ORANGE-PECAN BAKLAVA
Steps:
- Preheat the oven to 325 degrees F.
- Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
- Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
- Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
- Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
- Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
- As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
- Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
- Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
- Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
ROSE WATER AND ORANGE BLOSSOM BAKLAVA
Steps:
- Preheat the oven to 350 degrees F.
- Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes.
- While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes.
- Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve.
CHIPOTLE-ORANGE BAKLAVA
Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. -Christine Neary, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter., Cut into 36 triangles. Bake until golden brown, 35-40 minutes., Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.
Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE NUT AND DATE BAKLAVA
Honey and orange juice drench flaky diamond shaped pieces of baklava. The chocolate and date filling is a welcome departure from the usual nuts. Since the pastry is very sweet, do as the Greeks do and serve in the afternoon or evening with coffee or tea.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
- Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
- Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
- Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
- TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
- In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
- Canadian Living's Best Chocolate.
Nutrition Facts : Calories 193.4, Fat 12.3, SaturatedFat 4, Cholesterol 13.6, Sodium 82.9, Carbohydrate 21.5, Fiber 1.8, Sugar 14.5, Protein 1.8
PECAN-ORANGE BAKLAVA PIE
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep things less sweet than the traditional Middle Eastern treat.
Provided by Katherine Sacks
Categories Thanksgiving Dessert Pecan Orange Honey Cinnamon Phyllo/Puff Pastry Dough Bourbon Butter Pie
Yield 16-20 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15-18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
- Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13-15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
- Place stack of phyllo sheets on a work surface. Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.
- Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.
- Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
- Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.
- Do Ahead
- Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.
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