How To make Baklava 2
syrup:
3/4 c Sugar
3/4 c Water
1 1/2 c Honey
4 Lemon slices
4 Orange slices
layers:
1 pk Phyllo dough
2 c Walnuts; finely ground
1 c Blanched almonds; fine
-ground 3/4 c Sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/2 c Unsalted butter; melted
Make syrup by combining sugar and 3/4 cup water in saucepan. Bring to a boil, stirring to dissolve sugar. Add remaining ingredients, reduce heat and simmer, uncovered, for 10 minutes. Strain and cool. Preheat oven to 325. Remove phyllo leaves from pkg, cover with a slightly damp dish towel.
Mix together walnuts, almonds sugar, cinnamon and nutmeg. Plave 2 pastry leaves in a l5xl0x1" jelly roll pan. Brush with melted butter. Continue stacking leaves, l4 in all, brushing every other one with butter. Sprinkle with 1/3 of the nut mixture. Add 6 more leaves, brushing every other one with butter. Sprinkle with l/3 of the nut mixture. Layer 6 more leaves, brushing every other one with butter, sprinkle with remaining nut mixture. Stack any remaining leaves on top, burshing every other leave with butter. Butter the top leave. Trim if necessary. With a sharp knife, cut into diamonds. Start at one corner and make 8 diagonal cuts at ll/2 intervals. From opposite corner, repeat cuts. Cut through top layers only, not all the way through. Bake for 60 mintutes or until golden brown and puffy. Turn off oven, leave pastry in oven for another hour. Remove from oven pour sryp over. Following diamond pattern, cut all the way through. Cool completely in pan to absorb syrup. Makes about 36 pieces. -----
How To make Baklava 2's Videos
Prepare Baklava in 5 minutes! Greek Dessert Quick & Easy Recipe
Prepare Baklava in 5 minutes! Greek Dessert Quick & Easy Recipe
Hey guys welcome back to my channel! Today I'm going to show you how to prepare the easiest dessert ever Greek Baklava! The shortcut technique to this recipe is the way the butter is poured all over the cut baklava instead of brushed onto each layer! So stay tuned and Enjoy!
Ingredients:
1 cup Ghee melted
1 Lb. phyllo dough
2 cups walnuts
1 cup almonds
1/2 cup sugar
1/2 tsp. cinnamon
Syrup:
1 cup sugar
1 cup water
Directions:
Start off by simmering the syrup for 10 minutes until thickened and place aside to cool. Chop all the nuts and mix them with sugar and cinnamon. Line a 13x 9 inch baking sheet with half of the phyllo dough that has been fully thawed and trim off any of the excess edges. Cover the phyllo with all the nut mixture and spread out evenly.
How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!
Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
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How To Make Star Baklava Shape
Ingredients For Cevizli Ev Baklavası Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom
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Easy Turkish Baklava 2 Ways | Walnut & Pistachio
Turkish Baklava is a well known traditional dessert. With this easy baklava recipe, you will make baklava from scratch with two different kinds walnut and pistachio with one dough.
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Ingredients for Baklava
1 large egg
1/2 cup vegetable oil
1 cup milk or a mix of water and milk
about 4 cups or more all-purpose flour
2 teaspoon baking powder
pinch of salt
for the filling: about 2 cups coarsely ground walnuts and 1 cup ground pistachio
also:
175gr. butter
for between each dough total about 2 cups corn starch mixed with 3 tbsp flour
(It makes about 500gr. Can be corn or wheat starch)
for the syrup:
5 cups granulated sugar
3 cups of water
1 tbsp lemon juice
utensils:
rolling pin
About 40 cm round oven tray for one baklava or
30 cm and 24 cm round baking trays for making walnut and pistachio baklava
Easy Turkish Pistachio Baklava Rolls With Phyllo
Star Shape Baklava Cut:
Turkish Shobiyet Baklava (Cream Filled Baklava) Recipe - Şöbiyet
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Baklava Recipe. Easy Baklava recipe 2 ways, Lebanese Baklava ????????
Hello everyone, so today I wanted to share with you all these 2 easy Baklava recipes. I hope you guys give it a try and let me know how you like it.
Baklava
Ingredients:
1 box filo pastry
1 cup butter melted
Nut Filling: (Mix Together)
2 cups chopped nuts of choice
1/2 cup sugar
1/2 tbsp cinnamon
Ingredients for Simple Syrup
2 cups sugar
1 cup water
1 tbsp. lemon juice
1 tsp orange blossom water
1 tsp rose water
Direction for Simple Syrup
In a saucepan put sugar, water and lemon juice. Mix well and cook on medium until it starts boiling. Let it boil for 2-3 min then add the rose water and orange blossom water and turn it off. Leave aside to cool completely.
Direction for Baklava
Cut Filo sheets to size according to your pan.Cover Filo Dough with a damp cloth. Divide the package into 2. One will be your layers and the the smaller side will be the fill to five volume.Take two sheets at a time and line in buttered pan, butter generously and continue doing that until you use up half the sheets. Crumple the fill part of the dough and place it on top of the layers. Add generous amount of nut filling. Continue with the remaining layers of Filo, and butter the top then cut into desired shape, I did diamond shape. Bake in preheated 375F oven for 30-40 min or until golden brown. Remove from oven and right away pour cold syrup on it. Wait half an hour before serving. Enjoy
The Rolled Method.
Take 2 sheets at a time, butter the sheets, on one side place your dowel and 2-3 spoons of your filling and roll it. Crumple the roll by pressing the 2 corners towards the middle. Lay in baking pan and cook in preheated oven for 30-40 min or until golden brown and pour your cold syrup on. Enjoy
Easy and Fast Homemade traditional Baklava Recipe that melt in your mouth. Ramadan/Eid Sweet
Best Homemade traditional Baklava Recipe that is easy to make and the taste is incredible.
Baklava or Baklawa is very famous Arabic and Mediterranean sweets that is made of layered dough sheets filled with pistachio and soaked with sugar syrup. The sugar syrup can be flavored with your choice of rosewater cinnamon and cloves or cardamom.
It is a very popular recipe in Muslim countries specially in the Holidays and Ramadan.
They are the best sweet to serve to family and friends and taste great with cup of Turkish/Arabic Coffee.
This recipe will show how to make the Rolled Baklava Recipe version rather than the layered one.
Baklava Rolls Ingredients:
Makes 48 Rolls
1 Pkt/ (1 lb) 454g Phyllo/Fillo dough
1 1/4 cup Melted butter
2 Tbsp powdered sugar
1/2 Tbsp grounded cardamom
200g Unsalted Pistachio Nuts, grounded
(Or you can use any unsalted kind of nuts you like, Walnuts, Cashews, or Almond)
1/2 to 3/4 cup of sugar syrup
Sugar Syrup Ingredients:
1 cup water
2 cups Sugar
1 tsp lemon juice
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Baklava Recipe | How to Make Baklava
Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. This Turkish dessert is very popular in the middle eastern countries. Follow this recipe to learn how to make authentic baklava.
Printable Version:
MORE MIDDLE EASTERN DESSERTS:
Knafeh:
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Recipe:
Ingredients:
24 phyllo sheets
225g (8oz) walnuts
225g (8oz) pistachios
200g (1 cup – 2 tbsp) butter, melted
1½ teaspoon cinnamon
For the syrup:
1¼ cups (250g) sugar
1/4 cup (90g) honey
2 tablespoons fresh lemon juice
1½ teaspoon rose water
1 cup water
Directions:
1. Place walnuts, pistachios and cinnamon into a food processor and process until coarsely ground. Set aside.
2. Make the syrup: in a small saucepan combine all the syrup ingredients and bring to boil. wait until the sugar is dissolves and simmer 4-5 minutes more. Let cool while you are making the baklava.
3. Preheat oven to 175C (350F)
4. Unroll phyllo dough and trim the sheets to fit your baking dish. cover with a damp towel to keep from drying out as you work.
5. Brush a 9-by-13-inch baking dish with some melted butter. Layer 8 sheets of phyllo in the dish, brushing each sheet with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle half of the nut mixture over the dough. Layer 6 sheets of phyllo on top, brushing each with butter before adding the next. sprinkle with the remaining half of the nut mixture. Layer the remaining 8 sheets of phyllo on top of the nut mixture, brushing each with butter. brush the top sheet with extra butter.
6. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
7. Bake for about 35-40 minutes or until baklava is golden and crisp.
8. Immediately pour the syrup over the hot baklava, let soak at least 6 hours or overnight at room temperature. Garnish with grated pistachios (optional).
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