where can I get an authentic recipie for Baklava?

Answer 1

Traditional Greek Baklava
Recipe #1264301 rating
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
by Chef Maria Requires Premium MembershipMy Notes

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8-12 servings 1¾ hours 45 min prep
Change to: servings US Metric
500 g phyllo pastry
300 g coarsely chopped walnuts (no substitutes)
200 g fine dry breadcrumbs
250 g fresh melted butter (not margarine)
1/2 cup sugar
1 teaspoon ground cinnamon
10 whole cloves, for decoration
FOR THE SYRUP
2 cups water
4 cups sugar
1 small lemon, juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

Not the one? See other Traditional Greek Baklava Recipes
Oven Desserts
Nuts Desserts
Greek Desserts
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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.

Answer 2

How about this

A Note on Filo Dough:
The filo dough I buy comes frozen in a 1-pound package. I believe each
sheet is 14 x 22 inches, so that the finished baklava is about 14 x 11
inches. The package has very specific instructions for thawing, which
should be followed.

NUT FILLING:
(This is the original recipe; I find it makes too much so I use 2/3 of
the amount. I find it works well to dump everything in the food
processor. Pecans are good, too...)

1 1/2 pounds roasted, unsalted walnuts, coarsely chopped
or ground
1 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Combine all ingredients.

SYRUP:

1 cup honey
3/4 cup water
1/4 cup sugar
2 tablespoons lemon juice
1 small piece lemon peel
1 small piece orange peel
1 inch piece cinnamon stick

Combine all of the above in a saucepan, and let simmer for 10 minutes.
Let cool. Discard peels and cinnamon.

BAKLAVA:

1 pound filo dough
1/2 pound "natural" margarine
Nut filling, above
Syrup, above

Unwrap filo dough and fold in half, like the pages of a book. Keep
covered with a dry kitchen towel while working (or just work fast
:-)) Turn over one sheet onto 10x15 inch cookie sheet. Brush with
melted margarine, using soft 1 1/2 to 2-inch brush or fingertips.

Continue turning sheets (pages) and brushing with margarine until 1/3
of the sheets have been used. Cover with half of the nut filling.

Brush another 1/3 of the pages and place over the nuts in the pan. Top
with remaining nut filling, and then continue with the remaining sheets
of filo dough. Brush top sheet with remaining margarine.

With sharp knife, score pastry into diamonds, squares, or triangles.
Bake at 350 degrees (that's Fahrenheit) 35-45 minutes until puffed,
crisp, and deep golden in color. Remove from oven and immediately pour
cooled Syrup over baklava. Let stand 4 hours. (that's what the recipe
says, but I've never been able to do it :-) ) When cool, cut through
to the bottom layer in scored cuts.

hope this makes sense

Answer 3

Ingredients
2 pounds phyllo dough (approx. 40 sheets)
6 ½ cups finely chopped walnuts
1 ½ cup sugar
1 ½ tablespoon ground cinnamon
¾ pound unsalted butter (melted)
2 ½ cups honey
1 tablespoon lemon juice

Directions
Grease a 13×9 pan (bottom & sides) and set aside.

Mix well the walnuts, sugar and cinnamon in a bowl and set aside.

Preheat oven to 300 degrees. Place a pan of water on the bottom rack.

Note: When working with phyllo be sure to work fast and keep the unused portion covered with plastic wrap at all times, as it tends to dry out pretty fast. Also, be sure to carefully follow the defrosting instructions on the phyllo � the sheets will stick together if you try to do a �speed defrost�.

Set aside one full-size sheet of phyllo dough. Cover with plastic wrap.

Cut remaining phyllo sheets into 13×9 sheets. Actually, measure your pan and cut the sheets to match the actual inside dimensions. On my pan it is actually 12 � x 8 �, for example. With a big sharp knife you should be able to cut all of the phyllo at the same time. You will most likely have a lot of left over phyllo - consider finding another dish where you could use the smaller pieces of leftover phyllo dough.

Carefully lay the full-size phyllo sheet into the greased pan, folding over the pan edges. With a pastry brush, liberally apply melted butter.

Lay a cut sheet of phyllo into the bottom of the pan, and with a pastry brush liberally apply melted butter. Repeat 9 more times, so that you have the one full sheet and 10 smaller sheets as your bottom layer.

Sprinkle 2 cups of the walnut mixture into the pan. Lay 6 more sheets of phyllo on top, making sure to liberally apply the melted butter between each sheet. Repeat this 3 more times, so that you have 4 separate layers of the walnut mixture. For the top layer place as many phyllo sheets on top as you have remaining, again making sure to liberally butter between each sheet.

Using a sharp plastic spatula, carefully fold over the large sheet of phyllo that should still be extended over the edge back onto the top, so that you can see down the inside edges of the pan. In effect you now have one big baklava package wrapped with your initial phyllo sheet.

Using a very, very sharp serrated knife, carefully score the baklava into whatever shape you want. A diamond pattern is the traditional shape. Try to cut about half-way down into the baklava when you do this.

Bake for 2 ½ to 3 hours at 300 degrees until nice and brown.

About 5 minutes before removing the baklava from the oven, combine the honey and lemon juice and heat over a medium heat until runny. Do not boil it, just heat it well so it has a consistency more like water.

Remove the baklava from the oven and very carefully drain the butter that it will no doubt be floating in.

Set the baklava on a cooling rack, and pour the honey mixture completely over it.

Cover the baklava and let sit for at least 4 hours. Overnight is best (if you can wait that long!)

When you are ready to cut the pieces, cut through the score marks with a sharp knife, and use a spatula to remove the pieces. Have patience with this step, if you are not careful here you can make a real mess of it!

You are done, enjoy the fruits of your labor. This is a labor intensive dish but well worth it!

Answer 4

Baklava is known in many cultures including the Middle East, Greece, Eastern Europe, and even in Western Europe and the United States. Each culture has its unique mixture and ingredients combination. This is a Lebanese recipe.

Ingredients:

1 ½ pounds chopped walnuts
½ cup sugar
½ teaspoon ground cardamom
1 pound melted sweet butter
2 pounds Athens thin Fillo
1 cup honey

Method:

To make the stuffing, combine and mix walnuts, sugar and cardamom. Set aside. Brush a baking dish measuring about 9x13x2 inch with some of the melted butter.

Spread one Fillo sheet flat in the pan, brush with about 1 teaspoon butter. Stack about 15 Fillo sheets using this method.

Spread one half of the stuffing mixture on the Fillo sheets. Spread and butter about five Fillo sheets on top of the first layer of stuffing.

Spread the remaining half of the stuffing on top. Spread and butter about 15 Fillo sheets to make the top and final layer.

Use more butter if you run out, or use less for each Fillo layer. With a sharp knife, cut in diamond, or square shapes.

Pour remaining melted butter on top. Bake in 350 degree oven for about 30 minutes, or until the surface turns light golden color.

Pour honey over Baklava. When at room temperature, transfer individual pieces onto a serving dish.

Answer 5

You have just been given 2 good recipes, so I won't duplicate them.

I will just point out that Alton Brown did a Good Eats episode on Baklava but I can't remember the name... it was really great though, because he showed the step by step way to make it.

Perhaps if you asked the Food Network they can tell you the name of that Good Eats episode or they may even have it available on DVD.

Answer 6

perfect one
Use walnuts, pecans, or other nuts in this delicious baklava.
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

Answer 7

if you like baklava,i think you can try bülbülkonağı and hanımgöbeği.these are turkish deserts.i'm not going to give baklavas recipie.because there are a lot of recipies in answers.

Answer 8

Traditional Greek Baklava

SYRUP
340g strongly flavoured honey
115g caster sugar
zest of 1 small organic orange
1 cinnamon stick, broken into large pieces
225ml water
2 tablespoons freshly squeezed lemon juice
2 tablespoons orange flower water (optional)

FILLING
340g finely chopped walnuts
115g finely chopped almonds
175g Hymettus or other strongly flavoured honey
2 teaspoons ground cinnamon
Pinch of ground cloves
175g unsalted butter, melted
One 450g package filo (at least 12 pastry sheets), thawed if frozen


PREPARATION:

1. Heat the oven to 180C/350F/Gas Mark 4.

2. Make the syrup. Place a syrup pan or heavy saucepan over a low-medium heat and add the honey, sugar, orange zest, cinnamon stick and water. Bring to the boil and simmer for 10 minutes or until the syrup lightly coats the back of a metal spoon. Remove from the heat and set aside to cool slightly. Add the lemon juice and the orange flower water, if using.

3. Make the filling. In a small bowl, combine the walnuts, almonds, honey, cinnamon and cloves.

4. Brush a 23x30 cm baking pan or cake pan, with sides at least 6cm deep, with melted butter (or choose a pan that fits the size of your filo sheets). Arrange one filo sheet in the pan, and brush with a little butter; repeat with two more sheets. Divide the filling into four portions. Very lightly, spread one portion over the filo (avoid pressing down on the pastry). Cover with one filo sheet, brush with melted butter and place another sheet on top. Brush this with butter, spread a second portion of filling over it, and repeat until filling and filo are used (ending with filo). Liberally brush with butter. With a small, sharp knife, carefully cut through (score) the top two filo sheets to make squares or diamond shapes.

5. Bake for 40 minutes or until the top is golden brown. Immediately after you remove the baklavas from the oven, use a sharp knife to cut into the shapes you have scored; cut through to the bottom of the pan. Strain over the syrup and discard the cinnamon stick and orange zest. Cover the pan with a clean tea towel and set aside for at least four hours.

Answer 9

There's no trouble finding a recipe, just do a Google search, but it's a real hassle to make (in fact, very few Turks even make it, they buy it in) and some of the ingredients can be difficult to source.

Depending on where you live, I suggest you find a good Turkish or Lebanese pastry shop and just buy it. In London you can find plenty of Turkish food shops on Stoke Newington Road.

Answer 10

Knit one, pearl one, knit one, knit two........


Oh, Baklava? Sorry.

Thought you said balaclava.