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
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
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 it 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.
BAKLAVA RECIPE - BBC GOOD FOOD
Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
Provided by Miriam Nice
Categories Dessert, Treat
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 1 hours 5 minutes
Yield makes 24-28 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
- Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
- Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
- Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
- 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.
Nutrition Facts : Calories 224 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
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BAKLAVA CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 02 hours 05 minutes
Category Desserts
Cuisine Africa, Mediterranean, Middle Eastern
Calories 351 calories per serving
- Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan., In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan. , Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar., If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour. , Just before serving, top cheesecake with sugared rosemary and cranberries.
BAKLAVA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine Turkish and Middle Eastern
- Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
BAKLAVA RECIPE | MICHAEL SYMON - FOOD NETWORK
Reviews 4.7
Total Time 7 hours 30 minutes
Category dessert
Cuisine european
- Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.
BAKLAVA RECIPE | ALTON BROWN | FOOD NETWORK
Reviews 4.5
Total Time 10 minutes
Category dessert
Cuisine european
- After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.
MINCE PIE BAKLAVA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 361 calories per serving
- Meanwhile, make the syrup. Put the sugar and 75ml water into a saucepan, and cook over a low heat until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier or brandy. Once the baklava has baked, remove from the oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup over the baklava, then return it to the oven for 5 mins or until the syrup has been absorbed. Leave to cool completely in the tin, then slice into pieces along the diagonal lines. Will keep for up to one week in an airtight container.
TRADITIONAL GREEK BAKLAVA RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 45 minutes
Calories 1191.2 per serving
- *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
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