Baklava

Baklava
Baklavan is a vegetarian recipe with 25 servings. One portion of this dish contains about 7g of protein, 35g of fat, and a total of 439 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of juice of lemon, vanillan extract, phyllo pastry, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this dessert. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

1
Preheat oven to 350 degrees F.
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OvenOven
2
Finely chop the nuts in a food processor or coffee grinder.
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CoffeeCoffee
NutsNuts
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Food ProcessorFood Processor
3
Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
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Ground CinnamonGround Cinnamon
Brown SugarBrown Sugar
CloveClove
NutsNuts
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BowlBowl
4
Brush a 13 by 9-inch baking pan with melted butter and set aside.
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ButterButter
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Baking PanBaking Pan
5
Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
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Filo PastryFilo Pastry
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Frying PanFrying Pan
6
To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter.
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ButterButter
DoughDough
BaseBase
NutsNuts
7
Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom.
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ButterButter
SpreadSpread
NutsNuts
8
Drizzle any remaining butter over top.
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ButterButter
9
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky.
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ButterButter
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KnifeKnife
10
Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.
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OvenOven
Aluminum FoilAluminum Foil
11
To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened.
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SyrupSyrup
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Sauce PanSauce Pan
12
Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.
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Cinnamon StickCinnamon Stick
Orange ZestOrange Zest
Whole CloveWhole Clove
13
Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.
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ButterButter
SyrupSyrup
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Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 50 m.
Servings25
Health Score4
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