would someone have a good recipe for baklaba?

[JVKn'CVO 11]

Is it too hard to make? It is delicious!!

Saludos,

Caro

[Staashi 371]

This is from allrecipes.com - it has 766 5 ratings, so it must be delicious.

http://allrecipes.com/Recipe/Baklava/Detail.aspx

Baklava

Submitted by: NEONWILLIE

Rated: 5 out of 5 by 766 members Yields: 18 servings

"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."

INGREDIENTS:

1 (16 ounce) package phyllo dough

1 pound chopped nuts

1 cup butter

1 teaspoon ground cinnamon 1 cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

DIRECTIONS:

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. 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.

3. 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.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. 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.

Edited November 11, 2008 by Staashi

[Chica Yeyé 41]

I've heard it is a pain to make --- that's what we gave for dessert @ out wedding

I buy it made all the time. And it ALWAYS has second intentions.... :devil:

[JVKn'CVO 11]

@ Staashi: Gracias!!

@ Sis Len: hahaha! I know, it rocks. we got one with pistachios todays, yumm I want to give it a shot

Saludos,

Caro

[Staashi 371]

@ Staashi: Gracias!!

@ Sis Len: hahaha! I know, it rocks. we got one with pistachios todays, yumm I want to give it a shot

Saludos,

Caro

De nada, nenita...I've heard that the one rule of making great baklava is butter. In this recipe, I would use either pistachios or walnuts. Now that I've found the recipe, I think I might try to make it. I bet it will be awesome.

[JVKn'CVO 11]

@ Staashi: Gracias!!

@ Sis Len: hahaha! I know, it rocks. we got one with pistachios todays, yumm I want to give it a shot

Saludos,

Caro

De nada, nenita...I've heard that the one rule of making great baklava is butter. In this recipe, I would use either pistachios or walnuts. Now that I've found the recipe, I think I might try to make it. I bet it will be awesome.

You mean, like the quality of the butter? (Sorry for the silly question )

Saludos,

Caro

[Staashi 371]

@ Staashi: Gracias!!

@ Sis Len: hahaha! I know, it rocks. we got one with pistachios todays, yumm I want to give it a shot

Saludos,

Caro

De nada, nenita...I've heard that the one rule of making great baklava is butter. In this recipe, I would use either pistachios or walnuts. Now that I've found the recipe, I think I might try to make it. I bet it will be awesome.

You mean, like the quality of the butter? (Sorry for the silly question )

Saludos,

Caro

No, hehe, the quantity...this one calls for a cup of it.

[milimelo 4,629]

We make this in Bosnia all the time - it came either from Greek or Turkey and it is great - real sugar bomb though!

I'd either use chopped or ground walnuts as opposed to whole walnuts. And you don't put walnuts on every layer but on every other layer.

Now I'll need to go try make it myself - my grandmas and mom make this at home :-)

http://mideastfood.about.com/od/dessertssw...s/r/baklava.htm

gooey. You will get messy - thats a given. But it is worth it. Baklava is such a dessert of passion. The passion it takes to make it, enjoying the sweet taste with each bite, makes it a dessert that is one of a kind.

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

2 1/2 cups walnuts or pistachio nuts

4 cups sugar plus 1/2 cup

1 lb butter, butter

1 package, or 16 oz. frozen filo dough, thawed according to package directions

2 cups water

1/2 teaspoon lemon juice

2 teaspoons rosewater

cinnamon if using walnuts

Preparation:

Prepare Syrup First

Combine 4 cups sugar, lemon juice, water in a medium saucepan. Bring to a boil, and allow to boil for 10 minutes. Add rosewater and bring to a boil. Remove from heat immediately. Allow to cool.

Preparing Dough and Filling

Combine 1/2 cup sugar and nuts in a bowl. If using walnuts add cinnamon. Preheat oven to 300.

Butter the bottom of 9x12 baking dish. Unroll dough and cut into 9x12 pieces to fit into dish.

Butter bottom of pan with butter. Place two sheets of dough in the baking dish. Brush dough with butter and repeat until half of filo dough is used.

Spread about 1 cup of nut mixture over the last layer of dough. Place two sheets of filo dough and brush with butter.

Repeat until nut mixture is used. On the final layer of filo dough, be sure to brush with butter.

Cut into 3 inch squares. Then, cut each square in half diagonally to make triangles. Bake for 1 hour and 15 minutes or until golden brown.

Remove from oven and pour syrup over top of baklava and allow to seep and saturate it well.

User Reviews

Overall Rating: 5 out of 5

Baklawa is the best!, July 25, 2008

By K_eduK8er

"This recipe has a wonderful flaky taste. A middle eastern friend of mine who runs a bakery told me a timesaving hint when making baklawa! Instead of brushing each layer with butter, divide the dough and place one half of the dough, the filler, and then top with the other half of the dough. Cut into squares or diamonds and pour the melted butter over the top of the cut baklawa. It is not quite as flaky, but is still wonderful and a massive time saver! Bake and top with syrup as usual. Yumm

[Sister Fracas 5]

Any way to make it not sooooooooooooooooooooooo extremely sweet tasting? I always like the idea of it, but one bite makes my teeth hurt...

[milimelo 4,629]

Any way to make it not sooooooooooooooooooooooo extremely sweet tasting? I always like the idea of it, but one bite makes my teeth hurt...

Nope, otherwise you would not have baklava. Try having some water with it - should help :-)

[Sister Fracas 5]

Any way to make it not sooooooooooooooooooooooo extremely sweet tasting? I always like the idea of it, but one bite makes my teeth hurt...

Nope, otherwise you would not have baklava. Try having some water with it - should help :-)

Have you ever had baklava covered in chocolate? Strangely enough, that seemed less sweet to me than plain baklava... lol

[milimelo 4,629]

Any way to make it not sooooooooooooooooooooooo extremely sweet tasting? I always like the idea of it, but one bite makes my teeth hurt...

Nope, otherwise you would not have baklava. Try having some water with it - should help :-)

Have you ever had baklava covered in chocolate? Strangely enough, that seemed less sweet to me than plain baklava... lol

No, not yet even though it sounds interesting. Could be they used more of a bitter chocolate (for cooking) so it was not as sweet. Don't give up on baklava - it's great every now and then

[sweet_peach 0]

Any way to make it not sooooooooooooooooooooooo extremely sweet tasting? I always like the idea of it, but one bite makes my teeth hurt...

Nope, otherwise you would not have baklava. Try having some water with it - should help :-)

Have you ever had baklava covered in chocolate? Strangely enough, that seemed less sweet to me than plain baklava... lol

I had some like this the other day at a Lebanese restaurant...... OH it was so good.

[sereia 0]

Definitely use butter and not oil when making baklava. The quality doesn't matter as much, as long as its butter. (unsalted)

I also would not use a recipe calling for honey (Greek kind generally) but that's my personal taste. I prefer the sugar/water syrup thats poured over after baking and not with honey. Honey makes it even MORE sweet, imo.

I also would not put rose or orange blossom water in it your first time unless you KNOW you like those flavors.

I have recipes but I would have to type them up so let me know if you want it in PM and I will do it for you

[doodlebugg 10]

Trader Joes sells some that are pretty decent. Either that or just go to your nearest Arabic store and they'll have plenty. I would never make it just because it's so time consuming and I don't think the taste is different than that of store bought. PLus working with phillo dough just plain sucks!