BAKLAVA
Provided by Michael Symon : Food Network
Categories dessert
Time 7h30m
Yield about 40 pieces
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
- Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
- Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
- Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.
BAKLAVA
Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. 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. -Judy Losecco, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.
Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
BAKLAVA
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
- Preheat the oven to 350 degrees F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan.
- Toss together the chopped pecans and cinnamon in a bowl. Set aside.
- Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.)
- Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered.
- Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet.
- Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes.
- While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low.
- When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
- Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!).
CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
BAKLAVA
Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 60 smallish pieces
Number Of Ingredients 17
Steps:
- Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
- Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
- Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.
- Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.
- Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
- Repeat layering process 2 more times to form 3 nut layers.
- Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.
- Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the centre with a whole clove per piece. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
- Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over seam in pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.
- Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).
GREEK BAKLAVA
A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.
Provided by NEONWILLIE
Categories World Cuisine Recipes European Greek
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g
BAKLAVA LATTE
From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona. Zaar would not accept maple walnut syrup, so it's listed as maple syrup.
Provided by lazyme
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a 10-ounce cup, combine syrups, honey and espresso.
- Fill cup with steamed milk, top with a small dollop of foamed milk, sprinkle generously with cinnamon and garnish with a cinnamon stick.
- Serve immediately.
Nutrition Facts : Calories 84.8, Fat 0.1, Sodium 6.2, Carbohydrate 22.2, Sugar 21, Protein 0.1
More about "baklava latte food"
SODEXO (CAMPUS, HEALTHCARE) - BAKLAVA LATTE, 20 OZ ...
From myfitnesspal.com
SODEXO (HEALTHCARE, CAMPUS) - BAKLAVA LATTE, 8 OZ CALORIES ...
From myfitnesspal.com
ESPRESSOUL CAFE - BAKLAVA LATTE | FACEBOOK
From facebook.com
BAKLAVA RECIPE: A GUIDE TO MAKING PERFECTLY FLAKY BAKLAVA
From masterclass.com
HOMEMADE BAKLAVA - BROWN EYED BAKER
From browneyedbaker.com
BAKLAVA RECIPE WITH STEP-BY-STEP INSTRUCTIONS | DELICIOUS ...
From deliciousmeetshealthy.com
BEST BAKLAVA RECIPE - HOW TO MAKE BAKLAVA - DELISH
From delish.com
BAKLAVA (BAKLAWA) MIDDLE EASTERN PASTRY RECIPE
From thespruceeats.com
BAKLAVA CAPPUCCINO - TORANI
From torani.com
HONEY HALVA LATTE (TATTE BAKERY COPYCAT) » EATSBYRAMYA
From eatsbyramya.com
{THE BEST} HOMEMADE BAKLAVA RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
BAKLAVA CUPS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BAKLAVA RECIPE - JO COOKS
From jocooks.com
EASY BAKLAVA WITH A SIMPLE FILLING AND WALNUTS - ALL WE EAT
From allweeat.com
BAKLAVA CALORIES IN 100G OR OUNCE. 2 THINGS YOU MUST KNOW
From calories-info.com
BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA
From themediterraneandish.com
HOW TO MAKE BAKLAVA - KITCHN
From thekitchn.com
BAKLAVA | TRADITIONAL SWEET PASTRY FROM TURKIYE
From tasteatlas.com
BAKLAVA LATTE - MIDDLE EASTERN RECIPES
From fooddiez.com
HOMEMADE BAKLAVA ~ EASY AND DELICIOUS - BRAMBLE WINE COTTAGE
From bramblewinecottage.com
10 BEST BAKLAVA WITHOUT NUTS RECIPES | YUMMLY
From yummly.com
THE 15 BEST PLACES FOR BAKLAVA IN TORONTO - FOURSQUARE
From foursquare.com
BAKLAVA RECIPE, HONEY BAKLAVA, HOW TO MAKE BEST BAKLAVA
From natashaskitchen.com
BAKLAVA - RECIPETIN EATS
From recipetineats.com
ARABIC WALNUT BAKLAVA (بقلاوة) - THE HINT OF ROSEMARY
From thehintofrosemary.com
HOW TO MAKE THE PERFECT BAKLAVA | MIDDLE EASTERN FOOD AND ...
From theguardian.com
BAKLAVA RECIPE - TRUVIA
From truvia.com
BAKLAVA LATTE RECIPE - MONIN
From monin.com
BAKLAVA RECIPE | GOOD FOOD
From goodfood.com.au
BAKLAVA | RICARDO
From ricardocuisine.com
BAKLAVA LATTE RECIPE - MONIN
From monin.com
MILK AND HONEY BAKLAVA (EASY RECIPE) - A COZY KITCHEN
From acozykitchen.com
BAKLAVA | BEE MAID HONEY LTD.
From beemaid.com
WHAT IS BAKLAVA AND WHERE DOES IT COME FROM? | MYRECIPES
From myrecipes.com
BAKLAVA - WIKIPEDIA
From en.wikipedia.org
THE ABSOLUTE BEST BAKLAVA (PERFECTED ... - FIFTEEN SPATULAS
From fifteenspatulas.com
BAKLAVA LATTE RECIPE - WEBETUTORIAL
From webetutorial.com
RXSUGAR BAKLAVA LATTE - RXSUGAR®
From rxsugar.com
BAKLAVA (STEP BY STEP INSTRUCTIONS!) - THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love