WALNUT BAKLAVA RECIPES

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WALNUT-AND-HONEY BAKLAVA RECIPE | MARTHA STEWART



Walnut-and-Honey Baklava Recipe | Martha Stewart image

The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Yield Makes one 12-inch baklava

Number Of Ingredients 6

4 cups walnut halves
1 1/2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup honey, preferably Greek
28 sheets phyllo (from a 1 1/2-pound package), thawed if frozen
2 1/2 sticks (1 1/4 cups) unsalted butter, melted, plus more for brushing

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
  • In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
  • Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
  • Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
  • Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

SYRIAN WALNUT BAKLAVA RECIPE - NYT COOKING



Syrian Walnut Baklava Recipe - NYT Cooking image

Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.

Provided by Tejal Rao

Total Time 2 hours

Yield 24 pieces

Number Of Ingredients 7

13 ounces/367 grams walnuts (3 1/4 cups whole walnuts)
1 teaspoon confectioners’ sugar
1/2 teaspoon orange blossom water
1 package phyllo dough (1 pound, about 30 sheets, sized as close as possible to 13 x 18 inches), defrosted if frozen
1 1/2 cups/340 grams clarified butter or ghee, melted
3/4 cup/150 grams granulated sugar
1 1/2 tablespoons lemon juice

Steps:

  • Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners’ sugar and orange blossom water.
  • Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
  • Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
  • Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
  • If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 14 grams, CarbohydrateContent 17 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 10 grams, SodiumContent 81 milligrams, SugarContent 7 grams

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