Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

how do you make baklava?

ingredients and directions please :)

7 Answers

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  • Dan
    Lv 7
    1 decade ago
    Favorite Answer

    this is a delicious recipe;

    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

    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.

    Serves 18.

    ---

  • Sally
    Lv 4
    1 decade ago

    Get any good recipe from where ever you like. Ask a relative or family friend for theirs. (Nothing bonds like a love of food or a compliment for a favorite family recipe.)

    Most importantly, the success of baklava is about balance and porportion. Not too heavy on any ingredient. Patience to do it right and take the time it takes for the proper outcome.

    Good food takes time!

  • 1 decade ago

    BAKLAVA (DESSERT)

    2 lbs. commercial dough (for each 17 x 13 inch tray)

    Baklava filling (for 1 tray)

    2 lbs. shelled English walnuts or 8 c. coarsely ground

    3/4 c. sugar

    2 tbsp. orange flower water

    3 c. rendered butter, melted

    Butter baking pans thoroughly. Place one pound of dough in pan, brushing butter between each sheet. Do not butter top sheet. Spread nut filling evenly on last layer. Place one pound of dough over nut filling, brushing butter between each layer. Cut in diamond shapes. Pour remaining butter over Baklava. Bake in preheated 400 degree oven for 15 minutes, then reduce heat to 325 degree oven for 45 minutes.

    NOTE: Keep dough covered with damp cloth or plastic while using to prevent dough from drying.

    SYRUP:

    2 1/2 c. sugar

    1 1/2 c. water

    1/2 tsp. lemon juice

    1 tsp. orange flower water

    Mix sugar and boil over medium heat for 15 to 20 minutes. Add lemon juice and orange water before removing from heat. Let syrup stand for 10 minutes before pouring evenly over cold Baklava.

  • Anonymous
    1 decade ago

    BAKLAVA (DESSERT)

    2 lbs. commercial dough (for each 17 x 13 inch tray)

    Baklava filling (for 1 tray)

    2 lbs. shelled English walnuts or 8 c. coarsely ground

    3/4 c. sugar

    2 tbsp. orange flower water

    3 c. rendered butter, melted

    Butter baking pans thoroughly. Place one pound of dough in pan, brushing butter between each sheet. Do not butter top sheet. Spread nut filling evenly on last layer. Place one pound of dough over nut filling, brushing butter between each layer. Cut in diamond shapes. Pour remaining butter over Baklava. Bake in preheated 400 degree oven for 15 minutes, then reduce heat to 325 degree oven for 45 minutes.

    NOTE: Keep dough covered with damp cloth or plastic while using to prevent dough from drying.

    SYRUP:

    2 1/2 c. sugar

    1 1/2 c. water

    1/2 tsp. lemon juice

    1 tsp. orange flower water

    Mix sugar and boil over medium heat for 15 to 20 minutes. Add lemon juice and orange water before removing from heat. Let syrup stand for 10 minutes before pouring evenly over cold Baklava.

    OR

    BAKLAVAS

    baklavas

    makes about 12

    4 ounces of butter

    12 ounces of walnuts, chopped finely

    2 ounces of sugar

    1 tsp ground cinnamon

    ½ tsp ground cloves

    8 ounces greek phylo pastry

    8 ounces honey

    2 tsp lemon juice

    4 ounces of water

    Melt the butter and use a little to lightly grease a 10x7 roasting pan. (I use a 9x9 and it works just as well).

    To make the filling put the walnuts, sugar , cinnamon and cloves in a bowl and mix well. Cut the pastry sheets in half withways. Take one sheet of pastry to line the baking pan. Cover the remaining sheets with a damp tea towel. Brush the sheet you used to line the pan with a little melted butter. Repeat with half of the pastry sheets, then sprinkle over the walnut filling. Top with remaining pastry sheets brushing each one with a little melted butter and tucking down the edges. Using a sharp knife cut the layers of pastry into 12 diamond or square shapes. ( I usually get 16 squares)

    Bake in a preheated over 425 degrees F for 10 minutes, then reduce the temperature to 350 degrees F and bake for 20 minutes more, until golden brown.

    Just before the pastry has finished cooking make the honey syrup. Put the honey water and lemon juice into a small saucepan, simmer it for about 5 minutes. Set aside

    When the pastry is finished baking, remove from the oven and evenly pour the honey syrup over it. Leave to cool (the pastry will absorb all of the syrup). Before serving re-cut along the lines you cut before baking to divide the pieces.

    That's it! Sounds like a lot to do but really quite simple

    JM

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  • 1 decade ago

    Ick, I don't...can't stand the stuff. I buy it for my beloved brother who loves the stuff from a Mediteranian restaurant down the street.

  • 1 decade ago

    Go to allrecipes.com.It has everything,including user ratings and comments.

  • Cister
    Lv 7
    1 decade ago
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