BAKLAVA WITH HONEY SYRUP
Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.
Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
BAKLAVA WITH LEMON-HONEY SYRUP
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Yield Makes about 30
Number Of Ingredients 14
Steps:
- Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
- Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
- Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
- Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
- Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.
BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP
Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...
Provided by BekaWild
Categories Breakfast
Time 2h
Yield 48 peices, 24 serving(s)
Number Of Ingredients 17
Steps:
- SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
- Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
- Remove from heat, as in turn burner off and remove from burner too.
- Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
- If the syrup then gets too watery, put it back and the stove until it's right!
- Strain into bowl - set aside to cool before pouring onto hot baklava.
- Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
- BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
- Remove from heat and skim off milk solids. Set aside.
- You may "brown" butter slightly for added flavor (I do).
- Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
- FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
- ASSEMBLY: Heat oven to 400°F.
- Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
- Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
- Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
- I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
- Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
- In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
- Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
- IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
- Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
- Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!
YIAYIA'S ROLLED BAKLAVA WITH HONEY SYRUP
Baklava is traditionally layered, alternating nuts and phyllo, creating a delicate and often challenging pastry to cut and serve! Over 25 years ago my yiayia (grandma) visited family in Corinth and brought back a new method of rolling the baklava- the result is wonderful! Dozens of layers all neatly packaged in a piece of baklava that retains it's signature diamond shape! Today it is the only way that I make it and even my church makes their baklava for bake sales using this method. The flavors are very traditional- a touch of cinnamon in the nuts and honey and lemon in the syrup. If you can find FRESH phyllo (try Greek or Italian import stores)- I highly recommend using it. Fresh phyllo is far easier to work with than the frozen boxes found at the supermarket!
Provided by cbgreek
Categories Dessert
Time 1h45m
Yield 68 -80 pieces
Number Of Ingredients 10
Steps:
- You will need a disposable aluminum baking pan that is 19" long x 12" wide x 2" high.
- Mix the ground nuts, zwibeck/bread crumbs and cinnamon together in a large bowl. You will need a 1/2 cup measuring cup for portioning the mixture. Keep mixture close to your workstation.
- Melt the butter and Crisco over medium-low heat and keep close to your workstation. You will need a pastry brush- 2"- 3" wide works best.
- Open the plastic covering of the phyllo and remove. Lay out on a flat surface and unroll so that the entire sheet is visible. It may be wise to cover with a VERY lightly damp towel so that it does not dry out.
- Take your pastry brush and butter the pan- keep near your workstation.
- On a clean surface, start by taking an entire sheet of phyllo and laying it out in front of you with the long side facing you. Butter the sheet lightly and then place another sheet of phyllo on top of it. Butter this sheet.
- With the two sheets in front of you, take the next sheet and place on top with the top of the sheet covering only half of the full sheets. You will have the other half hanging below -this will stay unbuttered for now. Butter the top half and then fold over the hanging unbuttered half and let it rest on top. Butter this layer. REPEAT WITH ONE MORE SHEET OF PHYLLO.
- Using 1/2 cup measure, scoop out a portion of nuts and distribute evenly along the bottom half of the phyllo ( the area where there is now 6 layers).
- Starting at the edge where the nuts begin, roll the baklava tightly so that you have a "tube" that is 19" long and about 1 1/2" wide. Place this tube into the buttered pan, placing it against the side so that there is room for the 7 additional rolls that will join it. Butter the top and side of the tube and move on to your next roll.
- Repeat all steps until you have 8 rolls that fill the pan. Brush the entire top with more melted butter. Run your hand under cold water and sprinkle the water on top of the baklava. You want some water droplets on top but be careful not saturate it with too much!
- Place in the fridge for 30 minutes.
- Preheat the oven to 350°F while the baklava is in the fridge.
- Take the baklava and with a sharp knife cut the top into pieces- start by "trimming" the end 1/4" then start your cuts from there.
- Each roll can be cut into either 8 or 10 pieces and each roll will need to be cut individually.The cuts should be made at a 45° angle so that the pieces are diamond shaped. DO NOT CUT ALL THE WAY THROUGH- you are simply scoring the pieces 3/4 of the way through.
- Place in hot oven and bake for 45 to 55 minutes- the baklava needs to be a deep golden brown before it leaves the oven.
- Allow to cool completely, uncovered.
- At this point the baklava can be tightly wrapped in heavy duty foil and kept in a cool, dry place for up to 3 weeks.
- Two days before you are ready to serve, the syrup will need to be prepared and poured on top of the baklava.
- Take the sugar and water and bring to a medium boil. Time the syrup for 5 minutes, stirring occasionally. After 5 minutes add the lemon juice and return to a boil- time for 3 minutes. After 3 minutes add the honey and boil for an additional 4 minutes. Take off the heat.
- Using a ladle, put the hot syrup onto the baklava in an even manner, making sure that the entire pan is covered.
- Allow to sit uncovered until bottom of pan is cool, about 2 hours. Re-cover with foil and allow to sit for a minimum of 24 hours but preferably 48 hours. This allows the syrup to absorb into all of the phyllo layers.
- Using a serated butter knife, cut into pieces and enjoy. Be careful if you choose to use a sharp knife when cutting the pieces all the way through- puncturing the bottom of the pan will leave a goody mess behind!
- Variation- use 3 cups lightly toasted ground pecans and 1 cup mini chocolate chips in place of the walnuts. Omit the cinnamon but still use the 1/3 cup of zwibeck or bread crumbs. Finish pieces with a drizzle of melted dark chocolate. YUMMY!
Nutrition Facts : Calories 159, Fat 9.6, SaturatedFat 4, Cholesterol 14.3, Sodium 44.2, Carbohydrate 18, Fiber 0.5, Sugar 12.7, Protein 1.4
HONEY SYRUP FOR ROLLED BAKLAVA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Combine sugar with 2 cups water in a small saucepan. Stir to dissolve. Add lemon juice, zest, and cinnamon sticks to pan. Place over medium-high heat, and cook to 221 to 222 degrees on a candy thermometer.
- Add honey and stir to combine.
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- Thaw the phyllo dough according to the instructions to the package. Preheat the oven to 325F degrees.
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