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
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.
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
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
EASY BAKLAVA
Einat Admony, the chef at Balaboosta, Taïm and Bar Bolonat, came up with a simplified version of baklava that was featured in "Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake." Instead of stacking individual layers of phyllo dough, Ms. Admony calls for rolling up the nut filling in the phyllo and slicing it into discs as you would cinnamon rolls, then baking and drizzling the slices with syrup. Like traditional baklava, they are shatteringly crisp, gooey and sweet in all the right places, but much less work. Her original recipe calls for raw peanuts, but roasted work just fine.
Provided by Margaux Laskey
Categories pastries, dessert
Time 1h15m
Yield About 50 pieces
Number Of Ingredients 15
Steps:
- Make the syrup: Combine sugar, 1 cup water, honey, orange zest and cardamom in a saucepan. Simmer over low heat, stirring until sugar dissolves, about 10 minutes.
- Remove from the heat and stir in the rose water, if using. Let cool, then pour the syrup into an airtight container and refrigerate until chilled, or up to 1 day in advance.
- Make the baklava: Heat the oven to 350 degrees, with a rack in the center. Line a baking sheet with parchment paper. Stir together melted butter and oil in a bowl, and set near where you'll be rolling the baklava.
- In a food processor, pulse the peanuts, pistachios, walnuts, confectioners' sugar, rose water, cardamom and cinnamon until the nuts are very finely chopped and the mixture is almost pasty.
- Lay 3 sheets of phyllo dough stacked on top of one another on the counter or cutting board with one of the short sides closest to you. Cover the unused sheets of phyllo with a damp kitchen towel as you work, or they'll dry out.
- Very generously brush the top layer of phyllo dough with about 2 1/2 tablespoons of the butter mixture. Spread a fifth (about 1 1/4 cups/145 grams) of the nut mixture on the bottom third of the phyllo dough and pack it down. Roll the 3 phyllo sheets together away from you to form a compact log. Keep the seam side down as you work on more rolls. Repeat with the remaining phyllo dough and nut mixture to form 4 more rolls. Place the rolls on the baking sheet and freeze for 10 minutes to make them easier to slice.
- Remove from the freezer and, using a serrated knife, cut the rolls evenly into about 1-inch slices. Arrange the slices, cut sides up and well spaced apart, on the same baking sheet and bake until golden brown, about 30 minutes, rotating the baking sheet halfway through baking.
- Remove from the oven. While still warm, carefully transfer the baklava and arrange snugly, cut side up, in a large serving dish (a 9-by-13-will fit most, but not all the rolls). Discard the orange zest and cardamom pod from the chilled rose syrup and pour the syrup all over the baklava. Let baklava cool completely before serving. Store in an airtight container at room temperature, refrigerate for up to 1 week, or freeze for up to 1 month.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 11 grams, TransFat 0 grams
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.
BAKLAVA CUPS
I made the most wonderful Baklava on ethnic night in gourmet class. I hadn't made it in a while and started craving it when I saw this little shortcut in a magazine at the doctor's office. (The best part about the wait is scanning the magazine rack!) Also, if you want to get even more fancy and creative, top with a dollop of Nutella or chocolate fudge, or even an chocolate mint bar.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 13m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Place the shells on a baking sheet.
- Mix the sugar and chopped nuts and fill the shells.
- Bake for 8 minutes or until the shells are lightly browned.
- Mix the honey and water in a small bowl and drizzle over the nuts.
- Serve warm or at room temperature.
Nutrition Facts : Calories 66.3, Fat 3.4, SaturatedFat 0.5, Sodium 60.2, Carbohydrate 8.6, Fiber 0.6, Sugar 5.2, Protein 1.4
EASY BAKLAVA CUPS
Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!
Provided by Peacefulone
Categories Dessert
Time 30m
Yield 30 pieces
Number Of Ingredients 12
Steps:
- Special equipment: 2 (12-cup) mini cupcake pans, food processor.
- Preheat oven to 350 degrees F.
- Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
- Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
- Place mini phyllo shells in wells of 2 mini cupcake pans.
- Add 1 teaspoon of the nut mixture into each shell.
- Bake until filling is hot, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
- Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
- Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).
SIMPLE BAKLAVA
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 24 baklava pieces
Number Of Ingredients 11
Steps:
- Special equipment: 2 mini-muffin tins
- Preheat the oven to 350 degrees F.
- Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
- On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
- Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
BAKLAVA CUPS
Steps:
- Preheat oven to 350 degrees F.
- Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
- Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
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.
HONEY BAKLAVA CUPS
Make and share this Honey Baklava Cups recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 75 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
- Pulse until nuts are almost ground.
- Place phyllo cups on a rimmed baking sheet.
- Brush inside of shells with melted butter.
- Spoon nut mixture evenly into phyllo cups.
- Bake for 18-20 minutes or until nuts are golden brown.
- Let cool for 30 minutes.
- Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
- Bring to a boil over med-high heat.
- Decrease heat and simmer for 20 minutes.
- Strain mixture, discarding solids.
- Stir honey into sugar mixture.
- Let cool for 10 minutes.
- Place cooled baklava cups in paper liners.
- Spoon Honey Citrus Syrup evenly over each baklava cup.
- Let stand for 2 hours.
Nutrition Facts : Calories 57.8, Fat 3.9, SaturatedFat 1, Cholesterol 3.2, Sodium 28.4, Carbohydrate 5.6, Fiber 0.5, Sugar 3.1, Protein 0.8
BREAKFAST CUPS
This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.
Provided by Jennicaakes
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
- Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
- Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
- Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g
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- Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
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- Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
- Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.
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