Anyone have a receipe for Baklava that uses homemade crust instead of store bought?

Question

I know about the cresent dinner rolls crust, but I was wondering if I could save money and make the crust at home

Answer 1

I'd have to agree that trying to make phyllo dough at home is tremendously difficult. If you really want to make your own dough and you have used crescent rolls before, you might try this:


Items Needed:


2 cups milk

1/2 cup sugar

1 teaspoon salt

1 (1/2 ounce) package active dry yeast

3 tablespoons warm water (105 degrees F to 115 degrees F)

3/4 cups butter, melted

1 egg

6 cups all-purpose flour



In a 1-quart saucepan scald milk; stir in sugar and salt. Cool to lukewarm (105 to 115 degrees F). In large mixer bowl dissolve yeast in warm water. Add milk mixture, butter, egg and 3 cups flour.
Beat at medium speed, craping bowl often, until smooth (1-2 minutes). By hand, stir in remaining 3 cups flour until well mixed.

Cover; refrigerate for 3 hours at least, or overnight.

Punch down dough, devide dough into thirds. Roll each third into 12-14 inch circle. Cut each circle into 16 pie-shaped wedges. Roll each wedge into crescent shape. Place on greased cookie sheets.

Cover; let rise in a warm place until double in size.

Heat oven to 375 degrees F. Bake for 14-18 minutes, or until golden brown.

Not very easy, but doable.

Answer 2

Ingredients:
1/4 cup water
2 cups flour
4 teaspoons olive oil
1/4 teaspoon salt


Directions:

Sift the flour with the salt. Make a well in the middle of the flour. In the well put the flour and the olive oil. Work the dough until it hangs well together. Dust flour on a table or board. Kneed the dough for about 5-7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter) Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.

This recipe for Basic Phyllo Dough serves/makes 1 batch

subsistute this in for the store bought (it will work)

Answer 3

Homemade Phyllo Dough
2-2/3 cup sifted all-purpose flour
1 teaspoon salt
1/2 cup lukewarm water
2 tablespoon salad oil
Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place the oil in
a bowl and spread a little of it on the palms of your hands. Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts. A barely warm oven is satisfactory.

Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch. Cover with a clean cloth and let it rest for 10 minutes. Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper. Do not worry if it hangs down around the edged of the table, or if some holes appear, especially around the edges. Cut off the thicker edge and save the scraps.

The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist. If you prefer dry phyllo, allow it to sand
until dry, about 10 minutes, then cut into desired sizes.

The scraps of dough can be put into a moist bowl and kneaded and rolled again.

Baklava-------------------------------------------------------------------------
Ingredients you will need:
1 lb Walnuts - Finely Chopped
1/2 C. Sugar
2 tsp Cinnamon
1.5 C. Butter (3 sticks), Melted
Phyllo Dough (16 oz)
1 C. Sugar
1 C. Water
1 Tbsp Lemon Juice
1 C. Honey (Net weight 12 oz.)
1/2 tsp Vanilla


--------------------------------------------------------------------------------
The steps:
Preheat the oven to 300 degrees.
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.

Layer 6 sheets of phyllo dough in the pan, buttering each layer as you go. (The edges will extend over the side.)
Spread 1 cup of the walnut mixture.

Layer 8 half size sheets -- butter each layer. Use a pattern so you don't forget how many layers you've put down, or have a friend help!

Spread 1 cup of the walnut mixture.

Repeat 8 half size sheets and walnut mixture twice.

You will end up with 4 layers of nuts.

Layer 8 more half sheets on top -- butter each layer.

Brush the top with the remaining butter.

Trim the edges off.
Cut halfway through the layers in diagonal lines (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.

Bake 1 hour or until golden brown.

15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.

Cook sauce over a medium heat, stirring occasionally for 15 minutes.

Remove from heat, add the honey and vanilla, and stir until well blended.

Remove the baklava from the oven and finish cutting through the layers.

Pour the sauce over the hot baklava.

Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!

Answer 4

Well, inasmuch as true Baklava uses Phyllo...I wouldn't bother. Phyllo is a MAJOR pain in the a$$ to try and make. You just have to bite the bullet on this one.

Answer 5

Doesn't matter to me. A homemade card show a real thoughtfulness but if your like my husband than buying a store bought card would show thoughtfulness too because my husband isn't the type to go in a look at a couple and just grab one, he spends like an hour picking out the perfect card - that's why I won't go shopping with him when it comes to buying a card. :)

Answer 6

The only true baklava is made with phyllo dough and that is a pain to make.

Answer 7

SORRY I DON'T HAVE 1.