Quick & easy Baklava – all the rich, gooey, crispy deliciousness without the fuss! I have been using this recipe from allrecipes.com for years, and I just realized I never reviewed it. You know a recipe is great when over 175 people take the time to write a review on it! Apricot & Pistachio Baklava with Orange-Cardamom Syrup, Hazelnut & Chocolate Baklava with Espresso-Frangelico Syrup, 10 Ways to Have Home-Baked Bread On Your Table Tonight, A Quick Weeknight Mediterranean Dinner for Four, North African Spiced Salmon Over French Lentils, Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa, Spring Vegetables and Seafood, Better Together. You should follow these tips that are suggested by other reviewers: 1) Lightly roast nuts prior to chopping (I always use walnuts). 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. Use a food processor to chop the nuts. I have made it dozens of times, and without fail it always impresses. Your email address will not be published. While it does take some time, nearly all of it is hands-off time, waiting for the phyllo to thaw (see “Phyllo Pointers” below), the pastry to bake, or the baklava to absorb moisture from the syrup. For any function, family get together or holiday, I always get requests for these 2 desserts. This made the layering SO much easier. It's traditional in baklava syrups and it gives a sweet scent and taste. I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. https://thethingswellmake.com/how-to-make-baklava-greek-baklava-recipe But one of the best reasons for making baklava is that it’s an entirely unexpected addition to the dessert table. Otherwise on higher heats the baklava won't have time to cook enough and will get a bit soft and soggy. But you should know that the homemade version is light years better than the commercial one and not complicated to make. Let cool. 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 make the syrup first and allow it to cool while I put together the baklava and bake it, then I can pour cooled syrup onto hot baklava (this helps keep it from becoming soggy). Traditional Old Fashioned Baklava! And, when you bite into it, you should feel the crispy filo layers melt in the mouth. Amount is based on available nutrient data. The right texture, consistency and sweetness makes a good baklava. Multi-layered. The top layer should be about 6 - 8 sheets deep. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Instructions. In fact it just won best of show at the county fair in the culinary division! Traditionalists claim that chopping the nuts (pistachios, in this recipe) by hand is best, but if that were the only option, I’d probably never make baklava again. 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. Crispy. Cover phyllo with a dampened cloth to keep from drying out as you work. I just love the sound when you bite into one or pull it apart - that crunch of a crispy exterior is exciting. There are many videos on the best and oldest baklava shop in Istanbul who’s manager insists on pouring hot syrup (212F) on hot Baklava. Congrats! 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. Freshly made baklava should be crisp and crunch when you break into them with a fork. So I decided to try pouring hot syrup over cooled pastry, which worked beautifully. Then, cut all the way thru after the whole thing has completely cooled. After preparation the pakhlava is cut into diamond shapes and each piece is garnished with an a… Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? I have made this recipe numerous times and it is always a huge hit. Here’s how to coax the best from a box. The flakiness is supposed to be the best part of desserts, like baklava, which is made with phyllo dough layered with brushings of butter! Spread the … Luckily, the food processor does a perfectly good job in only a few seconds. Easy and wonderful!! This won't delete the recipes and articles you've saved, just the list. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I had originally made this recipe to share with my extended family, but now I'm thinking of making something else to take to that party and keeping the baklava at home for us. Try it, you won't regret it! The recipe above is OK – no mistakes. The baklava is perfect after a day or two. © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. Made with sweetened layers of crisp, buttery phyllo and bursting with toasted nuts, this seductive eastern Mediterranean dessert somehow manages to be flaky, moist, and crunchy all at the same time. I have made Baklava for about 30 years now, ever since my greek stepmother made it during my teenage years. One was a particularly arrogant clothing store which will remain nameless. I got the sauce started, and then chopped and prepared the nuts (I used a variety of nuts; almonds, walnuts and pecans), and rolled out my dough. Baklava is a great dessert to have during hot summer days. Tips on how to eat Baklavaâx80 Eat baklava when it cools down. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. It is only necessary to lightly brush on the butter, not saturate. Allrecipes is part of the Meredith Food Group. I just drape the bottom half over the pan and then fold the top half over it, "painting" a thin layer of butter quickly. 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. I also use only 1/2 cup of water and a full cup on honey in the syrup. 3. Before putting it in the oven, I cut the baklava with a pizza cutter and that really worked well. I had always been advised to pour cold syrup over hot-from-the-oven pastry. Slightly more than most desserts but this does not mean that it should be dripping with the syrup. 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). The “Baklava War” erupted in May 2006, at the Vienna summit, where, at the initiative of the Austrian Presidency, was celebrated the twentieth anniversary of Europe Day.That day, the Cypriots decided to choose baklava as their national emblem. Add comma separated list of ingredients to include in recipe. All Rights Reserved. It's nice recipe but baklava is a Turkish dessert not Greek.They learned it from Turks in Ottoman era.Turks make baklava in their special days.Gaziantep city's baklava very famous in the world and there are even Turkish baklava stores in Athens. Your daily values may be higher or lower depending on your calorie needs. Add vanilla and honey. Simmer for about 20 minutes. You may eat Baklava everyday after dinner or lunch4. I also used about 2 sticks of butter instead of 1. Preheat oven to 350 degrees F(175 degrees C). Bake for about 50 minutes until Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. She has made a lot of us look like pro's. Cut whole stack in half to fit pan. Also for convience I used a bad of finely chopped walnuts I found in the store, they were the perfect size and saved on chopping. Please note the addition of lemon zest when following the magazine version of this recipe. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…. Everyone at our Easter table was impressed! You may cut into 4 long rows the make diagonal cuts. All that syrup will get absorbed perfectly - I have done it hundreds of times. I think this cost me around $15 to make and I yeilded 3 dozen pieces(it would be less if I did not use almonds and pecans). Butter the bottoms and sides of a 9x13 inch pan. The syrup should be hot when poured over the cooled pastry. Add a little lemon zest to the sugar sauce, if desired. And thanks to everyone else who has written reviews with their tips here and there. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Information is not currently available for this nutrient. For this recipe, I use three thin layers of nut filling, whereas many classic baklavas have just one layer in the center of the pastry. The perfect baklava should smell and taste of butter. Something that should be added to the syrup is orange or lemon peel. Bake at 350 F for about 50 – 60 minutes or until top is golden. Process the nuts with the sugar and spices for the filling; the sugar absorbs the oil released by the nuts, keeping them separate and fluffy instead of oily and pasty. I usually need more butter than called for also. 2. The phyllo dough for this recipe is found in the freezer section of most grocery stores. A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. How does McDonalds get their fries to have that texture - not real crispy, but not soggy either I don't like really crispy fries I like the texture of the McDonald's fries. Then make diagonal slices to create a diamond pattern. Even when you pour the syrup over, it remains nice and crisp. By pouring the cool syrup on the warm baklava it will turn out crispy. 2) Make 1 1/2 times sauce recipe calls far. I do let the phyllo dough thaw, but do not cut the dough and do not cover it while layering. If it turns out soggy, it's from too much butter, not the sauce. This helps keep the dough from sticking to the towel. Re the baklava, it is a sweet baklava, but it shouldn’t be overly sweet. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and “pretty”. Ask anyone from Michigan and this is the pizza they have been devouring for decades. Leave it uncovered as it gets soggy if it is wrapped up. Percent Daily Values are based on a 2,000 calorie diet. It’s a great make-ahead dessert perfect for the holidays or special occasions. I served it in multicolored cupcake wrappers. Where is it originally from and is it supposed to be crispy? Personally, I move any leftover baklava to the fridge after a few days, but keeping it at room temperature does preserve it's crispy texture better. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. A good recipe, but here are a couple of hints: Melt the butter and use a pastry brush. The potato inside is creamy and soft, the outside has some crisp to it but they're not really crispy and also not soggy. It’s also practical, because it’s easy to assemble, feeds a crowd, and can be made ahead—all important qualities for time-crunched bakers. I put a piece of plastic wrap over the phyllo dough and then the damp towel. And thanks to everyone else who has written reviews with their tips here and there. Serve in cupcake papers. However, because it was shipped frozen from Turkey and then defrosted t the layers of phyllo dough weren't crispy. this link is to an external site that may or may not meet accessibility guidelines. 2. Just take care not to overchop the nuts to a powder, or worse, to pistachio butter. This results in a baklava that stays incredibly crisp and flaky for weeks. Phyllo dough is available in the frozen food section of the supermarket, usually near the puff pastry. Then after I was done I just poured the other stuff back into the bottle. Baklava is my ace in the hole for these occasions. Using a very sharp knife cut carefully into the baklava to make 4 strips, about 1 1/2 inches wide. Brush the remaining butter onto the top of the baklava. At first it took me about an hour to assemble, but now only about 15 minutes. This is how it's supposed to be! It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. Info. This is an excellent recipe, time consuming but not difficult. If I had to name some of the best desserts of all time, Baklava would be on the list for sure. Baklava is made of 40 layers of pastry – known as yufka – each sheet is rolled so thin that you can read a newspaper through it. Go to any French bistro, and you’ll likely find a dish of lentils and salmon. You'll know when your baklava is nearing the end of its life when it starts to dry out. Place two sheets of dough in pan, butter thoroughly. Pizza can look and taste very different depending on where you're from or what kind of pie you prefer. However, the syrup is not right. Letting the pastry cool and settle kept the layers separate and crisp, even after adding the syrup. Baklava is popular across the Middle East but also in other countries and cultures preparing it with different variations: 1. When baklava is done, pour the honey lemon syrup over the warm baklava. © Copyright 2021 Meredith Corporation. Have you tried hot syrup on hot Baklava before? Neither should it be soggy. You know a recipe is great when over 175 people take the time to write a review on it! Boil sugar and water until sugar is melted. A definite sacrilege according to … What Is A Good Baklava? I am so thankful to Donna for posting this recipe. This right texture and consistency you get by … Top with two sheets of dough, butter, nuts, layering as you go. The more wrinkles the sheet has in it, the better. Have you tried the hot syrup on cold Baklava more than once? It's traditional in baklava syrups and it gives a sweet scent and taste. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, 12 St. Patrick's Day Breakfast and Brunch Ideas, Nutrition One thing I noticed was that it was a bit dry for my taste. Remove baklava from oven and immediately spoon sauce over it. I added a bit of sugar to the nut mixture (1/4 cup max) and the sugar caramelized nicely in the oven. Leave the baklava to sit at room temperature while it cools and absorbs the syrup. It's traditional in baklava syrups and it gives a sweet scent and taste. In fact it just won best of show at the county fair in the culinary division! This recipe is very good, almost similar and true to real Greek baklava. ! I mix 1/4 cup sugar in with the cinnamon and nuts. However, the syrup is not right. Set aside. Make sauce while baklava is baking. Something that should be added to the syrup is orange or lemon peel. This recipe is very good, almost similar and true to real Greek baklava. The baklava and syrup should be at room temperature before pouring the syrup (keep in warm place in cold weather). Then you can serve it or cover and store it for up to 1 week. But the baklava was never quite as crisp as I wanted; the hot pastry absorbed the syrup readily and softened quickly. I make the syrup first and allow it to cool while I put together the baklava and bake it, then I can pour cooled syrup onto hot baklava (this helps keep it from becoming soggy). 3) Make sauce AHEAD of recipe, and put in the fridge to cool. You must be a magazine subscriber to access this feature. What Is Detroit-Style Pizza and How Do You Make It at Home? Preferably after 3-4 hours of baking. Thinner nut layers give you a flakier texture (the bottom layers aren’t weighted down by one large body of nuts), a more robust nut flavor (thinner layers get toasted more evenly), and more evenly absorbed syrup. This saved time and your dough won't crunch up. I am so thankful to Donna for posting this recipe. In a food processor, pulse walnuts until crumbs. I will be making this for years to come! In Afghanistan and Cyprus, baklava is prepared into triangle-shaped pieces and is lightly covered in crushed pistachio nuts. Crispy and nutty Apple Cinnamon Baklava with luscious golden layers of crispy phyllo dough, walnuts, and apples. In Azerbaijan, paklava is mostly prepared during the Nowruz festivity. I lay out my phyllo dough before I start layering and cut it to the shape of the pan I am making it in. There’s one rule for adding sugar syrup to baklava: The temperature of the pastry must be opposite that of the syrup. Mix and set aside. Here are the shortcuts to save time. I went with several reviews that said they only used half the package and then was in a mad dash to thaw the second half when the first was clearly not enough. Remove the baklava from the freezer and using a sharp knife cut into diamond or square shaped pieces. You just keep putting and folding the edges and that ends up making the baklava more layered and crispy. No need to take the baklava out of the oven to cut it. Though baklava varies throughout the Middle East and Mediterranean, like this one with an almond-cinnamon-bread crumb-filling, it's always a sweet treat. This is the second time I have tried this recipe and it just keeps getting easier. It wasn't as sweet as store bought baklava and that made it so much better. A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! Are you sure you want to delete your notes for this recipe? Duration: 7min … A honey syrup made with spiced apple cider deliciously drench each layer. This feature has been temporarily disabled during the beta site preview. Even though it was quite difficult to work with dried out dough, the end result was fabulous. Yummy, yummy. I also added a bit of orange zest to the syrup along with the vanilla, and it was delicious. Bake for about 50 minutes until baklava is golden and crisp. I use a new and clean basting paint brush, to spread a very thin layer of butter between each phyllo sheet. And the method is easy—just keep the following tips in mind. Let it cook while you are preparing and putting everything together, and let it cool while the baklava is cooking. The conflict between the Greeks and the Turks over the paternity of baklava is not new.. Repeat until you have 8 sheets layered. Include it in your menu on your childâx80x99s birthday or other parties. I let it adsorb overnight. I have made this recipe numerous times and it is always a huge hit. In Armenia, baklava is made with cinnamon and cloves. If you’ve ever had commercially made baklava, you might not be inclined to make it yourself, because most of what you buy is sodden and ultrasweet. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Chop nuts and toss with cinnamon. I have another tip to use for this recipe. I usually drain a lot of the syrup out once I have poured it on, so that the baklava stays crispy and is not over loaded with syrup. I usually need more butter than called for also. It took me about an hour total to prepare and assemble. You can bake baklava on special occasions. There’s one rule for adding sugar syrup to baklava: The temperature of the pastry must be opposite that of the syrup. Did you put 1 and 1/2 cups of water and drain the syrup for at least two hours at the end? I also use only 1/2 cup of water and a full cup on honey in the syrup. Unroll phyllo dough. The phyllo pastry should be flaky, crispy and sweet at the same time. Cool the baklava for at least 4 hours before serving. Remember, baklava is supposed to be sweet. Add comma separated list of ingredients to exclude from recipe. Read on to learn about Detroit-style pizza and how to make it at home. And, when you bite into it, you should feel the crispy filo layers melt in the mouth . Do you still prefer it as a method over cold syrup and hot Baklava? 393 calories; protein 6.1g; carbohydrates 37.5g; fat 25.9g; cholesterol 27.1mg; sodium 196.4mg. As a pastry chef, I’m often responsible for bringing dessert to whatever gathering I’m attending, whether it’s an office party, school function, or neighborhood get-together. Sprinkle a few drops of cold water over the surface to keep the phyllo from curling and bake on 325F (160C) for 60-75 minutes or longer, until baklava is golden brown on top. I had always been advised to pour cold syrup over hot-from-the-oven pastry. I had phyllo dough that had been in the freezer for a while and was starting to dry out, so I decided to make this recipe. But the baklava was never quite as crisp as I wanted; the hot pastry absorbed the syrup readily and softened quickly. https://momsdish.com/recipe/436/easiest-rolled-baklava-recipe Flaky & crispy on top with yummy sweet layers in the middle. The baklava filling and syrup elevate this to the status of a fancy-schmancy croissant that needs to be made the new food trend. Nuts If the baklava looks dry, drizzle a little more syrup over it before serving. You may cut into 4 long rows the make diagonal cuts. Pistachios, walnuts and pecans are the best nuts for baklava. This freezes well. You saved Greek Baklava to your. This is a great recipe for Baklava! Soooooo good! Let it soak 6 hours to overnight. Put the cooled sauce on as soon as you pull the baklava out of the oven. You have to make it. Step 5 Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour.