I’m happy to report that my total cholesterol dropped to 169, which is in the normal range, and all my other numbers improved as well.” Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. – Pour remaining butter on top. 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). The store-bought are loaded with preservatives and a list of ingredients too long for comfort. LOVE this recipe. Brush 1 sheet phyllo (both sides) with olive oil and place in baking pan. Walking around any city in Greece, you will soon realize there are beautiful bakeries everywhere serving tray after tray of syrup-laden desserts. I use toasted pecans for the nuts. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I got the sauce started, and then chopped and prepared the nuts (I used a variety of nuts; almonds, walnuts and pecans), and rolled out my dough. This freezes well. Working with phyllo can be tricky as it’s brittle and can dry out very quickly. All Rights Reserved. Cover phyllo with a dampened cloth to keep from drying out as you work. Something that should be added to the syrup is orange or lemon peel. Remove baklava from oven and immediately spoon sauce over it. Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup. Lol. To begin assembly, lay 1 sheet of phyllo in the buttered pan and with a pastry brush coat the entire sheet with the melted butter. Just let the sugar dissolve in the hot water and boil for 2 minutes to make the syrup nice and thick. To prepare this Greek baklava recipe, start by melting the butter in a saucepan over low heat, being … Baklava is a traditional and rich Greek dessert made with layers of phyllo pastry, which are filled with chopped walnuts and then drenched in a lemon syrup. DO NOT cover after complete, and remove from baking pan so the bottom doesn't soggy. Layer 2 more phyllo sheets, making sure to butter each sheet as before. Remove from the fridge and using a sharp knife cut all the way down into pieces. – Layer one third of pastry packet, brushing each sheet with melted butter. Sprinkle nut mixture evenly over buttered phyllo in pan. Make sure to add the honey after the syrup stops boiling. I use a new and clean basting paint brush, to spread a very thin layer of butter between each phyllo sheet. For the syrup add water, honey, sugar, cinnamon stick, and lemon peel to a saucepan. Set aside. Place the baklava in preheated oven at 150C on the lower rack (both top and bottom heating elements on) and bake for about 1 1/2- 2 hours, until all the phyllo layers are crisp and golden. Simmer for about 20 minutes. 2. Always laddle really slowly the cold syrup over the hot Baklava, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. It also may be stored in a covered container for up to a week in the refrigerator. The key for the most flavourful Baklava is to use a good quality fresh butter to butter the phyllo sheets. Take it off the heat and stir in the honey. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Actually, that is one more variable factor by local tradition. I put a piece of plastic wrap over the phyllo dough and then the damp towel. Your daily values may be higher or lower depending on your calorie needs. While the baklava is baking, make the syrup. Mix almonds, walnuts, sesame seeds, cinnamon, ground cloves, and honey in a bowl. Which version is the right one? Also it is important to cut the baklava into pieces before baking. Cut the pastry BEFORE you bake it . Set aside. If they are larger than the baking dish, use a sharp knife to trim the sheets to the same size as the pan. this link is to an external site that may or may not meet accessibility guidelines. Even though it will be really hard, you should wait to cool down completely before serving. I have made this recipe numerous times and it is always a huge hit. At first it took me about an hour to assemble, but now only about 15 minutes. So feel free to experiment with whatever suits your taste. I am just confused a little bit regarding the syrup, because the recepie is controversial in this regard. I also use only 1/2 cup of water and a full cup on honey in the syrup. Save my name, email, and website in this browser for the next time I comment. Layer the remaining sheets, buttering each phyllo sheet as before. 40*30cm). Total Carbohydrate Place clove on top of each piece. Soooooo good! Use a cooking brush to butter the bottom and sides of a baking pan. Yummy, yummy. Shoutout from Sydney, Australia! I must admit that my personal favourite is walnuts mixed with pistachios. Our desserts include baklava, loukoumades, pavlova, galaktoboureko & more! Reduce heat to simmer for an additional 15 to 20 minutes. Who can resist the layers of delicate, buttered phyllo dough filled with cinnamon and walnuts? You saved Greek Baklava to your. 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. Greek Baklava recipe with Walnuts and Honey, Baklava (Greek walnut, pistachio and syrup cake), ‘Unrolling’ the Secrets of Working with Phyllo Dough. 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. Cut diagonally into squares, cutting completely through all layers. Then, in the description of the recepie it says that you let the syrup cool down and then put it on the hot baklava. Everyone at our Easter table was impressed! This will help maintain the aromas of honey intact. 3) Make sauce AHEAD of recipe, and put in the fridge to cool. I just drape the bottom half over the pan and then fold the top half over it, "painting" a thin layer of butter quickly. This is a very easy classic Greek Baklava recipe for you to recreate this sweet delight from scratch. Also, when you cut the Baklava before you bake it, use a sharp knife and cut to within a half inch FROM the bottom of the pan, so then when you pour the sauce into the cooled Baklava, the sauce seeps into every layer of the Baklava, but doesn't sit at the bottom. Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. I do let the phyllo dough thaw, but do not cut the dough and do not cover it while layering. This recipe for roasted potatoes with tahini dressing and falafel... © 2020 Mediterranean Living. – Sprinkle half of your nut mixture over the fillo. I mix 1/4 cup sugar in with the cinnamon and nuts. Over low heat, melt the butter in a small saucepan and keep on low. Preheat oven to 325. The ideal combination is cooled syrup over hot baklava so that the syrup is properly absorbed into the pastry. I have friends who insist on thefilling after each sheet… It is all good. Syrupy desserts (‘Siropiasta’) are very popular among Greek cuisine and with good reason! The phyllo dough for this recipe is found in the freezer section of most grocery stores. I lay out my phyllo dough before I start layering and cut it to the shape of the pan I am making it in. Repeat until you have 8 sheets layered. The rich, honey-coated nuts and pastry morsels are delectably sprinkled on top of French vanilla ice cream. Repeat the 2-layer process until the nut mixture is gone. I think this cost me around $15 to make and I yeilded 3 dozen pieces(it would be less if I did not use almonds and pecans). – Combine chopped walnuts, sugar, ground cinnamon and ground cloves in a bowl and mix all together. I let it adsorb overnight. 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). – 400 grams unsalted butter However, the syrup is not right. The origin of Baklava is highly controversial. Evenly spread 1 cup of the nut mixture over the buttered phyllo sheets. Preheat oven to 350 degrees F(175 degrees C). I also use only 1/2 cup of water and a full cup on honey in the syrup. I have made this recipe numerous times and it is always a huge hit. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It wasn't as sweet as store bought baklava and that made it so much better. Add a little lemon zest to the sugar sauce, if desired. – 1 x cup sugar But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This article was researched and written by a GCT team member. I have made Baklava for about 30 years now, ever since my greek stepmother made it during my teenage years. 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). – 1 x tablespoon lemon juice Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 … Bake in preheated oven until crisp and golden, about one hour. :}, Your email address will not be published. Unroll phyllo dough. Simmer for 15 minutes and then let the syrup cool down until it's warm, not hot. – Melt butter and lightly grease your baking dish. Evenly spread 1 cup of the nut mixture over the phyllo sheets. It is supposed to be thick in consistency, this syrup was too watery and was not thick enough. Information is not currently available for this nutrient.
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