I Need Recipie For Bak\lava!!?!
Answers: Ok hi guys Zem here again to give questions i would like for u guys to post here a "Ingridients" and a "Proccess (how it's made) Thankyou PS:Make it as short as you can possibly can. =-0
Baklava
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
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.
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
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.
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
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.
easiest one i found
Shortcut Baklava
16 baklava
Prep: 15 minutes
Bake: 25 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
1 15-ounce package folded refrigerated unbaked piecrust (2 crusts)
1 cup finely chopped walnuts
1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 tablespoon honey
1 teaspoon water
Cinnamon-sugar*
Directions
1. Preheat oven to 375 degree F. Let piecrusts stand according package directions. Unfold; place one crust on an ungreased cookie sheet. For filling, in a small mixing bowl, stir together walnuts, sugar, the 2 tablespoons honey, the cinnamon, and lemon juice. Spread over piecrust on cookie sheet, leaving about a 1/2-inch border. Top with remaining piecrust. Seal edges of piecrusts by pressing with the tines of a fork, or pinch and flute the edges. Prick top piecrust all over with a fork. In a small bowl, stir together the 1 tablespoon honey and the water. Brush mixture over top piecrust. Sprinkle lightly with cinnamon-sugar.
2. Bake in preheated oven for about 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool completely. Makes 16 baklava.
*Note: If you can't find cinnamon-sugar in the spice aisle of your supermarket, in a small bowl, stir together 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.
To Store: Place baklava pieces between layers of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Shortcut Chocolate Baklava: Decrease cinnamon to 1/2 teaspoon and stir 1/2 cup miniature semisweet chocolate pieces into the nut mixture. Omit brushing with honey mixture and sprinkling with cinnamon-sugar. In a small saucepan, melt 1/2 cup miniature semisweet chocolate pieces and 1 teaspoon shortening. Drizzle over cooled wedges.
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Baklava
about 60 baklava
Prep: 45 minutes
Bake: 45 minutes
Ingredients
4 cups (1 pound) walnuts, finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1-1/4 cups butter, melted
1 16-ounce package frozen phyllo dough, thawed
1-1/2 cups sugar
1 cup water
1/4 cup honey
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 inches stick cinnamon
Directions
1. For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside.
2. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.
3. Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.
4. Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.
5. Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon. Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.
Easy Baklava
"This is simple and easy. Serve it in cupcake papers. It freezes well, too."
INGREDIENTS
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
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 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.
Baklava:
pound of filo dough
pound of butter
pound of walnuts, chopped fine mixed with
1/4c cinnamon
1 cup sugar
1 cup honey
1 cup water
Buy the filo dough in the frozen section of the supermarket and let thaw overnight in the fridge.
There are about 40 sheets of filo to a pound. Melt the butter and with a pastry brush, fold each layer of filo in half and lightly brush each layer with butter. Do not use the watery part of the melted butter--melt some more if needed. Every thirteen sheets of dough, put in one third of the chopped walnuts mixed with the cinnamon. Use a 13x 9 inch pan. You will have to have part of each layer leave a gap--this is fine.
Cut the finished layers into twelve pieces(3x4) and then cut each square in half to make 24 pieces. You have to do this BEFORE baking the filo. Use a very sharp knife for this.
Bake at 350 for about an hour. You should spritz the top of dough with water about once every fifteen minutes to keep the top from over browning and the top of the filo curling . Do not spritz for the last ten minutes.
Melt the sugar, honey and water on top of the stove. When the Baklava is golden brown, remove from the oven and pour the syrup into the pan. Let it sit for about an hour for the syrup to be absorbed.
Store the Baklava in an airtight container. DO NOT REFRIDGERATE--the honey will crystalize, which would be a bad thing. It will keep for at least a week, but I've never had one go that long without being eaten
These are rated so you can choose one based on reviews.
http://allrecipes.com/Search/Recipes.asp...
Ingredients
4 cups (1 pound) walnuts, finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1-1/4 cups butter, melted
1 16-ounce package frozen phyllo dough, thawed
1-1/2 cups sugar
1 cup water
1/4 cup honey
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 inches stick cinnamon
Directions
For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside.
Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.
Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.
Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.
Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon. Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.