Debbies Baklava Recipes

YIA YIA'S BAKLAVA

Yia Yia's Baklava image

This recipe was passed from my Yia Yia to her daughter-in-law (my mother) to me. People love this as a Christmas gift. It has gained a big reputation among our friends. One time, my mother donated a small tin of baklava to a church charity auction. It was very competitive, but the price was driven up to $40!

Provided by Jacolyn

Categories World Cuisine Recipes European Greek

Time P1DT1h35m

Yield 20

Number Of Ingredients 11

Ingredients

2 cups water
2 cups white sugar
4 whole cloves
½ cinnamon stick
1 lemon, juiced, divided
1 pound finely chopped walnuts
1 cup white sugar
2 tablespoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup unsalted butter, melted, or more as needed
20 sheets phyllo dough

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.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 44 g, Cholesterol 18.3 mg, Fat 22.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 94.5 mg, Sugar 30.7 g

DEBBIES BAKLAVA

Debbies Baklava image

I make this every year. It really is easy to make and this recipe never fails. Considering the cost of Baklava in the store, this is cheap and I think this is better. It may not be "authentic", but it is really good.

Provided by debbies dishes

Categories Dessert

Time 1h30m

Yield 50 serving(s)

Number Of Ingredients 12

Ingredients

0.5 (16 ounce) box phyllo dough (1 package)
1 1/2 cups butter, melted
1 1/2 cups pecans, chopped
1 1/2 cups walnuts, chopped
1 tablespoon cinnamon
3/4 cup sugar
1 tablespoon water, to sprinkle over top
2 cups sugar
1 cup water
1/2 cup white Karo
1 orange, zest of
1/2 cup honey, orange blossom

Steps:

Unfold Phyllo dough. Cut to fit 9x13 pan.
Cover with damp towel while using.
Brush bottom and sides of pan with butter.
Combine chopped nuts, cinnamon and sugar.
Cover bottom of pan with 2 sheets of phyllo dough.
Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out.
Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers.
Sprinkle water over top to keep phyllo from curling up.
Bake 1 hour.
About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool.
In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes.
Remove Baklava from oven and pour warm syrup over entire pan.
Let cool for several hours. Syrup will thicken just right.

Nutrition Facts : Calories 170.8, Fat 10.4, SaturatedFat 4, Cholesterol 14.6, Sodium 63.6, Carbohydrate 19.8, Fiber 0.7, Sugar 14.9, Protein 1.2

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