Gretchens Baklava Recipes

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.

VEGAN MAPLE BAKLAVA CHEESECAKE

Steps:

• Grease and line a 7" cake pan with professional bakery pan grease and parchment paper.
• Preheat the oven to 350°F
• Lightly toast all the walnuts from all the recipes above together in one large sheet pan, then divide them up later. For less than 8 minutes at 350° will be fine, you do not want to over toast them, or they get very bitter.
• Prepare the crust by placing 1¼ cups of the cooled toasted walnuts in a food processor with the cinnamon and the maple sugar.
• Add the melted vegan butter and process to a fine grind, be sure not to make a paste, you are not making butter!
• Press the crust mixture into the bottom of the prepared pan and set aside in the refrigerator until needed.
• For the cheesecake combine all the ingredients together in a food processor and process smooth, scraping the sides and making sure that is is ultra smooth.
• Pour the batter into the prepared crust and bake in a water bath at 350°F for 1 hour.
• After 1 hour turn the oven off and let it cool inside the oven for another hour.
• Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.
• Meanwhile make the baklava by combining the other walnuts (1½ cups) with the cinnamon and candied orange (if using) and pulse to a fine grind. Be careful not to over process or you will have a nut butter!
• Carefully unroll the package of phyllo dough and cut it in half down the center (like the fold of a book)
• Save one half for another baking project and then cut the other half to fit your 7" diameter springform pan.
• Layer the phyllo in the bottom of the lightly greased 7" springform pan 2 sheets at a time and brush only the top of the 2nd sheet lightly with the melted vegan butter.
• Repeat for a total of 8 sheets (or 4 doubled layers of Phyllo)
• Pour the walnut cinnamon mixture over top and then repeat the layering and buttering of the remaining sheets of Phyllo.
• Cut the baklava before baking into 8 wedges and bake in a preheated 350°F oven (I do this while the cheesecake is baking) for 35 minutes or until golden browned and the pastry is flaked and cooked through
• Meanwhile cook the maple syrup with the water and orange to a boil and let boil for 1 minute.
• Remove from heat and reserve.
• When the baklava is done baking, remove from the oven and immediately pour the maple syrup mixture (remove the oranges) over the hot baklava.
• Let it cool at room temperature until you are ready to top your cheesecake with it!

GRETCHEN'S BAKLAVA

Steps:

• You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
• After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
• Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
• Preheat the oven to 300°F
• Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
• Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
• Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
• Spread 1 cup of the walnut mixture.
• Cut the remaining phyllo dough in half.
• Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
• Spread 1 cup of the walnut mixture.
• Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
• Layer the remaining half sheets on top -- butter each layer.
• Brush the top with the remaining butter.
• Trim the edges off.
• Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
• Bake 1 hour or until golden brown.
• 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
• Cook sauce over a medium heat, stirring occasionally for 15 minutes.
• Remove from heat, add the honey and vanilla, and stir until well blended.
• Remove the baklava from the oven and finish cutting through the layers.
• Pour the sauce over the hot baklava.
• Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
• A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.

MOM'S BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
• For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
• To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
• Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.

GRETCHEN'S BAKLAVA RECIPE

Steps:

• Preheat the oven to 300 degrees. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. I use a pattern so I don't forget how many layers I've put down, but it's even easier if you have a friend help! Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top -- butter each layer. Brush the top with the remaining butter. Trim the edges off. Cut halfway through the layers using the (new and improved right-hand or left-handers) diagram to the right. See my baklava FAQ page for more tips on cutting. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked. Bake 1 hour or until golden brown. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook sauce over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended. Remove the baklava from the oven and finish cutting through the layers. Pour the sauce over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it! A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.

CLASSIC GREEK BAKLAVA

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 - 9X12 PAN

Steps:

• In a small saucepan, combine syrup ingredients.
• Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
• Cook over a medium heat for 10 minutes, until slightly thickened.
• Remove rinds and allow to come to room temperature before using.
• Combine nut filling ingredients together in a bowl.
• Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
• Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
• Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• Brush these with melted butter.
• Pour 1/2 the nut mixture into pan and spread evenly.
• Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
• Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• Brush these with melted butter.
• Pour remaining nut mixture into pan and spread evenly.
• Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
• Tuck in the buttered phyllo neatly around.
• Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
• Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
• Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
• Allow to cool for 5 minutes.
• Carefully spoon cool syrup over pastry.
• Allow to stand overnight.
• Cut through the scored pieces and serve.

GRECIAN BAKLAVA

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.