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.
HONEY-NUT SWIRLS
Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 141 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
HONEYED WALNUTS
Use these to top our Warm Vanilla Cider.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
WALNUT PASTRIES IN HONEY SYRUP
Number Of Ingredients 0
Steps:
- Follow the recipe for Almond Pastries in Honey Syrup (page 127) but use the following filling.
- Coarsely grind 2 cups shelled walnuts in the food processor. Add 1/3 cup sugar and the finely grated zest of 1 unwaxed orange and mix well.
- Add 1 1/2 tablespoons orange blossom water to the syrup.
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PHYLLO PASTRIES WITH NUTS AND HONEY – LEITE'S CULINARIA
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5/5 (3)Total Time 1 hrCategory DessertCalories 262 per serving
- Bring the honey and water to a boil in a small saucepan and simmer for just half a minute. Remove from the heat and let the syrup cool. Pour the syrup into a shallow dish.
- Meanwhile, in a bowl, mix the 2 cups ground almonds, pistachios, or walnuts with the sugar (you can start with 1/2 cup and add more to taste if desired), cinnamon (if using), and orange blossom water.
- Wait to open the package of phyllo dough until you’re ready to assemble the pastries. Place 1 sheet phyllo dough on the work surface and keep the remaining phyllo dough covered with a damp towel to prevent it from drying out. Place 2 to 2 1/2 tablespoons nut filling in a line 3/4 inch from one of the short ends of the phyllo dough rectangle. Extend the filling to within 3/4 inch of both of the long sides. Roll the sheet up loosely into a fat cigar shape by first turning the ends in about 1/3 of the way along to trap the filling for a turn or two, then continue to roll with the ends opened out. Repeat with the remaining phyllo sheets and filling. Keep the rolled pastries in a pile and, as you stack them, lightly brush the top pastries with melted butter so they do not dry out.
WALNUT PASTRIES IN HONEY SYRUP RECIPE - LOS ANGELES …
From latimes.com
Email [email protected]Category DESSERTSOccupation Deputy Food EditorTotal Time 30 mins
- In a saucepan, make the syrup by bringing the honey, one-half cup water and the orange blossom water to a boil and simmer for 30 seconds. Then let it cool.
- Heat the oven to 300 degrees. Open the package of filo only when you are ready to make the pastries. Keep them in a pile so that they do not dry out. Lightly brush the top one with melted butter. Put a line of about 2 to 2 1/2 tablespoons of the walnut mixture at one of the short ends of the rectangle, into a line about three-fourths inch from the short and long edges. Roll it up loosely into a fat cigar shape. Turn the ends in about one-third of the way along to trap the filling, then continue to roll. Continue with the remaining sheets of filo.
- Place the pastries on a baking sheet, brush them with melted butter and bake them for 40 minutes, or until lightly golden and crisp. Turn each pastry, while still warm, very quickly in the syrup and arrange on a dish. Serve cold with the remaining syrup poured all over.
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