BAKLAVA
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. The recipe uses phyllo dough, which is not difficult to work with. 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
Time 1h10m
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, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
BAKLAVA CUPS RECIPE
Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe (see notes)
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
- In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
- Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
- Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 6 g, ServingSize 1 serving
BAKLAVA CUPS
I made the most wonderful Baklava on ethnic night in gourmet class. I hadn't made it in a while and started craving it when I saw this little shortcut in a magazine at the doctor's office. (The best part about the wait is scanning the magazine rack!) Also, if you want to get even more fancy and creative, top with a dollop of Nutella or chocolate fudge, or even an chocolate mint bar.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 13m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Place the shells on a baking sheet.
- Mix the sugar and chopped nuts and fill the shells.
- Bake for 8 minutes or until the shells are lightly browned.
- Mix the honey and water in a small bowl and drizzle over the nuts.
- Serve warm or at room temperature.
Nutrition Facts : Calories 66.3, Fat 3.4, SaturatedFat 0.5, Sodium 60.2, Carbohydrate 8.6, Fiber 0.6, Sugar 5.2, Protein 1.4
EASY BAKLAVA CUPS
Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!
Provided by Peacefulone
Categories Dessert
Time 30m
Yield 30 pieces
Number Of Ingredients 12
Steps:
- Special equipment: 2 (12-cup) mini cupcake pans, food processor.
- Preheat oven to 350 degrees F.
- Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
- Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
- Place mini phyllo shells in wells of 2 mini cupcake pans.
- Add 1 teaspoon of the nut mixture into each shell.
- Bake until filling is hot, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
- Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
- Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).
BAKLAVA PHYLLO CUPS
Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.
Provided by Food Network
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
- Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
- Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
- Bake for about 8 minutes until the pastry is crisp and golden.
- To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
- Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
- Grate over a little lemon zest to garnish. Let cool slightly before serving.
HONEY BAKLAVA CUPS
Make and share this Honey Baklava Cups recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 75 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
- Pulse until nuts are almost ground.
- Place phyllo cups on a rimmed baking sheet.
- Brush inside of shells with melted butter.
- Spoon nut mixture evenly into phyllo cups.
- Bake for 18-20 minutes or until nuts are golden brown.
- Let cool for 30 minutes.
- Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
- Bring to a boil over med-high heat.
- Decrease heat and simmer for 20 minutes.
- Strain mixture, discarding solids.
- Stir honey into sugar mixture.
- Let cool for 10 minutes.
- Place cooled baklava cups in paper liners.
- Spoon Honey Citrus Syrup evenly over each baklava cup.
- Let stand for 2 hours.
Nutrition Facts : Calories 57.8, Fat 3.9, SaturatedFat 1, Cholesterol 3.2, Sodium 28.4, Carbohydrate 5.6, Fiber 0.5, Sugar 3.1, Protein 0.8
MINI BAKLAVA
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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