Easy Baklava Recipe With Honey

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BAKLAVA RECIPE- HOW TO MAKE BAKLAVA



Baklava Recipe- How to Make Baklava image

My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! Be sure to read through for tips and watch the video to make it.

Provided by Suzy Karadsheh

Categories     Dessert

Time 1h10m

Number Of Ingredients 14

6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon (start with less if you're not sure)
large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
1 lemon, juice of

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
  • In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
  • Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
  • Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
  • Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
  • Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  • Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
  • Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  • Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
  • Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
  • Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
  • As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  • Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

Nutrition Facts : Calories 229 calories, Sugar 14.2 g, Sodium 93.6 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.9 g, Protein 3.4 g, Cholesterol 15.3 mg

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.

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.

BAKLAVA RECIPE



Baklava Recipe image

This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Provided by Natasha of NatashasKitchen.com

Categories     Medium/Advanced

Time 2h15m

Number Of Ingredients 9

16 oz phyllo dough (thawed by package instructions)
1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
1 lb walnuts, finely chopped ((about 4 cups))
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish (optional)

Steps:

  • Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
  • Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
  • Butter the bottom and sides of a 13x9 non-stick baking pan.
  • In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
  • Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
  • Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
  • Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
  • Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
  • Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Nutrition Facts : Calories 255 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

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

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.

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

WALNUT-AND-HONEY BAKLAVA



Walnut-and-Honey Baklava image

The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes one 12-inch baklava

Number Of Ingredients 6

4 cups walnut halves
1 1/2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup honey, preferably Greek
28 sheets phyllo (from a 1 1/2-pound package), thawed if frozen
2 1/2 sticks (1 1/4 cups) unsalted butter, melted, plus more for brushing

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
  • In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
  • Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
  • Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
  • Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

TOPANGA HONEY ROLLED BAKLAVA



Topanga Honey Rolled Baklava image

Duff Goldman based this recipe for rolled baklava on one from his Moldovan great grandmother. She was an amazing baker and when she made baklava everyone from the neighborhood would come over to enjoy a piece. Instead of spreading the filling over the phyllo, she would make a paste then roll it in the dough, resulting in the most delicious center. To add more crunch and texture to the baklava, Duff sprinkles the phyllo with toasted panko that's sweetened with sugar, yielding flakier layers.

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 24 rolled baklavas

Number Of Ingredients 19

1 cup honey
3/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
1 1/2-inch piece fresh ginger, peeled and sliced
2 whole star anise
1 cup clarified butter, melted
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
2 tablespoons granulated sugar
1 cup pitted dates
1 cup raisins
1 tablespoon dark brown sugar
1/2 teaspoon orange blossom water or 2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch kosher salt
1 1/2 cups roasted almonds, chopped
One 1-pound package frozen phyllo pastry, thawed

Steps:

  • For the honey syrup: Combine the honey, granulated sugar, lemon juice, salt, sliced ginger, anise and 3/4 cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
  • Meanwhile, for the baklava: Preheat the oven to 325 degrees F. Brush 1 tablespoon of the clarified butter evenly all over a 9-by-9-inch baking pan.
  • Melt the 2 tablespoons unsalted butter in a small saute pan over medium heat. Once melted, add the panko and granulated sugar. Toast, stirring often, for a few minutes until slightly golden. Remove from the heat and transfer to a small bowl.
  • Add the dates, raisins, brown sugar, orange blossom water, cinnamon, ground ginger and salt to a food processor and pulse until the dried fruit is finely chopped. Add the almonds and process again until just combined. Transfer to a clean work surface and roll into eight thin 10-inch-long logs.
  • Lay one sheet of phyllo onto a clean surface and lightly brush with some of the remaining melted clarified butter. Lay a second sheet of phyllo directly on top of the first, brush with more clarified butter and sprinkle with about 1 tablespoon of the panko mixture. Fold the phyllo sheets in half crosswise; place one of the date logs at the short end of the sheets and begin to roll the dough over the date log, continuing until the entire phyllo sheet has been rolled. You will end up with a phyllo cigar.
  • Transfer the cigar to the prepared baking pan and lay horizontally. Brush the top lengthwise with some of the remaining melted clarified butter and repeat the process with the remaining phyllo and date logs. You will need 8 cigars to fill the pan. Brush the baklava with some of the remaining clarified butter once again. Using a sharp knife, slice vertically down in three equal sections, creating twenty-four 3-inch pieces. Bake until the baklava are golden brown, about 1 hour 30 minutes. Baste the baklava with the remaining clarified butter at 30 and 45 minutes into the baking time. Rotate the pan 180 degrees halfway through the baking.
  • Strain the solids from the honey syrup and discard. Pour the syrup over the hot baklava immediately after removing from the oven and allow to cool at room temperature for 30 minutes to soak up all the syrup.

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

APPLE-HONEY BAKLAVA



Apple-Honey Baklava image

This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 32 pieces of baklava

Number Of Ingredients 15

1 1/4 cups sugar
2/3 cup orange blossom honey
6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)
1 1/4 cups water
4 teaspoons fresh lemon juice
2 sticks unsalted butter
3 Granny Smith apples, peeled and finely chopped
2 tablespoons orange blossom honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup walnut pieces
1 cup unsalted pistachios
1/4 cup plus 2 tablespoons breadcrumbs
24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Steps:

  • Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
  • Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
  • Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
  • Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
  • Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
  • Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
  • Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

BAKLAVA WITH HONEY SYRUP



Baklava With Honey Syrup image

One of several recipes featured as a dish to be served for a Greek-style meal, in the November issue of the Australian magazine 'Super Food Ideas', and posted for the 2005 Zaar World Tour. The preparation and cooking times do not include the 30 minutes standing time, to allow the syrup to be fully absorbed by the baklava.

Provided by bluemoon downunder

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sesame seeds
4 cups walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets phyllo pastry
100 g unsalted butter, melted
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Steps:

  • Preheat the oven to 200°C/400°F, and lightly grease a shallow baking tray.
  • Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
  • Transfer to a bowl, add the walnuts and cinnamon and mix well.
  • Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
  • Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
  • Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
  • The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
  • Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
  • Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
  • Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.

More about "easy baklava recipe with honey"

BAKLAVA - EASY HOMEMADE RECIPE | SUGAR AND SOUL CO
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2019-04-20 Preheat oven to 350 degrees F. Add the nuts and cinnamon to a medium bowl and mix together, set aside. Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the …
From sugarandsoul.co


HONEY BAKLAVA RECIPE - SAVING ROOM FOR DESSERT
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2019-02-04 Combine the honey syrup ingredients in a deep medium saucepan. Bring to a full boil over medium-high heat, stirring occasionally until the sugar is dissolved. (Don’t walk away as it may boil over!) Reduce heat to medium low …
From savingdessert.com


GREEK BAKLAVA RECIPE WITH HONEY SYRUP | CLUMSY CAKES
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2021-05-25 Cut the Baklava into 4 pieces the long way. Then make slices diagonally. Bake for 45 minutes or until golden brown. While still hot, pour the cooled syrup over the baklava. You want enough syrup so that it reaches half …
From clumsycakes.com


BAKLAVA RECIPE WITH HONEY | JAMIE OLIVER DESSERT RECIPES
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Method. Preheat the oven to 180ºC/350ºF/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has …
From jamieoliver.com


EASY BAKLAVA LOGS RECIPE BY ZAINAB SAEED
2022-06-24 Roll the sheet up into a tight roll and set it on a baking dish. Repeat the process until you run out of ingredients. *Brush the rolled baklava with melted butter. *Cut the logs into baby finger size pieces before baking!. *Bake it at 180 degrees Celsius for 25 minutes. *In a small pot, combine the sugar and water and cook it on low heat for ...
From halaal.recipes


30 HONEY RECIPES THAT HIT ALL THE SWEET AND SAVORY NOTES
2022-06-23 Mexican Cauliflower Rice. 3. Thai Peanut Chicken Pasta Salad. 4. We Tried The Viral Tom Cruise Cake. 5. Mexican Torta.
From delish.com


BEST EVER (EASY!) BAKLAVA | THE DOMESTIC REBEL
2018-08-29 In a medium saucepan, combine the granulated sugar, water, honey, and lemon juice over medium-high heat. Bring to a boil until sugar dissolves, then reduce heat to medium-low and boil for 4 minutes without stirring. Remove from the heat and let cool. Unroll the phyllo dough and trim to fit the pan if necessary.
From thedomesticrebel.com


EASY GREEK BAKLAVA WITH A PUFF PASTRY, WALNUTS, AND HONEY - CTV
Directions. Preheat oven to 350F (175C). Combine honey and orange juice and heat in the microwave for two minutes. Unroll sheets of puff pastry. Lay one sheet on a lightly floured surface and brush with melted butter. Combine diced walnuts, cinnamon, salt, and orange zest in a bowl, then spread evenly over buttered sheet of pastry. Drizzle ...
From more.ctv.ca


10 BEST BAKLAVA WITH HONEY RECIPES | YUMMLY
The Best Baklava With Honey Recipes on Yummly | Mini Pistachio, Walnut & Honey Baklava, Baklava, Baklava With Honey Syrup
From yummly.com


EASY BAKLAVA RECIPE - BUTTER N THYME
2018-11-06 Add, high-quality butter, cinnamon, nutmeg, honey & salt. Once out of the oven, allow the baklava to cool for about 5 to 10 minutes. Then pour on as much or as little syrup as you like. While pouring be thinking about the syrup wanting to soak into the baklava and move to the bottom of the casserole dish.
From butter-n-thyme.com


EASY HOMEMADE BAKLAVA RECIPE | KITCHEN FUN WITH MY 3 …
2020-12-15 Preheat oven to 325F degrees. Combine the finely chopped walnuts and cinnamon in a medium bowl. Lay 1 sheet of the phyllo dough into the bottom of the buttered dish. Brush with melted butter, then repeat with 9 more sheets of phyllo. Spread ¾ cup of the walnut mixture evenly over the phyllo layer.
From kitchenfunwithmy3sons.com


10 BEST BAKLAVA WITH HONEY RECIPES | YUMMLY
2022-06-17 Honey Pistachio Baklava aka Filo Pistachio Baklava Veena Azmanov. lemon zest, honey, lemon juice, filo pastry, pistachio, lemon zest and 16 more.
From yummly.com


EASY HONEY BAKLAVA | RECIPE CART
Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
From getrecipecart.com


EASIEST ROLLED BAKLAVA RECIPE - MOMSDISH
2020-02-05 Brush baklava with melted butter. Bake it at 375 °F for 25 minutes. In a small pot, combine sugar and water, cook on low heat for about 10 minutes. Add honey and stir to melt. Pour liquid mixture over baklava and set to rest for at least 3 hours. Slice baklava rolls into your preferred sizes.
From momsdish.com


MILK AND HONEY BAKLAVA (EASY RECIPE) - A COZY KITCHEN
2017-09-14 Preheat the oven to 350 degrees F. In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute. Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava.
From acozykitchen.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


HOMEMADE BAKLAVA - BROWN EYED BAKER
2021-05-20 Make the Baklava: Preheat oven to 350 degrees F. Place the walnuts, cinnamon and cloves in a food processor and process until the walnuts are finely ground. Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it …
From browneyedbaker.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


BAKLAVA RECIPE - JO COOKS
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, …
From jocooks.com


HONEY WALNUT BAKLAVA - CHRISTINA'S CUCINA
2017-02-14 Honey Walnut Baklava. 454 g (4 cups) finely chopped walnuts and/or pecans (or your choice of tree nuts) Stir the nuts, sugar and cinnamon together in a large bowl and set aside. Remove the phyllo dough from the package and unroll on the counter. Trim to 9″ x 13″ (23 cm x 33 cm) and cover with a damp cloth.
From christinascucina.com


EASY BAKLAVA RECIPE- 15 MINUTE BITES - HOWTOTHISANDTHAT
2019-06-06 Preheat the over to 350. Place your phyllo cups on a cookie sheet or in a muffin tin. Brush with half the butter. In a small bowl, mix nuts, cinnamon, sugar and remaining butter together. Fill phyllo cups. Drizzle with a small amount of honey, set remaining honey aside. Bake for 10 minutes or until edges are golden.
From howtothisandthat.com


{THE BEST} HOMEMADE BAKLAVA RECIPE - SELF PROCLAIMED FOODIE
2022-02-06 Step 1: Make the syrup. Add all of the syrup ingredients to a pan and heat until it comes to a boil while stirring constantly to dissolve the sugar. Then, reduce the heat to maintain a simmer and allow to cook for about a half hour. Transfer to a measuring cup and allow to cool. sugar, honey, water, cinnamon.
From selfproclaimedfoodie.com


EASY BAKLAVA. - HALF BAKED HARVEST
2022-05-13 Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9×13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of …
From halfbakedharvest.com


THIS HONEY-DRENCHED BAKLAVA TASTES SO INCREDIBLE
2018-08-14 This Honey-Drenched Baklava Tastes So Incredible. The final result is a restaurant-level dish that's so sweet and flaky. Ryan Aliapoulios. 08.14.18. Related Stories Mom dumps creamy mixture over top of cookies for a delicious dessert that’s easy to make Cherie Gozon. 06.10.22. Woman shreds carrots and cabbage to combine with apples for refreshingly …
From sweetandsavory.co


TRADITIONAL GREEK BAKLAVA RECIPE - THE GREEK DELICATESSEN
2021-05-15 Place the baklava in preheated oven at 150C / 300F on the lower rack and bake for about 1 1/2- 2 hours, until all the phyllo layers are crisp and golden. Prepare the syrup. Mix all the ingredients for the syrup (except honey) and bring to a boil. Boil for about 2 minutes until the sugar is dissolved.
From thegreekdeli.com


THE BEST HONEY BAKLAVA - A TASTE OF DELICIOUS
2020-07-25 Repeat for all the squares. Arrange the pyramids in the prepared pans. Grease the top of the pyramids with melted butter. Bake the baklava in a preheated oven at 350 °F for about 20 minutes. Allow to cool. Heat the honey and carefully pour it over each pyramid separately. Sprinkle the pyramids with pistachio powder.
From atasteofdelicious.com


HONEY BAKLAVA – ASTOR APIARIES
Try this easy Baklava recipe made with crispy phyllo pastry that's honey-soaked with our NY Wildflower Raw Honey. Enjoy it on its own with a cup of coffee or take it an extra step and mix it in a bowl with two scoops of vanilla ice cream! IngredientsFOR THE SYRUP 600 g granulated sugar 400 ml water 1 cup of Astor Ap
From astorapiaries.com


QUICK AND EASY BAKLAVA RECIPE - LEMON BLOSSOMS
2020-12-02 Bake in the 325 degrees F oven for 1 hour and 15 minutes, until the baklava is golden brown. Remove from the oven and immediately drizzle the cooled syrup over the baklava. Let the baklava cool completely, uncovered at room temperature for 4-6 hours. The phyllo dough will absorb the syrup during this time.
From lemonblossoms.com


SUPER EASY BAKLAVA RECIPE | PHYLLO PASTRY DESSERT | WITH SUGAR …
Baklava is a popular Middle Eastern & Mediterranean pastry dessert, it's basically layered phyllo dough smeared with butter, topped with chopped nuts & soake...
From youtube.com


HONEY PISTACHIO BAKLAVA - VEENA AZMANOV
2018-05-04 Make syrup. In a saucepan, combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water. Boil on medium-low until sugar is dissolved. Once all the sugar is dissolved, let simmer on low for 5 minutes. Then, sieve through a strainer to remove zest and cinnamon stick. Set aside to cool completely.
From veenaazmanov.com


BAKLAVA | NATIONAL HONEY BOARD
Preheat oven to 325°F. In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to the 9-inch-square pan. Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about …
From honey.com


EASY BAKLAVA RECIPE | ALLRECIPES
Phyllo dough is layered with a cinnamon-nut filling, then topped with a honey syrup. Serve slices in cupcake papers.
From avize.aussievitamin.com


EASY STEP BY STEP DIRECTIONS FOR HONEY WALNUT BAKLAVA. | BAKLAVA …
Apr 4, 2017 - Honey walnut baklava is crispy because it is drenched in honey, and not a syrupy sugar and water glaze which softens the phyllo pastry. I bet you'll love it
From pinterest.ca


EASY BAKLAVA PIE - THE SLEEPY PEACH BLOG
2020-11-24 Instructions. Preheat the oven to 375. In a small saucepan melt butter and honey together, then set aside to cool for 10 minutes. In a mixing bowl, combine brown sugar, eggs, cream, vanilla and almond extracts, cinnamon, cloves, and …
From thesleepypeachblog.com


EASY BAKLAVA - SIOUX HONEY ASSOCIATION CO-OP
Heat oven to 350 F. Unroll one can of dough into ungreased 9×13 baking pan. Press over bottom and 1/2-inch up sides to form crust. Press perforations to seal. Bake for 5 minutes. Remove from oven. In large bowl, combine nuts, sugar and cinnamon. Sprinkle mixture over baked crust.
From siouxhoney.com


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