EASY BAKLAVA
Make and share this Easy Baklava recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 1h10m
Yield 36 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Butter a 9 x 13 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 50 minutes, until golden and crisp. 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 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.
QUICK AND EASY BAKLAVA SQUARES
I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I've made it for family, friends and co-workers-they can't get enough. I'm always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.
Nutrition Facts : Calories 294 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
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
BAKLAVA RECIPE BY TASTY
Here's what you need: sugar, water, lemon juice, walnuts, sugar, ground cinnamon, phyllo dough, butter
Provided by Rie McClenny
Categories Desserts
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
- Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
- Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
- Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
- Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
- Bake for 20 minutes, or until golden brown.
- Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
- Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 46 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, Sugar 18 grams
CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
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
EASY BAKLAVA
In college I worked for a Greek man & was absolutely addicted to the baklava he made. I asked him for his recipe & was determined to learn how to make it & make it easier...this is what I came up with & I am finally putting it somewhere I can find it. SO YUMMY!
Provided by RedRacer
Categories Dessert
Time 1h30m
Yield 40 pieces
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, mix the cinnamon, clove & walnuts together. Set aside.
- Brush the bottom of a 12x20 baking dish with butter.
- Place one pastry sheet in the dish & brush it with butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
- TIP: I pour my lukewarm butter in a spray bottle & mist the butter over the phyllo sheets. It prevents tearing & goes by so much quicker! Make sure you buy a misting bottle, not one that just streams -- it will make a big mess!
- Sprinkle 1/3 of the nut mixture over top of the pastry sheets. Repeat this process so there are 3 layers of the nut mixture & 4 layers of the 6 buttered pastry sheets.
- Cut the baklava into diamond shapes (making parallel horizontal lines in the dish & making diagonal lines vertically in the dish).
- Bake baklava for 40 minutes or until golden brown.
- While cooking, heat the sugar, water, orange peel, lemon peel & cinnamon stick to a boil & then simmer for 5 minutes.
- Add honey and bring mixture to a boil.
- Remove pan from heat and add lemon juice.
- Stir together and set aside to cool.
- Remove lemon peel, orange peel and cinnamon stick.
- Spread the cooled syrup evenly over the hot baklava.
- Cover with a dish towel and let sit for one hour before serving.
Nutrition Facts : Calories 202.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 24.4, Sodium 56.9, Carbohydrate 15, Fiber 1.1, Sugar 7.6, Protein 2.3
More about "fast and easy baklava recipes"
QUICK AND EASY BAKLAVA ROLLS - JAMIE GELLER
From jamiegeller.com
Servings 10Total Time 1 hr 15 minsCategory Desserts
EASY BAKLAVA RECIPE- 15 MINUTE BITES - IT'S SIMPLE BY …
From howtothisandthat.com
THE BEST BAKLAVA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
EASY FAST BAKLAVA RECIPE - COOKEATSHARE
From cookeatshare.com
EASY BAKLAVA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FASTEST HOMEMADE BAKLAVA RECIPE (QUICK & EASY)
From recipegoulash.cc
THIS IS THE EASIEST BAKLAVA RECIPE YOU'LL EVER MAKE IN MINUTES!
From youtube.com
OUR BEST BAKLAVA RECIPES
From allrecipes.com
QUICK EASY BAKLAVA RECIPE - VITAL FAIR LIVING
From vitalfairliving.com
QUICK AND EASY BAKLAVA RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
QUICK AND EASY BAKLAVA RECIPE - FOOD HOUSE
From foodhousehome.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