SYRIAN WALNUT BAKLAVA
Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.
Provided by Tejal Rao
Categories dessert
Time 2h
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners' sugar and orange blossom water.
- Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
- Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
- Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
- If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 7 grams
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.
WALNUT BAKLAVA
Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.
Nutrition Facts : Calories 197 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
BAKLAWA - SYRIAN VERSION OF BAKLAVA
This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!
Provided by Kat Rahal
Categories Dessert
Time 2h
Yield 50-75 serving(s)
Number Of Ingredients 9
Steps:
- Butter baking pans thoroughly.
- Place 1 lb.
- of dough in pan, brushing butter between each sheet.
- Do not butter top sheet.
- Combine ingredients for nut filling and spread evenly on last layer.
- Place the other 1 lb.
- dough over nut filling, brushing each layer with butter between each sheet.
- Cut in diamond shapes.
- Pour remaining butter over top.
- Bake in a preheated oven@ 400 degrees for 15 minutes.
- ,then reduce heat to 325 degrees for 45 minutes.
- *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
- SYRUP:.
- Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
- Let syrup stand for 10 minutes before pouring over cold Baklawa.
Nutrition Facts : Calories 320.9, Fat 24, SaturatedFat 8.4, Cholesterol 29.3, Sodium 166.6, Carbohydrate 25, Fiber 1.6, Sugar 13.5, Protein 4.2
SYRIAN CREAM-FILLED BAKLAVA (BAKLAVA MUHALABIYYA)
A nice change. A different baklava without nuts! Unlike other baklavas, this is best within 2-3 days of making, after which it may get a bit soggy. You probably won't use all the butter, but it's always good to have extra rather than not enough. *Samne is an Arabic type of clarified butter similar to the Indian version ghee. You can purchase samne or ghee at most international markets. You can also make your own clarified butter, make your own ghee, or substitute regular melted butter. I used a 9X13 inch pan. The amount of servings is a guesstimate. Modified from, http://desertcandy.blogspot.com.
Provided by UmmBinat
Categories Pie
Time 1h45m
Yield 28 diamonds, 28 serving(s)
Number Of Ingredients 11
Steps:
- Make syrup:
- Place sugar, water, and flower water in a saucepan. Bring the mixture to a boil, stirring so that the syrup dissolves. Let boil until it is a slightly thick syrup, then set aside and let cool completely.
- Make filling:
- Place homogenized milk, sugar, spices, and sea salt in a sauce pan. Bring the mixture to a simmer, stirring so that the sugar dissolves.
- Add the semolina in a slow stream, stirring to combine.
- Simmer the mixture over low heat, stirring constantly, until the mixture is thickened and the semolina is soft, about 10 minutes.
- Set aside to cool completely before using.
- Putting it all together:.
- Preheat the oven to 350°F
- Have your melted butter and pastry brush ready. Get two cloths or dish towels, moisten them, then wring them out as much as possible. Unroll your phyllo on your work surface and cover it with plastic wrap then cover with the damp cloths.
- Brush a 9X13 inch baking dish all over with some of the melted butter.
- Brush one sheet of phyllo lightly with the butter, then place in the baking dish, letting any extra come up the sides. Repeat, brushing a phyllo sheet with butter and layering it in the baking dish, keeping the remaining phyllo covered, until you've used half the phyllo.
- Evenly put the filling into the dish on the phyllo that was last brushed with butter.
- Continue brushing phyllo with butter, then layering it on top of the filling, allowing the edges of phyllo to hang over the sides of the pan. When you have layered all but 2 sheets of the phyllo, take all the pieces of phyllo that are hanging over the sides and fold them back into the pan, (some of the edges may be dry, snap them off and discard them), Brush the fold overs with butter. Brush the final 2 sheets of phyllo with butter and place them over the pan, tucking the edges down into the side of the pan. Brush the top with melted butter.
- Score the top layer of the pie to form diamonds (it looks prettier than squares, but do what you can) then run your knife through the scores again, cutting all the way through to the bottom the pan. Place in the oven and bake until crisp and golden watch at 40 minutes.
- Remove from the oven and immediately pour the cool syrup slowly over the baklava. Set aside to absorb for several hours before serving.
- Helpful Tips:.
- When working with phyllo, it's important to work quickly to keep the dough from drying out. In order to do so, make sure you have all your ingredients and tools ready, and know what you are going to do. Read through the recipe several times to familiarize yourself with the process, this will help prevent you from constantly stopping to check the recipe, which will slow you down.
- Never leave phyllo uncovered for more than a minute.
- Brush each phyllo sheet lightly with butter, beginning at the corners and working inward. You want to brush it with enough butter to prevent dryness, but you don't want to saturate it so that it's heavy or soggy.
- Make sure your syrup is cooled before you use it. Cool syrup + hot phyllo = crispy baklava.
Nutrition Facts : Calories 213.7, Fat 9.8, SaturatedFat 5.6, Cholesterol 22.6, Sodium 113.9, Carbohydrate 28.9, Fiber 0.5, Sugar 16.1, Protein 2.9
WALNUT BAKLAVA
An adaptation of my Arabic teacher's recipe for the classic Middle Eastern dessert. Lighter on the pastry and easy to make!
Provided by hannah_somerville
Time 1h
Yield Makes Pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees and lightly grease a large, shallow baking tray.
- Chop the nuts or grind them in a food processor, as coarse or fine as you like. You could also use a mixture of walnuts, pistachios, almonds or even dried fruit! Combine in a bowl with the sugar and cinnamon.
- Working quickly so the pastry doesn't dry out, unwrap half of the sheets and lay them across the baking tray, folding in any excess. Brush with a light layer of the melted butter/margarine, enough to moisten but not soak.
- Then add the nut mix, followed by the rest of the pastry sheets, and another layer of butter. Fold the whole thing over on itself so it's double in thickness, and brush the surface with more butter.
- Bear in mind you may not need to use all of the nut mix or butter! If you have any spare nuts left over they can always be sprinkled over the top after cooking.
- With a sharp knife, make criss-cross incisions in the baklava so you end up with about diamond shapes, each just under an inch in diameter. This is only a rough approximation mind!
- Note: do NOT cut all the way through the pastry, only about 2/3 of the way. This is so that the syrup (when added) will soak through all the layers and not just make a soggy mass at the bottom.
- Place the tray on the top shelf of the oven and bake for 15-20min, or until the top layer is golden brown. Keep an eye on it!
- Meanwhile, make the syrup. I have only given a rough approximation of quantity but the important thing is the ratio of sugar to water is at least 1.5:1. Put both in a saucepan and heat very slowly. I like about a teaspoon of rosewater but add in tiny quantities to taste.
- Allow the syrup to boil for no more than 2 minutes to avoid the sugar crystallizing when cool. Take off the heat if need be.
- When the baklava is done, remove from the oven and immediately pour over the hot syrup, followed by any other toppings you like. Leave to cool, then cut fully into squares, and store in a pretty tin or airtight container.
- Baklava should keep for a couple of weeks; some people like it straight away but I prefer mine after a day or two, when it's a little... ehr... 'sweaty' :D Enjoy!
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