Popular Recipes

Baklava

Steps Making Recipes Baklava using 15 ingredients and 14 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. - If in case you have a passion for cooking and you spend plenty of time in your kitchen, then probably you have got a considerable amount of recipes readily available. Some cooks have an orderly organization system and a few do not. If you end up usually shuffling by means of mounds of recipes and not discovering what you're looking for, then it is advisable do some organizing.

Baklava

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 cook Baklava using 15 ingredients and 14 steps. Here is how you achieve it.

Ingredients make Baklava

  1. Prepare 6 oz shelled pistachios, coarsely chopped.
  2. Prepare 6 oz walnuts, coarsely chopped.
  3. You need 6 oz hazelnuts, coarsely chopped.
  4. You need 1/4 cup sugar.
  5. Prepare 2 tbsp ground cinnamon.
  6. You need large pinch of ground cloves.
  7. Prepare 16 package phyllo dough, thawed.
  8. You need 18 tbsp unsalted butter, melted.
  9. It's honey syrup.
  10. Prepare 3/4 cup sugar.
  11. You need 1 cup cold water.
  12. You need 1 cup honey.
  13. You need 1 tbsp orange extract.
  14. It's 5 whole cloves.
  15. You need 1 lemon.

Baklava instructions

  1. Set aside 3-4 tbsp of chopped pistachios for garnish. Combine the remaining chopped nuts in a mixing bowl. Add 1/4 cup of the sugar, cinnamon, and ground cloves. Stir to mix..
  2. Preheat the oven to 350 degrees F..
  3. Unroll phyllo and measure briefly against a 13 “x 9″ x 2” baking pan. Trim a little of the phyllo to better fit your baking dish..
  4. Now spread the phyllo sheet on top of a damp towel, and cover with a second damp towel. This will help keep the phyllo dough from breaking while you work to assemble the baklava..
  5. Lightly brush the baking dish with a bit of the melted butter. Take one sheet of phyllo and line the baking pan with it, fold in any excess. Brush the phyllo sheet with butter and gently press in the corners and sides of the baking pan..
  6. Lay another phyllo sheet on top, brush with butter, and press into the pan as you have done with the first sheet. Lay another sheet on top, brush with butter, and press into the pan as before. Continue layering and buttering each phyllo sheet until you have used up 1/3 of the phyllo package. Distribute half of the nut mixture evenly over the top sheet..
  7. Layer another 1/3 of the phyllo following the same process as before. Now distribute the remaining half of the nut mixture over the top layer..
  8. Layer the remaining phyllo sheets following the same process as before..
  9. If needed, trim off excess phyllo. Generously brush the very top layer of phyllo with butter..
  10. With a knife, cut diagonal lines, 1/2 inch deep, in the phyllo to make out 1 1/2 inch diamond pieces. Do not press the knife all the way down..
  11. Bake on a low rack for 45 mins to 1 hour, or until golden and a skewer inserted in the center comes out clean. IMPORTANT…Because ovens vary, be sure to check your baklava half way through baking..
  12. While the baklava is baking, make the honey syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves..
  13. When ready, remove the baklava from the oven and immediately pour the cooled honey syrup to cover the entire hot baklava. Let set to completely absorb the syrup..
  14. A few hours later, cut the baklava carefully through the earlier marked pieces. Serve with a garnish of chopped pistachios..

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