AUTHENTIC BAKLAVA RECIPE RECIPES
BAKLAVA RECIPE | ALLRECIPES
This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.
Provided by Karsta
Categories Greek Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
- With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
- Bake 45 to 50 minutes in the preheated oven, until golden brown.
- Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
- Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
- Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Nutrition Facts : Calories 213.7 calories, CarbohydrateContent 20.9 g, CholesterolContent 20.3 mg, FatContent 14.8 g, FiberContent 1.3 g, ProteinContent 1.6 g, SaturatedFatContent 5.6 g, SodiumContent 47.7 mg, SugarContent 14.8 g
TRADITIONAL GREEK BAKLAVA RECIPE - FOOD.COM
This is as Greek as it gets... Baklava... or, if you would like to pronounce it the Greek way: Baklavás - with the emphasis on the last 'a'. This recipe is the real thing and just the way I make it at home here in Greece and has nothing in common with the mass produced variety (regardless of how good they may be). I know it will blow you away, so to speak, and you will be able to fully understand why this particular dessert has withstood the test of time so well. It's an age old, traditional sweet with its roots lost in time where Greece met the Middle East centuries ago. Any questions? Feel free to contact me. Kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
- With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
- Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
- Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
- *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
Nutrition Facts : Calories 1191.2, FatContent 54.7, SaturatedFatContent 19.5, CholesterolContent 66.8, SodiumContent 665.9, CarbohydrateContent 169.2, FiberContent 5, SugarContent 115.2, ProteinContent 13.8
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