Recipes to make Baklava ?!
I have never made Baklava!. But I am willing to give it a try!. Does anyone have a great simple recipe they would like to share with me!? I would appreciate your recipes and any helpful tips!.
I always award top points!.!.!. thanks!.Www@FoodAQ@Com
I always award top points!.!.!. thanks!.Www@FoodAQ@Com
Answers:
Here a few recipes below!.Www@FoodAQ@Com
Baklava Recipe
Cook Time: 35 minutes
Ingredients:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
Preparation:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions!.
Keep pastry not being used covered with clean damp dish towel to keep it from drying out!.
Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter!.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry!.
Place remaining sheets on top, brushing each with melted butter!.
Cut baklava pastry into 2-inch diamonds!.
Bake at 400° until brown and crisp, about 30 to 35 minutes!.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil!.
Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy!.
Cool and pour over baklava!. Www@FoodAQ@Com
Cook Time: 35 minutes
Ingredients:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
Preparation:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions!.
Keep pastry not being used covered with clean damp dish towel to keep it from drying out!.
Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter!.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry!.
Place remaining sheets on top, brushing each with melted butter!.
Cut baklava pastry into 2-inch diamonds!.
Bake at 400° until brown and crisp, about 30 to 35 minutes!.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil!.
Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy!.
Cool and pour over baklava!. Www@FoodAQ@Com
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
1!. Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
2!. 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!.
3!. 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!.
4!. Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
5!. 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!.Www@FoodAQ@Com
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
1!. Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
2!. 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!.
3!. 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!.
4!. Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
5!. 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!.Www@FoodAQ@Com
It is important never to allow the phylo sheets to be exposed to the air for any length of time during the preparation or they will dry out and become brittle!. For this reason, keep a microwavable cup filled with butter close at hand and brush the phylo often or keep it covered with a damp, clean cloth!.
Any combination of chopped walnuts, pistachios and almonds may be used as filling, with pistachios perhaps being the most authentic!.
Baklava I:
3 cups walnuts, finely chopped
1 cup blanched almonds, finely chopped
1/3 cup granulated white sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
1 lb phylo (filo) leaves
2 cups butter, melted
Combine walnuts, almonds and spice!. In a baking pan, layer 5 phylo leaves, buttering between each layer as it is stacked!. Repeat 4 times!. Top with remaining phylo leaves, buttering each second leaf!.
Using a sharp knife, trim the edges and cut Baklava into diamond shapes!. Bake at 350°F for 45 minutes to 1 hour!. Cool!.
Pour hot syrup over Baklava (see below)!.
Syrup:
2 cups water
2 cups sugar
1/2 cup honey
1 teaspoon fresh lemon juice
lemon or orange rind
1 stick cinnamon
Combine all ingredients for syrup in a saucepan and bring to a boil!. Cook for 10 minutes!. Pour syrup, while hot, over the cooled Baklava!.
The recipe below is for another version of Baklava!. Try both and see which is your favorite!.
Baklava II:
2 lbs chopped walnuts, almonds or pistachios
1 tablespoon sugar
1 cup Zwieback, ground
1 lb butter, melted
1 teaspoon cinnamon
2 lbs!. phylo dough
Process Zwieback crackers in food processor or blender with cinnamon and sugar!. Add walnuts, almonds or pistachios (or any combination of these three kinds of nuts) and pulse just a few seconds more!.
Note: Do not process until nuts are ground - be sure to leave some texture, stopping to stir with a spatula if needed to obtain even results and only until the nuts are coarsely chopped!.
Brush the bottom of a 14x20" pan with melted butter and place on a pastry sheet!. Brush again with melted butter, repeating this process until 4 pasty sheets line the bottom of the pan!. Brush the fourth layer with butter and sprinkle with the nut mixture!. Add another phylo sheet, brush with melted butter, sprinkle with nut mixture!.
Repeat this process until all ingredients are used, finishing with 4 pastry sheets on top!. Brush top with butter and cut into diamond shapes!.
Bake in a 350°F oven for 1 hour and 20 minutes!. Remove from oven and allow to cool before topping with syrup!.
Syrup:
1 1/2 cups water
3 cups granulated white sugar
juice of 1/2 lemon
1/2 teaspoon cinnamon
Boil syrup for 10 minutes!. Pour hot syrup over cold Baklava and leave overnight in baking pan!.
Baklava may be frozen!.
Www@FoodAQ@Com
Any combination of chopped walnuts, pistachios and almonds may be used as filling, with pistachios perhaps being the most authentic!.
Baklava I:
3 cups walnuts, finely chopped
1 cup blanched almonds, finely chopped
1/3 cup granulated white sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
1 lb phylo (filo) leaves
2 cups butter, melted
Combine walnuts, almonds and spice!. In a baking pan, layer 5 phylo leaves, buttering between each layer as it is stacked!. Repeat 4 times!. Top with remaining phylo leaves, buttering each second leaf!.
Using a sharp knife, trim the edges and cut Baklava into diamond shapes!. Bake at 350°F for 45 minutes to 1 hour!. Cool!.
Pour hot syrup over Baklava (see below)!.
Syrup:
2 cups water
2 cups sugar
1/2 cup honey
1 teaspoon fresh lemon juice
lemon or orange rind
1 stick cinnamon
Combine all ingredients for syrup in a saucepan and bring to a boil!. Cook for 10 minutes!. Pour syrup, while hot, over the cooled Baklava!.
The recipe below is for another version of Baklava!. Try both and see which is your favorite!.
Baklava II:
2 lbs chopped walnuts, almonds or pistachios
1 tablespoon sugar
1 cup Zwieback, ground
1 lb butter, melted
1 teaspoon cinnamon
2 lbs!. phylo dough
Process Zwieback crackers in food processor or blender with cinnamon and sugar!. Add walnuts, almonds or pistachios (or any combination of these three kinds of nuts) and pulse just a few seconds more!.
Note: Do not process until nuts are ground - be sure to leave some texture, stopping to stir with a spatula if needed to obtain even results and only until the nuts are coarsely chopped!.
Brush the bottom of a 14x20" pan with melted butter and place on a pastry sheet!. Brush again with melted butter, repeating this process until 4 pasty sheets line the bottom of the pan!. Brush the fourth layer with butter and sprinkle with the nut mixture!. Add another phylo sheet, brush with melted butter, sprinkle with nut mixture!.
Repeat this process until all ingredients are used, finishing with 4 pastry sheets on top!. Brush top with butter and cut into diamond shapes!.
Bake in a 350°F oven for 1 hour and 20 minutes!. Remove from oven and allow to cool before topping with syrup!.
Syrup:
1 1/2 cups water
3 cups granulated white sugar
juice of 1/2 lemon
1/2 teaspoon cinnamon
Boil syrup for 10 minutes!. Pour hot syrup over cold Baklava and leave overnight in baking pan!.
Baklava may be frozen!.
Www@FoodAQ@Com
*****Baklava or baklawa is a sweet dessert which is originated from Turkey but has been adapted by Iran and many other Arab countries!. It is usually made from layers of phylo dough and filled with chopped walnuts or pistachios!. Baklava is usually sweetened with a syrup which is made from rosewater and saffron in Iran but can be replaced by honey as well!.
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate
---Syrup Ingredients:---
Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)
Preheat oven to 350 degrees F!.Butter the bottoms and sides of a 9x13 inch pan!.Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work!.
Fold a phyllo sheet to fit the pan!. Place it in the pan and butter thoroughly!. Repeat until you have 4 folded sheets layered!. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top!. Repeat this step 2 more times!.Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer)!.
Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan!.Bake for about 40-45 minutes or until baklava is golden-brown and crisp!.
While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted!. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional)!. Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken!. Add the rosewater and simmer for one more minute!. Remove from the heat and add 1-2 drops of fresh lemon juice!. Let the syrup to be cooled!. *
Remove baklava from oven and immediately pour the syrup over it!. Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder!. Let cool!. Do not cover it until it is fully cooled!.
---TIP----You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want!. However, make sure to use the lemon juice drops if you are going with this option!. The baked baklava absorbs the syrup better if the syrup is cold!.
*******Almond and Walnut Baklava
http://www!.chow!.com/recipes/10944
*****Baklava Rolls With Almonds and Walnuts - an Authentic Greek Recipe
http://www!.recipezaar!.com/185783
ENJOY :-)Www@FoodAQ@Com
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate
---Syrup Ingredients:---
Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)
Preheat oven to 350 degrees F!.Butter the bottoms and sides of a 9x13 inch pan!.Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work!.
Fold a phyllo sheet to fit the pan!. Place it in the pan and butter thoroughly!. Repeat until you have 4 folded sheets layered!. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top!. Repeat this step 2 more times!.Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer)!.
Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan!.Bake for about 40-45 minutes or until baklava is golden-brown and crisp!.
While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted!. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional)!. Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken!. Add the rosewater and simmer for one more minute!. Remove from the heat and add 1-2 drops of fresh lemon juice!. Let the syrup to be cooled!. *
Remove baklava from oven and immediately pour the syrup over it!. Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder!. Let cool!. Do not cover it until it is fully cooled!.
---TIP----You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want!. However, make sure to use the lemon juice drops if you are going with this option!. The baked baklava absorbs the syrup better if the syrup is cold!.
*******Almond and Walnut Baklava
http://www!.chow!.com/recipes/10944
*****Baklava Rolls With Almonds and Walnuts - an Authentic Greek Recipe
http://www!.recipezaar!.com/185783
ENJOY :-)Www@FoodAQ@Com