BAKLAVA
Provided by Michael Symon : Food Network
Categories dessert
Time 7h30m
Yield about 40 pieces
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
- Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
- Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
- Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.
BAKLAVA
Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h45m
Yield makes 24-28 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
- Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
- Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
- Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
- When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it's completely cold.
Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
TRADITIONAL GREEK BAKLAVA
This is as Greek as it gets... Baklava... or, if you would like to pronounce it the Greek way: Baklavás - with the emphasis on the last 'a'. This recipe is the real thing and just the way I make it at home here in Greece and has nothing in common with the mass produced variety (regardless of how good they may be). I know it will blow you away, so to speak, and you will be able to fully understand why this particular dessert has withstood the test of time so well. It's an age old, traditional sweet with its roots lost in time where Greece met the Middle East centuries ago. Any questions? Feel free to contact me. Kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
Provided by Chef Maria
Categories Dessert
Time 1h45m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
- With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
- Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
- Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
- *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
Nutrition Facts : Calories 1191.2, Fat 54.7, SaturatedFat 19.5, Cholesterol 66.8, Sodium 665.9, Carbohydrate 169.2, Fiber 5, Sugar 115.2, Protein 13.8
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.
GREEK BAKLAVA
Make and share this Greek Baklava recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
- Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
- Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
- Sprinkle nut mixture evenly over buttered phyllo in pan.
- Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
- Cut diagonally into squares, cutting completely through all layers.
- Bake in preheated oven until crisp and golden, about one hour.
- Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
- Heat to boiling; pour evenly over hot baklava.
- Let stand loosely covered 8 hours or overnight.
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
HOW TO MAKE THE TRADITIONAL GREEK BAKLAVA
A classic Greek dessert, that is surprisingly easy to make!
Provided by Marilena Leavitt
Categories Dessert
Time 1h30m
Yield 16 small pieces
Number Of Ingredients 13
Steps:
- For the honey syrup: in a small saucepan, combine the sugar, water, cinnamon stick and orange peel and bring to a boil over medium-high heat. Add the honey and boil for 3-4 minutes so the syrup thickens slightly. Remove from heat and set aside to let cool. You can refrigerate the cooled syrup in an airtight container for 4 days. (*If you are only making half the recipe [i.e., a small batch], make only half the syrup.*)
- For the nut filling: Place the walnuts in a food processor and pulse them a few times until they are chopped to a medium-fine consistency (making sure to not over-process them or the nuts will become a paste). Put the chopped walnuts in a bowl and combine them with the sugar, breadcrumbs, cinnamon and cloves. Divide the mixture into two equal portions; one for each of the two round pans.
- Preheat the oven to 350° F.
- To assemble the small batch baklava: unwrap and unfold the filo. Place it on a large cutting board, and, using the bottom of an 8" cake pan as a guide, cut the sheets of filo into two stacks of 8" circles (see photo). Set aside the second stack of filo sheets and cover it with plastic wrap and a towel. Brush the sides of the first pan with some melted butter. Place one filo sheet in the bottom of the pan and brush it with some butter. Repeat with 7 more filo sheets, placing each one in the pan and making sure to butter each one of them. Sprinkle ⅓ cup of the first nut mixture evenly over the eighth sheet. Layer the next 2 buttered filo rounds and sprinkle another ⅓ cup of nuts. Repeat with two more layers of buttered filo and the last ⅓ cup of nuts. Continue layering the rest 8 sheets of filo sheets until they are all used. There should be about 20 filo sheets in total, depending on the thickness of the filo and the brand. Repeat the same with the second stack of filo rounds and the remaining half of the nut mixture. (* If you are making half the recipe [i.e., a small batch], wrap the second pan with plastic wrap and then with heavy duty aluminum foil and place it in the freezer for another time.*]
- Scoring and Baking: using a serrated knife with a pointed tip, cut the baklava into small squares or diamond-shaped pieces, or, follow the star pattern of the photo. If you wish, top each piece with a small, whole clove for decoration. Bake, uncovered, for about 45-50 minutes or until the top layers of filo are light golden and crisp. Every oven is different, so the cooking time may vary.
- Remove from the oven and pour the cooled honey syrup slowly and evenly over the top of the baklava and especially over the cut lines (the syrup will sizzle). It might look like a lot of syrup initially, but it will all be absorbed as it cools down. Let the baklava sit uncovered for at least 8 hours (overnight is best) before serving. It can be covered loosely and stored for a week at room temperature.
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- Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn't try out.
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- Thaw the phyllo dough according to package instructions. It is best to thaw it out in the refrigerator overnight.
- In a medium saucepan over medium-high heat combine the sugar, water, honey, lemon juice and orange peel and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and continue to boil without stirring for about 4 additional minutes. Remove from the heat and cool completely. The syrup can cool while the baklava bakes.
20 MOST DELICIOUS GREEK DESSERTS (WITH RECIPES!)
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- Karythopita, Greek Walnut Cake. Karythopita is a type of Greek Walnut cake, usually served with ice cream and a variety of sweet syrups. It is typically doused with some form of alcohol, such as brandy or cognac.
- Greek Baklava. Tensions between Greece and Turkey have always been high. Sometimes over the silliest things. The origin of Baklava is highly controversial.
- Melomakarona, Greek Honey Cookies. Although they were once served at funerals in medieval times, Melomakarona are now more cheerfully served at Greek Christmas celebrations.
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- Make the syrup:Combine all of the syrup ingredients in a small saucepan. Mix well and bring to a boil. Remove from heat and set aside to cool.
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- Over low heat, bring sugar, water and cinnamon sticks to a boil, stirring constantly until sugar is dissolved and liquid turns clear.
- In food processor, coarsely grind nuts (about 10 pulses). Put in bowl and toss with sugar, cinnamon and ground cloves, set aside.
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- Thaw phyllo dough by package instructions, you’ll need both rolls as most packages have two rolls separately packaged.
- Unfold the sheet to a 20x26 size and cut in half making 2 9(ish)x13 portions. You can trim one stack at a time (or less) then cover with a damp towel to keep from drying out.
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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.
HOW TO MAKE BAKLAVA FROM SCRATCH - AMIRA'S PANTRY
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- Combine all the ingredients in a sauce pan over medium high heat, lightly stirring. When it boils, reduce heat to low and let it simmer for about 10 minutes. Turn off the heat and let it cool completely.
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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.
- 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.
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- Using a mortar and pestle, ground the pistachios until coarsely minced. You can also chop them by hand with a sharp knife. You can use a food processor if you prefer but be extra cautious not to ground them too fine. The food processor method is not the most ideal because it releases the nut's oils and changes the baklava flavor.
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- Preheat the oven to 180ºC/350ºF/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer.
- Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third.
- Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.Melt the butter, using a little of it to lightly grease a 40 x 25cm shallow tin with a pastry brush.
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