Good Baklava Recipies?

Question

Do you have any good authenitc recipies for it or any tips on how to make it? After I went on my vacation I have wanted to learn how to make it to share with my family. Thanks!

Answer 1

For syrup

2 cups sugar

2/3 cup water

1 lemon, halved

1 orange, halved

1 1/2 (3-inch) cinnamon sticks

2/3 cup honey

For baklava

3 1/4 cups whole almonds with skins (1 lb), finely chopped

2 1/3 cups walnuts (1/2 lb), finely chopped

1 1/4 cups sugar

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, melted and cooled slightly

1 (1-lb) package phyllo dough (17 by 12 inches; about 28 sheets), thawed if frozen

Preparation

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.

Cooks' notes:

• Syrup can be made up to 5 days ahead and chilled, covered.

• Baklava keeps in an airtight container up to 1 week.

Answer 2

1 pound frozen phyllo sheets

1 cup melted butter

2 cups finely chopped walnuts or blanched almonds

1/2 cup sugar

1/2 teaspoon ground cinnamon

3/4 cup sugar

3/4 cup honey

1 cup water

1 tablespoon lemon juice

PREPARATION:

Directions for baklava

Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter

Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour

Answer 3

Ingredients

2 sheets filo pastry

1 medium egg, yolk only

1 tbsp full-fat milk

2 tbsp pine nuts

200g/7oz Greek yoghurt

55g/2oz clear honey

Method

1. Preheat the oven to 220C/425F/Gas 7.

2. Place a piece of Tefl on a baking sheet.

3. Cut out four same-sized circles from each sheet of filo pastry. Lay the filo circles out on the Teflon ensuring you leave a gap between each one.

4. In a small bowl mix together the egg yolk and milk.

5. Brush each circle of filo with a little egg wash, then sprinkle over the pine nuts.

6. Bake the filo in the oven for 3-4 minutes until golden and crispy.

7. Meanwhile, in a medium bowl mix together the yoghurt and honey.

8. Place a cooked round of fion to a serving plate.

9. Top the filo with 1 tbsp yoghurt mixture, a drizzle of honey, a round of filo, 1 tbsp yoghurt mixture, a drizzle of honey, a round of filo, 1 tbsp yoghurt mixture, a drizzle of honey and finish with a round of filo.

10. Repeat step 9 with the remaining cooked filo, yoghurt mixture and honey on a separate serving plate.

11. Serve immediately.

Answer 4

Mom's Baklava

Ingredients:

3 cups Almonds -- ground

1 1/2 cups Honey

4 cups Walnuts or pecans

2 teaspoons Lemon peel -- grated

2 teaspoons Cinnamon -- ground

3/4 cup Sugar

1 1/2 cups Butter -- melted

3/4 cup Water

1 pound Filo -- thawed

1 Cinnamon stick

Instructions:

Spread nuts in a shallow baking pan and toast at 300 degrees F. for 10 minutes or until lightly browned. Cool.

Combine 3/4 C sugar, water and cinnamon stick in a saucepan. Boil until clear.

Add honey and heat until well-blended. Cool and remove cinnamon stick.

Combine 1/2 C sugar, lemon peel, and ground cinnamon in a large mixing bowl.

Mash together with back of a spoon to blend citrus oil with sugar. Add cooled toasted nuts and mix well.

Butter a 9x13 inch pan. Line it with 3 sheets of filo, each of which has been brushed with melted butter.

Let filo overlap sides of pan. Sprinkle with 1/2 cup of nut mixture.

Repeat, alternating 2 sheets of buttered filo and nut mixture, ending with filo.

After you put in the final sheet of filo, fold the filo that has been hanging off the pan back onto the top sheet of filo so you have a neat, sealed package.

Using a razor blade or very sharp knife, cut through the top layer of filo, making lengthwise strips 1 1/2 inches wide. Cut diagonally, making diamonds.

Bake at 325 degrees F. for 1 hour or until golden brown.

Remove from oven, place pan on rack, and quickly cut pieces through completely. Immediately pour cooled honey syrup over the baklava.

Stop when you run out of syrup or when the baklava stops sizzling when the syrup hits it. This will help keep it crispy and keep it from becoming soggy. Cool and serve.

Notes:

After the second set of sheets overlap the edges of the pan, start folding the sheets in half after they are buttered. They will fit almost perfectly in the pan.

Walnut Baklava

Ingredients:

5 tsp Cinnamon

3 cups Coarsley chopped walnuts

1 lb Sweet butter -- melted

1 lb Phyllo pastry sheets

40 Whole cloves

1 2" strip of orange peel

1 2" strip of lemon peel

1 Cinnamon stick

1/3 cup Honey

1/2 Lemon -- juiced

Instructions:

In a medium bowl place the cinnamon and walnuts, and mix them together.

Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter.

Repeat this process so that 6 pastry sheets line the bottom of the dish.

Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and four layers of buttered pastry sheets, ending with 6 pastry sheets.

Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece.

Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown.

In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick.

Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil.

Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick.

Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving.

Almond Baklava

Ingredients:

filo dough

1 1/4 cups butter

1/4 cup sugar

2 tsp. cinnamon

4 cups almonds

SYRUP

4 cups sugar

3 cups water

1/2 cup honey

1 stick cinnamon

6 whole cloves -- Do not use ground

Instructions:

Mix together first amount of sugar, cinnamon, and almonds.

Lay the fillo dough out on a table. Fillo dough will dry quickly, so you'll need to work fast.

On a medium-sized, buttered pan (you'll need to melt the butter) lay one of the sheets of filo dough. Butter it, and lay another on top of that.

Continue until you have 5-6 sheets of dough on the bottom of the pan.

Then lay another sheet, and do NOT butter it. On that, put some of the almond mix, enough to cover it evenly, but not making a thick layer.

Lay another sheet of dough, butter it, and then another, unbuttered. On that place some almond mix again. Repeat until all the mix is gone.

Fold in the dough that hangs from the side of the pan. Some of the edges will be dry, so just cut them and discard them.

Continue layering the remainder of the filo dough (about 5 sheets), making sure to butter each one and fold in the edges before adding the next one. (butter the folded in edges too !

When you're done with laying the sheets of dough down, butter the top sheet very well, and sprinkle some water on it before you put it in the oven.

Bake at 375 degrees for about 20 minutes or until golden.

Remove from oven, slice into desired shape, and pour over syrup.

Syrup Instructions:

To make the syrup, combine all ingredient in a pan, heat over medium heat until tick and syrupy, remove cloves

efore spooning over pastry.

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