How To Make Baklava

If you want to add more dairy free and lacto ovo vegetarian recipes to your repertoire, How To Make Baklava might be a recipe you should try. One portion of this dish contains roughly 17g of protein, 57g of fat, and a total of 905 calories. For $5.27 per serving, you get a dessert that serves 10. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by How Sweet Eats. Head to the store and pick up granulated sugar, water, cinnamon, and a few other things to make it today. Plenty of people made this recipe, and 25699 would say it hit the spot. It is a pricey recipe for fans of middl eastern food. Overall, this recipe earns an outstanding spoonacular score of 96%. Users who liked this recipe also liked Baklava, Baklava, and Baklava.

Servings: 10

 

Ingredients:

8 ounces of unsalted almonds, roasted

2/3 cup brown sugar

1 teaspoon cinnamon

2 cinnamon sticks

1 cup granulated sugar

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup honey

16 ounces of unsalted pecans, roasted

1 pound of phyllo dough

8 ounces of salted pistachios, roasted (if using unsalted, add about 1/4 teaspoon salt to nut mixture)

honey vanilla bean simple syrup

1 tablespoons vanilla bean paste

2 whole vanilla beans, scraped

1 1/2 cups water

Equipment:

food processor

pastry brush

baking pan

microwave

stove

bowl

oven

frying pan

aluminum foil

knife

sauce pan

Cooking instruction summary:

Thaw phyllo dough according to directions on package, then unroll. Once thawed, cover with a slightly damp towel to keep pliable.Combine nuts in a food processor and pulse until finely chopped, adding the contents of the vanilla bean in two or three separate pulses. Once chopped, add nuts to a large bowl and combine with brown sugar, cinnamon, cardamom, nutmeg and cloves, then thoroughly mix.Melt butter on the stovetop or in the microwave. Using a pastry brush, brush an entire 9x 13 pan with melted butter. Layer 8 sheets of phyllo dough – each one painted with melted butter – in the baking dish. Be very patient and gentle with the dough, and if it begins to rip, just try to push it into place. After layer 8, spread 1/4 of the nut mixture evenly over the dough. At this point, I wasn’t sure how the next sheet of phyllo would stick to the nuts, so I took my pastry brush and drizzled a bit of butter over the nuts. This helps!After the first layer of nuts, layer 4 sheets of phyllo on top – each one brushed with melted butter. Repeat this 3 more times: 1 layer of nuts, 4 sheets of phyllo, 1 layer of nuts, 4 sheets of phyllo, then a fourth layer of nuts. After that layer, add 8 sheets of phyllo on top (instead of just 4) like you did in the beginning, brushing each with melted butter. If there is any butter left, pour it over top. Stick the whole pan in the fridge and refrigerate for 30 minutes. As soon as you stick it in the fridge, preheat the oven.Preheat oven to 350 degrees F. Remove baklava from fridge and using a sharp knife, cut as desired. I set my pan down horizontally, then made four cuts from left to right. I then started in a corner and cut diagonals. Once cut, place pan in the oven and bake for 40 minutes. As soon as you place it in the oven, make your syrup below.If the top of the baklava gets to brown, tent it with aluminum foil. When finished baking, remove from oven and gently cut out a corner piece. Tilt the pan and if there is any butter laying, drain it. While the baklava is hot, evenly pour the syrup over top. Let set (ideally overnight, covered with aluminum foil once cool) before cutting and serving.To make syrup: Combine all ingredients together in a saucepan and bring to a boil. Reduce to a simmer, and let cook for 10 minutes. Remove from heat and let cool completely. Before drizzling, remove cinnamon stick.

 

Step by step:


1. Thaw phyllo dough according to directions on package, then unroll. Once thawed, cover with a slightly damp towel to keep pliable.

2. Combine nuts in a food processor and pulse until finely chopped, adding the contents of the vanilla bean in two or three separate pulses. Once chopped, add nuts to a large bowl and combine with brown sugar, cinnamon, cardamom, nutmeg and cloves, then thoroughly mix.Melt butter on the stovetop or in the microwave. Using a pastry brush, brush an entire 9x 13 pan with melted butter. Layer 8 sheets of phyllo dough – each one painted with melted butter – in the baking dish. Be very patient and gentle with the dough, and if it begins to rip, just try to push it into place. After layer 8, spread 1/4 of the nut mixture evenly over the dough. At this point, I wasn’t sure how the next sheet of phyllo would stick to the nuts, so I took my pastry brush and drizzled a bit of butter over the nuts. This helps!After the first layer of nuts, layer 4 sheets of phyllo on top – each one brushed with melted butter. Repeat this 3 more times: 1 layer of nuts, 4 sheets of phyllo, 1 layer of nuts, 4 sheets of phyllo, then a fourth layer of nuts. After that layer, add 8 sheets of phyllo on top (instead of just

3. like you did in the beginning, brushing each with melted butter. If there is any butter left, pour it over top. Stick the whole pan in the fridge and refrigerate for 30 minutes. As soon as you stick it in the fridge, preheat the oven.Preheat oven to 350 degrees F.

4. Remove baklava from fridge and using a sharp knife, cut as desired. I set my pan down horizontally, then made four cuts from left to right. I then started in a corner and cut diagonals. Once cut, place pan in the oven and bake for 40 minutes. As soon as you place it in the oven, make your syrup below.If the top of the baklava gets to brown, tent it with aluminum foil. When finished baking, remove from oven and gently cut out a corner piece. Tilt the pan and if there is any butter laying, drain it. While the baklava is hot, evenly pour the syrup over top.


Let set (ideally overnight, covered with aluminum foil once cool) before cutting and serving.To make syrup

1. Combine all ingredients together in a saucepan and bring to a boil. Reduce to a simmer, and let cook for 10 minutes.

2. Remove from heat and let cool completely. Before drizzling, remove cinnamon stick.


Nutrition Information:

Quickview
905k Calories
16g Protein
57g Total Fat
91g Carbs
28% Health Score
Limit These
Calories
905k
45%

Fat
57g
88%

  Saturated Fat
5g
35%

Carbohydrates
91g
31%

  Sugar
53g
60%

Cholesterol
0.0mg
0%

Sodium
226mg
10%

Get Enough Of These
Protein
16g
34%

Manganese
3mg
164%

Copper
1mg
57%

Vitamin B1
0.79mg
53%

Vitamin E
7mg
48%

Fiber
10g
44%

Phosphorus
382mg
38%

Magnesium
152mg
38%

Vitamin B2
0.49mg
29%

Vitamin B6
0.54mg
27%

Iron
4mg
26%

Zinc
3mg
24%

Selenium
14µg
21%

Potassium
646mg
18%

Folate
73µg
18%

Vitamin B3
3mg
17%

Calcium
144mg
14%

Vitamin B5
0.79mg
8%

Vitamin K
3µg
3%

Vitamin A
122IU
2%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

Baklava Recipe - How to Make Baklava from Scratch

 

How to Make Easy Baklava

 

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