Greek Baklava
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I made the Cooking Light version of this many years ago a Cooking Light Baklava…I know, but hey, whatever lets you sleep at night, right? Thanks for sharing. I used walnuts as you did, super happy with the results:. The melted butter will glue everything together seamlessly! Hello everyone, baklava belongs to Turkey, not Greece.. Ohhh this looks so so good. I LOVE baklava. Always thought it would be really superdifficult, but when I saw your recipe on here I thought it seemed totally manageable!

Thanks for yet another awesome recipe. I made these for our Canadian Thanksgiving. They were easy to make, and came out beautiful. The only adaptation I made was I added a little vanilla extract to the syrup after it had cooled.

Baklava - El amor kon un estranyo

I will be making these again. Oh my goodness!

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I have to make this. So glad you like this recipe. Can I just say? You read my mind!!! Okay… Maybe, I yelled that out a bit loud.

The Baklava looks decadent. How many boxes of filo dough do I need for this recipe? Maybe because of all the Turkish and Greek influences in my cuisine, but it was a dessert almost everyone would learn to make by the time they are I might have to find some time to give it a try. This makes baklava sound so much more doable than I previously thought it was! I love the perfect triangles :. Nice recipe. Sounds easy. I just made this for the first time recently and was surprised how easy it was, with a little patience, to get that delicious, deep flavour!

Your baklava is gorgeous! Thanks so much for this recipe! Looks amazing, as usual! For those who have been intimidated by phyllo, a key to working with it is to keep it from drying out.

I lay it out flat and cover it with a damp towel on a sturdy piece of plastic wrap to keep that from happening. It adds a little to the prep time but well worth it. Hi Marla, Thanks for sharing these tips! I kept my phyllo covered with a damp paper towel while I worked, I forgot to mention that above!

In fact I think I almost chose a college based on baklava. Your recipe sounds very doable. Hello and welcome!

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I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Start here! Pin 7. Jump to Recipe Print Recipe. Classic Baklava Recipe Servings 24 pieces. Prep 1 hour 10 minutes. Cook 50 minutes. Resting time 4 hours.

Greek Baklava Recipe -

Total 6 hours. Course: Dessert. Cuisine: Greek.


This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of.

Author : Michelle. A classic recipe for Baklava, the traditional Greek pastry made with ground nuts and layers of phyllo dough, drizzled with a spiced honey syrup. Ingredients: For the Syrup 1 cup. For the Pastry 1 pound. US Customary - Metric. Directions: Make the Syrup: Combine the water, sugar, honey, cinnamon stick and orange peel in a small saucepan and bring to a boil over medium-high heat.

Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature. Make the Baklava: Preheat oven to degrees F. Place the walnuts, cinnamon and cloves in a food processor and process until the walnuts are finely ground. Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify.

Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more butter. Continue this process until you have layered 7 sheets of phyllo. Gently spread one-quarter of the nut mixture evenly over the top of the phyllo.

Plowing through Life in the Country...One Calf Nut at a Time

Repeat the process of layering phyllo sheets and brushing with melted butter, but this time use only 5 sheets of phyllo. Gently spread another one-quarter of the nut mixture over the top of the phyllo. Repeat this twice more, layering and buttering 5 sheets of phyllo and topping with one-quarter of the nut mixture.

Finish off with 7 layers of buttered phyllo. Brush the top sheet with melted butter, as well.

Using a sharp knife, trim any ragged pieces of phyllo dough that has crept up the sides of the pan. Cut the baklava into 12 even squares, and then cut into triangles you should have 24 triangles. Place the pan in the oven and bake until golden brown, about 50 minutes. As soon as the baklava comes out of the oven, remove the cinnamon stick and orange peel from the syrup and slowly pour it over the hot baklava, making sure to get it into all of the cracks and crevices, as well as on the top surface.

Allow the baklava to sit for at least 4 hours before serving so the syrup has a chance to soak in. The baklava is actually best when left to sit overnight before serving. Baklava can be stored at room temperature, covered very loosely with a paper towel or foil until ready to serve. Leftovers should be stored in airtight container at room temperature or in the refrigerator for up to 2 weeks.

Recipe Notes: Other nuts, such as almonds or pistachios, can be substituted for the walnuts. Baklava can be frozen in individual pieces for up to 3 months. Nutritional values are based on one serving. Nutrition: Calories: kcal.

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