HOW TO MAKE BAKLAVA RECIPES

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BAKLAVA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Baklava Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest

Steps:

  • 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.

Nutrition Facts : Calories 271 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

BEST BAKLAVA RECIPE - HOW TO MAKE BAKLAVA



Best Baklava Recipe - How to Make Baklava image

Baklava is yummy...but it’s yummiest when it’s homemade. Learn how to make baklava right here using Ree Drummond's easy, delicious recipe.

Provided by Ree Drummond

Categories     Christmas    breakfast    dessert    main dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 8

1 package phyllo dough
4 c. chopped walnuts or pecans
1 tsp. cinnamon
1 1/2 stick butter, melted
2 c. honey
1/2 c. water
1/2 c. sugar
3 tsp. vanilla extract

Steps:

  • Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
  • When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. 
  • Toss together the chopped walnuts and cinnamon. Set aside.
  • Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.
  • Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
  • Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
  • Bake for 45 minutes, or until the baklava is very golden brown. 
  • While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low. 
  • When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
  • Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

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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
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