EASY BAKLAVA RECIPES

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QUICK AND EASY BAKLAVA SQUARES RECIPE: HOW TO MAKE IT



Quick and Easy Baklava Squares Recipe: How to Make It image

I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I’ve made it for family, friends and co-workers—they can’t get enough. I’m always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 dozen.

Number Of Ingredients 5

1 pound (4 cups) chopped walnuts
1-1/2 teaspoons ground cinnamon
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
1 cup butter, melted
1 cup honey

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

Nutrition Facts : Calories 294 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 145mg sodium, CarbohydrateContent 26g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

BAKLAVA RECIPE | MICHAEL SYMON - FOOD NETWORK



Baklava Recipe | Michael Symon - Food Network image

Provided by Michael Symon : Food Network

Categories     dessert

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

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.

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Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
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  • When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it’s completely cold.
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BAKLAVA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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. Once you learn how to make baklava, you'll see it's not difficult. Even working with phyllo is easier than you'd expect. 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
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  • 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 sheets 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.
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BAKLAVA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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. Once you learn how to make baklava, you'll see it's not difficult. Even working with phyllo is easier than you'd expect. 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
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  • 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 sheets 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.
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