Easy Baklava Recipe With Honey Recipe For Stuffed

QUICK AND EASY BAKLAVA SQUARES

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.

EASY BAKLAVA

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.

QUICK & EASY BAKLAVA RECIPE

Steps:

• Heat the oven to 180 deg. centigrade. Brush a deep rectangular baking dish with the melted butter.
• Chop the nuts finely by hand or blitz them in a food processor.
• Remove the filo pastry from the wrapping and cover with a wet cloth to avoid it drying out.
• Place a sheet of the filo pastry in the bottom of the baking dish and brush with melted butter, folding or cutting the pastry to fit the dish. Place another sheet of the pastry on top and brush the surface with the melted butter.
• Repeat this process until you have used half of the pastry sheets. Add the chopped nuts in a single layer.
• Layer the remaining filo pastry on top, brushing each layer with the melted butter.
• Once the top sheet is brushed with the melted butter, cut through the layers into diamond shapes using a sharp knife.
• Bake for 25-30 minutes until the baklava is golden and crisp. Cool it completely before adding the syrup.
• To make the syrup, mix in the sugar, water and lemon juice into a pan and heat gently, stirring until the sugar is dissolved.
• Bring to a simmer and simmer for 15 minutes. Pour the hot syrup over the cooled baklava. Leave it to cool before cutting and serving. Garnish with the remaining pistachio nuts for decoration.