Baclava recipe?

Question

can someone tell me any Bclava recipe?I already have the dowe.Thanks a lot

Answer 1

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 2

* 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

1. Preheat the oven to 300 degrees.
2. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
3. Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.
4. 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.)
5. Spread 1 cup of the walnut mixture.
6. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half.
7. 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!
8. Spread 1 cup of the walnut mixture.
9. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10. Layer the remaining half sheets on top -- butter each layer.
11. Brush the top with the remaining butter.
12. Trim the edges off.
13. Cut halfway through the layers .This is done now since it will be very fragile after it's been baked.
14. Bake 1 hour or until golden brown.
15. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
16. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
17. Remove from heat, add the honey and vanilla, and stir until well blended.
18. Remove the baklava from the oven and finish cutting through the layers.
19. Pour the sauce over the hot baklava.
20. 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 3

Baklava Recipe

For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions

To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.

Melt the butter over low heat in a small saucepan.
Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.

Open the package of phyllo and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of phyllo dry out very quickly if left uncovered.

Preheat the oven to 350 degrees F.
Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.

Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.

Bake the baklava until golden brown, about 40 minutes.
Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.


SO GOOD!!!
:)

Answer 4

BAKLAVAS

baklavas
makes about 12
4 ounces of butter
12 ounces of walnuts, chopped finely
2 ounces of sugar
1 tsp ground cinnamon
½ tsp ground cloves
8 ounces greek phylo pastry
8 ounces honey
2 tsp lemon juice
4 ounces of water

Melt the butter and use a little to lightly grease a 10x7 roasting pan. (I use a 9x9 and it works just as well).
To make the filling put the walnuts, sugar , cinnamon and cloves in a bowl and mix well. Cut the pastry sheets in half withways. Take one sheet of pastry to line the baking pan. Cover the remaining sheets with a damp tea towel. Brush the sheet you used to line the pan with a little melted butter. Repeat with half of the pastry sheets, then sprinkle over the walnut filling. Top with remaining pastry sheets brushing each one with a little melted butter and tucking down the edges. Using a sharp knife cut the layers of pastry into 12 diamond or square shapes. ( I usually get 16 squares

Answer 5

(m)

Baklava

Ingredients:
16 oz package phyllo dough, thawed (follow package directions)
16 oz walnuts, finely chopped (4 cups)
1/2 cup sugar
1 1/2 teaspoons cinnamon
2 sticks melted butter or margarine
12 oz honey

Directions:
1. Preheat oven to 300F

2. Brush butter on bottom and sides of 9x12 baking dish. Mix nuts, sugar and cinnamon. Unroll phyllo dough and cut into 9x12 pieces (this can be easily done by simply cutting the large piece in half).

3. Place one layer of dough in pan. Brush with butter. Repeat with at least 5-6 layers.

4. Evenly distribute one cup of nut mixture. Place one layer of dough over the nuts. Brush with butter. Repeat with at least 5-6 layers.

5. Repeat steps 3 and 4 until last cup of walnut mixture is layered.

6. Over walnut mixture, place one layer of dough and brush with butter. Place all remaining dough on buttered layer. Butter the top layer only. With a sharp knife, cutting only halfway through all layers, divide into 24-36 portions.

7. Bake for 1 1/2 hours or until light golden brown.

8. Heat honey until hot, but not boiling. Pour over the top of Baklava. Cool. Cut through bottom half of layers to serve.


--------------------------------------------------------------------------------

2 - 2 1/2 hours

24-36 servings