ORANGE-PECAN BAKLAVA
Steps:
- Preheat the oven to 325 degrees F.
- Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
- Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
- Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
- Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
- Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
- As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
- Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
- Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
- Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
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!).
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.
PECAN-ORANGE BAKLAVA PIE
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep things less sweet than the traditional Middle Eastern treat.
Provided by Katherine Sacks
Categories Thanksgiving Dessert Pecan Orange Honey Cinnamon Phyllo/Puff Pastry Dough Bourbon Butter Pie
Yield 16-20 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15-18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
- Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13-15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
- Place stack of phyllo sheets on a work surface. Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.
- Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.
- Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
- Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.
- Do Ahead
- Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.
PECAN-RAISIN CINNAMON ROLLS
The tempting aroma of these freshly baked cinnamon rolls always sells them! I bake hundreds for two annual fund-raising events in our community. -Marvel Irvine, Alta, California
Provided by Taste of Home
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes., Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. , Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans., Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. , In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.
Nutrition Facts :
RAISIN PECAN BUTTER TART
This recipe was copied from chowtime.com. The is the first time I made tarts, this is so easy to make and the best butter raisin pecan tart I ever had. The Pie Pastry ingredients make 45 to 48 tarts. The raisin pecan ingredients make 16 to 20 tarts.
Provided by SummerBud
Categories Tarts
Time 45m
Yield 16-20 Raisin Tarts, 20 serving(s)
Number Of Ingredients 13
Steps:
- Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
- Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
- Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
- Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.
PECAN BOURBON BAKLAVA
Steps:
- Make Baklava:
- Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter.
- Pulse pecans, sugar, and cinnamon in a food processor until finely chopped.
- Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap.
- Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets.
- Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern.
- Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more.
- Make syrup while baklava bakes:
- Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking.
- When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.
More about "raisin pecan baklava food"
RAISIN PECAN BAKLAVA | RECIPE | BAKLAVA, SWEET RECIPES, RAISIN
From pinterest.com
RAISIN-PECAN RYE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
RAISIN BAKLAVA - FARMEROWNED | BAKLAVA, RAISIN, RECIPES
From pinterest.ca
PECAN BAKLAVA RECIPE - THERESCIPES.INFO
From therecipes.info
BEST RAISIN PECAN OATMEAL COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PERSIAN BAKLAVA WITH RAISINS, PISTACHIOS AND ALMONDS - FAMILY SPICE
From familyspice.com
CHOCOLATE-PECAN BAKLAVA TURNOVERS | TASTEMADE
From tastemade.com
35 OF THE BEST IDEAS FOR OATMEAL RAISIN PECAN COOKIES - BEST …
From eatandcooking.com
MAMA'S OLD FASHION PECAN & RAISIN CAKE - RECIPE | COOKS.COM
From cooks.com
CINNAMON RAISIN PECAN CAKE - BAKEGOOD
From bakegood.ca
MAPLE BAKLAVA - BUTTERNUT MOUNTAIN FARM
From butternutmountainfarm.com
PECAN-ORANGE BAKLAVA PIE - MAKANAN.CLUB
From makanan.club
BROWN BUTTER MAPLE AND PECAN BAKLAVA ROLLS - SIFTNWHISK
From siftnwhisk.com
RAISIN PECAN BAKLAVA
From crecipe.com
CHOCOLATE WALNUT-RAISIN BAKLAVA - CALIFORNIA RAISINS IN CANADA
From californiaraisins.ca
MAPLE PECAN BAKLAVA RECIPE - LEELALICIOUS
From leelalicious.com
IFOOD.TV
GROCERY PRODUCT - THRIFTY FOODS
From thriftyfoods.com
ESSENTIAL BAKERY RAISIN PECAN BREAD - THERESCIPES.INFO
From therecipes.info
BABY GOT BAKLAVA - OUR LIFE IN MEALS
From ourlifeinmeals.com
RAISIN PECAN BAKLAVA RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
MAPLE AND PECAN BAKLAVA | RICARDO
From ricardocuisine.com
THE BEST TRADITIONAL BAKLAVA RECIPE - DELICIOUS GREEK …
From savoryexperiments.com
CHOCOLATE CHIP PECAN PIE BAKLAVA RECIPE
From southernkitchen.com
ALMOND PECAN BAKLAVA - SIMPLY TARALYNN | FOOD & LIFESTYLE BLOG
From simplytaralynn.com
PECAN BAKLAVA PIE | SWEET PILLAR FOOD
From sweetpillarfood.com
PISTACHIO AND PECAN BAKLAVA - FOODS AND DIET
From foodsanddiet.com
RAISIN PECAN OATMEAL BISCUITS - FOOD NETWORK
From foodnetwork.co.uk
RAISIN PECAN BREAD - ZOëBAKES
From zoebakes.com
PECAN BAKLAVA - FOOD SNOTS PRINTABLE RECIPES - GOOGLE …
From sites.google.com
BAKLAVA RECIPE - JO COOKS
From jocooks.com
RECIPE FOR RAISIN PECAN BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MAPLE + PECAN BAKLAVA - SO VEGAN
From wearesovegan.com
DUKKAN FOODS – PECAN BAKLAVA WITH TAHINI | DUKKAN
From dukkanfoods.com
RAISIN CHOCOLATE PECAN BAKLAVA - RECIPES FROM OUR LIFE IN MEALS
From sites.google.com
FOOLPROOF CINNAMON RAISIN PECAN ARTISAN BREAD - LIFE MADE SIMPLE
From lifemadesimplebakes.com
SODEXO WORKPLACE - CALIFORNIA RAISIN BAKLAVA CALORIES, CARBS ...
From sync.myfitnesspal.com
BAKLAVA RECIPE - THE OLIVE AND THE SEA FOOD BLOG
From theoliveandthesea.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