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
BAKLAVA
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
THOMAS JOSEPH'S BAKLAVA
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 30 to 40
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together nuts, 1 cup sugar, 1 tablespoon rose water, and 1 tablespoon cinnamon; set aside.
- Place remaining 2 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to a boil; cook for 1 minute. Remove from heat and let syrup cool completely.
- Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half of the phyllo dough in the baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
- Brush top layer generously with butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all of the phyllo layers.
- Transfer to oven and bake for 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.
THOMAS JOSEPH'S CLARIFIED BUTTER
Use to make "The Martha Stewart Show" chef Thomas Joseph's Baklava.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 1
Steps:
- Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.
MARTHA'S BAKLAVA
Martha made this recipe on Martha Bakes episode 407.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 pan, 30 to 40 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Mix together nuts, 1 cup sugar, 1 tablespoon rose water, and cinnamon in a medium bowl; set aside.
- Place remaining 2 1/2 cups sugar, water, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil; immediately reduce to a simmer and cook until slightly thickened, 3 to 5 minutes. Add remaining tablespoon rose water and return to boil; cook 1 minute. Remove from heat and let syrup cool completely.
- Brush a 9-by-13-inch baking dish with clarified butter. Carefully layer half the phyllo dough in baking dish, brushing between each layer with clarified butter. Sprinkle nut mixture over top and continue layering remaining phyllo dough over nut mixture, brushing between each layer with clarified butter.
- Brush top layer generously with clarified butter. Using a sharp knife with a very thin blade (such as a boning knife), score baklava into 1 1/2-inch-wide diamond-shaped pieces, cutting through all phyllo layers.
- Transfer to oven and bake 10 minutes. Reduce heat to 300 degrees and continue baking until golden brown, about 50 minutes more. Remove from oven and pour syrup over baklava; let cool completely before serving.
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