Baklava I Recipes

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BAKLAVA



Baklava image

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

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest

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.

BAKLAVA



Baklava image

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

40 sheets filo/phyllo pastry ((2 x 375g or 1 x 1lb pack, Note 1 for pack sizes))
500g / 1 lb walnuts ((other nuts Note 2))
285 g / 10 oz unsalted butter (, melted and slightly cooled)
1 tsp cinnamon powder
1 cup / 200g white sugar
2 tbsp lemon juice
3/4 cup / 185 ml water
1/2 cup / 170 g honey

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

GREEK BAKLAVA



Greek Baklava image

Make and share this Greek Baklava recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb phyllo pastry, thawed if frozen
1 cup butter, melted at room temp
3/4 cup sugar
1 teaspoon ground cinnamon
2 cups chopped walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey

Steps:

  • Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
  • Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
  • Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
  • Sprinkle nut mixture evenly over buttered phyllo in pan.
  • Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
  • Cut diagonally into squares, cutting completely through all layers.
  • Bake in preheated oven until crisp and golden, about one hour.
  • Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
  • Heat to boiling; pour evenly over hot baklava.
  • Let stand loosely covered 8 hours or overnight.

BAKLAVA



Baklava image

Provided by Michael Symon : Food Network

Categories     dessert

Time 7h30m

Yield about 40 pieces

Number Of Ingredients 8

1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

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



Baklava Recipe image

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

16 oz phyllo dough (thawed by package instructions)
1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
1 lb walnuts, finely chopped ((about 4 cups))
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish (optional)

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

BAKLAVA RECIPE



Baklava Recipe image

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

4 cups pecans (chopped)
1 teaspoon cinnamon
20 sheets phyllo pastry ((filo))
12 tablespoon butter (unsalted, melted (1 1/2 sticks))
1/2 cup sugar
1/2 cup water
4 tablespoon butter (unsalted)
3 teaspoon vanilla extract
1 1/2 cups honey

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 RECIPE- HOW TO MAKE BAKLAVA



Baklava Recipe- How to Make Baklava image

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

6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon (start with less if you're not sure)
large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
1 lemon, juice of

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



Easy Baklava image

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

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

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

BAKLAVA



Baklava image

Learn how to make baklava, the layered phyllo pastry filled with chopped walnuts and soaked in a fragrant honey syrup.

Categories     Desserts

Time 1h50m

Yield 24

Number Of Ingredients 13

4 cups walnuts
½ cup sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup sugar
½ cup water
½ cup honey
1 tablespoon fresh lemon juice (from 1 lemon)
Big pinch salt
1 cinnamon stick (optional)
2 strips orange rind (optional)
1 cup (2 sticks) unsalted butter, melted
1 to 2 (16-oz) packages store-bought phyllo dough, thawed (see note)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.) Let the walnuts cool until just warm to the touch. In a food processor, combine the walnuts, sugar, cinnamon and nutmeg, and process until the mixture looks like sand and small pebbles. Transfer the mixture to a medium bowl and set aside.
  • Make the syrup: In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick (if using), and orange rind (if using). Bring to a boil over medium heat (watch carefully so it doesn't boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes. Let the syrup cool until you are ready to use it.
  • Prep: Near a flat, clean work surface, place a 9x13-inch baking dish, a pastry brush, and the melted butter. Gently lay the phyllo on the work surface and, using a sharp knife, trim the sheets into 8x12-inch rectangles to fit the baking dish. (You can discard the portions you cut off.) Cover the phyllo with plastic wrap and a kitchen towel to prevent it from drying out.
  • Assemble the baklava: Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with 2 to 3 teaspoons of butter after every 2 sheets. When you get to the 14th sheet, add ⅓ of the filling (about 1¼ cups), spreading it evenly over the surface. Then add 6 more phyllo sheets, drizzling butter after every 2 and adding another third of the filling on top of the 6th. Repeat the 6 layers of phyllo and butter, and add the remaining third of the filling over top. Finish the layering as you started with 14 more layers of phyllo, buttering after every 2. Do not butter the top layer.
  • Score: To cut the baklava, use a very sharp knife and cut all the way through the layers. You can keep it simple and make 24 squares, or cut each square into a diamond. If this is your first time making baklava, start with the squares to get used to cutting the phyllo. If any butter remains, spoon it into the cut lines.
  • Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling.
  • Add the syrup: Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts. Allow the baklava to cool completely before enjoying, a few hours or overnight.
  • Make-Ahead Instructions: The baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, the baklava can be refrigerated for up to 2 weeks, or frozen for up to 2 months. Thaw at room temperature before serving.
  • Note: The number of sheets of phyllo dough in each package varies by brand (and even by box). You will need a total of 40 sheets of phyllo dough for this recipe. Frozen phyllo dough should be thawed in the refrigerator 12 to 24 hours before using.

Nutrition Facts : ServingSize 1 piece baklava, Calories 199, Fat 9 g, Carbohydrate 29 g, Protein 2 g, SaturatedFat 5 g, Sugar 18 g, Fiber 1 g, Sodium 99 mg, Cholesterol 20 mg

GREEK BAKLAVA



Greek Baklava image

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

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

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

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  • Combine nuts, sugar, cinnamon, and salt in the basin of a food processor⁵ and pulse until nuts are finely chopped (about eight 1-second pulses). Set aside.
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Total Time 3 hrs 30 mins
Servings 12-14
  • Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Spread the hazelnuts on a rimmed baking sheet and bake until fragrant and the skins blister, about 12 minutes. Transfer the hazelnuts to a kitchen towel to cool completely. Rub the nuts together in the towel to loosen the skins; don't worry if some aren't totally peeled. Transfer the peeled hazelnuts to a food processor, add 1/4 cup of the sugar and pulse until finely chopped.
  • Set the phyllo dough on a work surface and cut the stack in half crosswise; you should have 2 stacks of 8-by-12-inch rectangles. Cover 1 stack of phyllo sheets with a lightly damp paper towel and plastic wrap. Layer the remaining phyllo in the prepared baking dish, lightly brushing each sheet with melted butter. Spread the finely chopped hazelnuts over the phyllo in an even layer. Cover with the remaining phyllo, lightly brushing each sheet with melted butter and saving the nicest 2 or 3 sheets for the top layer. Brush the top of the baklava evenly with butter and press lightly to compact it.
  • Using a ruler and a sharp paring knife, cut the baklava lengthwise into 2-inch strips, then cut the strips on the diagonal to form diamonds.
  • Bake the baklava until golden, about 25 minutes. Turn the oven down to 300° and continue baking until the baklava is browned, about 30 minutes longer. Transfer the baking dish to a rack. Run the knife through the cuts to make sure the diamonds are separated.


BAKLAVA RECIPE (PERSIAN STYLE) - THE DELICIOUS CRESCENT
2019-05-16 Persian Style Baklava. Baklava, a flaky pastry filled with chopped nuts and soaked in syrup, is a featured dessert in the countries that were part of the former Ottoman empire, …
From thedeliciouscrescent.com
Ratings 8
Category Dessert
Cuisine Middle Eastern
Estimated Reading Time 9 mins
  • Thaw the phyllo dough following the package instructions. I thaw it overnight in the refrigerator and then let it come to room temp by placing on kitchen counter for 2 hours. Tip: Check out my tips above for selection and handling of phyllo dough.
  • Melt unsalted sliced butter at medium heat in a skillet or saucepan. Simmer at low medium heat and stir frequently.
  • Combine sugar, water and lemon juice in a medium saucepan. Bring to a boil over medium heat, stirring while the sugar dissolves.
  • Pulse walnuts in a food processor until finely chopped. You may need to pulse 10 to 12 times until you get an even and fine grind size of nuts. Repeat with almonds.


BAKLAVA RECIPE - BBC FOOD

From bbc.co.uk
Cuisine Turkish And Middle Eastern
Category Desserts
Servings 8-10
  • 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.
  • 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.
  • 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.
  • Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.


AUTHENTIC PISTACHIO BAKLAVA RECIPE - COOKIN' WITH MIMA
2021-05-04 Made with multiple layers of delicately crispy and flaky phyllo sheets, this Pistachio Baklava Recipe is SO delicious. It's rich, it's buttery, it's sweet, and it's filled with 3 layers of …
From cookinwithmima.com
5/5 (5)
Total Time 1 hr 10 mins
Category Dessert
Calories 220 per serving
  • Process the pistachios and powdered sugar in a processor. Transfer to a bowl and set aside. You will split the amount into 3 portions.
  • Unfold the phyllo sheets and smooth out to flatten. Cover with a damp towel, not wet, to prevent it from drying.


QUICK AND EASY BAKLAVA RECIPE - LEMON BLOSSOMS
2020-12-02 This easy Greek Baklava recipe combines walnuts and pistachios layered between flaky phyllo pastry, drizzled with spiced honey syrup. This Greek Baklava is the perfect make …
From lemonblossoms.com
5/5 (3)
Total Time 2 hrs 15 mins
Category Dessert
Calories 233 per serving
  • Thaw the phyllo dough according to package instructions. It is best to thaw it out in the refrigerator overnight.
  • In a medium saucepan over medium-high heat combine the sugar, water, honey, lemon juice and orange peel and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and continue to boil without stirring for about 4 additional minutes. Remove from the heat and cool completely. The syrup can cool while the baklava bakes.


BAKLAVA RECIPE | GIMME SOME OVEN
2021-12-07 Homemade baklava has been on my culinary bucket list for years and years and years. So last December, I finally decided to have a little baklavathon and spent the whole month learning about the different baklava styles and food traditions from around the world, testing out various baklava recipes, and refining our own family’s favorites.
From gimmesomeoven.com
5/5 (3)
Total Time 2 hrs 15 mins
Servings 24


BAKLAVA RECIPE - SIMPLY HOME COOKED
2021-12-06 TIME: This Baklava recipe takes about 90 minutes to make from start to finish. EASE: This recipe is easy to follow and breaks down each step to make this dessert nice and easy. What You’ll Need. Ingredient Notes. Phyllo Dough: make sure to defrost this in the fridge overnight. If it’s not defrosted properly, it will break apart as you try to work with it. Butter: …
From simplyhomecooked.com
5/5 (1)
Total Time 1 hr 35 mins
Category Dessert
Calories 267 per serving


BAKLAVA RECIPE - DON'T SWEAT THE RECIPE
2021-09-22 Baklava Recipe. I’ve been intimated by homemade baklava for years. I finally decided to just jump in and start testing. Same as I did with our Panettone Recipe. Two of my favorite sweet treats but I store-bought for years! Let me tell you, nothing store-bought compares to homemade once you find the perfect recipe! I will never purchase baklava or panettone …
From dontsweattherecipe.com
Cuisine Greek, Turkish
Category Dessert
Servings 30
Calories 280 per serving


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