Baklava Wafer With Yoghurt And Lemon Honey Syrup Recipes

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BAKLAVA WITH HONEY SYRUP



Baklava with Honey Syrup image

Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Butter-flavored cooking spray
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
2 cups finely chopped walnuts, toasted
SYRUP:
3/4 cup sugar
3/4 cup water
1/3 cup honey
3/4 teaspoon grated lemon zest
3/4 teaspoon vanilla extract

Steps:

  • Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

MIRACLE BAKLAVA



Miracle Baklava image

Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 30 servings.

Number Of Ingredients 11

1 package (12 ounces) vanilla wafers, crushed
2 tablespoons sugar
1 teaspoon ground cinnamon
Refrigerated butter-flavored spray (about 4 ounces)
1 package frozen phyllo dough (16 ounce, 14-inch x 9-inch sheet size), thawed
SYRUP:
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the wafer crumbs, sugar and cinnamon; set aside. Spritz a 13x9-in. baking pan with butter-flavored spray. Unroll phyllo sheets. Place one sheet of phyllo in pan; spritz with butter-flavored spray and brush to coat evenly. Repeat seven times, spritzing and brushing each layer. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.), Sprinkle 1/4 cup crumb mixture over phyllo in pan. Layer with two sheets of phyllo, spritzing and brushing with butter-flavored spray between each. Sprinkle with 1/4 cup crumb mixture; repeat 11 times. Top with one phyllo sheet; spritz and brush with butter-flavored spray. Repeat seven more times, spritzing and brushing each layer., Cut into 15 squares; cut each square in half diagonally. Bake at 350° for 40-45 minutes or until golden brown., Meanwhile, in a saucepan, bring the sugar, water, honey and lemon zest to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Pour syrup over warm baklava.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 2g protein.

BAKLAVA WITH LEMON-HONEY SYRUP



Baklava With Lemon-Honey Syrup image

Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Makes about 30

Number Of Ingredients 14

1 cup sugar
1/2 cup honey, preferably clover
2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice
1 tablespoon light corn syrup
2 cinnamon sticks
1/2 cup blanched almonds
1/2 cup shelled pistachios
1 cup walnut halves
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 sticks (2 cups) unsalted butter, melted
1 pound phyllo dough, thawed
30 whole cloves

Steps:

  • Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
  • Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
  • Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
  • Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
  • Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

BAKLAVA WAFERS WITH YOGHURT & LEMON HONEY SYRUP



Baklava Wafers With Yoghurt & Lemon Honey Syrup image

Make and share this Baklava Wafers With Yoghurt & Lemon Honey Syrup recipe from Food.com.

Provided by Werringer

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

4 sheets phyllo pastry
50 g butter, melted
1 cup walnuts, coarsely chopped
1/4 cup raw brown sugar
1/2 teaspoon ground cinnamon
180 ml thick Greek yogurt
1/2 cup mild honey
2 small lemons, juice and zest of

Steps:

  • Preheat the grill.
  • Take one sheet of pastry and brush with butter (keeping the remaining sheets covered with a damp tea towel). Place another pastry sheet over the first, brush with butter. Repeat this process with the remaining sheets. Brush the final layer with butter then sprinkle the walnuts, sugar and cinnamon on top.
  • Cut the stack into nine pieces (they will measure about 14cm x 9cm each). Cut each rectangle in half diagonally to form triangles.
  • Put the triangles on a baking tray lined with baking paper and place 15cm below the grill. Grill for three to four minutes until the sugar starts to caramelise and the tops are dark golden. Watch closely, because the pastry and nuts burn quickly. Cool the wafers on a wire rack.
  • Lemon Honey Syrup : Combine all the ingredients in a small saucepan and bring to the boil.
  • To assemble, place a baklava wafer in the centre of six plates. Top each with a tablespoon of yoghurt, another wafer, more yoghurt and a final wafer. Pour lemon honey syrup liberally over each.
  • Kim Hill RNZ 18/6/05.

Nutrition Facts : Calories 349.6, Fat 20.2, SaturatedFat 5.6, Cholesterol 17.8, Sodium 114.2, Carbohydrate 43, Fiber 1.8, Sugar 32.9, Protein 4.1

HONEY SYRUP FOR ROLLED BAKLAVA



Honey Syrup for Rolled Baklava image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 4

2 cups sugar
1 teaspoon lemon juice, plus zest from half a lemon
4 cinnamon sticks
3 tablespoons honey

Steps:

  • Combine sugar with 2 cups water in a small saucepan. Stir to dissolve. Add lemon juice, zest, and cinnamon sticks to pan. Place over medium-high heat, and cook to 221 to 222 degrees on a candy thermometer.
  • Add honey and stir to combine.

BAKLAVA WAFER WITH YOGHURT AND LEMON HONEY SYRUP



Baklava Wafer With Yoghurt and Lemon Honey Syrup image

A quick and easy method to create baklava at home but not too time-consuming - very easy. This recipe is from NZ's Cuisine Mag.

Provided by Wendys Kitchen

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 sheets phyllo pastry
50 g butter, melted
1 cup walnuts, coarsely chopped
1/4 cup raw sugar
1/2 teaspoon ground cinnamon
180 ml Greek yogurt
1/2 cup honey
2 lemons, juice and zest of

Steps:

  • Preheat grill in oven.
  • Take 1 sheet pastry and brush with butter. Keep sheets that you arent working with covered with damp teatowel.
  • Place another sheet over the top of the first. Brush with butter. Repeat for all sheets.
  • Brush the final layer with butter and sprinkle with walnuts, sugar and cinnamon.
  • Cut the stack into 9 pieces (about 14cm x 9cm each). Cut each rectangle into half diagonally to form triangles.
  • Place on baking tray lined with baking paper and place under grill for 3-4 minutes.
  • Keep watch as it can burn very quickly! Just until it caramelises.
  • Cool on wire racks.
  • To make syrup:.
  • Combine the ingredients and small saucepan bring to the boil and boil 1 minute. Remove from heat and cool.
  • To serve:.
  • Place 1 baklava wafer in centre of 6 plates. Top with dollop yoghurt, another wafer, more yoghurt and finally another wafer and sprinkle liberally with syrup.

Nutrition Facts : Calories 347.3, Fat 20.2, SaturatedFat 5.6, Cholesterol 17.8, Sodium 110.6, Carbohydrate 42.5, Fiber 1.8, Sugar 32.4, Protein 4.1

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