Anyone know an easy way to make good baklava?

Question

I love baklava so much and I hadn't had any in a long time and I wanted to learn how to make it.

P.S. for people who don't know what it is, baklava is kinda like a Greek dessert. It's really sweet & messy.

Answer 1

It requires a lot of patience, but other than that is not too hard. Any recipe online will be OK. Get the frozen phyllo dough from the freezer section near the pies. Make sure you keep damp paper towels on the dough other than the exact piece you're working with, because if it dries out it breaks.

Answer 2

I love baklava too, but I just can't deal with peeling apart all those layers of phyllo dough. But sometimes you just one of those really rich honey-laden desserts, especially after a good Greek meal, right? So I make Halva. Very easy to make. And tastes yummy. I copied this recipe off the internet, since I don't have access to my recipe box, but it looks exactly the same as mine.

Halva

1 cup Farina
1/2 cup butter
2/3 cup sugar
2 eggs
1/2 tsp cinnamon
1/2 cup ground almonds

Syrup
1 cup honey
1/2 cup water

Cream the butter.

Add sugar gradually creaming well after each addition.

Beat in eggs 1 at a time.

Gradually fold in Farina, almonds and cinnamon.

Bake in a 8 inch square pan at 350 for 35 minutes, then cool for 15 minutes.

Pour syrup over Halva, let cool and cut into squares.

Syrup
Bring the honey and water to a boil and let cool for 10 minutes.


Preparation Time: Serves: 8

Answer 3

Easy Baklava

1 lb. chopped mixed nuts
1 tsp. ground cinnamon
1 (16-oz.) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 tsp. vanilla extract
1 tsp. grated lemon zest

1. Preheat oven to 350º F. Butter a 9x13-in. baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tbsp. of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

bon appetite

PHIL M

Answer 4

Turkish Baklava 1 Pkg Fillo Sheets 1 lb Butter, melted 1 lb Walnuts, chopped 3 c Sugar, white granulated 1/2 ts Ground Cloves 1 ts Ground Cinnamon or 1/4 ts Ground and 1 Stick Cinnamon 9 x 13 Pyrex Baking Dish Pastry Brush Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2 Melt Butter. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.

Answer 5

I don't think there is an easy way to make Baklava, but I have a great recipe. My grandmother just taught me how to make this over Thanksgiving...it is my great grandmother's recipe.

1 package phyllo dough
1 lb walnuts chopped very finely ( or smashed in a plastic bag)
1 stick salted butter, melted
1 cinniman stick
3 lemon slices
1 cup water
1 cup granulated white sugar

You'll also need a pastry brush for the butter.

Pre-heat oven to 350.

Start making the syrup by adding the water, sugar, lemon, and cinnamon into a pot over high heat. Lower to a simmer when boiling. Simmer for 20 minutes. Take off heat and let cool completely.

Brush 9 x 13 in pan with a thin coat of butter.
Add 8 sheets of phyllo brushing each with butter before adding another. Cover phyllo with a slightly damp kitchen towel while brushing with butter to prevent it from dryng out and tearing. Sprinkle 1/3 of nuts over phyllo. Add 2 more sheets of phyllo brushing each with butter. Add another third of the nuts, then top with 2 more sheets of buttered phyllo. Then add the last third of the nuts. Top with 8 more sheets of buttered phyllo. Carefully cut into small pieces, then bake for 50-60 minutes toll golden brown. Remove and immediately spoon cool syrup over hot baklava. Let cool and serve in individual cupcake papers.

*You don't always need to use all of the syrup..you don't want it to be soggy. Just use your judgement.

Hope you enjoy this as much as my family does!

Answer 6

I remember years ago I found a recipe for it using Pillsbury Cresent roll dough. It was called Easy Cresent Baklava. I know its' not traditional, but it was good. Below is the link.

Answer 7

you can find in the www.cooking.com
Anyway, the best is search in some Middle East country or Turky.
Very sweet I know

Answer 8

In this day and a ge most all PIZZIA shops are run bt Greeks. Stop by one that you know and ask..If they are nice people they may give you their mothers recipes. ....Otherwise go to COOKS.COM...........

Answer 9

thats a knit cap right??