How to make a baklava?



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mmmm this is soooo good!!!! I'm just eating one. I always buy baklava but its quite expensive, so I was wondering if I can learn it to make it by myself. by the way are there any differences between baklavas? Bosnian baklava, Turkish baklava? anyway whats the recipe?

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    Elizabeth 2017-06-26

    Go to the recipes there have ratings and reviews, so you could sort through them in order to find the best recipe that suits you. :) Damn, that's some good stuff, too!here's a recipe for baklava INGREDIENTS: 1 pound frozen phyllo sheets 1 cup melted butter 2 cups finely chopped walnuts or blanched almonds 1/2 cup sugar 1/2 teaspoon ground cinnamon 3/4 cup sugar 3/4 cup honey 1 cup water 1 tablespoon lemon juice PREPARATION: Directions for baklava Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy

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    Scarlett 2017-05-02

    try this one! 40 servings 1 pound phyllo dough 1 pound chopped walnuts 1 teaspoon ground cinnamon 4 tablespoons sugar 1 pound solid vegetable shortening ***Honey syrup:*** 2 cups water 4 cups sugar 2 tablespoons honey 1 tablespoon lemon juice Directions: Prepare honey syrup and let cool. Preheat oven to 350 degrees. Grease 18-by-12-inch heavy pan with high sides with shortening. Do not use a cookie sheet. Add half of dough. Combine nuts, cinnamon and sugar in bowl. Sprinkle over layer of dough. Top with remaining half of dough. Make diagonal crisscross cuts through dough, an inch apart, creating diamond-shaped pieces. Pour melted shortening over all and bake in preheated oven 45 minutes. Cover with cold syrup. Let baklava cool before serving. Honey syrup: Bring water and sugar to boil in saucepan. Add honey and lemon juice.

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    Riley 2017-05-05

    isnt that a type of mask and not a recipe. lol :-)Mixed-Nut Honey Baklava Baklava 12 dried calamyra figs, diced 1/4-inch 1/2 cup dark rum 1 1/2 cups toasted walnut pieces, chopped 1 1/2 cups toasted unblanched almonds, chopped 1 1/2 cups unsalted butter (3 sticks) 4 ounces bittersweet chocolate, diced 1/4-inch 1/3 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground cardamom 1/2 teaspoon ground cloves 1 (1 pound) boxes phyllo dough (about 48 sheets) Syrup 1 cup sugar 1 cup honey (preferably orange blossom), plus more for drizzling 1/2 cup water Juice of 1 large lemon (about 3 tablespoons) Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours. Preheat the oven to 350 degrees F. Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum. Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes. Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares. Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes. While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top. Store the baklava in a sealed container for up to 1 week. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved. Instead of the Honey and lemon syrup I prefer to heat up 1 jar of orange marmalade with a tablespoon of balsamic vinegar to top the baklava. Remember to toast the nuts for the best flavor.

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    Owen 2017-05-15

    Recipe for Baklava (Layered pastry with walnuts and honey syrup) (Looks complicated, but isn't): 3/4 lb. butter, cut into 1/4-inch bits 1/2 C. vegetable oil 40 sheets filo pastry, each about 16 x 12 inches 4 C. walnuts (or pecans) pulverized in a blender or with a nut grinder Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest 2-3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan. Preheat the oven to 350 degrees and stir the vegetable oil into the clarified butter; using a pastry brush, coat the bottom and side of a 13 x 9 x 2 and 1/2 inch baking dish with about 1 T. of the mixture. Fold a sheet of filo in half crosswise, lift it gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in a similar fashion. Sprinkle the pastry evenly with about 3 T. walnuts. Repeat the same procedure, using two sheets of buttered filo and 3 T. walnuts each time to make 19 layers in all. Spread the remaining 2 sheets of filo on top and brush the baklava with all the remaining butter and oil mixture. With a small, sharp knife, score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degrees and bake for 45 minutes longer, or until the top is crisp and golden brown. Meanwhile, make the syrup. 1 and 1/2 C. sugar 3/4 C. water 1 T. fresh lemon juice 1 T. honey Combine sugar, water and lemon juice in a small pan, and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase heat to high, timing it from the moment the syrup boils; cook briskly, uncovered, for about 5 minutes, or until syrup reaches a temperature of 220 degrees on a candy thermometer. Remove from heat and stir in honey. Pour syrup into bowl or pitcher and set aside. When the baklava is done, remove it from the oven and pour syrup over it. Cool to room temperature and just before serving, cut the baklava into diamond-shaped pieces.

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    Ellie 2017-06-14

    Baklava. 375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water filling 150g walnut pieces 150g unsalted pistachios 55g (1/4 cup) caster sugar 1tsp ground cinnamon honey syrup 1 375g jar honey 165g (3/4 cup) sugar 250mls (1 cup) water 1 lemon, rind finely grated and juiced Method Preheat oven to 180°C To make the filling, spread the walnuts on a baking tray and lightly toast in the preheated oven for 5-8 minutes or until aromatic. Cool. Combine walnuts, pistachios, sugar and cinnamon in the bowl of a food processor and process using the pulse button until they are finely chopped. Remove the filo pastry from its packet and lie flat on the work bench. Cover with a dry tea towel and then a damp tea towel. (This will keep the filo from drying out while making the baklava.) Brush a shallow 18 x 28cm cake tin with some of the butter. Take 1/3 of the sheets of filo. Brush the top sheet generously with butter and fold into thirds to make a rectangle the size of the tin. Place in the base of the buttered tin and brush surface with butter. Continue layering with the left over 1/3 of pastry. Spread 1/2 of the nut filling over the filo to cover. Layer 1/2 of the remaining filo sheets as before. Spread left over nut filling over filo and top with the remaining layered buttered filo sheets. Lightly brush top with remaining butter. Using a sharp knife, cut a diamond pattern into the top layer of filo and sprinkle with the water. Bake in preheated oven for 30 minutes. Cover with foil and cook for 45 minutes longer or until the filo layers are cooked through. Meanwhile, to make the honey syrup, combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly. Remove from heat and allow to cool. When cooked, remove baklava from the oven and immediately pour the cooled syrup evenly over the surface. Stand to cool completely. Cover with foil and store at room temperature in the tin for up to 2 weeks. Cut into diamond shapes to serve with espresso coffee or as a dessert with whipped cream.Also, you can go to the website Epicurious where they have great recipes for anything you can think of. People who try them out can rate them too which is helpful.

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    Grace 2017-06-29

    .baklava (lebanese). Measure Ingredient 2 cups Med. chopped walnuts or Pistachio Nuts ? cup Sugar 1 tablespoon Rose water 1 pounds Filo dough 1 pounds Drawn butter or sweet Butter 1 Basic syrup recipe--BASIC SYRUP:--2 c. sugar 1 cup Water Few drops of lemon juice 1 teaspoon Rose water Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 degrees for one hour or until golden brown. Pour syrup over baklava making sure the dough is well saturated. Combine sugar, water and lemon juice in saucepan. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees). Before removing from heat, add rose water and let come to a boil. Remove from fire and cool.

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    Grace 2017-06-28

    Greek Baklava * 1 pound of large (14 x 18 inch) phyllo sheets (20 - 22 sheets) * 4 cups of chopped walnuts * 4 cups of chopped unsalted blanched almonds * 1/2 cup of sugar * 1 tablespoon of ground cinnamon * 1 tablespoon of ground cloves * 1/2 to 3/4 cup of olive oil * 4-5 tablespoons of bottled soda water * Honey syrup: * 1/2 cup of sugar * 1 cup of honey * 3/4 cup of water *2 1/2 cups of sugar * juice of 1 lemon (about 2 tablespoons) *1 stick of cinnamon Note: This recipe can be made with either a honey or sugar syrup. Ingredients are given for both; see preparation details below. Defrost phyllo dough according to package directions. (See Phyllo Basics) In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves. Mix will with hands or a large whisk until thoroughly blended. Preheat oven to 350-355°F (180°C). Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan. Place a sheet of phyllo in the pan and brush with a little oil (or butter). Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling. Score the pastry in pieces using a razor blade, and follow up with a sharp knife, cutting all the way through. To make triangles: cut the pastry into squares, then, cut squares in half diagonally to make triangles. Sprinkle just the top of the pastry with 4-5 tablespoons of soda water (to get best results, use a spray bottle). Bake on the rack just below the middle of the oven 350-355°F (180°C) until golden (about 45 minutes). Note: The cooked baklava may have white spots on top. These are from the soda water and will disappear after the syrup is added. Unlike many other baklava recipes, hot syrup is poured over the hot pastry. Both syrup recipes are prepared the same way: * Bring the syrup ingredients to a boil. * Reduce heat and simmer for 10 minutes, then remove cinnamon. * Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners. Allow the baklava to cool thoroughly and absorb the syrup before serving (at least 3-4 hours). Yield: 60 small pieces Notes About Butter: I don't recommend using butter, but if you must, substitute 1 1/2 cups of melted unsalted butter for the olive oil. If there is any butter (not oil) left after making the baklava, omit the soda water spray and pour it over the top before baking...i have to confess i don't have any idea but thanks to all the answers i'm going to try to make some myself.

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    Avery 2017-05-11

    Squillions! Everyone has their own recipe... but it's always going to basically be a nut mixture with filo pastry smothered in syrup.

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    Zoey 2017-07-19

    i dont know how to cook turkey, but probably put it in the ovenINGREDIENTS (Nutrition) 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 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.