Hawaiian Style Baklava Recipes

CHEF JOHN'S BAKLAVA

Steps:

• Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
• Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
• Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
• Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
• Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut baklava into about 12 diamond-shaped pieces approximately the same size.
• Bake in preheated oven until browned and crisp, about an hour.
• Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
• After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

HAWAIIAN - STYLE BAKLAVA

Steps:

• Let phyllo thaw in refrigerator. Cut sheets in half crosswise, cover with damp towel. Butter bottom of 13x9x2-inch pan. Combine nuts, coconut, brown sugar, cinnamon and nutmeg. Layer 15 half - sheets of phyllo in pan, brushing each sheet with butter. Sprinkle half of nut mixture atop phyllo. Repeat with another 15 phyllo sheets, nut mixture and butter. Top with remaining phyllo sheets, brushing each with butter. Score the top into 1½ inch diamonds. Bake in 350℉ (180℃) oven 40 to 45 minutes. Combine sugar, water, and honey. Boil gently, uncovered, 10 minutes. Remove from heat. Stir in lemon juice. Pour syrup over pastry. Cut into diamonds. Cool. Makes 36. Note: Sprinkle with finely chopped pistachio nuts if desired.

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.

HAWAIIAN-STYLE BAKLAVA

Steps:

• 1. Pre-heat oven to 350 degrees Let phyllo dough thaw at room temperature. Cut sheets in half crosswise; cover with damp towel. Butter the bottom of a 13x9x2-inch baking pan. Combine the nuts, coconut, brown sugar, cinnamon,and nutmeg; set aside. Layer 15 half-sheets of phyllo in the pan, brushing with melted butter between each sheet. Sprinkle half of the nut mixture atop phyllo. Repeat with another 15 phyllo sheets, the remaining nut mixture and butter. Top with remaining phyllo sheets, brushing with butter as above. Score the top into 1 1/2-onch diamonds. Bake in 350 degree oven 40 to 45 minutes. Meanwhile, combine the granulated sugar,water, and honey. Boil gently, uncovered, 10 minutes. Remove from heat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool. Makes 36