Grecian Baklava Recipes

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GREEK BAKLAVA



Greek Baklava image

Make and share this Greek Baklava recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb phyllo pastry, thawed if frozen
1 cup butter, melted at room temp
3/4 cup sugar
1 teaspoon ground cinnamon
2 cups chopped walnuts
1/2 cup water
1/4 cup lemon juice
1/4 cup honey

Steps:

  • Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
  • Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
  • Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
  • Sprinkle nut mixture evenly over buttered phyllo in pan.
  • Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
  • Cut diagonally into squares, cutting completely through all layers.
  • Bake in preheated oven until crisp and golden, about one hour.
  • Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
  • Heat to boiling; pour evenly over hot baklava.
  • Let stand loosely covered 8 hours or overnight.

GRECIAN BAKLAVA



Grecian Baklava image

This is a great baklava recipe I've developed after eating many different types and styles of baklava. It's certainly worth the time it takes and makes a great breakfast or dessert.

Provided by schwintosky

Categories     World Cuisine Recipes     European     Greek

Time 3h

Yield 36

Number Of Ingredients 11

¾ cup water
¾ cup white sugar
¼ cup orange juice
1 ½ cups honey
1 tablespoon ground cinnamon
¾ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups ground walnuts
1 (16 ounce) package phyllo dough
1 ½ cups melted butter

Steps:

  • Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  • Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
  • Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
  • Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  • Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 27.5 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.3 g, Sodium 115.4 mg, Sugar 20.2 g

CLASSIC GREEK BAKLAVA



Classic Greek Baklava image

Provided by Chuck Hughes

Categories     dessert

Time 2h25m

Yield s: 6 to 8 servings

Number Of Ingredients 11

6 cups chopped walnuts
1 teaspoon ground cinnamon
2 1/4 cups sugar
1 cup melted butter
1 (16-ounce) package phyllo pastry
2 cups water
1 cup honey
1 teaspoon vanilla extract
4 cups grapes (recommended: Corinthian)
3 tablespoon extra-virgin olive oil
1 cup Greek yogurt

Steps:

  • Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9 by 13-inch pan.
  • Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
  • Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp.
  • Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
  • Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
  • In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
  • Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
  • Cook's Notes: Walnuts can be replaced by any kind of nuts or a combination of nuts.
  • Phyllo pastry is available in the freezer section of most grocery stores.

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

BAKLAVA



Baklava image

Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest

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.

Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

HOW TO MAKE THE TRADITIONAL GREEK BAKLAVA



How to Make the Traditional Greek Baklava image

A classic Greek dessert, that is surprisingly easy to make!

Provided by Marilena Leavitt

Categories     Dessert

Time 1h30m

Yield 16 small pieces

Number Of Ingredients 13

16 oz. walnuts, chopped
3 TBSP. sugar
3 TBSP. plain breadcrumbs
1 tsp. ground cinnamon
½ tsp. ground cloves
1 lb. filo dough, #4, 12"x17" (thawed overnight), at room temperature
1½ cups butter, melted
For the honey syrup:
2 cups sugar
2 cups water
½ ---- cinnamon stick
3 ---- 1" strips of orange peel
½ cup honey

Steps:

  • For the honey syrup: in a small saucepan, combine the sugar, water, cinnamon stick and orange peel and bring to a boil over medium-high heat. Add the honey and boil for 3-4 minutes so the syrup thickens slightly. Remove from heat and set aside to let cool. You can refrigerate the cooled syrup in an airtight container for 4 days. (*If you are only making half the recipe [i.e., a small batch], make only half the syrup.*)
  • For the nut filling: Place the walnuts in a food processor and pulse them a few times until they are chopped to a medium-fine consistency (making sure to not over-process them or the nuts will become a paste). Put the chopped walnuts in a bowl and combine them with the sugar, breadcrumbs, cinnamon and cloves. Divide the mixture into two equal portions; one for each of the two round pans.
  • Preheat the oven to 350° F.
  • To assemble the small batch baklava: unwrap and unfold the filo. Place it on a large cutting board, and, using the bottom of an 8" cake pan as a guide, cut the sheets of filo into two stacks of 8" circles (see photo). Set aside the second stack of filo sheets and cover it with plastic wrap and a towel. Brush the sides of the first pan with some melted butter. Place one filo sheet in the bottom of the pan and brush it with some butter. Repeat with 7 more filo sheets, placing each one in the pan and making sure to butter each one of them. Sprinkle ⅓ cup of the first nut mixture evenly over the eighth sheet. Layer the next 2 buttered filo rounds and sprinkle another ⅓ cup of nuts. Repeat with two more layers of buttered filo and the last ⅓ cup of nuts. Continue layering the rest 8 sheets of filo sheets until they are all used. There should be about 20 filo sheets in total, depending on the thickness of the filo and the brand. Repeat the same with the second stack of filo rounds and the remaining half of the nut mixture. (* If you are making half the recipe [i.e., a small batch], wrap the second pan with plastic wrap and then with heavy duty aluminum foil and place it in the freezer for another time.*]
  • Scoring and Baking: using a serrated knife with a pointed tip, cut the baklava into small squares or diamond-shaped pieces, or, follow the star pattern of the photo. If you wish, top each piece with a small, whole clove for decoration. Bake, uncovered, for about 45-50 minutes or until the top layers of filo are light golden and crisp. Every oven is different, so the cooking time may vary.
  • Remove from the oven and pour the cooled honey syrup slowly and evenly over the top of the baklava and especially over the cut lines (the syrup will sizzle). It might look like a lot of syrup initially, but it will all be absorbed as it cools down. Let the baklava sit uncovered for at least 8 hours (overnight is best) before serving. It can be covered loosely and stored for a week at room temperature.

TRADITIONAL GREEK BAKLAVA



Traditional Greek Baklava image

This is as Greek as it gets... Baklava... or, if you would like to pronounce it the Greek way: Baklavás - with the emphasis on the last 'a'. This recipe is the real thing and just the way I make it at home here in Greece and has nothing in common with the mass produced variety (regardless of how good they may be). I know it will blow you away, so to speak, and you will be able to fully understand why this particular dessert has withstood the test of time so well. It's an age old, traditional sweet with its roots lost in time where Greece met the Middle East centuries ago. Any questions? Feel free to contact me. Kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com

Provided by Chef Maria

Categories     Dessert

Time 1h45m

Yield 8-12 serving(s)

Number Of Ingredients 10

500 g phyllo pastry
300 g coarsely chopped walnuts (no substitutes)
200 g fine dry breadcrumbs
250 g fresh melted butter (not margarine)
1/2 cup sugar
1 teaspoon ground cinnamon
10 whole cloves, for decoration
2 cups water
4 cups sugar
1 small lemon, juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

Steps:

  • Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
  • With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
  • Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
  • Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
  • *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.

Nutrition Facts : Calories 1191.2, Fat 54.7, SaturatedFat 19.5, Cholesterol 66.8, Sodium 665.9, Carbohydrate 169.2, Fiber 5, Sugar 115.2, Protein 13.8

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From recipes.studio


GRECIAN BAKLAVA - GREEK
Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.
From worldrecipes.org


GREEK BAKLAVA RECIPE: GREEKMARKET.COM
Syrup Preparation: Make syrup first.Boil sugar, water, lemon, and cinnamon stick. Add honey and simmer for 5 minutes. Let sit. Chop walnuts and almonds …
From greekmarket.com


BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA
2020-04-03 Preheat oven to 350 degrees F. Make the Honey Syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes.
From themediterraneandish.com


MY BIG FAT GREEK BAKLAVA ~ A CHRISTMAS RECIPE
2017-11-29 Add the honey, cinnamon sticks, cloves and orange peel and return to a boil. Reduce heat and simmer for 20 minutes. Remove and discard the cloves and cinnamon sticks. The orange peel is now "candied" orange peel and can be used in other recipes. Add the lemon juice and the vanilla and mix well.
From backtoourroots.net


THE BEST BAKLAVA RECIPE (EASY!!) - YOUTUBE
Buy Greek Honey here: https://amzn.to/2BxnqWmBuy a Baking Dish here: https://amzn.to/2rQDHRMGet this recipe and more here: www.dimitrasdishes.comMakes about ...
From youtube.com


THE BEST TRADITIONAL BAKLAVA RECIPE - DELICIOUS GREEK BAKLAVA
2020-08-20 Place 10 phyllo sheets into a greased baking pan one at a time, brushing each sheet with melted butter. This is a little time consuming and don’t be worried if the sheets tear. After they are all assembled and cut, no one will know. Top the first layer of 10 sheets with ¾ cup of the nut mixture (about 1/5).
From savoryexperiments.com


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