BAKLAVA RECIPE- HOW TO MAKE BAKLAVA
My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! Be sure to read through for tips and watch the video to make it.
Provided by Suzy Karadsheh
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
- In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
- Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
- Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
- Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
- Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
- Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
- Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
- Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
- Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
- Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
- As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
- Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.
Nutrition Facts : Calories 229 calories, Sugar 14.2 g, Sodium 93.6 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.9 g, Protein 3.4 g, Cholesterol 15.3 mg
CRISP, FLAKY BAKLAVA
There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available. This is the recipe that my Greek Grandma has used for decades, and now I am in charge of baking it every year for Easter dinner. It's an all-day affair in my house when I bake this, but it is worth it. I have had many people tell me that this is the best baklava they have ever tasted. Be sure and use high-quality honey. The better the honey, the better the baklava. Keep the stack of phyllo sheets covered with a damp towel while you are working, to keep them from drying out and getting brittle.
Provided by Bridget Leigh
Categories Dessert
Time 4h25m
Yield 28 pieces, 28 serving(s)
Number Of Ingredients 6
Steps:
- Grease 13" x 9" baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended; set mixture aside.
- In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some more butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13" by 9" rectangles.
- Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup walnut mixture evenly over phyllo.
- Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake in 300 degree Fahrenheit oven for 1 hour 25 minutes or until top is golden brown.
- Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
- To serve: With sharp knife, finish cutting through layers.
Nutrition Facts :
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
EASY BAKLAVA
This recipe was given to me years ago by a friend who was known as the "go to person" for desserts at work. It does takes some short cuts & purists may not like that. But it sure does taste good & it is SO much easier than traditional baklava. I prefer this recipe to the ones with honey.
Provided by Judy from Hawaii
Categories Dessert
Time 50m
Yield 40 pieces
Number Of Ingredients 8
Steps:
- Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
- Simmer for 5 minutes, stirring occasionally.
- Cool.
- Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
- Place 1/2 of dough in pan.
- Combine filling ingredients, and spread over phyllo dough.
- Cover with 2nd half of dough.
- With a serrated knife, cut into triangles.
- Drizzle evenly with melted butter.
- Bake at 350 degrees for appproximately 30 minutes, till golden brown.
- Remove from oven& pour cooled syrup over hot baklava.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 91.2, Carbohydrate 13.5, Fiber 0.4, Sugar 7.6, Protein 1.2
GRETCHEN'S BAKLAVA
I found this on http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM This is the best recipe--you will fall in love! A lot of work, but extremely worth it!
Provided by FeedMePlz
Categories Dessert
Time 2h30m
Yield 35-45 serving(s)
Number Of Ingredients 10
Steps:
- You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
- After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
- Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
- Preheat the oven to 300°F
- Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
- Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
- Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
- Spread 1 cup of the walnut mixture.
- Cut the remaining phyllo dough in half.
- Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
- Spread 1 cup of the walnut mixture.
- Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
- Layer the remaining half sheets on top -- butter each layer.
- Brush the top with the remaining butter.
- Trim the edges off.
- Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
- Bake 1 hour or until golden brown.
- 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
- Cook sauce over a medium heat, stirring occasionally for 15 minutes.
- Remove from heat, add the honey and vanilla, and stir until well blended.
- Remove the baklava from the oven and finish cutting through the layers.
- Pour the sauce over the hot baklava.
- Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
- A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Nutrition Facts : Calories 256.5, Fat 17.1, SaturatedFat 6, Cholesterol 20.9, Sodium 119.5, Carbohydrate 25.3, Fiber 1.2, Sugar 16.9, Protein 3
More about "crisp flaky baklava recipes"
HOW TO MAKE BAKLAVA: PERFECTLY FLAKY BAKLAVA RECIPE
From masterclass.com
Estimated Reading Time 5 mins
- 1. Preheat the oven to 325 degrees Fahrenheit. In a food processor, pulse nuts with ¼ cup sugar and cardamom until finely chopped.
- 3. Carefully unwrap the frozen phyllo dough, leaving the plastic sheets between the layers. Cover the dough with a slightly damp towel to prevent the sheets of phyllo from drying out.
- 4. Using a pastry brush, lightly brush a 9- by 13-inch baking dish with melted butter. Lay the first sheet of phyllo dough into the baking dish, trimming with scissors if needed. Use the pastry brush to gently coat with melted butter. Top with another layer and repeat the buttering process. Continue layering until you have 5 layers of phyllo dough.
BAKLAVA RECIPE (PERSIAN STYLE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 9Category DessertCuisine Middle EasternEstimated Reading Time 9 mins
BAKLAVA | RECIPETIN EATS
From recipetineats.com
BAKLAVA - ONCE UPON A CHEF
From onceuponachef.com
GREEK BAKLAVA RECIPE {SWEET & FLAKY} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
BAKLAVA RECIPE - JO COOKS
From jocooks.com
BAKLAVA | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BAKLAVA RECIPE WITH STEP-BY-STEP INSTRUCTIONS
From deliciousmeetshealthy.com
TRADITIONAL GREEK BAKLAVA RECIPE WITH WALNUTS – BAKING RECIPES
From bakerrecipes.com
MIDDLE EASTERN BAKLAWA (EASY BAKLAVA RECIPE) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
SPICED CRANBERRY-NUT BAKLAVA — BLESS THIS MESS
From blessthismessplease.com
BAKLAVA | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BAKLAVA | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
MINI BAKLAVA CUPS - MIND OVER MUNCH
From mindovermunch.com
HOMEMADE BAKLAVA - BROWN EYED BAKER
From browneyedbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love