BAKLAVA
A small slice of baklava goes a long way, especially with a tiny cup of strong coffee. This sticky-sweet, flaky and nutty treat is fragrant with orange blossom water, which makes it utterly moreish. Serve after a mezze feast.
Provided by BBC Food
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
- Melt the remaining butter in a saucepan over low heat or in a microwave.
- Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
- In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray.
- Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
- Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry.
- Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
- For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
- Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
EASY BAKLAVA
This recipe was given to me years ago by a friend who was known as the "go to person" for desserts at work. It does takes some short cuts & purists may not like that. But it sure does taste good & it is SO much easier than traditional baklava. I prefer this recipe to the ones with honey.
Provided by Judy from Hawaii
Categories Dessert
Time 50m
Yield 40 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 91.2, Carbohydrate 13.5, Fiber 0.4, Sugar 7.6, Protein 1.2
BAKLAVA RECIPE
This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.
Provided by Natasha of NatashasKitchen.com
Categories Medium/Advanced
Time 2h15m
Number Of Ingredients 9
Steps:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
- In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
- Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
- Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Nutrition Facts : Calories 255 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
QUICK AND EASY BAKLAVA SQUARES
I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I've made it for family, friends and co-workers-they can't get enough. I'm always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 294 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
BAKLAVA RECIPE
A Classic Baklava Recipe made with phyllo pastry, ground pecans and drizzled with a sweet honey syrup. Crisp and tender, flaky and delicious, this baklava will surely impress!
Provided by Joanna Cismaru
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F degrees. I used a 16.5 x 11.38 x 1 inches baking sheet, but for some reason the phyllo pastry sheets are always too big. To rectify this problem, simply cut the sheets to the size of the baking sheet.
- In a food processor add the pecans and the cinnamon and pulse them a few times until finely chopped. Set about 1/4 of chopped pecans aside to use for sprinkling over the top of the baklava.
- In a medium sauce pan, add the sugar, water, butter, vanilla extract and honey. Stir well and bring to a boil. After it starts boiling reduce heat to medium low and let it simmer for about 5 minutes. Let it cool.
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 16 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 39 mg, Sugar 11 g
BAKLAVA - ORIGINAL TURKISH BAKLAVA RECIPE
Today I'll share the original Turkish baklava recipe from scratch with you. Also, I will tell you the ultimate trick to make it that even most Turkish cooks don't know about. Just try it and you will love love love!
Provided by madekraft
Categories Dessert
Number Of Ingredients 21
Steps:
- Put your sugar and water in a pot and start boiling. Make sure the sugar is dissolved in the water before the water starts to boil. After the water starts to boil, add the lemon juice.
- Boil your syrup for about 30 minutes, until you have a thick syrup.
- For the dough, put the yoghurt, oil, melted margarine and egg in our bowl. Pour the baking powder on it.
- Put the lemon juice and vinegar on the baking powder to make it foam. After adding a pinch of salt, knead it by adding flour gradually.
- It does not need to be a very hard dough. Divide the kneaded dough into 4 equal parts. Cover the divided dough with a damp kitchen cloth.
- Take the first piece and roll it out so that it is not too thin. After opening, pour starch all over so that there is no empty space. (The more starch is abundant, the crisper the dough. If you put less starch, your dough will stick together and there will be no layers.)
- Begin to fold the dough you starched like an envelope. Every time you fold the dough, don't forget to sprinkle starch on the folded place. You have to fold the dough into an envelope a total of eight times.
- Put the starched and folded dough under a damp cloth and rest. Do the same for the other three pieces of dough. Put the dough under your damp cloth every time or your dough may start to dry.
- After the folding process is over, take the first folded dough and roll it out as thin as you can with the roller. Put your oven tray on the dough you roll out and cut the dough into tray sizes. You can use a 12-inch round tray or a 12-by16-inch rectangular tray.
- Roll out your two pieces of dough and place them on the tray and sprinkle your chopped walnuts on the tray.
- Roll out the remaining two pieces of dough in the same way and put them on the tray.
- Slice the baklava as you see in the pictures below or in a square shape.
- Pour pure butter and vegetable oil on the sliced baklava. It is important to use pure butter so that your baklava does not burn while cooking.
- Bake your baklava in the oven that you preheated to 160 °C/320 °F until they are browned. The cooking time can take up to 80-90 minutes.
- In order for the baklava to absorb the sherbet well, both the baklava and the sherbet must be cold. After the baklava is completely cooled, pour cold sherbet on it.
- After 5-6 hours, your baklava will be ready for service.
BAKLAVA
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BAKLAVA
Make and share this Easy Baklava recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 1h10m
Yield 36 pieces
Number Of Ingredients 9
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.
MIXED NUT & HONEY BAKLAVA
This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers
Provided by Joss Herd
Categories Desserts Jamie Magazine Dinner Party Greek Snacks Pies & pastries
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)
- Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.
- Melt the butter, using a little of it to lightly grease a 40 x 25cm shallow tin with a pastry brush. Gently unfold the filo and cover with a damp tea towel to stop it cracking.
- Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife - ensure the blade goes right to the bottom.
- Bake on the middle shelf of the oven on a hot baking sheet for 30-35 minutes, or until golden brown and crisp, reducing the temperature to 170ºC/325ºF/gas 3 if the baklava looks as though it is browning too quickly.
- Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.
Nutrition Facts : Calories 270 calories, Fat 14 g fat, SaturatedFat 4.5 g saturated fat, Protein 5 g protein, Carbohydrate 31 g carbohydrate, Sugar 18 g sugar, Sodium 0.2 g salt, Fiber 1 g fibre
BAKLAVA
Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h45m
Yield makes 24-28 pieces
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
BAKLAVA
Provided by Michael Symon : Food Network
Categories dessert
Time 7h30m
Yield about 40 pieces
Number Of Ingredients 8
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.
BAKLAVA RECIPE- HOW TO MAKE BAKLAVA
My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! Be sure to read through for tips and watch the video to make it.
Provided by Suzy Karadsheh
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
- In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
- Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
- Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
- Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
- Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
- Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
- Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
- Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
- Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
- Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
- As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
- Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.
Nutrition Facts : Calories 229 calories, Sugar 14.2 g, Sodium 93.6 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.9 g, Protein 3.4 g, Cholesterol 15.3 mg
EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
SIMPLE BAKLAVA
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 24 baklava pieces
Number Of Ingredients 11
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.
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Cuisine Middle EasternCategory Dessert, Afternoon Tea, Morning TeaAuthor Alice StoreyTotal Time 1 hr 20 mins
- Combine nuts, sugar and cinnamon in a bowl and set aside. Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep 24cm x 34cm baking tray with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel.
- Preheat oven to 180C. Layer one-third of the filo pastry in tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half the remaining pastry, brushing butter between each layer. Scatter over remaining nuts, top with remaining filo, brushing between each layer with butter. Refrigerate until firm (15 minutes), then cut through all pastry layers into 4cm diamonds with a sharp knife. Bake until golden and cooked through (45 minutes-1 hour). Cover loosely with foil partway through cooking if top browns too quickly.
- Meanwhile, for honey syrup, combine sugar, honey, lemon rind, cinnamon and 300ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer until infused (20 minutes). Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater to taste and set aside.
BAKLAVA - EASY HOMEMADE RECIPE | SUGAR AND SOUL CO
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4.9/5 (28)Uploaded 2019-05-13Category DessertPublished 2019-04-20
- Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn't try out.
GREEK BAKLAVA RECIPE {SWEET & FLAKY} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (8)Total Time 1 hr 20 minsCategory DessertPublished 2020-11-16
- Preheat the oven to 350. In a medium bowl, mix together the chopped nuts and cinnamon. Brush the sides and bottom of a 9 x 13 baking dish with melted butter.
- Place two sheets of the phyllo dough in the bottom of the pan, and brush with melted butter. Add another two sheets and brush with butter. Add two more sheets of phyllo dough, then brush with melted butter.
BAKLAVA | RICARDO
From ricardocuisine.com
5/5 (20)Total Time 1 hr 30 minsCategory DessertsPublished 2015-09-30
- In a saucepan, bring all the ingredients to a boil, and stir until the sugar has completely dissolved. Let cool.
- With the rack in the middle position, preheat the oven to 300°F (150°C). Butter an 8-inch (20 cm) square, straight-edged baking pan.
BAKLAVA (2) | RICARDO
From ricardocuisine.com
5/5 (43)Total Time 1 hr 45 minsCategory DessertsUploaded 2017-02-07
- With the rack in the middle position, preheat the oven to 150 °C (300 °F). Butter a 33 X 23-cm (13 X 9-inch) baking dish.
- In a saucepan, bring all the ingredients to a boil and stir until the sugar has dissolved. Let cool and refrigerate.
- In a food processor, finely chop the almonds and pistachios. Set aside in a bowl. Chop the walnuts separately because they are softer and change rapidly into an oily paste if they are over processed. Transfer to the bowl with the almonds and pistachios. Add the sugar and cinnamon. Stir to combine. Set aside.
EASY BAKLAVA - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertPublished 2014-09-21
- Mix together the walnuts (5 cups), sugar (1/2 cup), and cinnamon (1.5 teaspoons) in a medium sized bowl.
- Unroll the phyllo dough and, using a sharp knife, cut the stack down to the size of the baking dish (You can place the dish on top of the phyllo to trace it. You should be able to get two baking dish size cuts out of the stack, with a few scraps.)
THE BEST BAKLAVA RECIPE | DIETHOOD
From diethood.com
4.9/5 (11)Total Time 1 hr 30 minsCategory DessertPublished 2020-03-30
- Make the Simple Syrup first; combine water, sugar, and lemon juice in a saucepan. Set saucepan over medium-high heat and bring mixture to a simmer; simmer, stirring occasionally, until the sugar has completely dissolved. Continue to simmer for 5 more minutes. Remove from heat; set aside and let cool down completely.
EASY TURKISH BAKLAVA RECIPE (BAKERY STYLE) - GIVE RECIPE
From giverecipe.com
5/5 (8)Total Time 1 hr 30 minsCategory DessertPublished 2019-05-27
- Thaw the phyllo dough overnight in the fridge and then let it sit on the counter for about half an hour. Put it aside.
- Prepare the syrup. Put the syrup ingredients in a pot. Heat until it boils. Let it simmer over medium low heat for 15 minutes and cool completely.
- Trim the phyllo sheets to fit your baking pan. I used 25 sheets in this recipe and trim them all together. Cover them with a damp cloth so that the sheets won’t dry out when you are working. Each time you place a phyllo sheet into the pan, make sure you cover the rest. They can easily dry out otherwise.
GREEK BAKLAVA ROLLS RECIPE (SARAGLI) - MY GREEK DISH
From mygreekdish.com
5/5 (594)Total Time 1 hr 35 minsCategory DessertPublished 2021-04-09
- To make this baklava rolls recipe, start by preparing the syrup first. In a small pot add all the ingredients, except the honey. Place the pot over high heat and boil until the sugar has dissolved. Remove the pot from the stove, add the honey and stir. Set aside to cool completely.
- Prepare the filling for the baklava rolls. In a food processor add the nuts and pulse until the nuts are finely (and some roughy chopped). Add the ground cinnamon and clove and mix with a spoon to combine. Set aside.
AUTHENTIC TURKISH BAKLAVA RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
Cuisine AsianTotal Time 1 hr 35 minsCategory DessertsPublished 2021-02-17
- Preheat oven to 350F. Lightly grease baking pan with butter or vegetable oil (pan size used in this recipe: 8x8 in).
- In a food processor, pulse walnuts or your choice of nuts until finely chopped or coarsely ground (based on your personal preference).
EASIEST ROLLED BAKLAVA RECIPE - MOMSDISH
From momsdish.com
4.8/5 (653)Total Time 45 minsCategory DessertPublished 2020-02-05
- 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.
HOMEMADE EASY BAKLAVA RECIPE - SPATULA DESSERTS
From spatuladesserts.com
4.9/5 (18)Total Time 1 hrServings 8Published 2020-08-13
- Start with roasting walnut in the oven for 5-10 minutes in 180 C / 356 F. Remove it from the oven after you start to feel a lovely nutty smell
- Pulse bland walnut in food processor until very tiny pieces but do not ground it fully. Alternatively use a sharp knife
BAKLAVA RECIPE WITH STEP-BY-STEP INSTRUCTIONS | DELICIOUS ...
From deliciousmeetshealthy.com
Ratings 9Category DessertCuisine Bulgarian, MediterraneanTotal Time 1 hr 15 mins
- Thaw phyllo dough according to package instructions. (This will make it easier to separate the sheets without tearing them apart)
- First, start with the honey lemon sauce as this will need to cool before poured over the warm baklava.
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From cookingchanneltv.com
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BAKLAVA RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Cuisine Greek, TurkishCategory DessertServings 30Calories 280 per serving
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From netmums.com
5/5 (1)Category Party Food And Canape Recipes
EASY BAKLAVA FINGERS - VEGAN RECIPE
From vegkit.com
5/5 (1)Category DessertsServings 12Total Time 40 mins
EASY TO MAKE BAKLAVA ROLLS RECIPE - ALL FOOD RECIPES BEST ...
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Is Accessible For Free False
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