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
NUTTY BAKLAVA
Make and share this Nutty Baklava recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h15m
Yield 36 baklavas
Number Of Ingredients 10
Steps:
- Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
- Set aside.
- Butter a 13X9 baking pan.
- Cut phyllo in half, crosswise, and cut each half to fit the pan.
- Discard trimmings.
- Cover phyllo with a slightly damp towel.
- Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
- Sprinkle one-third of nut mixture over phyllo in pan.
- Top with 10 sheets of phyllo, brushing each sheet with melted butter.
- Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
- Cut into diamond shapes, using a sharp knife.
- (Do not cut through bottom layer).
- Bake at 350 for 45 minutes or until top is browned.
- Let cool completely.
- Combine 1 cup sugar, water, and honey in a medium saucepan.
- Bring to a boil; reduce heat, and simmer 5 minutes.
- Remove from heat; drizzle syrup over baklava.
- Cover and let stand at room temperature 24 hours.
- *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
- Only take out one sheet at a time.
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
DOUBLE NUT BAKLAVA
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. -Kari Kelley, Plains, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. , Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. , Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack., In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 174 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
More about "nutty baklava recipes"
NUTTY BAKLAVA - DASH OF SANITY
From dashofsanity.com
Reviews 2Category DessertServings 12Total Time 1 hr 10 mins
- Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.
- Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.
- Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.
NUTTY BAKLAVA PIE - FOOD & WINE
From foodandwine.com
EASY BAKLAVA RECIPE( BEST HOMEMADE HONEY BAKLAVA)
From amiraspantry.com
THE BEST BAKLAVA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
GREEK BAKLAVA RECIPE WITH WALNUTS & HONEY (TRADITIONAL)
From greekfood.blog
TRIPLE NUTTY BAKLAVA - COOL FOOD DUDE
From coolfooddude.com
AUTHENTIC TURKISH BAKLAVA RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
BAKLAVA | RECIPETIN EATS
From recipetineats.com
BAKLAVA RECIPE, HONEY BAKLAVA, HOW TO MAKE BEST …
From natashaskitchen.com
EASY GREEK BAKLAVA | OLIVE & MANGO
From oliveandmango.com
BAKLAVA RECIPE WITH HONEY | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
BAKLAVA RECIPE (CRISP HONEY WALNUT BAKLAVA)
From christinascucina.com
BAKLAVA RECIPE (+ HOW TO MAKE IT) - INSANELY GOOD
From insanelygoodrecipes.com
SWEET AND NUTTY BAKLAVA RECIPE | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
BAKLAVA RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
BAKLAVA: NUT-FILLED, PUMPKIN-SPICED, QUICK AND EASY
From senseandedibility.com
GREEK BAKLAVA RECIPE {NUTS, PHYLLO, HONEY SYRUP} - THE …
From thehungrybluebird.com
EASY GREEK BAKLAVA RECIPE + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.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 »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #oven #holiday-event #nuts #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love