EASY BAKLAVA
This recipe was given to me years ago by a friend who was known as the "go to person" for desserts at work. It does takes some short cuts & purists may not like that. But it sure does taste good & it is SO much easier than traditional baklava. I prefer this recipe to the ones with honey.
Provided by Judy from Hawaii
Categories Dessert
Time 50m
Yield 40 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 91.2, Carbohydrate 13.5, Fiber 0.4, Sugar 7.6, Protein 1.2
EASY CRESCENT ROLLS
I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.
Provided by Taste of Home
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside. , In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK AND EASY BAKLAVA SQUARES
I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I've made it for family, friends and co-workers-they can't get enough. I'm always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.
Nutrition Facts : Calories 294 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
QUICK CRESCENT BAKLAVA
Make and share this Quick Crescent Baklava recipe from Food.com.
Provided by Skeeter
Categories Dessert
Time 55m
Yield 28 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Unroll 1 can of crescent rolls into 2 long rectangles.
- Place in ungreased 13 x 9 x 2 inch pan, press over bottom and 1/2 inch up sides to form crust.
- Seal perforations.
- Bake for 5 minutes.
- In a large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well.
- Spoon evenly over crust.
- Unroll remaining can of crescent rolls into 2 long rectangles.
- Place over walnut mix.
- Press out to edges of pan.
- With tip of knife, score dough with 5 lengthwise and 7 diagonal marking to form 28 diamonds.
- In a small saucepan combine all ingredients.
- Bring to a boil, remove from heat.
- Spoon 1/2 of glaze evenly over dough.
- Bake 25-30 minutes until golden.
- Spoon remaining glaze ove baklava.
- Refrigerate and cut.
BAKLAVA QUICK & EASY MADE WITH CRESCENT ROLLS
This was featured in a 1990 church cookbook from Chicago, Il. Submitted by Eileen T. For which I gratefully thanked her,for this quick and easy delicious Greek recipe. A sure winner in my book, I would like to pass on for you to bake! The first time I ever tasted Baklava was in Florida at a Tarpon Springs GREEK Bakery. Oh my! A gift from heaven! I am sure you will agree........ Ist pic . is a stock photo. 2nd pic is the Baklava I made today..12/14/11 .Oh! my! So good. So easy!!!!
Provided by Nancy J. Patrykus @Finnjin
Categories Cakes
Number Of Ingredients 8
Steps:
- Heat oven to 350. In a large bowl, combine nuts, 1/2 cup sugar and cinnamon. Separate 1 can of dough into 2 long triangles. Place in an ungreased 13x9 inch pan. Press over the bottom and 1/2 inch up the sides to form a crust. Spoon nut mixture evenly over the dough.
- Separate the remaining can of dough into two long triangles.Place over walnut mixture, press to edges of the pan. Using dough edges and perforations as guide lines, and with the tip of a sharp pointed knife score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.
- In a small saucepan, combine glaze ingredients. Heat to boiling. Spoon 1/2 of glaze evenly over dough. Bake at 350 for 25-30 minutes. Spoon remaning glaze evenly over pastry. Cool and cut into diamond shaped pieces. Serves 28
ROLLED BAKLAVA
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 21 pieces
Number Of Ingredients 6
Steps:
- Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
- Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
- Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
- Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
- Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.
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- Heat oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust. (If using crescent rolls, firmly press perforations to seal.) Bake 5 minutes. Meanwhile, in large bowl, mix walnuts, 1/2 cup of the sugar and the cinnamon.
- Spoon walnut mixture evenly over crust. Separate remaining can of dough into 2 long rectangles. Place over walnut mixture; press out to edges of pan. With tip of sharp knife, score dough with 6 lengthwise and 6 diagonal markings to form 36 diamond-shaped pieces, using dough edges and perforations as a guide.
- In 1-quart saucepan, mix remaining 1/4 cup sugar, the honey, butter and lemon juice. Heat to boiling. Remove from heat; spoon half of sugar mixture evenly over dough.
- Bake 25 to 30 minutes longer or until golden brown. Spoon remaining sugar mixture evenly over hot baklava. Cool completely, about 1 hour. Refrigerate until thoroughly chilled, about 30 minutes. For diamond shapes, cut 6 straight parallel lines down length of pan; cut 6 diagonal lines across straight lines.
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