Honey Nut Baklava Food

HONEY NUT BAKLAVA

Steps:

• Thaw phyllo dough by package instructions, you'll need both rolls as most packages have two rolls separately packaged.
• Lightly spray a 9x13 baking dish with cooking spray.
• Unfold the sheet to a 20x26 size and cut in half making 2 9(ish)x13 portions. You can trim one stack at a time (or less) then cover with a damp towel to keep from drying out.

APPLE-HONEY BAKLAVA

Steps:

• Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
• Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
• Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
• Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
• Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
• Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
• Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

TOPANGA HONEY ROLLED BAKLAVA

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.

FRUIT AND NUT BAKLAVA

Steps:

• In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
• Preheat over to 300 degrees
• Mix cashews, sugar and spices in a separate bowl
• Place a layer of phyllo into a 13x9 pan and brush with melted butter
• Repeat to make 5 layers
• As you work, keep the dough coveed with a damp towel
• Spread 1/4 of the fruit and nuts over the phyllo
• Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
• With a very sharp knife, slice through the top few layers in a diamond pattern
• Bake at 300 degrees for 1 hour
• Warm honey in saucepan or in microwave
• Pour warmed honey over pastry and allow to soak inches
• Allow to cool and serve

APPLE AND HONEY BAKLAVA

Steps:

• Take a sheet of filo dough, wide end facing you, and place it on your work surface.
• Brush with butter or margarine.
• Repeat with 5 more sheets, brushing each one with the butter/marg.
• Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around.
• Sprinkle with half the almonds.
• Sprinkle with a little bit of cinnamon.
• Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you.
• Brush the seam with butter, and place on a baking sheet, and brush all over with butter.
• Make sure you brush the ends bits as well.
• Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon.
• Roll up and place on the baking sheet about 2 inches away from the first roll.
• Brush generously with butter.
• Cut the roll diagonally into about 10-12 slices.
• You don't have to cut all the way through, but make sure that there are distinct slices.
• Bake in a preheated 350 degree F oven for 15 minutes.
• Turn the heat down to 250 degrees F, and bake for another 1 hour.
• While the pastry is baking, prepare the syrup.
• Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients.
• Bring to a boil, and boil away for about 5 minutes.
• Watch out, it can boil up fast.
• Remove the pastry from the oven and pour half of the syrup over the 2 rolls.
• Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest.
• You may have to baste a bit.
• Let cool until you can touch the pastry without burning yourself.
• Cut the slices the rest of the way through.
• Serve, making sure there's lots of napkins for the sticky fingers.

FRUIT 'N' NUT BAKLAVA

Steps:

• Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
• Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
• Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
• Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
• Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
• In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
• Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.

GREEK HONEY-NUT PASTRY (BAKLAVA)

Steps:

• Stir together the walnuts, sugar and cinnamon. Brush the bottom of a 12x71/2x2 inch baking dish with butter. Place 2 sheets of phyllo crosswise in baking dish, overlapping each sheet in the center and allowing the three sides to lap over the edges of the dish. Brush with melted butter. Repeat three times. Sprinkle with 1/2 to 1/3 cup of nuts. Place 2 phyllo sheets and nut layers four more times. Top with six more phyllo sheets. Cut before baking into 5 equal strips widthwise and then cut those on a diagonal to make triangles. Bake at 350* for 50-55 minutes. Pour the cooled syrup over the warm cookies and allow to cool before removing from the pan.
• This sounds confusing if you've never made it -- the idea is to have layers of dough and nuts finishing with dough on top. You can fold your dough however it works best for you as long as you do it in many layers. Remember to keep a slightly damp towel over the phyllo dough as it dries out and crumbles very quickly. You can also use a larger baking dish if it is easier for you, just cut the phyllo to fit.

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.