greek desserts baklava


Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan. Try it, you won't regret it! I added a bit of sugar to the nut mixture (1/4 cup max) and the sugar caramelized nicely in the oven. It doesn’t make much of a difference but I’ve found the results to be crispier with a lukewarm / room temperature syrup! Cut the pastry BEFORE you bake it . Begin by layering the sheets of phyllo on the bottom of the baking dish to form the base. This recipe is very good, almost similar and true to real Greek baklava. – 1 x tablespoon lemon juice (For this baklava recipe you will need a large baking pan approx. Unroll phyllo dough. – 3 cups chopped walnuts This saved time and your dough won't crunch up. Layer the sheets one at a time, making sure to sprinkle each one with melted butter. Preheat oven to 350 degrees F(175 degrees C). This made the layering SO much easier.

It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. I have made this recipe numerous times and it is always a huge hit. Let baklava stand for several hours or overnight before serving. Cover phyllo with a dampened cloth to keep from drying out as you work. Then, cut all the way thru after the whole thing has completely cooled. Let the baklava cool down completely and serve after the syrup has soaked throughput. Mix almonds, walnuts, sesame seeds, cinnamon, ground cloves, and honey in a bowl. - Mary. “After completing my 10-week program, I had a regularly-scheduled appointment with my doctor. Everyone at our Easter table was impressed! Baklava is an extra syrupy dessert which Greeks call ‘Siropiasta’. It wasn't as sweet as store bought baklava and that made it so much better. Butter the bottoms and sides of a 9x13 inch pan.

You can also put the syrup in the fridge. I let it adsorb overnight. Cut diagonally into squares, cutting completely through all layers. Place one whole clove on each piece. 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. 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). Remove the baklava from the oven and pour the warm syrup over the baklava. – 750 grams fillo pastry 16 %. A classic Baklava dessert with layers of phyllo, walnuts and honey to amaze your guests with it’s authentic taste, Keywords: Greek Baklava, Traditional Honey Baklava recipe, How to make Baklava, Baklava filling with Walnuts, Baklava origin. Which version is the right one? If they are larger than the baking dish, use a sharp knife to trim the sheets to the same size as the pan. Put the cooled sauce on as soon as you pull the baklava out of the oven. DO NOT cover after complete, and remove from baking pan so the bottom doesn't soggy. Don’t let leftover baklava pieces go to waste. 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. One thing I noticed was that it was a bit dry for my taste. 3) Make sauce AHEAD of recipe, and put in the fridge to cool. 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 Read More Helpful (484) Advertisement. Greeks and Turks still argue over its origin and is claimed by both countries. — Claire C. "The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of." Information is not currently available for this nutrient. Brush 4 sheets of phyllo dough (separately) with olive oil and layer on top of nut mixture. Heat to boiling; pour evenly over hot baklava.

I lay out my phyllo dough before I start layering and cut it to the shape of the pan I am making it in. You know a recipe is great when over 175 people take the time to write a review on it! To prepare this Greek baklava recipe, start by melting the butter in a saucepan over low heat, being … Tensions between Greece and Turkey have always been high. – Sprinkle the remaining nut mixture on top of second layer of fillo. 2) Make 1 1/2 times sauce recipe calls far. thawed*( thawed according to package instruction), *May reduce cinnamon to 1 ½ teaspoons and substitute ½ teaspoon ground nutmeg and ½ teaspoon ground cloves, Wild Rice Stuffed Grape Leaves – Dolmades Recipe, 1 pound phyllo dough, thawed*( thawed according to package instruction), 1 pound walnuts, finely chopped (equals about 5 cups). LOVE this recipe. Boil sugar and water until sugar is melted. 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. I also used about 2 sticks of butter instead of 1.

I have made Baklava for about 30 years now, ever since my greek stepmother made it during my teenage years. Greek Baklava recipe with Walnuts and Honey, Baklava (Greek walnut, pistachio and syrup cake), ‘Unrolling’ the Secrets of Working with Phyllo Dough. – Melt butter and lightly grease your baking dish. Chop nuts and toss with cinnamon. Lol. She has made a lot of us look like pro's. This recipe is very good, almost similar and true to real Greek baklava. My favorite way to eat Greek baklava is with a nice strong black coffee.

Actually, that is one more variable factor by local tradition. – Layer next third of the fillo, again brushing each sheet with melted butter. I served it in multicolored cupcake wrappers. Designed by Elegant Themes | Powered by WordPress. NOTE – In our video above Niki is using hot syrup over cooled baklava. Walking around any city in Greece, you will soon realize there are beautiful bakeries everywhere serving tray after tray of syrup-laden desserts. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. The ideal combination is cooled syrup over hot baklava so that the syrup is properly absorbed into the pastry.

This Greek Baklava recipe has walnuts and cinnamon layered between flaky phyllo dough brushed with melted butter then baked and drizzled with a sugar and honey syrup to create a crispy, sweet, and impressive dessert! It's traditional in baklava syrups and it gives a sweet scent and taste. A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava. Let it cook while you are preparing and putting everything together, and let it cool while the baklava is cooking. If it turns out soggy, it's from too much butter, not the sauce. While the baklava is baking, make the syrup. Greek Baklava. Add comma separated list of ingredients to exclude from recipe.

So go ahead, give this super easy Greek baklava recipe a try and let everyone think you are a master chef! After a lot of experimenting, we have distilled the essence of this delightful dish to a few easy to follow steps for you to make the very best authentic baklava with little to no effort. As soon as the baklava is ready, ladle slowly the cold syrup over the hot baklava, until it is fully absorbed. Into a small pot mix all the ingredients for the syrup (except honey) and bring to the boil. 49.7 g I mix 1/4 cup sugar in with the cinnamon and nuts.

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).

I have made it dozens of times, and without fail it always impresses. 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. I put a piece of plastic wrap over the phyllo dough and then the damp towel. This recipe is very good, almost similar and true to real Greek baklava. It is only necessary to lightly brush on the butter, not saturate. I must admit that my personal favourite is walnuts mixed with pistachios. All Rights Reserved. The most popular Greek dessert is baklava. Set aside. My energy levels rival that of someone 20 years younger than me (I’m now 57), enabling me to exercise in any way that I desire, from lifting weights to intense cardio sessions.” – 1 x cup sugar You just keep putting and folding the edges and that ends up making the baklava more layered and crispy. You saved Greek Baklava to your. To make the syrup, combine water, sugar, honey, orange slices, and cinnamon sticks in a heavy saucepan.

By pouring the cool syrup on the warm baklava it will turn out crispy. Evenly spread 1 cup of the nut mixture over the buttered phyllo sheets. I use a new and clean basting paint brush, to spread a very thin layer of butter between each phyllo sheet. The authentic Greek Baklava recipe calls for ‘galaktos’ butter made from a mix of sheep’s and goat’s milk, but if you can’t handle its very strong flavour, then you can substitute with good quality fresh butter from cow’s milk. The rich, honey-coated nuts and pastry morsels are delectably sprinkled on top of French vanilla ice cream. Set aside. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. 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. It is the national dessert in Bulgaria , Greece , Turkey and in the Balkans ( Albania , Bosnia , Serbia , Macedonia , Croatia and Romania ), the Middle East and also the Maghreb . The real thing is so much better! I always prefer to use fresh filo (phyllo) sheets as it saves time defrosting them, but if you choose frozen phyllo, it is important to thaw it completely by putting it in the fridge from the previous day. When all sheets have been used, place the pan in the freezer for 15 minutes so the butter sets.

Many people have only had a store-bought, pre-made version of baklava.

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