Baklava Recipe By Tasty

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Steps:

• Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
• In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
• In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
• Divide mixture evenly among the prepared ramekins.
• Set ramekins on a baking sheet and transfer to the oven. Bake for 25-30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
• While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
• Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
• Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
• Return the ramekins to the oven for another 8-10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5-10 minutes before serving.
• Enjoy!

Steps:

• Stack the sheets of phyllo dough on top of each other. Scoop the ice cream onto the center of the dough, then fold the edges of the phyllo over the ice cream into a tight envelope. Transfer to a plate or small baking sheet, seam-side down, and freeze for 5 hours.
• Make the rosewater syrup: In a small saucepan over medium heat, combine the sugar, water, rosewater, and lemon juice. Simmer until the sugar has dissolved and the syrup thickens slightly, 5-7 minutes. Remove the pot from the heat and let the syrup cool completely.
• Fill a large, high-walled skillet halfway with vegetable oil. Heat over medium heat until the oil temperature reaches 365°F (185°C).
• Remove the baklava ice cream from the freezer and immediately transfer to the hot oil. Fry for 1-2 minutes per side, or until golden brown. Remove from the oil and drain on a paper towel-lined plate.
• Transfer the baklava to a serving plate, pour the syrup over the top, and garnish with the pistachios. Serve immediately.
• Enjoy!