ALMOND PISTACHIO BAKLAVA
I discovered this traditional recipe at a Greek cultural event and often get requests for it. The original version called for walnuts, but I substituted other nuts to create a yummy almond and pistachio baklava.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool., Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. , Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. , Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
PISTACHIO BAKLAVA
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.
Provided by Melissa Clark
Categories pastries, dessert
Time 2h30m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
- Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
- Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
- Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
- Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
- Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
- Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
- Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
- Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
- Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
- When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 17 grams, TransFat 0 grams
PISTACHIO BAKLAVA TARTLETS
Steps:
- Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.
MINI BAKLAVA
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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