Baklava Bars Recipes

GREEK BAKLAVA

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.

BAKLAVA-STYLE CHEESECAKE BARS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
• Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
• Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
• While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
• Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
• Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
• Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

BAKLAVA BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
• Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
• Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
• Drizzle honey mixture evenly over phyllo . Cool completely, about 2 hours.
• For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

BAKLAVA BARS

Steps:

• 1. First pre heat the oven to 350F. Then spray bottom only of 13x9 inch pan with cooking spray. Then in a large bowl stir cookie base ingredients until soft dough forms. Then press dough in bottom of pan. Bake 15 minutes.
• 2. Next in medium bowl stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon & the salt with fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. Then with your hands crumble frozen fillo shells evenly over nut mixture. Then bake for about 18 to 20 mins longer or until golden brown.
• 3. Next in small microwavable bowl microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice & 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla. Then drizzle honey mixture evenly over fillo. let cool completely for about 2 hours.
• 4. Then cut into 6 rows by 4 rows. Then before serving drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

BAKLAVA BARS

Steps:

• preheat oven to 350 degrees.
• spray a 13 x 9 pan with non stick cooking spray.
• using hands, press sugar cookie dough evenly into bottom of prepared pan.
• bake for 15-18 minutes.
• in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
• using a fork, stir until mixture is well combined and crumbly.
• sprinkle mixture over partially baked cookie crust.
• sprinkle phyllo crumbles over walnut mixture.
• bake for 25-30 minutes until golden brown.
• In a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
• Microwave for 1 minute 30 seconds or until bubbly,.
• Stir in vanilla extract.
• Drizzle honey mixture over baked cookie.
• Let cool completely in pan on wire rack for about 2 hours.
• cut into 9 squares, then cut each square into 2 triangles.

BAKLAVA COOKIE BARS

Steps:

• Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and orange zest until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake crust for 15 to 16 minutes, until lightly golden and set.
• While the crust bakes, make the nut topping. Combine pecans, almonds, brown sugar, cinnamon, cloves, and nutmeg in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust and return pan to oven. Continue baking another 10 to 12 minutes, until golden.
• While the bars finish baking, make the syrup. Combine honey, water, and orange juice in a saucepan over medium heat and bring to a boil. Reduce heat to low and let mixture simmer until syrupy, about 5 minutes. Remove from heat and let cool for 10 minutes.
• Place baked bars on a wire rack and drizzle syrup over still-warm topping, tilting pan slightly to coat evenly. Cool bars completely in pan. Carefully lift parchment and place bars on a cutting board; cut into triangles with a sharp knife. If desired, serve with a drizzle of honey. Store leftover bars in an airtight container at room temperature up to 2 days, or freeze up to 3 months.

COOKIE MIX BAKLAVA BARS

Steps:

• Heat oven to 350°. Spray bottom only of 9x13-inch pan with Pam.
• Stir cookie base ingredients in large bowl until soft dough forms.
• Press in bottom of pan and bake 15 minute.
• Meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
• Sprinkle mixture evenly over partially baked base.
• Crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes or golden.
• In a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. Stir in vanilla.
• Drizzle honey mix over phyllo. Cool completely.
• Cut into 6 rows by 4 rows. Drizzle each bar with 1/2 teaspoon honey before serving.