BAKLAVA BARS
This interesting twist on the Mediterranean classic is packed with flavors that scream fall. The honey. The toasted nuts. The butter and the spices. There's nothing that's not delicious about this dessert. It's easy to make, quick to put together and the perfect guilty pleasure for any fall day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
- Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
- Drizzle honey mixture evenly over phyllo . Cool completely, about 2 hours.
- For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 21 g, TransFat 1 g
BAKLAVA THUMBPRINT COOKIES
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more-which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. -Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BAKLAVA BARS
I borrowed this magazine from my doctor's waiting room(I promise to return it minus this receipe) This one of Sandra Lee's Semi Homemade Recipes and it is easy and delicious and makes a lot!! Not quite authenic Baklava, but good and easier to make
Provided by mandabears
Categories Nuts
Time 1h18m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- spray a 13 x 9 pan with non stick cooking spray.
- using hands, press sugar cookie dough evenly into bottom of prepared pan.
- bake for 15-18 minutes.
- in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
- using a fork, stir until mixture is well combined and crumbly.
- sprinkle mixture over partially baked cookie crust.
- sprinkle phyllo crumbles over walnut mixture.
- bake for 25-30 minutes until golden brown.
- In a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
- Microwave for 1 minute 30 seconds or until bubbly,.
- Stir in vanilla extract.
- Drizzle honey mixture over baked cookie.
- Let cool completely in pan on wire rack for about 2 hours.
- cut into 9 squares, then cut each square into 2 triangles.
Nutrition Facts : Calories 73, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.9, Carbohydrate 9.8, Fiber 0.1, Sugar 9.6, Protein 0.1
COOKIE MIX BAKLAVA BARS
From the Betty Crocker website. This is a prize winning recipe. I haven't tried it, but I definitely will!
Provided by Jennygal
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°. Spray bottom only of 9x13-inch pan with Pam.
- Stir cookie base ingredients in large bowl until soft dough forms.
- Press in bottom of pan and bake 15 minute.
- Meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
- Sprinkle mixture evenly over partially baked base.
- Crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes or golden.
- In a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. Stir in vanilla.
- Drizzle honey mix over phyllo. Cool completely.
- Cut into 6 rows by 4 rows. Drizzle each bar with 1/2 teaspoon honey before serving.
BAKLAVA COOKIE BARS
Provided by Laura | Tutti Dolci
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and orange zest until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake crust for 15 to 16 minutes, until lightly golden and set.
- While the crust bakes, make the nut topping. Combine pecans, almonds, brown sugar, cinnamon, cloves, and nutmeg in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust and return pan to oven. Continue baking another 10 to 12 minutes, until golden.
- While the bars finish baking, make the syrup. Combine honey, water, and orange juice in a saucepan over medium heat and bring to a boil. Reduce heat to low and let mixture simmer until syrupy, about 5 minutes. Remove from heat and let cool for 10 minutes.
- Place baked bars on a wire rack and drizzle syrup over still-warm topping, tilting pan slightly to coat evenly. Cool bars completely in pan. Carefully lift parchment and place bars on a cutting board; cut into triangles with a sharp knife. If desired, serve with a drizzle of honey. Store leftover bars in an airtight container at room temperature up to 2 days, or freeze up to 3 months.
Nutrition Facts : Calories 194 calories, Carbohydrate 25
BAKLAVA BLONDIES
I love baklava and I love blondies...so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!
Provided by Molly Yeh
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
- To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
- Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
- To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.
BAKLAVA-STYLE CHEESECAKE BARS
When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.
Provided by thymeforpineapple
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
- Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
- Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
- Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g
More about "baklava cookie bars recipes"
PALEO BAKLAVA SHORTBREAD COOKIE BARS {GLUTEN-FREE}
From tasty-yummies.com
BAKLAVA CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
33 AWESOME COOKIE BARS THAT MAKE LIFE TASTIER | TASTE OF …
From tasteofhome.com
24 COOKIE BAR RECIPES | ALLRECIPES
From allrecipes.com
BAKLAVA SHORTBREAD COOKIE BARS - THE CANDID APPETITE
From thecandidappetite.com
BAKLAVA COOKIE BARS WITH ORANGE-HONEY SYRUP | RECIPE
From barthbakery.com
20 EASY AND DELICIOUS COOKIE BAR RECIPES | SCHOOL …
From cookiesandcups.com
BAKLAVA COOKIE BARS ON RECIPES
From trello.com
BAKLAVA CHEESECAKE BARS - BROMA BAKERY
From bromabakery.com
BAKLAVA COOKIE BARS | JAN W | COPY ME THAT
From copymethat.com
BAKLAVA COOKIE BARS | RECIPE | BAKLAVA, DESSERTS, COOKIE BARS
From pinterest.com
BAKLAVA BAR COOKIES MADE WITH SUGAR COOKIE MIX - COOKIE MADNESS
From cookiemadness.net
BAKLAVA COOKIE BARS | SALT AND SUGAR
From saltandsugar.net
PISTACHIO BAKLAVA BARS - THE SPIFFY COOKIE
From thespiffycookie.com
“BAKLAVA BARS” – THROWBACK THURSDAY!
From cookingcontestcentral.com
BAKLAVA SHORTBREAD COOKIE BARS | RECIPE | BAKLAVA, COOKIE BARS ...
From pinterest.co.uk
BAKLAVA COOKIES – KETO, LOW CARB, GLUTEN FREE - JOY FILLED EATS
From joyfilledeats.com
BAKLAVA COOKIE BARS - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
GREEK BAKLAVA BARS | BETTER HOMES & GARDENS
From bhg.com
BAKLAVA COOKIE BARS - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
BAKLAVA COOKIE BARS | RECIPE | BAKLAVA RECIPE, DESSERTS, GREEK RECIPES
From pinterest.ca
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
BAKLAVA COOKIES - PREPPY KITCHEN
From preppykitchen.com
BAKLAVA SHORTBREAD COOKIE BARS | RECIPE | COOKIE BARS, BAKLAVA, …
From pinterest.jp
BAKLAVA BARS — LET'S DISH RECIPES
From letsdishrecipes.com
20 COOKIE BAR RECIPES YOU'LL LOVE - MYRECIPES
From myrecipes.com
BAKLAVA BARS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BEST COOKIE BAR RECIPES | LIL' LUNA
From lilluna.com
PEANUT BUTTER BAKLAVA BARS - THE SPIFFY COOKIE
From thespiffycookie.com
BAKLAVA SHORTBREAD COOKIE BARS | RECIPE | BAKLAVA, COOKIE BARS, …
From pinterest.com.au
BAKLAVA COOKIE BARS | RECIPE | COOKIE BAR RECIPES, COOKIE BARS, NO …
From pinterest.ca
BAKLAVA COOKIE BARS | TUTTI DOLCI | RECIPE | BAKLAVA RECIPE, GREEK ...
From pinterest.fr
BAKLAVA - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love