RECIPE: Recipe: Baklava ( website Allrecipes) :)

RECIPE:
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Guest
I go on this website from time to time and I was looking for a recipe for baklava, thought I would share it with you. Enjoy

Original recipe yield:

3 dozen

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.

http://allrecipes.com/Recipe/Ba

 
I would love to try a T&T ! so please post cheezz!

I love baklava smileys/wink.gif My sister's MIL makes it (and she is very secretive about her recipe, won't even tell my sister--she likes to be the one who makes it for her son!!!) ...it is delicious! It is such an art with all those layers...but since your recipe is is T&T... I would like to give it a try!
Thanks!

 
REC: Perfect Baklava (from my Greek friend)

Baklava

**Remove package of phyllo from fridge so as to bring to room temperature, then make syrup:

Syrup:
1 cup sugar
1 cup water
2 cinnamon sticks
2 whole cloves (NOT ground - whole!)
1-1/2 tbl. lemon juice
1 cup honey (12 oz jar)

Mix together first 4 ingredients in saucepan, bring to low boil and boil gently 10 minutes. Remove from heat, add honey, then let cool completely. Once cool, strain out cloves and cinnamon sticks. Can be made several days ahead.

2-1/2 cups (10 oz bag) walnuts, finely chopped
1 tsp. cinnamon (original recipe also calls for 1/4 tsp. ground cloves, but I leave this out)
1 cup sugar
3 sticks butter, melted
1 lb. package phyllo, at room temperature

Preheat oven to 300 degrees.
1. Put walnuts, spice and sugar in bowl and toss together with hands. Set aside.
2. Brush some of the melted butter over sides, corners and bottom of large rectangular pan (15x10x2 or 20x14x2).
3. Unroll the phyllo and cover with damp cloth to keep from drying out.
Lay 1 sheet in bottom of pan and brush with melted butter. Do this until you have 10 sheets and this will form the bottom crust.
4. Sprinkle the tenth sheet lightly with some of the nut mixture and place a phyllo sheet on top. Butter lightly and lay another sheet on top.
5. Repeat sprinkling nut mixture, then topping with 2 buttered phyllo sheets, until nut mixture is used up, reserving about 8-10 phyllo sheets for top crust.
6. Using the reserved phyllo sheets, lay them on top one at a time, buttering each one as you go. When you’re done, roll down any edges and tuck them inside the pan.
7. Brush top of baklava liberally with warm melted butter (melt more if you need it), then sprinkle about 10 drops of cold water on top (I wet my hands then shake them over the baklava). The water keeps it from curling during baking.
8. Using a sharp pointed knife, cut about 1/4 of the way through phyllo, cutting in rows lengthwise then crosswise, then diagonally across each square (see picture).
9. Bake 1-1/2 hours, or until golden brown.
10. Remove baklava from oven and immediately pour half the cooled syrup all over it. Wait 20 minutes then slowly dribble rest over it.
11. Let pastry rest at least 4 hours, or overnight. Cut all the way through the pieces before serving. DO NOT refrigerate - this only makes it soggy.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/baklava2.jpg

 
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