Easy Baklava Recipes

BAKLAVA

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.

GREEK BAKLAVA

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.

EASY BAKLAVA

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.

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:

• 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.

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!

CHEF JOHN'S BAKLAVA

Steps:

• Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
• Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
• Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
• Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
• Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut baklava into about 12 diamond-shaped pieces approximately the same size.
• Bake in preheated oven until browned and crisp, about an hour.
• Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
• After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature 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.

SIMPLE BAKLAVA

Steps:

• Special equipment: 2 mini-muffin tins
• Preheat the oven to 350 degrees F.
• Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
• On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
• Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

EASY BAKLAVA CUPS

Steps:

• Special equipment: 2 (12-cup) mini cupcake pans, food processor.
• Preheat oven to 350 degrees F.
• Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
• Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini phyllo shells in wells of 2 mini cupcake pans.
• Add 1 teaspoon of the nut mixture into each shell.
• Bake until filling is hot, about 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
• Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
• Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

FRIED BAKLAVA ICE CREAM RECIPE BY TASTY

Steps:

• Stack the sheets of phyllo dough on top of each other. Scoop the ice cream onto the center of the dough, then fold the edges of the phyllo over the ice cream into a tight envelope. Transfer to a plate or small baking sheet, seam-side down, and freeze for 5 hours.
• Make the rosewater syrup: In a small saucepan over medium heat, combine the sugar, water, rosewater, and lemon juice. Simmer until the sugar has dissolved and the syrup thickens slightly, 5-7 minutes. Remove the pot from the heat and let the syrup cool completely.
• Fill a large, high-walled skillet halfway with vegetable oil. Heat over medium heat until the oil temperature reaches 365°F (185°C).
• Remove the baklava ice cream from the freezer and immediately transfer to the hot oil. Fry for 1-2 minutes per side, or until golden brown. Remove from the oil and drain on a paper towel-lined plate.
• Transfer the baklava to a serving plate, pour the syrup over the top, and garnish with the pistachios. Serve immediately.
• 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.