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Reading: Greek Baklava
Rating: 5 stars
I have made Baklava for about 30 years immediately, always since my greek stepmother made it during my adolescent years. At first base it took me about an hour to assemble, but nowadays only about 15 minutes. here are the shortcuts to save meter. I do let the phyllo boodle thaw, but do not cut the dough and do not cover it while layering. I just drape the bottom half over the pan and then fold the lead one-half over it, “ paint ” a thin layer of butter promptly. I use a new and scavenge clobber rouge brush, to spread a identical thin layer of butter between each phyllo tabloid. It is only necessary to lightly brush on the butter, not saturate. The more wrinkles the sheet has in it, the better. You good keep putting and folding the edges and that ends up making the baklava more layer and crisp. If it turns out inert, it ‘s from besides a lot butter, not the sauce. besides, when you cut the Baklava before you bake it, use a sharp tongue and baseball swing to within a half inch FROM the bottom of the pan, sol then when you pour the sauce into the cool Baklava, the sauce seeps into every layer of the Baklava, but does n’t sit at the bottom. then, cut all the way thru after the solid thing has wholly cooled. helpful ( 5943 )
Rating: 5 stars
I have been using this recipe from allrecipes.com for years, and I merely realized I never reviewed it. I have made it dozens of times, and without fail it always impresses. You should follow these tips that are suggested by other reviewers : 1 ) lightly roast nuts prior to chopping ( I always use walnuts ). 2 ) Make 1 1/2 times sauce recipe calls far. 3 ) Make sauce AHEAD of recipe, and put in the electric refrigerator to cool. By pouring the aplomb syrup on the warm baklava it will turn out crisp. 4 ) fudge at 325F until browned on crown ( I have found 350F a little besides high ) This recipe, along with the Classic Tiramisu besides on this web site, are my top 2 desserts to make. For any function, family get together or holiday, I always get requests for these 2 desserts. helpful ( 3631 )
Rating: 5 stars
I have another peak to use for this recipe. I very wanted to use veridical butter, and I had indeed a lot trouble oneself using a pastry brush to brush the butter on because it kept crunching up the boodle as I painted, so I bought I ca n’t believe it ‘s not butter spray and dumped the contents in a cup, then I melted my “ real number butter ” and put it into the spray bottle and sprayed the boodle. This save time and your boodle wo n’t crunch up. then after I was done I equitable poured the other stuff back into the bottle. helpful ( 1723 )
Rating: 5 stars
This is the second time I have tried this recipe and it merely keeps getting easier. A few tricks I learned this prison term : 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. I got the sauce started, and then chopped and prepared the nuts ( I used a kind of nuts ; almonds, walnuts and pecans ), and rolled out my dough. I lay out my phyllo boodle before I start layering and cut it to the determine of the pan I am making it in. This made the layer thus much easier. I put a nibble of credit card wrap over the phyllo boodle and then the muffle towel. This helps keep the dough from sticking to the towel. I made an extra 1/2 of the sauce recipe and it seems like the perfect sum ( I doubled it death time and it seemed like besides a lot ). I besides used about 2 sticks of butter alternatively of 1. It took me about an hour total to prepare and assemble. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and “ reasonably ”. Put the cool sauce on ampere soon as you pull the baklava out of the oven. I let it adsorb overnight. Easy and fantastic ! ! It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. I think this price me around $ 15 to make and I yeilded 3 twelve pieces ( it would be less if I did not use almonds and pecans ). I will be making this for years to come ! helpful ( 992 )
Rating: 5 stars
I have made this recipe numerous times and it is always a huge hit. In fact it just won best of show at the county fair in the culinary division ! A few modifications I have made … I use toast pecans for the nuts. I mix 1/4 cup carbohydrate in with the cinnamon and nuts. I make the syrup inaugural and allow it to cool while I put together the baklava and bake it, then I can pour cool syrup onto hot baklava ( this helps keep it from becoming doughy ). I besides use entirely 1/2 cup of water and a full cup on beloved in the syrup. I normally need more butter than called for besides. I am indeed grateful to Donna for posting this recipe. She has made a batch of us look like pro ‘s. And thanks to everyone else who has written reviews with their tips here and there. You know a recipe is great when over 175 people take the time to write a review on it ! helpful
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( 675 )
Rating: 5 stars
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 celebrated in the earth and there are even turkish baklava stores in Athens helpful ( 484 )
Rating: 4 stars
A good recipe, but hera are a couple of hints : Melt the butter and use a pastry brush. Cut the pastry BEFORE you bake it. Pistachios, walnuts and pecans are the best nuts for baklava. DO NOT cover after arrant, and remove from baking pan so the bottom does n’t soggy. helpful ( 470 )
Rating: 5 stars
This is an excellent recipe, time consuming but not difficult. I went with several reviews that said they only used half the box and then was in a brainsick daunt to thaw the second half when the foremost was distinctly not adequate. I think some packages of fillo come in 2 8oz packages and therefore do not require cutting in half, but the recipe is right when in says it uses 16 oz. The syrup was sufficient ampere well but hera is a hint from a greek person for those who say it is besides inert : decant hot syrup over cool baklava or cool syrup over hot baklava to avoid it all seeping to the bottom and becoming boggy. besides for convience I used a bad of finely chopped walnuts I found in the shop, they were the arrant size and saved on chopping. Everyone at our Easter table was print ! helpful ( 347 )
Rating: 5 stars
This is a great recipe for Baklava ! You have to make it. I had phyllo dough that had been in the deep-freeze for a while and was starting to dry out, so I decided to make this recipe. even though it was quite difficult to work with dried out boodle, the end leave was fabulous. Flaky & crisp on top with delectable sweet layers in the middle. I added a bit of sugar to the en mixture ( 1/4 cup soap ) and the boodle caramelized nicely in the oven. I besides added a touch of nutmeg and grate cardamom to the nut mixture ( not besides much, because it ‘s truly hard and you do n’t want it to overpower the cinnamon spirit ). I besides added a snatch of orange zest to the syrup along with the vanilla, and it was delectable. It was n’t american samoa dessert as storehouse bought baklava and that made it so a lot better. Before putting it in the oven, I cut the baklava with a pizza tender and that truly worked well. I served it in motley cupcake wrappers. Yummy, delectable. One matter I noticed was that it was a moment dry for my taste. future time, I think I ‘ll increase the sugar/honey syrup by 1/3 to 1/2 than the recipe calls for. I had in the first place made this recipe to share with my strain family, but now I ‘m thinking of making something else to take to that party and keeping the baklava at family for us. Soooooo estimable ! Try it, you wo n’t regret it ! helpful ( 330 )
Rating: 3 stars
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This recipe is very good, about alike and true to real greek baklava. however, the syrup is not good. It is supposed to be thick in consistency, this syrup was besides watery and was not thick enough. Something that should be added to the syrup is orange or gamboge peel. It ‘s traditional in baklava syrups and it gives a sweet odorize and smack. helpful ( 169 )
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