Baklava Recipe?

Question

I love this Greek dessert and was wondering if anyone had a really good recipe to share.

Answer 1

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 I have everything gathered and the nut mixture done, I 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. Each pan makes 35 - 45 nice pieces depending on how close your cuts are. 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 (pronounced FEE-low) dough needs to thaw in the refridgerator 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. I just recently bought phyllo dough that came in two packages. In other words they were half sheets, which I think I like better. I have found that 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.


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Ingredients you will need: 1 lb Walnuts - Finely Chopped
1/2 C. Sugar
2 tsp Cinnamon
1.5 C. Butter (3 sticks), Melted
1 Package Frozen Phyllo Dough (16 oz) Thawed
1 C. Sugar
1 C. Water
1 Tbsp Lemon Juice
1 C. Honey (Net weight 12 oz.)
1/2 tsp Vanilla


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The 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 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. 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 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.

Answer 2

Are you aware that you can easily do a search yourself to easily find recipes such as this? I have just done so and found recipes to answer 5 people here in under less than 10 minutes. It would be so much quicker for you than waiting around for someone to look things up for you. Enjoy!


Baklava

Crushed nuts in a fyllo pastry topped with syrup.




Ingredients:
7/8 lb Almonds Ground
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove To taste
1 lb Fyllo Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water
Directions:
Mix the almonds, cinnamon and clove.

Butter a pan and place 4 buttered sheets of fyllo.

Spread a thin layer of the mix and then two more sheets of fyllo.

Repeat until you have 4 sheets left, which you use for the top layer.

Cut the baklava in squares, all the way to the bottom of the pan.

Top with the remaining butter and bake in medium oven for 45 minutes.

Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.

Remove any froth off the top and pour over the baklava.

Serve cold.


More EatGreekTonight.com Recipes


PS - what they refer here as to "fyllo" dough is called Phyllo in the US

Answer 3

Easy Peasy Baklava Recipe

2 (375 g) packs phyllo pastry
1 1/4 cups walnuts
1/2 teaspoon ground cinnamon
250 g unsalted butter
1 1/2 cups sugar
1 cup water
2 tablespoons lemon juice
20 servings

1. Mix together sugar, water and lemon juice in saucepan; boil 15 - 20 minutes and let cool.
2. Crush walnuts and add cinnamon in blender.
3. Melt butter in saucepan.
4. When pastry is at room temperature, use 1/2 of one 375g pack and place it in rectangluar pan; is ok is filo folds back over itself.
5. Brush with butter
6. Sprinkle 1/2 of the walnuts; spread across pastry.
7. Repeat process with other 1/2 of the 375g pack.
8. Repeat process again with the SECOND pack of 375g filo pastry as stated above; finish with pastry layer.
9. Using a SHARP knife, cut pastry into diagonal shape
10. Pour remaining melted butter slowly over pastry.
11. Cook in preheated oven at 170C for 60 minutes or until golden brown.
12. Remove from oven; wait 5 minutes and pour syrup mixture over baklava.
13. When is completely cool, you can serve.
14. HINT HINT -- I enjoy it while still warm!
15. Recipe is IDEAL for freezing!
16. Enjoy.