HOW MANY CALORIES IN BAKLAVA RECIPES

Steps:

• Preheat oven to 325°F. In a medium bowl stir together peanuts, 1/2 cup of the sugar, and the ground cinnamon; set aside.
• Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough. Place one sheet of phyllo in the prepared baking pan. (While you work, keep the remaining phyllo covered with plastic wrap to prevent it from drying out). Brush phyllo sheet generously with some of the melted butter. Layer four more phyllo sheets in the pan, brushing each sheet with melted butter. Sprinkle with about 1 cup of the nut mixture. Repeat layering phyllo sheets and sprinkling with nut mixture two more times, brushing each sheet with melted butter.
• Layer the remaining five phyllo sheets on top of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut layers into 32 to 48 diamond-, rectangle-, or square-shape pieces.
• Bake for 35 to 45 minutes or until top is golden brown. Cool slightly in pan on a wire rack.
• Meanwhile, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove stick cinnamon. Pour honey mixture evenly over slightly cooled baklava; cool completely.

Steps:

• In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
• In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
• Brush 2 (13 x 9-inch) baking pans with melted butter.
• Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
• Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
• Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
• Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
• Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
• Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
• Insert a clove in the center of each diamond.
• Bake in a 300°F oven for 1 hour.
• Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
• Cool completely in the pans on wire racks.
• When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.