Chipotle Orange Baklava Recipes

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ORANGE-PECAN BAKLAVA



Orange-Pecan Baklava image

Provided by Damaris Phillips

Categories     dessert

Time 5h40m

Yield 30 pieces

Number Of Ingredients 16

12 ounces pecans
12 ounces walnuts
1 tablespoon Sweet Wintery Spice Blend, recipe follows
4 sticks (2 cups) unsalted butter, melted
1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel
3 cups Orange-Honey Syrup, recipe follows
1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
2 cups honey
2 cups sugar
2 cinnamon sticks
Zest and juice of 1 orange
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
  • Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
  • Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
  • Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
  • Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
  • As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
  • Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
  • Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
  • Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

CHOCOLATE BAKLAVA



Chocolate Baklava image

This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours. It is very impressive and tastes delicious.

Provided by Robin C

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h55m

Yield 48

Number Of Ingredients 13

1 pound pecans, finely chopped
8 ounces dark chocolate (such as Callebaut®), finely chopped
¾ cup white sugar
1 ½ teaspoons ground cinnamon
1 pound phyllo dough, thawed
1 ¼ cups unsalted butter, melted
¾ cup orange juice
½ cup honey
½ cup water
½ cup white sugar
2 tablespoons lemon juice
2 ounces semisweet chocolate
1 teaspoon butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
  • Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
  • Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
  • Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
  • Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
  • Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 18.4 g, Cholesterol 13.2 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 47.4 mg, Sugar 11.7 g

CHIPOTLE-ORANGE BAKLAVA



Chipotle-Orange Baklava image

Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. -Christine Neary, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 3 dozen.

Number Of Ingredients 14

1 package (16 ounces) shelled walnuts
2/3 cup sugar
3 tablespoons grated orange zest
1 teaspoon baking cocoa
1/2 teaspoon ground cinnamon
1-1/2 cups butter, melted
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
SYRUP:
1-3/4 cups sugar
3/4 cup orange juice
1/2 cup honey
1/3 cup water
1 to 2 dried chipotle chiles, split lengthwise in half
2 cinnamon sticks (3 inches each)

Steps:

  • Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter., Cut into 36 triangles. Bake until golden brown, 35-40 minutes., Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.

Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CHIPOTLE-ORANGE SHRIMP



Chipotle-Orange Shrimp image

Smoky and sweet, easy weeknight dinner.

Provided by Crystal

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 7

1 ½ cups long grain rice
3 cups water
⅓ cup zesty Italian-style salad dressing
1 ½ pounds large shrimp, peeled and deveined
¼ cup orange marmalade
2 tablespoons chopped chipotle peppers in adobo sauce
¼ cup chopped fresh cilantro

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 47.6 g, Cholesterol 172.6 mg, Fat 5.1 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 451.7 mg, Sugar 9.2 g

BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP



Baklava - Orange/Pomegranate Honey Syrup image

Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...

Provided by BekaWild

Categories     Breakfast

Time 2h

Yield 48 peices, 24 serving(s)

Number Of Ingredients 17

1 cup sugar
1/4 cup water
1/4 cup pomegranate syrup (juice is okay too)
1/4 cup fresh orange juice (no pulp)
1 orange, zest of
1 cinnamon stick
1 cup honey
1/4 cup water (reserve)
1 (16 ounce) package phyllo dough, thawed per package instructions
1 cup butter, that has been clarified (See below)
10 ounces roasted & salted pistachios (or plain)
2 ounces pecans
4 ounces almonds
2 teaspoons cinnamon
1 tablespoon sugar
1 dash ground cloves
1/2 teaspoon cayenne pepper (optional)

Steps:

  • SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
  • Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
  • Remove from heat, as in turn burner off and remove from burner too.
  • Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
  • If the syrup then gets too watery, put it back and the stove until it's right!
  • Strain into bowl - set aside to cool before pouring onto hot baklava.
  • Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
  • BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
  • Remove from heat and skim off milk solids. Set aside.
  • You may "brown" butter slightly for added flavor (I do).
  • Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
  • FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
  • ASSEMBLY: Heat oven to 400°F.
  • Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
  • Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
  • Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
  • Add 1/3 of nuts, another 6 layers of Phyllo then butter.
  • Add 1/3 of nuts, another 6 layers of Phyllo then butter.
  • Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
  • I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
  • Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
  • In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
  • Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
  • IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
  • Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
  • Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!

ORANGE-CHIPOTLE CHICKEN



Orange-Chipotle Chicken image

Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.

PECAN-ORANGE BAKLAVA PIE



Pecan-Orange Baklava Pie image

This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep things less sweet than the traditional Middle Eastern treat.

Provided by Katherine Sacks

Categories     Thanksgiving     Dessert     Pecan     Orange     Honey     Cinnamon     Phyllo/Puff Pastry Dough     Bourbon     Butter     Pie

Yield 16-20 servings

Number Of Ingredients 11

2/3 cup honey
2 (3") cinnamon sticks
1 1 /2 cups sugar, divided
3 tablespoons bourbon
3 cups raw pecans (about 12 ounces)
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange zest, plus 1 teaspoon orange curls
20 (17x12") sheets fresh phyllo pastry or frozen, thawed
1 cup (2 stick) unsalted butter, melted
Special Equipment
A 9-inch springform pan

Steps:

  • Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15-18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
  • Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13-15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
  • Place stack of phyllo sheets on a work surface. Keep any phyllo you're not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9") circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2") half-circles.
  • Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle - half-circles - full circle - half circles - full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.
  • Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
  • Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.
  • Do Ahead
  • Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.

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From completerecipes.com


CHIPOTLE ORANGE BAKLAVA (HAS ANYONE TRIED THIS? BG)
Feb 13, 2014 - Chipotle Orange Baklava (has anyone tried this? BG) Feb 13, 2014 - Chipotle Orange Baklava (has anyone tried this? BG) Feb 13, 2014 - Chipotle Orange Baklava (has anyone tried this? BG) Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


GRILLED ORANGE-CHIPOTLE PORK LOIN RECIPE - SERIOUS EATS
2019-05-06 Directions. Place 1/4 cup orange juice, olive oil, dark brown sugar, chipotles in adobo, adobo sauce, garlic, and salt in jar of a blender. Puree until chipotles and garlic are completely chopped. Place pork loin in large resealable plastic bag. Pour in orange-chipotle marinade, seal, and toss to thoroughly coat loin with marinade.
From seriouseats.com


CHIPOTLE-ORANGE BAKLAVA RECIPE: HOW TO MAKE IT | TASTE …
Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon It's really rich, so a little goes a long way.
From preprod.tasteofhome.com


BAKLAVA - ONCE UPON A CHEF
2021-09-02 Instructions. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 …
From onceuponachef.com


ORANGE-CHIPOTLE SAUCE RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 10 minutes or until browned, stirring frequently. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1/3 cups (about 30 minutes). Stir in the ketchup, sugar, molasses, salt, and ...
From myrecipes.com


CHIPOTLE-ORANGE BAKLAVA RECIPE - MASTERCOOK
2014-11-26 1 package (16 ounces) shelled walnuts; 2/3 cup sugar; 3 tablespoons grated orange peel; 1 teaspoon baking cocoa; 1/2 teaspoon ground cinnamon; 1-1/2 cups butter, melted
From mastercook.com


NADIYA'S ORANGE BLOSSOM BAKLAVA RECIPE - BBC FOOD
Preheat the oven to 160C/140C Fan/Gas 3 and grease a square 21cm/8¼in cake tin. In a food processor, blend the nuts until ground to small, even pieces. Stir in …
From bbc.co.uk


CHIPOTLE-ORANGE BROCCOLI & TOFU RECIPE | EATINGWELL
Step 2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more. Step 3. Return the tofu to the pan.
From eatingwell.com


HONEY ORANGE BLOSSOM BAKLAVA - ONE SARCASTIC BAKER
2019-03-30 To make the Baklava. Preheat oven to 350F. In a food prosector, place the nuts and process until finely grounded. Place in a large bowl, add the sugar and cinnamon and mix to combine. Using a pastry brush, brush the bottom of 13″ x 9″ pan with the melted butter.
From onesarcasticbaker.com


CHIPOTLE ORANGE SAUCE - DATE NIGHT DOINS BBQ FOR TWO
2019-09-12 Chipotle Orange Sauce A Sauce Recipe. Prep Time: 10 minutes Cook Time: 10 minutes Stove Top Ingredients: Chipotle Orange Sauce 12 oz. can of chipotle chilis in Adobo sauce; 1 ½ cups Orange Marmalade; 1 cup orange juice; ¼ cup minced smoked garlic; ¼ cup dried onion; 1 Tbsp. coarse ground black pepper
From datenightdoins.com


COLLINGWOOD OLIVE OIL CO. | RECIPES
Browse through our tasty recipes and see what you can make with our olive oils and balsamic vinegars
From collingwoodoliveoil.ca


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