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.
EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
- Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
- Bake in preheated oven until golden brown and crisp, about 50 minutes.
- While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
BAKLAVA RECIPE
This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.
Provided by Natasha of NatashasKitchen.com
Categories Medium/Advanced
Time 2h15m
Number Of Ingredients 9
Steps:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
- In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
- Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
- Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Nutrition Facts : Calories 255 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BAKLAVA I
This is very simple and so good.
Provided by ESHEEN
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
- Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
- Bake in preheated oven on center rack until golden brown, about 30 minutes.
- While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
- Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 30.7 g, Fat 12.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 78 mg, Sugar 22.6 g
GREEK BAKLAVA
A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.
Provided by NEONWILLIE
Categories World Cuisine Recipes European Greek
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g
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