PASSOVER BAKLAVA
I found that this recipe gets better when made one to two days prior to serving. This year was the first time I made it. I think next time I make it I will try without the addition of lemon. However, it did get rave reviews from everyone.
Provided by dojemi
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
- Combine the first 4 ingredients with 3 tablespoons of the butter.
- Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
- Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
- Bake@ 350 degrees for 25 minutes.
- When almost cool, cut into squares.
- FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
- When syrup is cool, drizzle over cut squares.
PASSOVER BAKLAVA CAKE
This is a bit different than the other baklava recipes posted here. Make this a day in advance so the syrup has time to soak in.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F; spray a round cake pan with cooking spray.
- Add sugars, oil, eggs and egg whites to a large mixing bowl.
- Beat at medium until blended.
- Stir in matzoh cake meal and next 5 ingredients and beat until well blended.
- Pour into cake pan and bake for 35 minutes.
- Cool completely on a wire rack.
- Combine syrup ingredients in a saucepan and bring to a boil.
- Lower to simmer and cook 25 minutes until thick.
- Cool completely.
- Pierce top of cake with a fork, pour syrup on top.
- Cover and chill overnight.
Nutrition Facts : Calories 492.2, Fat 25, SaturatedFat 2.5, Cholesterol 52.9, Sodium 116.3, Carbohydrate 64, Fiber 3.2, Sugar 53.6, Protein 8.6
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
MATZOH BAKLAVA
Provided by Einat Admony
Categories Citrus Nut Dessert Bake Passover Lemon Pistachio Walnut Honey Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
- While matzoh is softening, make syrup
- In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
- Assemble dessert
- Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
- Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
- Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
- Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.
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PASSOVER HAZELNUT BAKLAVA CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 20Estimated Reading Time 6 minsCategory DESSERTS, PASSOVER, BAKETotal Time 1 hr 20 mins
- In a small saucepan, combine the sugar, water and orange zest strips. Heat over low heat, stirring to dissolve the sugar. Stop stirring, raise the heat to medium-high and bring to a boil. Simmer uncovered over medium-low heat until thickened slightly, about 5 minutes. Add the orange and lemon juice and continue to simmer for 1 minute, then remove from the heat. Cool the syrup until warm, about 10 minutes, then remove the orange zest and discard. Set aside.
- Heat the oven to 275 degrees. Toast the hazelnuts in a shallow baking pan until the nuts are fragrant and their skins are slightly darker (be careful not to overtoast), about 12 minutes; shake the pan about halfway through the roasting time. Wrap them in a clean kitchen towel and set aside for 5 minutes. Rub the hot hazelnuts vigorously with the towel to remove some of the skins, then place the nuts in a sieve and continue rubbing with the towel to remove the skins (not all of the skins may rub off; this is OK). Set aside to cool completely.
- Increase the oven temperature to 350 degrees. Oil a 9-inch square cake pan. Line the base with waxed paper or foil; oil the paper or foil.
- Grind the hazelnuts with the sugar in a food processor to a fine powder but not to a paste. Scrape down the sides once or twice. Transfer the mixture to the bowl of a stand mixer or to another large bowl.
PASSOVER BAKLAVA CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 233 per servingServings 12
- To prepare cake, coat a 9-inch round cake pan with cooking spray. Place 3/4 cup granulated sugar and next 4 ingredients (3/4 cup granulated sugar through eggs) in a large bowl; beat at medium speed 2 minutes. Stir in matzo cake meal and next 5 ingredients (matzo cake meal through 1/4 teaspoon cinnamon), beating until well blended. Pour into prepared pan; bake at 350° for 35 minutes or until cake springs back when lightly touched. Cool completely.
- To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.
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