2007-12-23 12:33:48 · 8 answers · asked by Gatekeeper 4 in Food & Drink ➔ Cooking & Recipes
This is the original Baklawa/Baklava recipe:
INGREDIENTS:
2 1/2 cups walnuts or pistachio nuts
4 cups sugar plus 1/2 cup
1 lb butter, butter
1 package, or 16 oz. frozen filo dough, thawed according to package directions
2 cups water
1/2 teaspoon lemon juice
2 teaspoons rosewater
cinnamon if using walnuts
PREPARATION:
Prepare Syrup First
Combine 4 cups sugar, lemon juice, water in a medium saucepan. Bring to a boil, and allow to boil for 10 minutes. Add rosewater and bring to a boil. Remove from heat immediately.
Allow to cool.
Preparing Dough and Filling
Combine 1/2 cup sugar and nuts in a bowl. If using walnuts add cinnamon. Preheat oven to 300.
Butter the bottom of 9x12 baking dish. Unroll dough and cut into 9x12 pieces to fit into dish.
Butter bottom of pan with butter. Place two sheets of dough in the baking dish. Brush dough with butter and repeat until half of filo dough is used.
Spread about 1 cup of nut mixture over the last layer of dough. Place two sheets of filo dough and brish with butter.
Repeat until nut mixture is used. On the final layer of filo dough, be sure to brush with butter.
Cut into 3 inch squares. Then, cut each square in half diagonally to make triangles. Bake for 1 hour and 15 minutes or until golden brown.
Remove from oven and pour syrup over top of baklava and allow to seep and saturate it well.
2007-12-23 12:43:52 · answer #1 · answered by Tropicales 7 · 1⤊ 1⤋
Nana's Best Baklava
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound Finely chopped Walnuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
2007-12-23 20:38:42 · answer #2 · answered by special_k_in_fla 3 · 1⤊ 2⤋
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
2007-12-23 20:37:40 · answer #3 · answered by Jason 6 · 2⤊ 2⤋
Baklava
INGREDIENTS
Filling
500 gr. walnuts, coarsely chopped60 gr. sugar1 teaspoon cinnamon
Pastry
500 gr. fyllo pastry180 gr. unsalted butter, melted
Syrup
230 gr. caster sugar300 ml water2 cinnamon sticks2 teaspoons lemon juicesome lemon peel2 tablespoons honey
METHOD
Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.
In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.
2007-12-23 20:37:02 · answer #4 · answered by hillbilly_cupcake 6 · 2⤊ 1⤋
http://search.foodnetwork.com/food/recipe/baklava/search.do?N=0&No=0
Try any of these. Depends whether you want it rolled, with nuts or fruit, plain, etc..
2007-12-23 20:38:05 · answer #5 · answered by Big Bear 7 · 1⤊ 2⤋
No but for the best go to Turkey
2007-12-23 20:36:17 · answer #6 · answered by Drake & Josh 2 · 0⤊ 2⤋
go to dorothy lane market.
2007-12-23 20:35:44 · answer #7 · answered by sbcfightclub 1 · 1⤊ 2⤋
go to foodnetwork.com
2007-12-23 20:36:02 · answer #8 · answered by dyyylannn 4 · 1⤊ 1⤋