MIXED-NUT HONEY BAKLAVA
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 96 (1 1/2-inch) pieces
Number Of Ingredients 15
Steps:
- Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
- Preheat the oven to 350 degrees F.
- Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
- Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
- Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
- Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
- While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
- Store the baklava in a sealed container for up to 1 week.
HONEY NUT & CREAM CHEESE BAKLAVA
I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, mix cream cheese and 1/4 cup sugar until blended. Stir in walnuts., Unroll phyllo dough; trim to fit into pan. Layer 20 sheets of phyllo in prepared pan, spritzing each with cooking spray. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Spread with half of the walnut mixture. Layer with five more phyllo sheets, spritzing each with cooking spray. Spread remaining walnut mixture over phyllo. Top with remaining phyllo sheets, spritzing each with cooking spray., Cut into 1-1/2-in. diamonds. Bake 35-40 minutes or until golden brown. Meanwhile, in a saucepan, combine water, honey and remaining sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 10 minutes. Pour over warm baklava., Cool completely in pan on a wire rack. Refrigerate, covered, until serving.
Nutrition Facts :
GREEK BAKLAVA
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
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
DOUBLE NUT BAKLAVA
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. -Kari Kelley, Plains, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. , Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. , Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack., In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 174 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
BAKLAVA
Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h45m
Yield makes 24-28 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
- Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
- Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
- Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
- When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it's completely cold.
Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
NUTTY BAKLAVA
Make and share this Nutty Baklava recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h15m
Yield 36 baklavas
Number Of Ingredients 10
Steps:
- Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
- Set aside.
- Butter a 13X9 baking pan.
- Cut phyllo in half, crosswise, and cut each half to fit the pan.
- Discard trimmings.
- Cover phyllo with a slightly damp towel.
- Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
- Sprinkle one-third of nut mixture over phyllo in pan.
- Top with 10 sheets of phyllo, brushing each sheet with melted butter.
- Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
- Cut into diamond shapes, using a sharp knife.
- (Do not cut through bottom layer).
- Bake at 350 for 45 minutes or until top is browned.
- Let cool completely.
- Combine 1 cup sugar, water, and honey in a medium saucepan.
- Bring to a boil; reduce heat, and simmer 5 minutes.
- Remove from heat; drizzle syrup over baklava.
- Cover and let stand at room temperature 24 hours.
- *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
- Only take out one sheet at a time.
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- To make the syrup (do this in advance as it has to be cold!), in a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour into another, heatproof, container, then cool and chill completely. It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven.
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- Make the Rose WaterSyrup (often called Honey Syrup in recipes - you can also use plain honey asthe syrup): Place the sugar and water in a saucepan, add 1 teaspoon lemon juice andheat on the stove-top. Don’t stir the mixture, wait until sugar dissolves(about 8 minutes). Then add the rose water. At this point it should be boiling,lower heat and check if the syrup is ready by pouring one teaspoon of the syrupin small dish. If the teaspoon sticks to the dish when you try to disconnect itfrom the dish, it means that your syrup is ready. Remove syrup from heat andlet cool to lukewarm.
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