Easy Baklava Recipe Phyllo Dough

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GREEK BAKLAVA



Greek Baklava image

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Provided by NEONWILLIE

Categories     World Cuisine Recipes     European     Greek

Yield 18

Number Of Ingredients 8

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
  • Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
  • Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  • Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  • Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g

EASY BAKLAVA



Easy Baklava image

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

1 box phyllo dough, thawed
1 cup butter, melted
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon

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 BAKLAVA



Easy Baklava image

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

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

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

EASY BAKLAVA



Easy Baklava image

Make and share this Easy Baklava recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 1h10m

Yield 36 pieces

Number Of Ingredients 9

1 lb chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Butter a 9 x 13 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 50 minutes, until golden and crisp. 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 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.

QUICK AND EASY BAKLAVA SQUARES



Quick and Easy Baklava Squares image

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

1 pound (4 cups) chopped walnuts
1-1/2 teaspoons ground cinnamon
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
1 cup butter, melted
1 cup honey

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.

BAKLAVA RECIPE BY TASTY



Baklava Recipe by Tasty image

Here's what you need: sugar, water, lemon juice, walnuts, sugar, ground cinnamon, phyllo dough, butter

Provided by Rie McClenny

Categories     Desserts

Yield 10 servings

Number Of Ingredients 8

1 cup sugar
¾ cup water
½ lemon lemon juice
3 cups walnuts
3 tablespoons sugar
2 teaspoons ground cinnamon
1 lb phyllo dough, #4 or #7
1 cup butter, melted

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!

Nutrition Facts : Calories 595 calories, Carbohydrate 46 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, Sugar 18 grams

EASY BAKLAVA



Easy Baklava image

Einat Admony, the chef at Balaboosta, Taïm and Bar Bolonat, came up with a simplified version of baklava that was featured in "Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake." Instead of stacking individual layers of phyllo dough, Ms. Admony calls for rolling up the nut filling in the phyllo and slicing it into discs as you would cinnamon rolls, then baking and drizzling the slices with syrup. Like traditional baklava, they are shatteringly crisp, gooey and sweet in all the right places, but much less work. Her original recipe calls for raw peanuts, but roasted work just fine.

Provided by Margaux Laskey

Categories     pastries, dessert

Time 1h15m

Yield About 50 pieces

Number Of Ingredients 15

2 cups/405 grams granulated sugar
1/4 cup/60 milliliters honey
1 (3-inch) strip orange zest, cut with a vegetable peeler
1 cardamom pod
1/4 teaspoon rose water (optional)
6 tablespoons/85 grams unsalted butter, melted
1/4 cup plus 2 tablespoons/90 milliliters neutral oil (such as grapeseed)
8 ounces/225 grams raw or roasted peanuts
8 ounces/225 grams raw pistachios
8 ounces/225 grams raw walnuts
1/2 cup/60 grams confectioners' sugar
1 teaspoon rose water (optional)
1/8 teaspoon ground cardamom (preferably freshly ground from the seeds of about 2 pods)
1/2 teaspoon ground cinnamon
1 (1-pound/454-gram) package frozen phyllo dough, thawed completely

Steps:

  • Make the syrup: Combine sugar, 1 cup water, honey, orange zest and cardamom in a saucepan. Simmer over low heat, stirring until sugar dissolves, about 10 minutes.
  • Remove from the heat and stir in the rose water, if using. Let cool, then pour the syrup into an airtight container and refrigerate until chilled, or up to 1 day in advance.
  • Make the baklava: Heat the oven to 350 degrees, with a rack in the center. Line a baking sheet with parchment paper. Stir together melted butter and oil in a bowl, and set near where you'll be rolling the baklava.
  • In a food processor, pulse the peanuts, pistachios, walnuts, confectioners' sugar, rose water, cardamom and cinnamon until the nuts are very finely chopped and the mixture is almost pasty.
  • Lay 3 sheets of phyllo dough stacked on top of one another on the counter or cutting board with one of the short sides closest to you. Cover the unused sheets of phyllo with a damp kitchen towel as you work, or they'll dry out.
  • Very generously brush the top layer of phyllo dough with about 2 1/2 tablespoons of the butter mixture. Spread a fifth (about 1 1/4 cups/145 grams) of the nut mixture on the bottom third of the phyllo dough and pack it down. Roll the 3 phyllo sheets together away from you to form a compact log. Keep the seam side down as you work on more rolls. Repeat with the remaining phyllo dough and nut mixture to form 4 more rolls. Place the rolls on the baking sheet and freeze for 10 minutes to make them easier to slice.
  • Remove from the freezer and, using a serrated knife, cut the rolls evenly into about 1-inch slices. Arrange the slices, cut sides up and well spaced apart, on the same baking sheet and bake until golden brown, about 30 minutes, rotating the baking sheet halfway through baking.
  • Remove from the oven. While still warm, carefully transfer the baklava and arrange snugly, cut side up, in a large serving dish (a 9-by-13-will fit most, but not all the rolls). Discard the orange zest and cardamom pod from the chilled rose syrup and pour the syrup all over the baklava. Let baklava cool completely before serving. Store in an airtight container at room temperature, refrigerate for up to 1 week, or freeze for up to 1 month.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 11 grams, TransFat 0 grams

BAKLAVA



Baklava image

Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest

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.

Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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2020-06-12 In a food processor add the pecans and the cinnamon and pulse them a few times until finely chopped. Set about 1/4 of chopped pecans aside to use for sprinkling over the top of the baklava. In a medium sauce pan, add the sugar, water, butter, vanilla extract and honey. Stir well and bring to a boil.
From jocooks.com


BAKLAVA RECIPE - BELLY FULL
2019-11-16 For the Syrup mixture. Combine the sugar, water, honey, lemon juice, and orange peel in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium-low and continue to boil for 4 minutes more without stirring. Remove from heat, and set aside to cool completely.
From bellyfull.net


SIMPLE PHYLLO PASTRY WITH NUT FILLING (BAKLAVA) | RECIPE
Prepare the Baklava. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine all filling ingredients. Carefully remove two sheets of phyllo dough and spray them with cooking spray. Fill generously with nut mixture. Roll up into a long roll and place on a baking sheet lined with Gefen Easy Baking Parchment Paper.
From kosher.com


BAKLAVA - WITH RECIPE
2022-05-19 Defrost the phyllo according to the directions on the box. Heat oven to 300. Meanwhile, gather the ingredients.-----In a medium saucepan (small one will make a mess as syrup boils), combine all ingredients and bring to a boil.
From madamsingmakestory.blogspot.com


26 SUPER SIMPLE PHYLLO DOUGH RECIPES – THE KITCHEN COMMUNITY
6. Baklava Rolls. Baklava is one of the world’s favorite phyllo dough desserts and one of our favorite filo dough recipes. These sweet and savory rolls are a traditional treat from Greece and the Mediterranean. Baklava has layers of super flaky phyllo dough, plus it’s loaded up with honey and nuts.
From thekitchencommunity.org


EASY ROLLED RUSSIAN BAKLAVA - SHUGARY SWEETS
2020-05-15 Instructions. In a food processor, pulse walnuts until crumbs. Pour into a bowl and add 1 ½ cups of the powdered sugar and cinnamon. Mix and set aside. In a small bowl, add the melted butter, set aside. Lay out one sheet of phyllo dough. Brush gently with melted butter using a silicone pastry brush.
From shugarysweets.com


BAKLAVA RECIPE | GIMME SOME OVEN
2021-12-07 Bake. Transfer the baking dish to the oven and bake for approximately 1 hour and 15 minutes, or until the top layers of the baklava are golden brown and crispy. Drizzle with syrup. Transfer the baking dish to a wire cooling rack. Then immediately drizzle the cooled syrup evenly over the top of the hot baklava.
From gimmesomeoven.com


12 PHYLLO DOUGH RECIPES THAT ARE EASY AND IMPRESSIVE
2019-10-11 Oh, Sweet Basil. 5. Buffalo Chicken Phyllo Rolls. Buffalo chicken is always a good idea, but it’s even better when wrapped in a flaky, portable package. Get the recipe. The Mediterranean Dish. 6. Phyllo Dough Meat and Feta Rolls. These are kind of like a Mediterranean egg roll but filled with meat and cheese.
From purewow.com


APPLE BAKLAVA WITH PHYLLO DOUGH - BARAN BAKERY
shredded apples with powdered sugar and cinnamon. mix it all together. let it rest, the sugar will release the water from the apples. strain the mixture, reserve the “apple cider”. add it with the nuts and a touch more powdered sugar. mix and use as baklava filling.
From baranbakery.com


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