baklava recipe?

Question

whats the recipe for baklava.. i tried lookin it up but everysite keeps gettin blocked ...

Answer 1

Best Baklava Recipe!

This is a tried and true recipe from my Mom-In-Law from Greece.

4 cups (1 pound) walnuts, finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1-1/4 cups butter, melted
1 16-ounce package frozen phyllo dough, thawed
1-1/2 cups sugar
1 cup water
1/4 cup honey
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 inches stick cinnamon

For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside.

Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter.

Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan.

Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.

Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet.

Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.

Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.

Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon.

Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon.

Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.

ENJOY!!

Answer 2

For the filling:
1 1/2 pounds finely chopped walnuts
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 cup sugar
1 1/2 cups bread crumbs
25 phyllo pastry sheets
2 cups unsalted butter, melted, plus more if necessary
10 to 12 whole cloves

For the syrup:
4 pounds sugar
7 tablespoons honey
7 cups water
2 whole cloves
1 tablespoon butter
1 (1-inch) cinnamon stick
3 tablespoons lemon juice



Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava.
Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl.

Grease a baking pan with the melted butter. It should be the same size as the sheets of pastry. Trim the pastry to fit, if needed.

Brush 1 sheet of pastry with melted butter and place in the bottom of the pan. Repeat this until you have a layer about 5 or 6 sheets deep. Cover with some of the nut filling. Place 2 more buttered pastry sheets on top and cover with more of the nut filling. Continue the layers until all of the filling is used. Use the last 4 or 5 of the buttered pastry sheets as the top layer.

Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan. Stud the top of the baklava with the whole cloves.

Bake in the center of the pre-heated oven for 1 1/2 hours. For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark.

When baked through remove and cool to room temperature.

To make the syrup:
Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine. Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice.

Pour the boiling syrup over the room temperature baklava. Allow to cool to the touch and serve.

Cook's Note: If using frozen phyllo pastry defrost fully in the refrigerator before using to prevent the sheets sticking together. Store the sheets between damp tea towels while working, to prevent them drying out.



This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

???
try
http://www.athens.com
I always test my sites.
this is the best source.
and I have most of the cook books.