GRETCHEN'S BAKLAVA
I found this on http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM This is the best recipe--you will fall in love! A lot of work, but extremely worth it!
Provided by FeedMePlz
Categories Dessert
Time 2h30m
Yield 35-45 serving(s)
Number Of Ingredients 10
Steps:
- You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
- After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
- Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
- Preheat the oven to 300°F
- Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
- Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
- Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
- Spread 1 cup of the walnut mixture.
- Cut the remaining phyllo dough in half.
- Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
- Spread 1 cup of the walnut mixture.
- Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
- Layer the remaining half sheets on top -- butter each layer.
- Brush the top with the remaining butter.
- Trim the edges off.
- Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
- Bake 1 hour or until golden brown.
- 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
- Cook sauce over a medium heat, stirring occasionally for 15 minutes.
- Remove from heat, add the honey and vanilla, and stir until well blended.
- Remove the baklava from the oven and finish cutting through the layers.
- Pour the sauce over the hot baklava.
- Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
- A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Nutrition Facts : Calories 256.5, Fat 17.1, SaturatedFat 6, Cholesterol 20.9, Sodium 119.5, Carbohydrate 25.3, Fiber 1.2, Sugar 16.9, Protein 3
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.
GRETCHEN'S BAKLAVA RECIPE
Provided by kdet
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. I use a pattern so I don't forget how many layers I've put down, but it's even easier if you have a friend help! Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top -- butter each layer. Brush the top with the remaining butter. Trim the edges off. Cut halfway through the layers using the (new and improved right-hand or left-handers) diagram to the right. See my baklava FAQ page for more tips on cutting. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked. Bake 1 hour or until golden brown. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook sauce over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended. Remove the baklava from the oven and finish cutting through the layers. Pour the sauce over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it! A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
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.
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- Thaw phyllo dough completely by placing it in the fridge overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
- Butter the bottom and sides of a large rectangular 9x13-inch baking dish. Trim phyllo to fit in the dish, if necessary. I have seen 16 oz. pkgs. of phyllo that come with either 18 large sheets in one roll or 40 smaller sheets in 2 rolls. Either works, so long as you have 16 oz. of phyllo. I just cut the 18 large sheets in half down the middle to fit, giving 36 sheets. The 40 smaller sheets might just need to be trimmed slightly around the edges. Keep trimmed dough covered in a damp cloth so it doesn't dry out.
- Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a knife until very finely chopped. Stir together the walnuts and cinnamon until combined.
- Prepare the sauce before assembling the baklava so it has plenty of time to cool completely before pouring over the baked phyllo dough.
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- 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.
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- 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.
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