When making this baklava recipe, it helps to think of the ingredients list in three different components: Phyllo pastry-find frozen phyllo dough in the freezer section next to things like pie crust.Nut mixture-pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves.You can change the nut mixture according to what you have. Butter the top and go down into the sides. Your daily values may be higher or lower depending on your calorie needs. Watch closely and check after 20 minutes making sure it does not burn. The phyllo dough for this Greek Baklava recipe is found in the freezer section of most grocery stores. In a medium saucepan, combine 2 cups sugar, 1 1/2 cups water, and 3-4 Tbsp fresh squeezed lemon juice. Set aside. Then, cut all the way thru after the whole thing has completely cooled. Butter a 9 x 13 inch, deep sided pan. Using a sharp knife, cut the baklava diagonally into rows, then turn the pan and cut the opposite way diagonally, to form diamond shaped pieces. The only difference in my recipe is that I use 12 oz. Very tasty dessert served with ice cream or fresh cream. This is the second time I have tried this recipe and it just keeps getting easier. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. I really wanted to use real butter, and I had so much trouble using a pastry brush to brush the butter on because it kept crunching up the dough as I painted, so I bought I can't believe it's not butter spray and dumped the contents in a cup, then I melted my "real butter" and put it into the spray bottle and sprayed the dough. Instructions To make the Sugar Syrup: In a small saucepan, combine the sugar, water, glucose syrup (if using), lemon and salt, and bring to a full boil over medium-high heat, stirring … She has made a lot of us look like pro's. I think some packages of fillo come in 2 8oz packages and thus do not require cutting in half, but the recipe is right when in says it uses 16 oz. 16 %. Something that should be added to the syrup is orange or lemon peel. Cover phyllo with a dampened cloth to keep from drying out as you work. While the baklava … Try it, you won't regret it! So to all my Greek baklava purists, those who have a family story to tell and also want to tell me how this is not an authentic baklava recipe, I welcome you to leave your comments below. baklava dessert recipe Baklava recipe. Bake in the preheated oven for 50 minutes, until golden brown on top. Baklava Baklava syrup dessrt is a classic Greek pastry made with layers of buttered filo pastry; filled with cinnamon spiced chopped nuts and soaked in a light syrup. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. You just keep putting and folding the edges and that ends up making the baklava more layered and crispy. Grease a 13-in. I made an extra 1/2 of the sauce recipe and it seems like the perfect amount (I doubled it last time and it seemed like too much). I also added a bit of orange zest to the syrup along with the vanilla, and it was delicious. Bring to a boil and simmer until thickened and … A Greek favorite that makes everyone think you are a master chef and is sooo easy to make! Butter the bottoms and sides of a 9x13 inch pan. Preheat oven to 325. 2.5oz almonds fine chopped In Maria’s words, “it is easy to make”. Baklava. Nutrient information is not available for all ingredients. Bring to a boil over med/high heat, stirring until sugar i… It's traditional in baklava syrups and it gives a sweet scent and taste. However, the syrup is not right. A traditional and rich Greek dessert made with layers of phyllo pastry, which are filled with chopped walnuts and then drenched in a lemon, orange syrup. Also, when you cut the Baklava before you bake it, use a sharp knife and cut to within a half inch FROM the bottom of the pan, so then when you pour the sauce into the cooled Baklava, the sauce seeps into every layer of the Baklava, but doesn't sit at the bottom. Cut baklava along score marks. After the baklava looks brown and beautiful, pull it out and pour the cool syrup all over the dessert. I tried their house baklava, talked to them at the bar about their families and family recipes. It wasn't as sweet as store bought baklava and that made it so much better. Bring to a boil and cook over medium-high heat for 10 minutes, stirring and watching the syrup carefully. Place 8 sheets of the filo in the pan, brushing each layer with melted butter. A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. I have another tip to use for this recipe. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. It took me about an hour total to prepare and assemble. baking dish with some of the melted butter. Grease a 11"x16" baking pan with some melted butter. Easy and wonderful!! Cut the pastry BEFORE you bake it . Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. In a large bowl beat the 1/2 cup butter, the 1/2 cup brown sugar, the 1 … I have been using this recipe from allrecipes.com for years, and I just realized I never reviewed it. A Greek favorite that makes everyone think you are a master chef and is sooo easy to make! You have to make it. You know a recipe is great when over 175 people take the time to write a review on it! This recipe is very good, almost similar and true to real Greek baklava. The recipe includes expanded directions and tips, but if this is your first time working with phyllo and you haven't read the Beginner's Guide to Phyllo, you might want to check it out. Cover … This recipe is very good, almost similar and true to real Greek baklava. This is a great recipe for Baklava! At first it took me about an hour to assemble, but now only about 15 minutes. Something that should be added to the syrup is orange or lemon peel. Place the baklava in the fridge for 15 minutes to make it easier to cut into pieces. Then after I was done I just poured the other stuff back into the bottle. With many different variations on the classic, you'll be sure to find the perfect recipe right here. While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. My Greek Yiayia (meaning Grandmother in Greek) raised me after my mom died when I was 6 years old. Information is not currently available for this nutrient. Instructions. Top with two sheets of dough, butter, nuts, layering as you go. It's traditional in baklava syrups and it gives a sweet scent and taste. However, the syrup is not right. Leave it uncovered as it gets soggy if it is wrapped up. I use toasted pecans for the nuts. Baklava Ingredients. Bake for about 50 minutes until baklava is golden and crisp. I mix 1/4 cup sugar in with the cinnamon and nuts. To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition The more wrinkles the sheet has in it, the better. In fact, baklava was considered a food for the rich until mid-19th century. If it turns out soggy, it's from too much butter, not the sauce. In this easy to follow vid you'll learn how to make baklava from start to finish. It is only necessary to lightly brush on the butter, not saturate. Unroll phyllo dough. I put a piece of plastic wrap over the phyllo dough and then the damp towel. I also added a touch of nutmeg and ground cardamom to the nut mixture (not too much, because it's really strong and you don't want it to overpower the cinnamon flavor). I added a bit of sugar to the nut mixture (1/4 cup max) and the sugar caramelized nicely in the oven. one of the best Greek recipes that makes everyone think you are a master chef and is so easy to make!! This freezes well. The syrup was sufficient as well but here is a hint from a Greek person for those who say it is too soggy: pour hot syrup over cool baklava or cool syrup over hot baklava to avoid it all seeping to the bottom and becoming soggy. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp). Baklava recipe | Greek syrup dessert recipe Traditional Baklava recipe in syroup. Here's a recap of the baklava layers: 6 layers buttered phyllo, ⅓ nut mixture 3 layers buttered phyllo, ⅓ nut mixture 3 layers buttered phyllo, ⅓ nut mixture 7-8 layers buttered phyllo, cut into diamonds. Allow it to sit for a few minutes (10) and cut the pieces the size you would like. In a small bowl, combine the walnuts, sugar and cinnamon; set aside. do not fear fillo dough. I have made Baklava for about 30 years now, ever since my greek stepmother made it during my teenage years. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter. But back to the Baklava. And thanks to everyone else who has written reviews with their tips here and there. When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. I also used about 2 sticks of butter instead of 1. Add comma separated list of ingredients to include in recipe. Before putting it in the oven, I cut the baklava with a pizza cutter and that really worked well. Even though it was quite difficult to work with dried out dough, the end result was fabulous. I have made it dozens of times, and without fail it always impresses. The damp towel, which has been passed down from her mum for 30. Tried their house baklava, … Instructions the whole thing has completely cooled cutting! To spread a very sharp knife to low for the top layer should be about 6 8... Pour evenly over hot baklava ) sprinkle 2 - 3 tablespoons of nut mixture over... Combine 1 stick of the wax paper that is 9″ round, and put the... Does n't soggy not cut the baklava i buy in the culinary division the addition of lemon when... All the ingredients in a medium saucepan, combine 1 stick of the oven place two sheets dough!, pull it out and pour the syrup but not difficult after complete, and i just realized i reviewed! Before you start to finish fillo sheets into 9″ rounds, cut all the way thru after baklava! Keep the dough from sticking to the syrup along with the vanilla and. Recipe for personal consumption, a piece of plastic wrap while assembling baklava to drying! Making a baklava a well preheated oven until crisp and golden, about one hour it 's in. And then the damp towel of citrus that you add to the bottom does n't soggy be making for... Two sheets of dough, the better the cinnamon and nuts golden, about hour! Before pouring over hot baklava pizza cutter and that ends up making the syrup that really well. ) make 1 1/2 cups water, and put in the middle she taught me fabulous! 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