Back to Baklava
All Reviews for Baklava
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Baklava
Credit:
GENTL & HYERS
Recipe Summary
Yield: Makes 48 pieces
Ingredients
Ingredient Checklist
3 cups finely chopped walnuts, almonds, or a mix
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
1 pound phyllo pastry, preferably extra-thin
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
2 cups sugar
Gallery
Baklava
Credit:
GENTL & HYERS
Recipe Summary
Yield: Makes 48 pieces
Gallery
Baklava
Credit:
GENTL & HYERS
Baklava
Credit:
GENTL & HYERS
Baklava
Recipe Summary
Yield: Makes 48 pieces
Recipe Summary
Yield: Makes 48 pieces
Yield: Makes 48 pieces
Makes 48 pieces
Ingredients
Ingredients
- 3 cups finely chopped walnuts, almonds, or a mix
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 pound phyllo pastry, preferably extra-thin
- 1 1/4 cups (2 1/2 sticks) unsalted butter, melted
- 2 cups sugar
Directions
Preheat oven to 350 degrees. Combine nuts, cinnamon, allspice, and cloves in a bowl.
Unroll phyllo; halve crosswise. Immediately cover with plastic wrap and then a damp towel. Keep covered while working.
Brush a 9-by-13-by-2-inch baking pan with melted butter. Lay 1 sheet of phyllo in pan. Lightly brush with butter; cover with another sheet of phyllo, and butter again. Layer phyllo and butter 5 more times, ending with phyllo.
Sprinkle phyllo with 2 tablespoons nut mixture. Lay 1 sheet of phyllo over, brush with butter, and cover with a sheet of phyllo. Sprinkle with 2 tablespoons nut mixture; repeat layering with butter, phyllo, and nuts until filling is used up, for a total of about 21 layers. Lay 1 sheet of phyllo over; brush with butter. Layer phyllo and butter six more times.
Using a sharp knife, score the surface of the pastry (1/4 inch deep) diagonally into diamonds (about 2 inches long). Bake until golden brown, about 40 minutes. Let cool on a wire rack for 5 to 10 minutes.
Meanwhile, place sugar and 1 cup water in a saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes.
Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut into pieces along scored lines.
Reviews (3)
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
3
1 star values:
0
Reviews (3)
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
3
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
3
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
3
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
3
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
05/02/2008
In fact, this is a Turkish recipe and i'm not sure if allspice is one of the ingredients.
and more sugar should be used in this recipe.
Martha Stewart Member
Rating: Unrated
03/06/2008
lived in wien and enjoyed a dear friend who taught me to use honey for my Baklava.it is terrific
Martha Stewart Member
Rating: Unrated
12/21/2007
My mom told me to use corn surup instead of sugar and I don't think its sweet enough. How can I fix it.
Martha Stewart Member
Rating: Unrated
05/02/2008
In fact, this is a Turkish recipe and i'm not sure if allspice is one of the ingredients.
and more sugar should be used in this recipe.
Rating: Unrated
Rating: Unrated
03/06/2008
lived in wien and enjoyed a dear friend who taught me to use honey for my Baklava.it is terrific
Rating: Unrated
12/21/2007
My mom told me to use corn surup instead of sugar and I don't think its sweet enough. How can I fix it.
All Reviews for Baklava
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Baklava
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
