Paklava Armenian Baklava Recipes

PAKLAVA - TRADITIONAL STYLE

Steps:

• In a medium bowl, combine nuts and cinnamon. Set aside.
• Lightly brush a 9″ x 13″ baking pan with melted butter.
• Place half of the phyllo sheets (20 sheets) on the bottom of the pan, lightly brushing every (or every other) sheet with melted butter.
• Spread with nut mixture.
• Layer the rest of the phyllo sheets (20 more sheets) on top, lightly brushing each sheet, including the top layer, with melted butter.
• Place tray of unbaked paklava in refrigerator for about 45 minutes to one hour before attempting to cut.
• To make diamond-shaped cuts: using a very sharp knife, cut diagonally, then make vertical cuts through phyllo dough.
• Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
• As soon as the paklava comes out of the oven, spoon some of the cooled syrup over the top of each piece. Cool completely before serving.

PAKLAVA (ARMENIAN BAKLAVA)

Steps:

• Preheat oven to 350°F. Grease a 9-by-13-inch pan.
• Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
• Open the package of phyllo dough and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn't dry out. Take one sheet of phyllo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit). Lightly brush/blot with melted clarified butter.
• Repeat with another sheet of phyllo, but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains, but feel free to count it to be more exact on when to stop.
• Spread the filling evenly over the dough. Continue folding and arranging the phyllo as above until you reach the last layer. For the last layer while the sheet is still on your work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place it in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
• Cut diamonds with a very sharp knife by cutting lengthwise into 1 ½ inch wide strips, and then start at one corner with 45° diagonals spaced about 2 inches apart until you make diamond shapes with the whole pan.
• Spoon the remaining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of phyllo.
• Bake for about 45 to 55 minutes until golden brown. Cool completely before moving on.
• Prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest for about 17 or 18 minutes until the syrup is warm, but not too hot (about 160 to 165°F).
• Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed, about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature.

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.