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.
PERSIAN SPICED BAKLAVA ROLLS WITH ORANGE BLOSSOM SYRUP
These are beautiful and very good. DH raves about them and he rarely comments. Made from a combination of recipes and our preferences. I would like to give the credit to Pali's Favorites for recipe#322374, http://www.epicurious.com for different filling ideas & Eva for the procedure of how to roll it all up. You can see her video here to help with how to roll, http://thursdayfordinner.com/2009/01/evas-baklava-rolls-baklavadakia
Provided by UmmBinat
Categories Dessert
Time 1h17m
Yield 1 pan, 28 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 or a little lower if your oven runs hot.
- Combine all the filling ingredients, mix well.
- Butter a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
- Remove the phyllo from the package and lay it flat on your counter. Cover the phyllo with wax paper or plastic wrap and place a slightly damp cloth over top.
- Remove one sheet of phyllo and place flat on clean, dry counter top, butter as evenly as possible repeat with 3 more sheets of phyllo so there are 4 sheets buttered on top of one another as evenly as possible.
- Place a few large spoonfuls of the mixture along the bottom of the top sheet of phyllo and fold the phyllo on the same end over the mixture. Then butter the edge of the sheet and continue to roll the phyllo as tightly and evenly as possible. Once you get to the end of the sheet, you need to butter the edge as well before closing it. It should now basically be a long thick cigar shape.
- Cut off the uneven ends slightly angled like a slash (but don't throw them away, just throw it into your remaining mixture).
- Cut the roll into 2 inch pieces (slightly angled like a slash). Butter the ends of each before placing on the buttered baking sheet.
- Repeat this same procedure until you have finished using all of the phyllo and mixture.
- Once you have finished rolling the phyllo and placing the rolls, buttered on each end, on your pan, butter the top of each roll. Bake in the preheated oven for 25-30 minutes (this really depends on your oven; keep in mind that the baklava has to bake slowly at a low heat until GOLDEN BROWN).
- Prepare the syrup noting that either the syrup should be hot and the baklava cool or visa versa when pouring it over top. (I leave the baklava to cool overnight on the counter and make the hot syrup to pour over the cooled baklava in the morning.).
- Mix sugar and water and bring to the boil.
- Add lemon juice and boil for 7 more minutes.
- Remove from heat and add orange blossom water, stir.
- Pour over cooled baklava.
- Allow the baklava to sit for about 20 minutes. Then turn over the individual rolls to allow both sides to soak in the liquid.
- Leave the whole day or over night before serving.
- Enjoy!
Nutrition Facts : Calories 150.6, Fat 12.1, SaturatedFat 4.7, Cholesterol 17.4, Sodium 78.7, Carbohydrate 8.8, Fiber 1.2, Sugar 1.5, Protein 2.9
APRICOT AND PISTACHIO BAKLAVA WITH ORANGE CARDAMOM SYRUP
I love Baklava and this take on the traditional gets a bit of tang from the citrus. This should be kept at room temerature. Tip: Use California apricots for a tart, pronounced apricot flavor or Turkish apricots for a sweeter, mellow flavor. From Fine Cooking
Provided by cookiedog
Categories < 4 Hours
Time 1h25m
Yield 30 pieces
Number Of Ingredients 8
Steps:
- Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.
- Make the filling: Put the pistachios, apricots, and sugar in a food processor. Process until the nuts and apricots are finely chopped (the largest should be the size of small dried lentils), 30 to 45 seconds. Set aside.
- Assemble the baklava: Unfold one pack of the phyllo sheets and stack them so that they lie flat on your work surface. Cover the top with plastic wrap, letting some excess plastic fall over all four edges. Dampen and wring out a kitchen towel and drape it on top of the plastic wrap; this will hold the plastic in place and prevent the phyllo from drying out.
- Melt the butter in a small saucepan. Brush the bottom of a 9x13-inch metal pan (preferably with straight sides and a light-color interior to prevent overbrowning on the edges) with some of the butter. Remove a sheet of phyllo from the stack, re-cover the rest (be sure to cover the remaining sheets each time you remove a new one), and put the sheet in the bottom of the pan. Brush the sheet with some of the melted butter but don't soak the phyllo (remember, you'll have about 40 layers of buttered phyllo by the time you're done). Repeat until you have layered and buttered about half the sheets from the first pack-about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife. Sprinkle about one-third of the filling evenly over the phyllo.
- Repeat layering and buttering the remaining sheets from the first pack and sprinkle on another third of the filling. Open, unfold, and cover the second pack of phyllo. Layer and butter it as described above, sprinkling the remaining filling after layering about half the phyllo, and ending with a final layer of phyllo (you may not need all of the butter). Cover loosely and put the pan of baklava in the freezer for 30 minutes (this makes it much easier to cut the pastry).
- Bake the baklava: Position an oven rack in the center of the oven and heat the oven to 350°F.
- Before baking, use a thin, sharp knife, preferably serrated,and a gentle sawing motion to cut the baklava on the diagonal at 1-1/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, pull it out and use it now. Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. Run a knife along the cut lines to help the syrup absorb evenly.
- Make the syrup: Simmer the sugar and orange juice in a small pan over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the cardamom. Pour the syrup evenly over the entire surface of the baklava, allowing it to run down into the cut marks and along the sides of the pan. Allow the baklava to cool to room temperature before serving.
- Make Ahead Tips. The baklava is at its best about 24 hours after the syrup is added. It will keep at room temperature for up to 5 days, though the texture changes from flaky and crisp to more solid and crystallized as time goes by.
Nutrition Facts : Calories 259.4, Fat 13.7, SaturatedFat 5.7, Cholesterol 20.3, Sodium 75.5, Carbohydrate 32.6, Fiber 2.4, Sugar 21.1, Protein 4
CREPES WITH ORANGE SYRUP
Make and share this Crepes With Orange Syrup recipe from Food.com.
Provided by Meryl
Categories Breakfast
Time 52m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in a large bowl and make a well in the center.
- Pour the eggs into the center, then beat with a wire whisk. Mix well.
- Add the milk very gradually, and blend completely.
- Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
- Set aside and let it sit for 30 minutes.
- Heat a flat non-stick pan over medium or medium/high.
- Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
- Cook each crepe 1-2 minutes per side.
- When the crepes are done, roll them up, and place on serving plate.
- In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
- Drizzle the crepes with syrup and garnish with orange slices.
- In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.
Nutrition Facts : Calories 358.9, Fat 9.7, SaturatedFat 5.1, Cholesterol 127.3, Sodium 188.4, Carbohydrate 58.7, Fiber 1.7, Sugar 24, Protein 10
BAKLAVA WITH HONEY SYRUP
Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.
Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BAKLAVA WITH DANDELION BLOSSOM SYRUP
Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides.
Provided by Julie Bs Hive
Categories Dessert
Time 55m
Yield 30 squares
Number Of Ingredients 11
Steps:
- BAKLAVA:.
- Combine nuts with sugar and spices and melt butter.
- Layer 8 sheets fillo into a buttered 9x13 pan, brushing every other sheet with butter using a pastry brush. Sprinkle evenly with 1/2 of the nut mixture.
- Repeat step 2.
- Layer the rest of the fillo sheets, brush the top layer generously with butter.
- Cut carefully into 30 squares with a sharp knife before baking.
- Bake at 375 for about one-half hour. when slightly browned, remove from oven.
- Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
- DANDELION BLOSSOM SYRUP:.
- Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
- The next day, strain and press liquid out of spent flowers.
- Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup. Makes 1 pint.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 2.5, Cholesterol 8.1, Sodium 34.8, Carbohydrate 33.2, Fiber 0.6, Sugar 28.5, Protein 1.1
MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)
Provided by Gil Marks
Categories Dairy Nut Dessert Bake Rosh Hashanah/Yom Kippur Almond Spice Fall Kosher Party Phyllo/Puff Pastry Dough Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 36 small diamond-shaped pastries
Number Of Ingredients 14
Steps:
- 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
- 2. To make the filling: Combine all the filling ingredients.
- 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
- 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
- 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
- 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
- 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
- VARIATIONS
- Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
- Persian Baklava:
- Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
- Paklava(Azerbaijani Baklava):
- For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
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- In a saucepan over medium heat, combine syrup ingredeints until it boils, reduce heat and simmer for 10 minutes.
- In your food processor, pulse the pistachios until finely ground. Add simple syrup and the orange blossom water to the pistachios and mix well until you get a sticky coarse paste.
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- Thaw the phyllo dough following the package instructions. I thaw it overnight in the refrigerator and then let it come to room temp by placing on kitchen counter for 2 hours. Tip: Check out my tips above for selection and handling of phyllo dough.
- Melt unsalted sliced butter at medium heat in a skillet or saucepan. Simmer at low medium heat and stir frequently.
- Combine sugar, water and lemon juice in a medium saucepan. Bring to a boil over medium heat, stirring while the sugar dissolves.
- Pulse walnuts in a food processor until finely chopped. You may need to pulse 10 to 12 times until you get an even and fine grind size of nuts. Repeat with almonds.
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- Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces.
- Melt the butter in a pan over a low heat, or on low in a dish in the microwave, then open the first pack of filo pastry. Cut the sheets in half so that you have a pile of squares.
- Brush a square of pastry with butter and lay it in the base of the cake tin, then do the same to every square to lay all the pastry inside the tin. Press the pastry down firmly every time you put in a square.
- Open the second pack of pastry and, again, cut it in half and trim the edges to fit the tin. Layer each piece, one on top of the other as before, brushing with melted butter, and pressing down.
- With the pastry still in the tin, use a sharp knife to cut out the squares, making sure to get all the way to the bottom layer. Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a further 45 minutes.
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