Baklava

How to Making Recipes Baklava using 8 ingredients and 10 steps

Baklava - Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Cut a diagonal diamond pattern in the baklava using a very sharp knife. It is characteristic of the cuisines of the Egypt, Levant and the broader Middle East, along with. Melt the butter over low heat. - When you've got a passion for cooking and you spend a lot of time in your kitchen, then almost certainly you've got a considerable quantity of recipes on hand. Some cooks have an orderly group system and a few do not. If you find yourself often shuffling via mounds of recipes and never finding what you are looking for, then it is advisable to do some organizing.

Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own.

Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.

You can have Baklava using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients cook Baklava

1. Prepare 1 package phyllo dough, thawed.
2. You need 1-1 1/2 cup butter.
3. You need 1-2 cup pecans (or any other nut).
4. It's 2-4 teaspoons cinnamon.
5. You need 1 cup water.
6. It's 1 cup sugar.
7. You need 1/2 cup honey.
8. Prepare 1 teaspoon vanilla extract.

Baklava instructions

1. Preheat the oven to 350 F..
2. Spread a layer of melted butter on the bottom of a 9x13 pan. Place 2 sheets of phyllo dough over it and spread them with butter. Repeat this process until you have 6-8 sheets layered..
3. Combine the nuts and the cinnamon..
4. Set aside about 8 sheets of phyllo dough, making sure to put a damp cloth over them. Repeat step 2, but sprinkle a small handful of nuts each time as well. Do this for your remaining phyllo dough. At some point, you may need to prepare more cinnamon nuts or melt more butter..
5. Once that stack of phyllo runs out, start layering with no nuts as in step 2 with the reserved phyllo. Be sure to butter the top well to prevent it from burning!.
6. Using a sharp knife (dull knives will tear it apart), trim the excess phyllo off the edges and cut the baklava. You can cut it in squares, triangles, diamonds, and probably more, but I usually go with squares for simplicity..
7. Bake for 35 minutes or until golden brown - keep an eye on it, as it can go from light brown to burnt within 5 minutes..
8. While it is baking, prepare the glaze. Combine the water and sugar in medium saucepan. Bring to medium heat. When the sugar is fully dissolved, add the honey and vanilla. Simmer for 20 minutes..
9. Pour glaze over baklava - it should bubble and boil and seep into it. Let cool..
10. Cut the baklava again, as the glaze can become slightly gummy as it cools. Enjoy! Optional: Transfer into cupcake liners for easier transport and eating..

Baklava - My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Place the cinnamon stick and whole allspice into a spice grinder and grind. Thank you and good luck