BAKLAVA
Recipe video above. Layers upon layers of flaky pastry with a syrup soaked walnut or pistachio filling! Just like store bought - except it's not overly sweet, and you will love the hint of lemon. Makes 24 whole pieces plus a bunch of half pieces (cooks' treat!). Keeps for a WEEK!! This recipe is best started the night before and needs 6+hours resting time.
Provided by Nagi
Categories Sweet
Time 1h55m
Number Of Ingredients 8
Steps:
- You will need a 23 x 33 cm / 9 x 13" baking pan.
Nutrition Facts : Calories 319 kcal, Carbohydrate 26 g, Protein 4 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 93 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)
Provided by Gil Marks
Categories Dairy Nut Dessert Bake Rosh Hashanah/Yom Kippur Almond Spice Fall Kosher Party Phyllo/Puff Pastry Dough Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 36 small diamond-shaped pastries
Number Of Ingredients 14
Steps:
- 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
- 2. To make the filling: Combine all the filling ingredients.
- 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
- 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
- 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
- 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
- 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
- VARIATIONS
- Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
- Persian Baklava:
- Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
- Paklava(Azerbaijani Baklava):
- For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
TURKISH PASTRIES WITH NUTS AND SYRUP (BACLAVA)
Simple to make and yet tasty. Phyllo leaves layered with walnuts or almonds and a simple sugar lemon syrup.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Brush a 9 x 12 inch dish with melted butter.
- Fold a sheet of phyllo in half and carefully lay in the pan.
- Brush with melted butter.
- Repeat until there are 6 layers of phyllo.
- Sprinkle 1/3 of the nuts on the last layer.
- Add 6 more phyllo leaves, brushing each one with melted butter.
- Add 1/3 more nuts.
- Repeat this procedure until all ingredients are used ending with a pastry layer.
- Brush the top layer with butter and cut into diamond shapes 2 inches wide.
- Bake in a preheated 350°F oven for 30 minutes.
- Reduce the heat to 300°F and continue baking for 30 minutes longer.
- FOR THE SYRUP: Add the sugar to the water.
- Add lemon juice and boil the syrup for 5 minutes.
- Pour over the warm pastry and let cool before serving.
- The World's Best Recipes.
Nutrition Facts : Calories 806.3, Fat 50.3, SaturatedFat 17.7, Cholesterol 61.1, Sodium 438.5, Carbohydrate 85, Fiber 3.5, Sugar 51.1, Protein 9.8
More about "turkish pastries with nuts and syrup baclava food"
TURKISH BAKLAVA RECIPE - GIVE RECIPE
From giverecipe.com
Reviews 8Calories 188 per servingCategory Dessert
- 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.
TRADITIONAL TURKISH BAKLAVA RECIPE - CHEF'S PENCIL
From chefspencil.com
5/5 (1)Category DessertCuisine TurkishTotal Time 2 hrs 25 mins
BAKLAVA RECIPE - TURKISH TRADITIONAL SWEET - ARCHANA'S …
From archanaskitchen.com
BAKLAVA RECIPE WITH HONEY | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
TURKISH BAKLAVA (FISTIKLI BAKLAVA) - HOUSE OF NASH EATS
From houseofnasheats.com
TURKISH BAKLAVA RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA
From themediterraneandish.com
BAKLAVA - ORIGINAL TURKISH BAKLAVA RECIPE
From turkishfoodchef.com
AUTHENTIC TURKISH BAKLAVA RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
BAKLAVA | TRADITIONAL SWEET PASTRY FROM TURKIYE
From tasteatlas.com
EASY TURKISH PISTACHIO BAKLAVA RECIPE - COOKING GORGEOUS
From cookingorgeous.com
NEW TWISTS ON BAKLAVA WILL CHANGE THE WAY YOU SEE THIS CLASSIC …
From bhg.com
BAKLAVA AND BEYOND: 12 TURKISH SWEETS YOU SHOULD KNOW
From seriouseats.com
HOMEMADE PISTACHIO TURKISH BAKLAVA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKLAVA | TRADITIONAL TURKISH CUISINE | WORLD FOOD STORY
From worldfoodstory.co.uk
TURKISH PASTRIES WITH NUTS AND SYRUP (BACLAVA) - LUNCHLEE
From lunchlee.com
10 MOST POPULAR TURKISH SAVORY PASTRIES - TASTEATLAS
From tasteatlas.com
HOW TO MAKE BAKLAVA FROM SCRATCH! EASY TURKISH WALNUT BAKLAVA …
From youtube.com
BAKLAVA: PASTRIES - VISIT TURKEY
From visitturkey.ca
10 BEST RATED TURKISH SWEET PASTRIES - TASTEATLAS
From tasteatlas.com
TRADITIONAL TURKISH BAKLAVA RECIPE WITH HONEY SYRUP - MYFOODISTRY
From myfoodistry.ca
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