Baklava, can someone please give me a good recipe?

Question

I made it once a recipe I had out of a german, swedish and greek recipe book.

It told me to pour this lemon juice mixture over it and I think it made it very juicy.

Can someone please give me a good recipe Im planning on giving it out for the holidays :)
I would appreciate it very much!
Thanks

Answer 1

Wow! Aren't you ambitious.
This is a traditional Greek recipe from an employer of mine from Greece.

Baklava

4 1/2 cup Walnuts (16 oz), chop fine
1/2 cup Sugar
1 tsp Ground cinnamon
1 lb Phyllo sheets
1 cup Unsalted butter, melted
1 cup Honey

Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into approximately 13" by 9" rectangles if desired; otherwise, just be sure to butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of the walnut mixture. Repeat step 3 three more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of pan.
With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.

Answer 2

This is the recipe I've used for years - it's the one on the phyllo dough box (Athens)

BAKLAVA
1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 sheets Athens Fillo Dough, thawed
1 cup butter, melted

Combine walnuts, sugar, cinnamon and cloves. Brush 12" x 16" baking pan with butter. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan. With sharp knife, score fillo into 1 1/2" diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.

Yield: 80 to 88 small pieces

SYRUP

Ingredients
2 cups sugar
2 cups water
1 cup honey
1 lemon peel

Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.

Answer 3

hi im greek so i give you a typical greek recipe that we use here in Greece. the secret is that they syrup must be cold when pouring onto the bake baklava.so make the syrup first and let it cool and once the baklava comes out of the oven pour it over. youll notice hthat it bubbles. thats good. allow to cool completely before eating.

1 lb. Phyllo (pastry sheets)
1 1/2 cups Butter
1 lb. chopped fine (or walnuts) Almonds
1/2 cup Breadcrumbs
1/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Cloves
For the Syrup
4 cups Sugar
2 cups Water
1 juice of Lemon


Place 1 pastry sheet in well-buttered baking pan and brush with butter. Place second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up.

Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets.

Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water.

Bake in moderate oven for about 1 hour or until golden.

Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour cooled syrup over hot baklava. Allow to stand several hours before serving.

youll see when pouring the syrup that it disappears into the baked baklava but when you eat it, it will be syrupy.

goodluck

Answer 4

purely form in Greek recipies and also you get lots of for Bakalva. I were given mine off the internet. I absolutely have used pecans or walnuts and for the syrup, make lots. 2 cups of sugar to at least a million cup of water boil down , and then I upload honey. Billy Bee's is superb. I you locate that the syrup with the honey isn't adequate, make extra syrup. i love the Baklava quite moist and this kind it is going to keep longer.

Answer 5

Unfortunately i have lost my recipe that i had several years ago and i had several but the best by far used orange juice in the syrup, oh i wish i still had that recipe my mouth waters just thinking about it.

Answer 6

The answer above is a great recipe. Just make sure you don't burn it. The last batch I made was burnt at the bottom.

Send me a piece when you're done. I'll see how it turns out. :-)

Answer 7

go to www.allrecipes.com for some good ones