MINI PISTACHIO BAKLAVAS
Provided by Trisha Yearwood
Categories dessert
Time 25m
Yield 15 mini baklava tarts
Number Of Ingredients 7
Steps:
- Lay the phyllo tart shells out on a serving platter.
- Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
- Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.
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.
PISTACHIO BAKLAVA
The different flavors of the nuts make this baklava really special. I've tried many baklava recipes, but this is the one I keep coming back to.
Provided by little_wing
Categories Dessert
Time 3h30m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Chop pistachios in food processor until finely chopped.
- Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
- Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
- Brush well with melted butter.
- Continue with 7 more sheets, brushing each sheet well with butter.
- If butter hardens, just microwave briefly to soften.
- Scatter a generous 1/3cup nut mixture over phyllo.
- Add 2 more sheets, brushing each well with butter.
- Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
- Place baklava in freezer for 10 minutes for easier cutting.
- Slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
- At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
- Set baking dish on middle oven rack and place a shallow pan of water underneath.
- Bake for 2hrs and 10 minutes or until golden brown.
- Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
- Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
- Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
- Pour into spouted measuring cup and cool to room temperature.
- Drizzle syrup evenly over baklava.
- Cool to room temperature, cover loosely with foil and let stand overnight before serving.
Nutrition Facts : Calories 341.5, Fat 22.5, SaturatedFat 7.5, Cholesterol 25.4, Sodium 93.4, Carbohydrate 33.5, Fiber 2, Sugar 20.6, Protein 4.8
PISTACHIO BAKLAVA
In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside.
- Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang.
- Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week.
- In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes.
- Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely.
- Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired.
PISTACHIO AND ALMOND BAKLAVA
This is a fusion of Greek and Turkish baklava because I love the honey floral sweetness of Greek baklava but I hate the taste of cooked walnuts and I love pistachios like in the Turkish version. I add almonds for two reasons, I love almonds and to make it less expensive. Let's face it, pistachios are crazy expensive. I use a mixture of pistachios and almonds but you can use any nut or blend of nuts you like. I also use a mixture of honey, 1/2 clover and 1/2 mountain flower. You can use pretty much any honey but make sure it's not a super strong one. You may need only 1 box of phyllo but buy 2 just in case. I learned this the hard way. The box said 16 ounces but there was only 18 sheets so I had to be creative with my trimming and ended up with 34 layers so I adjusted accordingly.
Provided by rigbyblue
Categories Dessert
Time 2h
Yield 24 Pieces, 24 serving(s)
Number Of Ingredients 12
Steps:
- Thaw phyllo dough overnight in the fridge, then bring it up to room temperature by setting it on the counter for 1-2 hours.
- Trim phyllo dough to fit your baking dish so you have approximately 40 sheets. (I use a 9x13) Cover with a damp towel. Make sure you keep the dough covered as you work with each sheet to keep from drying out and become brittle.
- In a saucepan on medium-high heat, combine sugar, honey, lemon juice, cinnamon stick, ground cardamom or pod, orange strips and water. Bring to a boil stirring until sugar is dissolved, then reduce heat and let it simmer for 2-3 minute Remove from heat, let it steep for 10 minutes then strain into a measuring cup or bowl and let syrup cool while preparing baklava.
- Butter a 9x13 pan or any other pan you are using. I clarify my butter for this recipe which is just a personal preference. Melt your butter, let it sit for 5-10 minutes, skim the foam off the top and carefully pour off the clear liquid gold off the milk solids on the bottom. Easy peasy. .
- Chop your nuts either with a knife or by pulsing 10-15 times in a food processor until coarsley ground and put in a bowl. Add the cinnamon and cardamom and stir together. Reserve about 1/4 cup for decorating later.
- Time to start layering and buttering! Depending on your sheet count you need to calculate how many sheets per layer. The number of phyllo versus nut layers are up to you but it's important to have a decent base to hold your nut layers so take that into consideration when calculating.
- For 4 layers of nuts use 1 cup per layer, for 5 layers of nuts use 3/4 cups per layer. Your base should be at least have 8-10 sheets of phyllo. Here's my breakdown for 36-40 sheets of phyllo.
- 8-10 sheets for the base.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 8-10 Sheets.
- Each phyllo sheet needs to be brushed liberally (but not dripping) with butter in the pan before laying the next sheet on top . (Tip: I drizzle butter all over each sheet then brush. I find it makes it easier).
- Chill the baklava for 30-45 minutes as it will make cutting it much easier. Preheat oven to 325 degrees and have the lowest rack in the middle and the second one 2 rungs above that one.
- Cut your baklava into square or diamond shapes. Some people only score the top but I cut right through.
- Total baking time is 1 hour and 15 minutes. Place you pan on the lowest rack for the first 45 minutes, turning the pan half way through. Move it to the higher rack for the last 30 minutes or until golden brown all over.
- Have your cooling rack and syrup ready because you'll be pouring the syrup the second it comes out of the oven. The cooling rack is important as the air circulation underneath as it cools prevents the bottom from getting soggy.
- Take your baklava out of the oven and immediately drizzle or spoon all the syrup all over the top. You'll hear it sizzle but this is a good thing. Put a little mound of the reserved nuts on each diamond.
- Let it sit for at least 8 hours or overnight so all the syrup soaks inches It can be kept on the counter with a tea towel over it or in an air tight container for about a week, but really.who has a pan of baklava last a week!
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.
WALNUT AND PISTACHIO BAKLAVA
Provided by Michael Symon
Categories Dessert Easter High Fiber Pistachio Walnut Party Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 pieces
Number Of Ingredients 14
Steps:
- For syrup:
- Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For baklava:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts. Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.
- Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles. Bake until phyllo is golden, about 45 minutes.
- Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
- Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.
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- Preheat the oven to 400°. Butter a 13-by-9-inch glass baking dish. In a food processor, pulse the pistachios with 1/2 cup of the sugar just until the nuts are finely ground. Transfer to a medium bowl and stir in half the butter.
- Stack the phyllo sheets and cut them in half crosswise. Set a half sheet of phyllo in the prepared baking dish and brush lightly with some of the remaining melted butter. Repeat with 11 more half sheets of phyllo, buttering each sheet; don't worry if the pastry tears a little. Cover the remaining phyllo with a towel.
- Spread the pistachio mixture evenly on the phyllo in the baking dish. Top with the remaining phyllo sheets, buttering each sheet as above. Drizzle any remaining butter over the top. Using a sharp knife, make diagonal slices 1 1/2 inches apart all the way through the baklava; slice similarly in the opposite direction to make a diamond pattern. Bake for about 20 minutes, or until evenly browned on top.
- Meanwhile, in a saucepan, combine the remaining 1 cup of sugar with the water and bring to a boil over moderate heat, stirring to dissolve; remove from the heat. Stir in the honey and cinnamon. Pour the syrup evenly over the baklava and let cool completely before serving.
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