Easy Baklava Recipes Recipe Collections Recipe For Hand

BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
• For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each.
• Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
• For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes.
• Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.

EASY BAKLAVA

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.

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.

BAKLAVA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
• Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
• Bake in preheated oven on center rack until golden brown, about 30 minutes.
• While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
• Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix the cinnamon, clove & walnuts together. Set aside.
• Brush the bottom of a 12x20 baking dish with butter.
• Place one pastry sheet in the dish & brush it with butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
• TIP: I pour my lukewarm butter in a spray bottle & mist the butter over the phyllo sheets. It prevents tearing & goes by so much quicker! Make sure you buy a misting bottle, not one that just streams -- it will make a big mess!
• Sprinkle 1/3 of the nut mixture over top of the pastry sheets. Repeat this process so there are 3 layers of the nut mixture & 4 layers of the 6 buttered pastry sheets.
• Cut the baklava into diamond shapes (making parallel horizontal lines in the dish & making diagonal lines vertically in the dish).
• Bake baklava for 40 minutes or until golden brown.
• While cooking, heat the sugar, water, orange peel, lemon peel & cinnamon stick to a boil & then simmer for 5 minutes.
• Add honey and bring mixture to a boil.
• Remove pan from heat and add lemon juice.
• Stir together and set aside to cool.
• Remove lemon peel, orange peel and cinnamon stick.
• Spread the cooled syrup evenly over the hot baklava.
• Cover with a dish towel and let sit for one hour before serving.

EASY BAKLAVA

Steps:

• Heat oven to 350°F.
• Unroll one can of dough into ungreased 9x13 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. Unroll second crescent roll dough and spread over top. With a sharp knife tip, score top dough to form a diamond pattern.
• In a small saucepan, combine remaining ingredients and bring to a boil. Remove from heat and pour half evenly over top of dough.Bake for 25 to 30 minutes or until golden brown. Drizzle remaining honey mixture over top of hot baklava. Cool completely and cut into diamond shape pieces.

BAKLAVA RECIPE BY TASTY

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!

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.