Syrian Walnut Baklava Recipes

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WALNUT BAKLAVA



Walnut Baklava image

Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 3 dozen.

Number Of Ingredients 11

4 cups finely chopped walnuts
1/4 cup sugar
1 tablespoon ground cinnamon
1 cup butter, melted
1 package (16 ounces) frozen phyllo dough, thawed
SYRUP:
1 cup sugar
1/2 cup water
1/4 cup honey
1 teaspoon lemon juice
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

Nutrition Facts : Calories 197 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.

CLASSIC SYRIAN BAKLAVA



Classic Syrian Baklava image

Classic Syrian Baklava

Provided by Noor Al Mousa

Yield 60

Number Of Ingredients 8

2 cups granulated sugar
1 tsp lemon juice
3 tsp orange blossom water*, divided
¾ cup superfine or baker's sugar
6 cups (1 lb., 10 oz.) chopped walnuts (pulse in a food processor for a mix of fine and somewhat coarse pieces)
1 ¼ cups homemade or store-bought clarified butter* (aka ghee and samneh), warmed until liquified
26 sheets filo dough* (12 by 17 in., about 1 1/3 lbs.), thawed if frozen
2 tbsp minced, lightly toasted pistachios

Steps:

  • Make syrup: In a medium saucepan over medium heat, bring granulated sugar and 1 cup water to a boil, stirring occasionally. Add lemon juice. "It helps prevent crystallization," Al Mousa explains. Reduce heat to an active simmer and cook, stirring occasionally, until slightly thickened and reduced to a scant 1 3/4 cups, 10 to 12 minutes. Remove from heat, stir in 1 tsp. orange blossom water, and let syrup cool.
  • Preheat oven to 350°. Make filling: In a large bowl, combine superfine sugar, remaining 2 tsp. orange blossom water, and 1/3 cup syrup. Add walnuts and stir until well blended. Set remaining syrup aside. Brush a rimmed baking sheet with a bit of the butter.
  • Unroll filo. As you work, "keep it covered with a kitchen towel if you feel it's drying," Al Mousa advises. Lay 1 sheet filo in pan and brush generously with butter, making sure to cover all the dough. Repeat until you've used 14 sheets (any air bubbles that form will work their way out).
  • Spoon filling over filo, spread evenly, and press mixture all over with back of spoon. "This way it won't fall apart when you eat it." Lay a sheet of filo on top and press it firmly with flat hands. Brush generously with butter, then repeat layering, pressing, and buttering with 5 more sheets. Layer and butter remaining 6 sheets, flattening them with your hands (no need to press).
  • With a knife, trim shaggy filo edges flush with sides of pan (leave edges in pan for snacking later!). Using knife and a ruler, score filo at opposite long ends to mark 6 equal strips; then cut along score lines, using the ruler as a guide. Repeat on a diagonal, making 12 strips 1 1/2 in. wide to create diamonds.
  • Bake, rotating pan twice for even browning, until filo is deep golden and crisp, including down into cuts, about 35 minutes. Using a soup spoon, evenly coat hot baklava with 1 to 1 1/4 cups of reserved, room-temperature syrup. "If the baklava has cooled or the syrup is hot, it won't be crunchy, it will be soggy," warns Al Mousa. (How much syrup is a matter of taste-some people like it sweeter.)
  • Sprinkle center of each diamond with a generous pinch of pistachios. Let baklava cool in pan on a rack at least 1 hour. Re-cut if needed before serving, and cut bigger pieces in half if you like. *Find orange blossom water at grocery stores with baking and cocktail supplies, and at international markets. Find ghee at supermarkets and Indian grocery stores, and samneh at Arabic markets; a blend of butter and oil is the most economical, but all-butter tastes the best. At grocery stores, check packages of frozen, paper-thin filo dough carefully for size (you want sheets about 12 by 17 in.), and buy more than 1 box, as the quantity of sheets per pound varies by brand. To help prevent cracking, thaw in the refrigerator overnight, not on the counter. MAKE AHEAD: The syrup and the baklava, up to 1 week, airtight at room temperature.

Nutrition Facts : Calories 179, Carbohydrate 15, Cholesterol 12, Fat 13, Fiber 1, Protein 2.5, SaturatedFat 3.7, ServingSize 1 Piece, Sodium 41

SYRIAN WALNUT BAKLAVA



Syrian Walnut Baklava image

Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.

Provided by Tejal Rao

Categories     dessert

Time 2h

Yield 24 pieces

Number Of Ingredients 7

13 ounces/367 grams walnuts (3 1/4 cups whole walnuts)
1 teaspoon confectioners' sugar
1/2 teaspoon orange blossom water
1 package phyllo dough (1 pound, about 30 sheets, sized as close as possible to 13 x 18 inches), defrosted if frozen
1 1/2 cups/340 grams clarified butter or ghee, melted
3/4 cup/150 grams granulated sugar
1 1/2 tablespoons lemon juice

Steps:

  • Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners' sugar and orange blossom water.
  • Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
  • Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
  • Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
  • If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 7 grams

BAKLAWA - SYRIAN VERSION OF BAKLAVA



Baklawa - Syrian Version of Baklava image

This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!

Provided by Kat Rahal

Categories     Dessert

Time 2h

Yield 50-75 serving(s)

Number Of Ingredients 9

2 lbs phyllo dough (for a 17x13 tray)
3 cups melted rendered butter
2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
3/4 cup sugar
2 tablespoons rose water (usually found in Middle Eastern markets)
2 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon lemon juice
1 teaspoon rose water

Steps:

  • Butter baking pans thoroughly.
  • Place 1 lb.
  • of dough in pan, brushing butter between each sheet.
  • Do not butter top sheet.
  • Combine ingredients for nut filling and spread evenly on last layer.
  • Place the other 1 lb.
  • dough over nut filling, brushing each layer with butter between each sheet.
  • Cut in diamond shapes.
  • Pour remaining butter over top.
  • Bake in a preheated oven@ 400 degrees for 15 minutes.
  • ,then reduce heat to 325 degrees for 45 minutes.
  • *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
  • SYRUP:.
  • Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
  • Let syrup stand for 10 minutes before pouring over cold Baklawa.

Nutrition Facts : Calories 320.9, Fat 24, SaturatedFat 8.4, Cholesterol 29.3, Sodium 166.6, Carbohydrate 25, Fiber 1.6, Sugar 13.5, Protein 4.2

SYRIAN CREAM-FILLED BAKLAVA (BAKLAVA MUHALABIYYA)



Syrian Cream-Filled Baklava (Baklava Muhalabiyya) image

A nice change. A different baklava without nuts! Unlike other baklavas, this is best within 2-3 days of making, after which it may get a bit soggy. You probably won't use all the butter, but it's always good to have extra rather than not enough. *Samne is an Arabic type of clarified butter similar to the Indian version ghee. You can purchase samne or ghee at most international markets. You can also make your own clarified butter, make your own ghee, or substitute regular melted butter. I used a 9X13 inch pan. The amount of servings is a guesstimate. Modified from, http://desertcandy.blogspot.com.

Provided by UmmBinat

Categories     Pie

Time 1h45m

Yield 28 diamonds, 28 serving(s)

Number Of Ingredients 11

30 sheets phyllo dough, defrosted if frozen
1 cup ghee, melted (samne, or clarified butter)
1/2 cup white semolina (not durum semolina)
1/2 cup sugar
4 cups homogenized milk (or maybe whole milk)
1/2 teaspoon cinnamon
1/8 teaspoon allspice
sea salt, 2 pinchs
1 1/2 cups sugar
1 cup water
2 tablespoons orange blossom water

Steps:

  • Make syrup:
  • Place sugar, water, and flower water in a saucepan. Bring the mixture to a boil, stirring so that the syrup dissolves. Let boil until it is a slightly thick syrup, then set aside and let cool completely.
  • Make filling:
  • Place homogenized milk, sugar, spices, and sea salt in a sauce pan. Bring the mixture to a simmer, stirring so that the sugar dissolves.
  • Add the semolina in a slow stream, stirring to combine.
  • Simmer the mixture over low heat, stirring constantly, until the mixture is thickened and the semolina is soft, about 10 minutes.
  • Set aside to cool completely before using.
  • Putting it all together:.
  • Preheat the oven to 350°F
  • Have your melted butter and pastry brush ready. Get two cloths or dish towels, moisten them, then wring them out as much as possible. Unroll your phyllo on your work surface and cover it with plastic wrap then cover with the damp cloths.
  • Brush a 9X13 inch baking dish all over with some of the melted butter.
  • Brush one sheet of phyllo lightly with the butter, then place in the baking dish, letting any extra come up the sides. Repeat, brushing a phyllo sheet with butter and layering it in the baking dish, keeping the remaining phyllo covered, until you've used half the phyllo.
  • Evenly put the filling into the dish on the phyllo that was last brushed with butter.
  • Continue brushing phyllo with butter, then layering it on top of the filling, allowing the edges of phyllo to hang over the sides of the pan. When you have layered all but 2 sheets of the phyllo, take all the pieces of phyllo that are hanging over the sides and fold them back into the pan, (some of the edges may be dry, snap them off and discard them), Brush the fold overs with butter. Brush the final 2 sheets of phyllo with butter and place them over the pan, tucking the edges down into the side of the pan. Brush the top with melted butter.
  • Score the top layer of the pie to form diamonds (it looks prettier than squares, but do what you can) then run your knife through the scores again, cutting all the way through to the bottom the pan. Place in the oven and bake until crisp and golden watch at 40 minutes.
  • Remove from the oven and immediately pour the cool syrup slowly over the baklava. Set aside to absorb for several hours before serving.
  • Helpful Tips:.
  • When working with phyllo, it's important to work quickly to keep the dough from drying out. In order to do so, make sure you have all your ingredients and tools ready, and know what you are going to do. Read through the recipe several times to familiarize yourself with the process, this will help prevent you from constantly stopping to check the recipe, which will slow you down.
  • Never leave phyllo uncovered for more than a minute.
  • Brush each phyllo sheet lightly with butter, beginning at the corners and working inward. You want to brush it with enough butter to prevent dryness, but you don't want to saturate it so that it's heavy or soggy.
  • Make sure your syrup is cooled before you use it. Cool syrup + hot phyllo = crispy baklava.

Nutrition Facts : Calories 213.7, Fat 9.8, SaturatedFat 5.6, Cholesterol 22.6, Sodium 113.9, Carbohydrate 28.9, Fiber 0.5, Sugar 16.1, Protein 2.9

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