WALNUT BAKLAVA
Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.
Nutrition Facts : Calories 197 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
WALNUT-AND-HONEY BAKLAVA
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 12-inch baklava
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
- In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
- Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
- Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
- Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.
GREEK BAKLAVA
A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.
Provided by NEONWILLIE
Categories World Cuisine Recipes European Greek
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g
CINNAMON-WALNUT BAKLAVA
Reader Elif Ekin Tasdizen contributed this recipe for baklava, which layers store-bought phyllo dough into a buttery, nut-filled treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside.
- In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside.
- Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.)
- Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with 7 more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter.
- Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours.
Nutrition Facts : Calories 335 g, Fat 19 g, Fiber 1 g, Protein 3 g
WALNUT, CINNAMON AND HALLOUMI BAKLAVA
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can - so that the cheese remains soft - straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don't be tempted to reheat it in the oven.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 45m
Yield 9 large or 16 small pieces
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. Mix together all the ingredients for the filling and set aside.
- Place one sheet of pastry in an 8-by-8-inch/20-by-20-centimeter baking pan, preferably one with low edges, arranging the pastry so the sides of the sheet rise up the sides of the pan. Brush with a little butter and continue in the same way with 7 more sheets of pastry, brushing each with butter, until you have layered 8 sheets of pastry.
- Scatter the grated halloumi on top of the pastry and then sprinkle all of the walnut mixture over evenly. Place another layer of pastry on top, pressing down securely. Brush with more butter and continue with the remaining 7 layers of pastry in the same way. Brush the final layer with butter and use your fingers to gently tuck the pastry edges underneath the baklava so you get a neat edge (a bit like making a bed).
- Using a small sharp knife, cut the baklava into 9 or 16 pieces, allowing the knife almost to reach the bottom, but not quite. Transfer to oven and bake for 18 minutes, turning the pan around halfway through baking until baklava is dark golden-brown and crisp on top.
- While the baklava is baking, make the rose water syrup: Heat sugar and 1/3 cup/90 milliliters water in a small saucepan on a medium-high heat for 2 to 3 minutes, swirling every once in a while until the sugar has dissolved and started to boil. Reduce the heat to medium-low. Add lemon juice and rose water and let simmer gently for 6 to 7 minutes, until you have about 3/4 cup/180 milliliters of slightly thickened syrup left. Remove from the heat and set aside.
- As soon as the baklava has been removed from the oven, pour two-thirds of the syrup over it and sprinkle with rose petals, crushing them slightly as you go. Set aside for 5 minutes to cool slightly, and then serve each slice warm, with an extra 1 or 2 teaspoons of syrup drizzled on top.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 309 milligrams, Sugar 22 grams, TransFat 0 grams
CRUSTED CINNAMON WALNUTS
Walnuts baked until crusted with cinnamon glaze. Cool and serve as a snack or in salads. Soak pan or wash immediately for easily clean-up.
Provided by LUCASLKPT
Categories Appetizers and Snacks Nuts and Seeds
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
- Beat egg white and sugar together in a large bowl.
- Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
- Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 16.2 g, Fat 16.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 76.7 mg, Sugar 13.3 g
More about "cinnamon walnut baklava recipes"
AUTHENTIC GREEK BAKLAVA - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (34)Total Time 2 hrs 15 minsCategory DessertCalories 213 per serving
- Thaw phyllo dough completely by placing it in the fridge overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
- Butter the bottom and sides of a large rectangular 9x13-inch baking dish. Trim phyllo to fit in the dish, if necessary. I have seen 16 oz. pkgs. of phyllo that come with either 18 large sheets in one roll or 40 smaller sheets in 2 rolls. Either works, so long as you have 16 oz. of phyllo. I just cut the 18 large sheets in half down the middle to fit, giving 36 sheets. The 40 smaller sheets might just need to be trimmed slightly around the edges. Keep trimmed dough covered in a damp cloth so it doesn't dry out.
- Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a knife until very finely chopped. Stir together the walnuts and cinnamon until combined.
- Prepare the sauce before assembling the baklava so it has plenty of time to cool completely before pouring over the baked phyllo dough.
BAKLAVA - ONCE UPON A CHEF
From onceuponachef.com
Category DessertsCalories 199 per servingTotal Time 1 hr 50 mins
THE HAIRY BIKERS' WALNUT AND HONEY BAKLAVA RECIPE
From bbc.co.uk
BAKLAVA RECIPE - BELLY FULL
From bellyfull.net
EASY PISTACHIO WALNUT BAKLAVA RECIPE - DON'T SWEAT …
From dontsweattherecipe.com
BAKLAVA CINNAMON ROLLS - CALIFORNIA WALNUTS
From walnuts.org
BAKLAVA | RECIPETIN EATS
From recipetineats.com
CLASSIC WALNUT BAKLAVA RECIPE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
{THE BEST} HOMEMADE BAKLAVA RECIPE - SELF …
From selfproclaimedfoodie.com
BAKLAVA CINNAMON ROLLS - FOOD DOLLS
From fooddolls.com
GREEK BAKLAVA - RECIPES FROM EUROPE
From recipesfromeurope.com
WALNUT BAKLAVA WITH HOMEMADE SYRUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA - THE …
From themediterraneandish.com
WALNUT BAKLAVA RECIPE | RECIPES.NET
From recipes.net
HONEY WALNUT BAKLAVA - CHRISTINA'S CUCINA
From christinascucina.com
DECONSTRUCTING BAKLAVA, A TURKISH CLASSIC WITH A NOBLE PAST
From nationalgeographic.com
GREEK BAKLAVA RECIPE - VALENTINA'S CORNER
From valentinascorner.com
BEST BAKLAVA (PERFECTED RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
BAKLAVA – MODERN HONEY
From modernhoney.com
BAKLAVA + CHEESECAKE = THE ULTIMATE DESSERT COMBO YOU NEED …
From msn.com
RECIPE | BAKLAVA RECIPE, GREEK RECIPES DESSERT, GREEK PASTRIES
From pinterest.com
SHELINA PERMALLOO ON INSTAGRAM: "WALNUT CINNAMON BAKLAVA ! THE …
From instagram.com
You'll also love