I want to make "Baklava" anyone got a good recipe?

Answer 1

I don`t have a written recipe. I just make it from memory. The most important thing to making Baklava is to always use unsalted butter.

Answer 2

Here's a Baklava recipe that uses standard measurements. The trickiest part is coping with the filo dough, which can be bought frozen in many markets. A decent substitute would be frozen strudel dough. I really don't recommend making your own.

Ingredients
1 pound unsalted (sweet) butter, melted (It really has to be butter, not a substitute)
1 pound filo dough sheets
1.5 pounds (24 ounces) chopped blanched almonds
1 pound shelled walnuts
2/3 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice or cloves


Thaw the filo before starting. Melt the butter.
Grind or chop together the walnuts and almonds, and mix together with the cinnamon, allspice or cloves, and sugar. Using a rectangular pan, preferably a 9x13x2, brush the pan with the melted butter.

Separate a sheet of the thawed filo. Handling it as little as possible, lay a sheet in the bottom of the pan. Brush it with butter. Fold it over if necessary to fit in the pan. Do this until you have about 10-12 layers. Then put a layer of the nuts and spices mixture on top of the sheet of filo, cover with a other sheet of filo, paint that with butter, and continue in this manner until you've used all of your filling. Top with about an equal amount of the filo sheets as you used for the bottom. If you're a little short or a little over, don't worry about it. Too many layers can get a bit gummy, however. Be sure each sheet is brushed with butter.
Cut across the completed baklava with a sharp knife, into triangles or diamonds. Bake at 350 for about an hour, or until evenly browned on top - think a nice golden color like some of the sunsets you saw in Greece.

Pour the cooled syrup (recipe below) over it and let it sit before serving. If you can bear to.
If you are like me, by the end of this I have filo dough in my hair and nuts stuck to me with honey syrup.

Syrup
2 cups honey (did you bring back any from Greece? shame on you if you didn't!)
2 cups water
2 cups sugar
2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
1 teaspoon grated orange peel (or to taste)
1 teaspoon vanilla extract (or to taste) (Optional)
Simmer together the syrup ingredients for ten minutes and strain. Set aside. A good time to make this is just after you've put the baklava into the oven.

Answer 3

It's very difficult to make a proper baklava imo...good luck!

Answer 4

I have not tried this yet

Copycat Trader Joe’s Baklava

Trader Joe's Heroic Baklava
Serving Size : 24

1 lb. phyllo dough
1/2 lb. butter – melted

Nut Filling:
1 1/2 lb. walnuts, unsalted, toasted/coarse chopped
1 cup sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

SYRUP:
1 cup honey
3/4 cup water
1/4 cup sugar
2 TBSP. lemon juice
1 Sm. Piece lemon peel
1 Sm. Piece orange peel
1 cinnamon stick -- 1 Inch

Combine nuts, sugar, ground cinnamon and cloves. Set aside.
Combine honey, water, sugar, lemon juice, lemon and orange peels and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside.
Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working.
Turn over one sheet as if opening "book". brush with melted butter, using soft brush.
Continue turning sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan.
Cover with 1/2 of nut filling.
Brush another 1/3 of pages and place over nuts in pan, laying flat.
Top with remaining nut filling.
Brush remaining pages and lay flat on top.
Brush top sheet with remaining margarine.
With sharp knife, score pastry into diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then cross diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in color.
Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours.
When cool, cut through to bottom layer in scored cuts. Makes about 24 pieces.
http://fp.enter.net/~rburk/copycat/traderjo.txt