Easybaklavacups Recipes

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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

BAKLAVA CUPS RECIPE



Baklava Cups Recipe image

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe (see notes)

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 9

1/2 cup granulated sugar
1 Tbsp lemon juice (from 1/2 small lemon)
1/3 cup water
1/4 cup honey
30 shells (2 boxes, 15 count each) Athens® Mini Fillo Shells
2 cups nuts (we used 1 1/2 cups walnuts + 1/2 cup salted pistachios)
1/2 tsp cinnamon
3 Tbsp unsalted butter (melted)
1/4 cup chocolate chips ( melted to drizzle for garnish (optional))

Steps:

  • Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
  • In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
  • Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
  • Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.

Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 6 g, ServingSize 1 serving

EASY BAKLAVA CUPS



Easy Baklava Cups image

Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!

Provided by Peacefulone

Categories     Dessert

Time 30m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios (I used more pistachios, less other nuts)
1/2 cup walnuts (I used pecans instead of both walnuts and almonds)
1/2 cup almonds
1 lemon, zested
1/4 cup plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 (15 count) boxes miniature phyllo cups
1/2 cup water
1/4 cup honey

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!).

BAKLAVA CUPS



Baklava Cups image

Provided by Sunny Anderson

Categories     dessert

Time 6h5m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor

Steps:

  • Preheat oven to 350 degrees F.
  • Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the 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 fillo 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.

CHEF JOHN'S BAKLAVA



Chef John's Baklava image

I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.

Provided by Chef John

Categories     World Cuisine Recipes     European     Greek

Time 2h25m

Yield 12

Number Of Ingredients 11

2 ½ cups walnut halves
1 cup shelled pistachios
1 ½ teaspoons ground cinnamon
½ cup unsalted butter, melted
12 sheets phyllo dough, thawed if frozen
1 ½ cups sugar
¾ cup water
¼ cup honey
3 whole cloves
¼ teaspoon vanilla extract
1 ½ teaspoons orange flower water

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.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 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

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.

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