Does anyone have a good baklava recipe, that doesn't call for phyllo dough?

Question

I cannot find phyllo dough to make baklava with in any of the stores around my home. Does anyone have a good recipe for baklava that uses something more accesible? Please give me the whole recipe. Thanks so much.

Answer 1

It is not quite the same without the phyllo, but it can be done. (All the regular chain grocery stores carry phyllo dough here - look in the freezer section.)

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg, beaten
1/3 cup warm milk
2 teaspoons butter, melted
1/8 teaspoon vinegar
1 cup butter, melted

Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.

Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.

Preheat oven to 400 degrees F.

Roll dough out on the board as thinly as possible. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Butter the surface. Fill pastry with ingredients (see below) and roll.

Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.


Filling and syrup

2 cups finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Bake as above.

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

Lydia C is right on. Baklava without phyllo isn't baklava!
Perhaps you are looking in the wrong section of the supermarket. I've found it in most supermarkets in the frozen section near fruit and frozen Mrs. Smiths pies. For some reason it's always on the top shelf of the freezer cabinet. Look for a yellow box with brown writing. I think that brand is Athenos. I think that Pepridge Farm may also make it.

Answer 3

Is thees what you want.

Greek filo walnut pastry 1/2 lb sweet butter
2 c. chopped walnuts
1 tsp. cinnamon
1/2 glass sugar
Filo pastry dough

--SYRUP:--

1 1/2 c. water
2 c. sugar
1/4 lemon (squeezed)

Prepare syrup. Combine water, sugar, lemon, boil until thickens and set aside to cool. Combine walnuts, cinnamon, sugar. Butter 2 sheets filo. Place mixture in a line along width. Roll up filo. Place shirred roll onto ungreased baking sheet. Repeat for remaining filo. Cut rolls halfway through into desired pieces. Bake t 350 degrees until golden. Pour cool syrup onto rolls.

Answer 4

You can't make baklava without phyllo. You can make your own phyllo but it's a royal pain. This site may or may not be useful: http://www.baking911.com/pastry/phyllo.htm

Good luck!

Answer 5

For the size pan you are using . That is not going to be enough unless your making really thin Baklava . So yes I would use a smaller pan or use a pound for each if you need it to be that size .

Answer 6

Greek Walnut Pie

Prep Time: 25 min ; Start to Finish: 4 hr 15 min
Makes: 12 servings Nutrition Information

A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.

Pie
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2cups finely chopped walnuts
1/4cup packed brown sugar
2tablespoons granulated sugar
1 1/2teaspoons ground cinnamon
3/4cup butter or margarine, melted, cooled
3/4cup honey
1tablespoon lemon juice
Topping
1/2pint (1 cup) heavy whipping cream
1teaspoon granulated sugar
1teaspoon vanilla

1 . Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
2 . In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
3 . Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
4 . Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
5 . Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
6 . Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
High Altitude (3500-6500 ft):Bake at 325°F 55 to 65 minutes.