Baklava with honey syrup recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy Middle Eastern Desserts and learn how to make Baklava with honey syrup.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200�C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh
Knafeh Dough  

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Greek Baklava - Best Greek Baklava Recipe

Greek Baklava Recipe - Learn how to make the best Greek Baklava with greek phyllo pastry.

Ingredients

Filling
500 gr walnuts, coarsely chopped
60 gr sugar
1 teaspoon cinnamon

Pastry
500 gr fyllo pastry
180 gr unsalted butter, melted

Syrup
230 gr. caster sugar
300 ml water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Preparation
Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife.

Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers.

Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.

Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.

Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.

In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly.

Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.

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Pistachio Baklawa

Learn how to make best oriental Baklawa recipe filled with Pistachio.

Ingredients

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklawa:
15 sheets filo pastry, thawed if frozen
� cup butter or 150 g, melted
� cup caster sugar or 50 g
1 cup ground almonds or 100 g, mixed with the caster sugar

For the filling:
2� cups pistachio nuts or 375 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185�C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

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How to make best Algerian baklava recipe

This baklava recipe will show you how to make the best traditional Algerian Baklava. Baklava is a Mediterranean dessert made with Fillo pastries, nuts, butter, and sugar. After baking to perfection, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Baklava varieties contain honey, walnuts, pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East. In many countries, baklava is an excellent compliment to coffee. Baklava is used in weddings, family get-togethers, and various other feasts and celebrations.

Ingredients

For the Dough

• 24 ounces plain flour
• 310 ml water
• 233 ml melted ghee, and
• oil, mixed 1/2 ghee and 1/4 sunflower or 233 ml vegetable oil
• 1/2 teaspoon salt
• 18 ounces chopped nuts, use almonds, walnuts, pecans, peanuts (your choice)
• 128 g granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla sugar
• 2 teaspoons melted ghee
• 155 ml orange flower water (mazhar)

For the Syrup

• 310-620 ml honey
• 155-310 ml orange flower water

• 310 ml extra of melted ghee, to brush the pastry with and enough whole nuts to decorate each piece of baklawa.

Preparation

• Take 1 mixing bowl and place the flour & salt in it. Add the ghee/oil mixture & mix, slowly adding the water. Mix well -- until you have a smooth dough, place this on your work surface - well dusted with cornflour.

• Split the dough in half. Make the first 1/2 into golf ball sized pieces. Keep the dough covered with a tea towel.

• Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape and gently roll out with rolling pin to approximately 3-4mm.

• Begin passing though pasta machine on thinnest setting. NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting before putting it through on the thinnest.

• In you saucepan, melt your ghee on a medium heat. Brush you tray well with ghee using the pastry brush.

• Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.

• Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.

• Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget.

• Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.

• Place filling in the tray over the pastry, gently smoothing it out - but don't press it.

• You now need to repeat the dough rolling, layer making stage all over again until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee.

• When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!

• If you want to try rolling out a sheet, remember to COVER the dough, rolling pin, surface, your hands etc in LOADS of cornflour. then roll out the the tray size plus 2cm extra.

• Now you need to cut the baklawa and decorate.

• Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklava are diamonds.

• When you've cut the shapes, push a nut into each shape.

• Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes.

• The baklawa should be golden and now needs it syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.

• Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.

Baklava Recipe

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ?You can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

• 2 cups of cooking fat or butter
• 1/2 kilo of the special baklawa pastry (about 15 chips)
• 4 cups of soft walnuts
• 1 cups of sugar to be mixed with the walnuts
• 1/2 cup of pistachio
• 4 cups of syrup
  

Preparation:

1. Melt the cooking fat or butter under a light fire.
2. Brush the cooking tray with the melted fat or butter.
3. Put one chip of the baklawa pastry and brush with the fat or butter.
4. Repeat the step until you get six chips.
5. Clean the walnuts and mince very well.
6. Add the sugar to the minced walnuts.
7. Spread the walnuts mixture over the baklawa chips evenly.
8. Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
9. Put one baklawa chip over the mixture and brush with cooking fat or butter.
10. Repeat the steo until you have 12 chips over the mixture.
11. Rub the top of the Baklava with some water using you hand.
12. Brush the top with some cooking fat or butter.
13. Cut the Baklava into small square pieces with a sharp knife.
14. Cook the baklava in the oven under 325 F for half an hour.
15. Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
16. Take the baklava tray out of the oven and the syrup while it's hot.
17. Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe