//]]> Step-by-Step Guide to Make Perfect Baklava | Make Your Favorite Restaurant Dishes At Home!

27/01/2021 00:12

Step-by-Step Guide to Make Perfect Baklava

by Kenneth Sullivan

Baklava
Baklava

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, baklava. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Baklava is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Baklava is something that I’ve loved my entire life.

Choose From Our Selection Of Baklava Gifts to Send Again. Show How Much You Care with Gourmet Gifts from Harry & David. It's nice recipe but baklava is a Turkish dessert not Greek. They learned it from Turks in Ottoman era.

To get started with this particular recipe, we must prepare a few ingredients. You can cook baklava using 8 ingredients and 10 steps. Here is how you cook that.

 

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The ingredients needed to make Baklava:
  1. Prepare 1 package phyllo dough, thawed
  2. Make ready 1-1 1/2 cup butter
  3. Prepare 1-2 cup pecans (or any other nut)
  4. Prepare 2-4 teaspoons cinnamon
  5. Take 1 cup water
  6. Get 1 cup sugar
  7. Make ready 1/2 cup honey
  8. Take 1 teaspoon vanilla extract

USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup.


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Instructions to make Baklava:
  1. Preheat the oven to 350 F.
  2. Spread a layer of melted butter on the bottom of a 9x13 pan. Place 2 sheets of phyllo dough over it and spread them with butter. Repeat this process until you have 6-8 sheets layered.
  3. Combine the nuts and the cinnamon.
  4. Set aside about 8 sheets of phyllo dough, making sure to put a damp cloth over them. Repeat step 2, but sprinkle a small handful of nuts each time as well. Do this for your remaining phyllo dough. At some point, you may need to prepare more cinnamon nuts or melt more butter.
  5. Once that stack of phyllo runs out, start layering with no nuts as in step 2 with the reserved phyllo. Be sure to butter the top well to prevent it from burning!
  6. Using a sharp knife (dull knives will tear it apart), trim the excess phyllo off the edges and cut the baklava. You can cut it in squares, triangles, diamonds, and probably more, but I usually go with squares for simplicity.
  7. Bake for 35 minutes or until golden brown - keep an eye on it, as it can go from light brown to burnt within 5 minutes.
  8. While it is baking, prepare the glaze. Combine the water and sugar in medium saucepan. Bring to medium heat. When the sugar is fully dissolved, add the honey and vanilla. Simmer for 20 minutes.
  9. Pour glaze over baklava - it should bubble and boil and seep into it. Let cool.
  10. Cut the baklava again, as the glaze can become slightly gummy as it cools. Enjoy! Optional: Transfer into cupcake liners for easier transport and eating.

Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Baklava is a delicious phyllo pastry popular in Middle Eastern countries.

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