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 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
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
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
DEEP DISH APPLE CRISP
Make and share this Deep Dish Apple Crisp recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place the apple slices in a large bowl; set aside. In a small bowl, mix together the cornstarch, sugar, cinnamon, and nutmeg. Sprinkle the sugar mixture over the apples, tossing gently to coat.
- Spread the mixture evenly into a 1 1/2 quart baking dish. In a separate bowl, mix the flour, brown sugar, salt, and butter until the mixture is crumbly. Add the sliced almonds and mix well. Spoon the mixture over the apples, pressing down slightly as you go. Completely cover the apples with the topping mixture.
- Bake 45 minutes or until apples are tender. Remove from oven and cool on a wire rack to desired temperature for serving. Or after cooling, refrigerate until ready to eat and serve cold.
Nutrition Facts : Calories 343.3, Fat 14.6, SaturatedFat 5, Cholesterol 18.3, Sodium 117.3, Carbohydrate 52.5, Fiber 5.3, Sugar 35.5, Protein 4.8
DEEP-DISH BAKLAVA
Make and share this Deep-Dish Baklava recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h30m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Lightly butter the bottom and sides of a 13 x 9 inch metal baking pan with melted butter.
- Pastry: in a small bowl, combine the walnuts, almonds, sugar, cinnamon, cardamom, and cloves; set aside.
- On a clean work surface, lay flat 1 sheet of phyllo and brush it lightly with melted butter.
- Layer 7 more sheets of phyllo over the first, buttering each one.
- Carefully lay this stack of butter phyllo in the prepared pan.
- Sprinkle evenly with 1 cup of the nut mixture.
- Layer together 8 more sheets of phyllo, buttering each sheet, and lay this stack over the first layer of nuts.
- Sprinkle the second stack of phyllo sheets with another 1 cup of the nut mixture.
- Repeat this process until there are 5 stacks of buttered phyllo (8 sheets in each stack) separated by and ending with a layer of nut mixture (1 cup for each of 5 layers).
- On a flat work surface, prepare the top of the pastry by layering together 35 sheets of phyllo dough, buttering each sheet.
- Carefully place this stack of layered phyllo over the last layer of nuts in the pan.
- The pan should be completely full of pastry.
- With a sharp knife, score the baklava into square or diamond-shape pieces by cutting through just the top layers of phyllo dough.
- Bake until crisp throughout and the top layers are golden brown, 1 to 1 1/2 hours.
- While the baklava is baking, make the honey syrup: combine all the syrup ingredients in a large stockpot and bring the syrup to a boil over med-high heat.
- Decrease heat to medium and simmer until the mixture is the consistency of thick maple syrup, about 10 minutes.
- Remove the syrup from the heat and let cool slightly.
- As soon as the baklava comes out of the oven, spoon the slightly warm syrup over the pastry.
- Let the baklava cool completely before cutting the scored pieces completely.
- Don't be nervous if the baklava seems to be swimming in the syrup initially.
- As the pastry cools, the syrup is absorbed into the layers.
- It is very important to allow the baklava to cool completely, giving the syrup plenty of time to ease into the pastry layers and give the baklava its wonderful gooey-crisp texture.
- Baklava will keep, covered, for 2 days at room temperature or 4 days refrigerated.
Nutrition Facts : Calories 662, Fat 35.2, SaturatedFat 11.1, Cholesterol 36.6, Sodium 270.9, Carbohydrate 84.1, Fiber 3.8, Sugar 55.7, Protein 9.1
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