Greek Baklava 9x12 Pan Recipes

CLASSIC GREEK BAKLAVA

Steps:

• Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9 by 13-inch pan.
• Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
• Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp.
• Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
• Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
• In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
• Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
• Cook's Notes: Walnuts can be replaced by any kind of nuts or a combination of nuts.
• Phyllo pastry is available in the freezer section of most grocery stores.

GREEK PECAN BAKLAVA

Steps:

• In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
• In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
• Brush 2 (13 x 9-inch) baking pans with melted butter.
• Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
• Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
• Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
• Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
• Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
• Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
• Insert a clove in the center of each diamond.
• Bake in a 300°F oven for 1 hour.
• Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
• Cool completely in the pans on wire racks.
• When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.

TRADITIONAL GREEK BAKLAVA

Steps:

• Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
• With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
• Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
• Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
• *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.

GREEK BAKLAVA

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.

GREEK BAKLAVA

Steps:

• Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
• Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
• Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
• Sprinkle nut mixture evenly over buttered phyllo in pan.
• Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
• Cut diagonally into squares, cutting completely through all layers.
• Bake in preheated oven until crisp and golden, about one hour.
• Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
• Heat to boiling; pour evenly over hot baklava.
• Let stand loosely covered 8 hours or overnight.

GREEK BAKLAVA

Steps:

• Coarsely grind nuts and mix well with sugar, cinnamon and coves.
• Melt butter and brush a 13 x9 pan.
• Cut filo to fit pan.
• Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
• Sprinkle approximately 1 cup nuts on top of phyllo.
• Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
• Cut through the top with a sharp knife into individual pieces.
• Bake at 325 for 1 hour or until brown and crisp.
• While still hot, cover with cooled syrup and let stand overnight before serving.
• For syrup:.
• Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.

GREEK BAKLAVA - 9X12 PAN

Steps:

• In a small saucepan, combine syrup ingredients.
• Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
• Cook over a medium heat for 10 minutes, until slightly thickened.
• Remove rinds and allow to come to room temperature before using.
• Combine nut filling ingredients together in a bowl.
• Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
• Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
• Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• Brush these with melted butter.
• Pour 1/2 the nut mixture into pan and spread evenly.
• Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
• Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• Brush these with melted butter.
• Pour remaining nut mixture into pan and spread evenly.
• Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
• Tuck in the buttered phyllo neatly around.
• Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
• Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
• Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
• Allow to cool for 5 minutes.
• Carefully spoon cool syrup over pastry.
• Allow to stand overnight.
• Cut through the scored pieces and serve.