Baklava Easy Reduced Sugar Recipe Recipe 455

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

BAKLAVA, EASY & REDUCED SUGAR RECIPE RECIPE - (4.5/5)

Steps:

• Heat the oven to 350 degrees F. Place the almonds, walnuts, pistachios, and sugar into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 4 more times for a total of 5 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Layer 5 more sheets of phyllo with butter in between each of them. Repeat with another 5 sheets of phyllo, butter, and remaining nuts. Top with 5-8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 20 minutes or until golden brown. Remove pan from the oven, pour the cooled syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Make the syrup while the baklava is baking in the oven. Combine the honey, water, sugar, and cinnamon in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and let cool. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days. Optional: dust some powdered sugar for decoration before serving.

BAKLAVA

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.

EASY BAKLAVA

Steps:

• Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
• Simmer for 5 minutes, stirring occasionally.
• Cool.
• Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
• Place 1/2 of dough in pan.
• Combine filling ingredients, and spread over phyllo dough.
• Cover with 2nd half of dough.
• With a serrated knife, cut into triangles.
• Drizzle evenly with melted butter.
• Bake at 350 degrees for appproximately 30 minutes, till golden brown.
• Remove from oven& pour cooled syrup over hot baklava.

YIA YIA'S BAKLAVA

Steps:

• Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
• Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
• Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
• Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

BAKLAVA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

MOM'S BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
• For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
• To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
• Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix the cinnamon, clove & walnuts together. Set aside.
• Brush the bottom of a 12x20 baking dish with butter.
• Place one pastry sheet in the dish & brush it with butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
• TIP: I pour my lukewarm butter in a spray bottle & mist the butter over the phyllo sheets. It prevents tearing & goes by so much quicker! Make sure you buy a misting bottle, not one that just streams -- it will make a big mess!
• Sprinkle 1/3 of the nut mixture over top of the pastry sheets. Repeat this process so there are 3 layers of the nut mixture & 4 layers of the 6 buttered pastry sheets.
• Cut the baklava into diamond shapes (making parallel horizontal lines in the dish & making diagonal lines vertically in the dish).
• Bake baklava for 40 minutes or until golden brown.
• While cooking, heat the sugar, water, orange peel, lemon peel & cinnamon stick to a boil & then simmer for 5 minutes.
• Add honey and bring mixture to a boil.
• Remove pan from heat and add lemon juice.
• Stir together and set aside to cool.
• Remove lemon peel, orange peel and cinnamon stick.
• Spread the cooled syrup evenly over the hot baklava.
• Cover with a dish towel and let sit for one hour before serving.