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
- In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
- Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
- Cook's Notes: Walnuts can be replaced by any kind of nuts or a combination of nuts.
- Phyllo pastry is available in the freezer section of most grocery stores.
GREEK PECAN BAKLAVA
You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h45m
Yield 10 dozen
Number Of Ingredients 14
Steps:
- In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
- In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
- Brush 2 (13 x 9-inch) baking pans with melted butter.
- Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
- Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
- Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
- Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
- Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
- Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
- Insert a clove in the center of each diamond.
- Bake in a 300°F oven for 1 hour.
- Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
- Cool completely in the pans on wire racks.
- When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.
TRADITIONAL GREEK BAKLAVA
This is as Greek as it gets... Baklava... or, if you would like to pronounce it the Greek way: Baklavás - with the emphasis on the last 'a'. This recipe is the real thing and just the way I make it at home here in Greece and has nothing in common with the mass produced variety (regardless of how good they may be). I know it will blow you away, so to speak, and you will be able to fully understand why this particular dessert has withstood the test of time so well. It's an age old, traditional sweet with its roots lost in time where Greece met the Middle East centuries ago. Any questions? Feel free to contact me. Kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
Provided by Chef Maria
Categories Dessert
Time 1h45m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
- With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
- Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
- Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
- *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
Nutrition Facts : Calories 1191.2, Fat 54.7, SaturatedFat 19.5, Cholesterol 66.8, Sodium 665.9, Carbohydrate 169.2, Fiber 5, Sugar 115.2, Protein 13.8
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