MOROCCAN SPICED FRUIT & NUT BREAD
Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 pieces) and 1/2 cup butter.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE NUT BAKLAVA
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. -Kari Kelley, Plains, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. , Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. , Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack., In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 174 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT AND NUT BAKLAVA
Make and share this Fruit and Nut Baklava recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 3h
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
- Preheat over to 300 degrees
- Mix cashews, sugar and spices in a separate bowl
- Place a layer of phyllo into a 13x9 pan and brush with melted butter
- Repeat to make 5 layers
- As you work, keep the dough coveed with a damp towel
- Spread 1/4 of the fruit and nuts over the phyllo
- Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
- With a very sharp knife, slice through the top few layers in a diamond pattern
- Bake at 300 degrees for 1 hour
- Warm honey in saucepan or in microwave
- Pour warmed honey over pastry and allow to soak inches
- Allow to cool and serve
Nutrition Facts : Calories 205.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 10.2, Sodium 76, Carbohydrate 32, Fiber 0.9, Sugar 23.3, Protein 2.3
FRUIT 'N' NUT BAKLAVA
This is a fantastic dessert square for any occasion!! Don't panic if the phyllo tears: while it's quite fragile, it's also forgiving. Just patch it back together when layering the sheets. No one will ever know!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 40 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
- Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
- Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
- Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
- Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
- In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
- Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.
Nutrition Facts : Calories 165.8, Fat 6.4, SaturatedFat 3.3, Cholesterol 12.2, Sodium 66.6, Carbohydrate 27.4, Fiber 1.1, Sugar 12.8, Protein 1.7
FRUIT 'N' NUT BAKLAVA
Steps:
- 1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish or pan. Cut phyllo shets in half crosswise to fit in pan. Cover phllo ith a lightly dampened tea towel to prevent drying out. 2. Continue trail mix, dried fruits, sugar and cinnamon in a food processor. Finely chop, st aside. 3. Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo, brushing each sheet with butter. 4. Sprinkle a thin layer of nut and fruit mixture of phyllo pastry, brushing each sheet with butter. Repeat this step of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry, until all the nut mixture is used. 5. Top with the final 8 individually buttered phyllo sheets. With the sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30 to 35 min. 6. In small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 min. or until slightly thickened. Let cool. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some more finely chopped nuts, if desired. Per serving (1 square): 320 calories, 4 g protein, 15 g fat, 44 g crbohydrates
BAKLAVA
Steps:
- Make syrup:
- Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
- Assemble and bake baklava:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
- Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
- Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
- Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
- Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.
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FRUIT ‘N’ NUT BAKLAVA - SOBEYS INC.
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3.5/5 (4)Total Time 4 hrsEstimated Reading Time 2 minsCalories 320 per serving
- Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch (3 L) baking dish or pan. Cut phyllo sheets in half to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
- Sprinkle a thin layer of nut and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this step of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry, until all the nut mixture is used.
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