I Need a Recipe For Baklava?

Question

I used to always have baklava. I want to know if anybody has a recipe for it.

Answer 1

Baklava:

This recipe for exceptionally light and flaky baklava comes from Paige Poulos's friend Sophie Davos. Prep and Cook Time: about 1 3/4 hours. Notes: If the filo dough is frozen, thaw it in the refrigerator for at least a day before using; if you rush this step, the filo may crumble. You can make the baklava up to 1 week ahead; cover and store at room temperature.

1 cup sugar
1 cup coarsely chopped almonds
1 cup coarsely chopped walnuts
1 tablespoon ground cinnamon
1 pound filo dough (see notes)
1 cup unsalted butter, melted and skimmed of white foam, for brushing filo
Whole cloves (optional)
Spiced syrup (recipe follows)

1. Preheat oven to 325°.

2. In a blender or food processor, whirl 1/2 cup sugar with the almonds and walnuts just until finely ground (don't overprocess or mixture may turn into nut butter). Pour into a bowl and stir in remaining 1/2 cup sugar and the cinnamon.

3. Unroll filo dough and cover with plastic wrap. Keep filo covered as you work so it doesn't dry out.

4. Brush bottom and sides of a 9- by 13-inch baking pan with melted butter. Line pan with 1 sheet of filo (it can extend over pan sides). One at a time, layer 7 more sheets over the first, gathering each to fit into pan and lightly brushing each with butter.

5. Sprinkle a fourth of the nut mixture over buttered filo in pan. Lay another sheet of filo on top, gathering it to fit into pan and brushing with butter. Repeat layering of nut mixture with filo sheets and butter until all nut mixture is used.

6. Layer all but one of the remaining filo sheets on top, gathering each to fit pan and brushing with butter. Lay the last sheet flat on top and brush with butter. Trim to fit pan.

7. With a sharp knife, cut a 2-inch diamond pattern about 1/4 inch deep. If desired, cut a small hole in the center of each diamond and insert a clove to anchor layers. Bake until top is golden and crisp and edges pull away from pan sides, 45 to 55 minutes. Set pan on a rack.

8. Slice along cuts, almost (but not completely) to bottom. Pour spiced syrup over baklava. Let stand to absorb most of the syrup, at least 3 hours. Cut through bottom layer and serve.

Spiced syrup: In a medium pan, mix 2 cups sugar, 1 cup water, 3 tablespoons honey, 2 tablespoons lemon juice, and 1 cinnamon stick (about 3 in. long). Cook, uncovered, over medium heat, stirring occasionally, until mixture is reduced to about 1 3/4 cups and has the texture of light syrup, 15 to 20 minutes. Let cool to lukewarm, stirring occasionally, 15 to 25 minutes. Discard cinnamon stick.

Yield: Makes about 3 dozen pieces

Answer 2

I've used this recipe and its great!

INGREDIENTS
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C).

2.Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.

3.With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.

4.Bake 45 to 50 minutes in the preheated oven, until golden brown.

5.Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.

6.Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.

7.Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.

Answer 3

Mixed-Nut Honey Baklava

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)

Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Instead of the Honey and lemon syrup I prefer to heat up 1 jar of orange marmalade with a tablespoon of balsamic vinegar to top the baklava. Remember to toast the nuts for the best flavor.

Answer 4

INGREDIENTS
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds

Answer 5

Recipe for Baklava (Layered pastry with walnuts and honey syrup)

(Looks complicated, but isn't):

3/4 lb. butter, cut into 1/4-inch bits
1/2 C. vegetable oil
40 sheets filo pastry, each about 16 x 12 inches
4 C. walnuts (or pecans) pulverized in a blender or with a nut grinder

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest 2-3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.

Preheat the oven to 350 degrees and stir the vegetable oil into the clarified butter; using a pastry brush, coat the bottom and side of a 13 x 9 x 2 and 1/2 inch baking dish with about 1 T. of the mixture.

Fold a sheet of filo in half crosswise, lift it gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in a similar fashion. Sprinkle the pastry evenly with about 3 T. walnuts.

Repeat the same procedure, using two sheets of buttered filo and 3 T. walnuts each time to make 19 layers in all. Spread the remaining 2 sheets of filo on top and brush the baklava with all the remaining butter and oil mixture.

With a small, sharp knife, score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degrees and bake for 45 minutes longer, or until the top is crisp and golden brown.

Meanwhile, make the syrup.

1 and 1/2 C. sugar
3/4 C. water
1 T. fresh lemon juice
1 T. honey

Combine sugar, water and lemon juice in a small pan, and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase heat to high, timing it from the moment the syrup boils; cook briskly, uncovered, for about 5 minutes, or until syrup reaches a temperature of 220 degrees on a candy thermometer. Remove from heat and stir in honey. Pour syrup into bowl or pitcher and set aside.

When the baklava is done, remove it from the oven and pour syrup over it. Cool to room temperature and just before serving, cut the baklava into diamond-shaped pieces.

Answer 6

Check the nearest Greek Orthodox church in your area. The best baklava is usually served at Greek church functions and I cannot get enough. But being a Greek may have something to do with that too.

Answer 7

Baklava components a million (sixteen ounce) equipment phyllo dough a million pound chopped nuts a million cup butter a million teaspoon floor cinnamon a million cup water a million cup white sugar a million teaspoon vanilla extract a million/2 cup honey instructions Preheat oven to 350 levels F(one hundred seventy five levels C). Butter the bottoms and facets of a 9x13 inch pan. Chop nuts and toss with cinnamon. set aside. Unroll phyllo dough. decrease total stack in 0.5 to greater healthful pan. cover phyllo with a dampened textile to maintain from drying out as you artwork. place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on good. good with 2 sheets of dough, butter, nuts, layering as you circulate. the coolest layer could be approximately 6 - 8 sheets deep. utilising a pointy knife decrease into diamond or sq. shapes all a thank you to the backside of the pan. you're able to decrease into 4 long rows the make diagonal cuts. Bake for greater or less 50 minutes until baklava is golden and crisp. Make sauce jointly as baklava is baking. Boil sugar and water until sugar is melted. upload vanilla and honey. Simmer for greater or less 20 minutes. get rid of baklava from oven and right this moment spoon sauce over it. enable cool. Serve in cupcake papers. This freezes nicely. circulate away it uncovered because it gets soggy whether that is wrapped up.

Answer 8

http://www.google.ca/search?hl=en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=recipe+for+baklava&spell=1

Answer 9

isnt that a type of mask and not a recipe. lol :-)