Best Authentic Baklava Recipes

AUTHENTIC GREEK STYLE BAKLAVA

Steps:

• In a large size saucepan, combine 2 cups of sugar, the water, salt, honey, lemon juice, a cinnamon stick and 4 whole cloves, bring to a boil. Then reduce the heat to a gentle boil for 15 minutes. Then remove the cinnamon stick and the cloves from the water mixture. Set mixture aside and let cool completely.
• In a small size skillet, spray with a nonstick cooking spray. Place on medium heat and add finely chopped almonds, stir until lightly golden. Remove from heat and toss them with the chopped pistachios and add 1/2 teaspoon salt, toss again to coat evenly with the salt and set aside.
• Remove the phyllo dough from the freezer and let sit inside of its own wrappers for 30 minutes to thaw.
• Gently unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle while working. Once thawed, remove 8 phyllo sheets, fold, cover and refrigerate them for the top layer, and cover remaining sheets that you will be working with and set aside, covered.
• In a small size skillet, melt 3 1/2 sticks of butter on low heat, keep warm while layering baklava.
• Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking dish (lasagna pan) with some of the melted butter. Lay 2 phyllo sheets on the bottom of the pan, brush with butter, and repeat, using a total of 8 sheets for the first layer. Then sprinkle a handful of the nut mixture over the top of the phyllo sheets. Layer 4 more phyllo sheets, brushing each layer with butter, and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter as you layer. Use the reserved 8 sheets of phyllo for the last top layer.
• Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small squares, or for a more elegant look, diamond shapes. For the diamond shapes: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way to the other end. Next, cut diagonally across the lengthwise cuts to form diamond shapes, starting in one corner and making cuts until you reach the opposite corner.
• Heat up the remaining butter until it slightly bubbles, then pour it evenly over the top of the pastry. Bake for 1 hour 15 minutes, or until evenly golden and flaky. Remove from the oven and spoon the cooled syrup evenly over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
• Makes: About 64 pieces.

BAKLAVA ROLLS WITH ALMONDS AND WALNUTS - AUTHENTIC GREEK RECIPE

Steps:

• Combine almonds, walnuts, bread crumbs, cinnamon, orange rind, sugar and brandy. Mix well.
• Separate dough in parts, so that each part has two "phylla" as they're called.Butter up the first two.
• Spread on top of them a thin layer from the filling, leaving 2 cm from the edges. Fold edges and roll it tightly. Do the same thing with the rest "phylla".
• Curve the baklava rolls with a sharp knife, almost half-way through. Do not cut them all the way! Each cut should be about 4-5 cm from the other.
• Brush the baklava rolls with plenty of butter and place them in buttered pan.
• Bake for 30-40 mins at 180 C (355 F).
• Meanwhile prepare syrup mixing and boiling all ingredients, until its thickness compares to that of olive oil.
• Let the syrup cool down.
• when baklava rolls seem golden brown, you take them out and cut out the pieces you had previously curved. Put it back in the hot oven for 5 minutes.
• Take the rolls out and immediately pour the cooled syrup over them. Let it cool before serving.

AUTHENTIC BAKLAVA

Steps:

• 1. Thaw the phyllo dough according to the package directions. When thawed, unroll the dough and cut the dough so the sheets will fit the pan. cove with a damp towel to keep it from drying out.
• 2. Set the oven to 350 degrees. Lightly grease 9x13 pan. Process the nuts into small, even sized pieces. Combine with sugar, cinnamon and cloves. Set aside.
• 3. Melt butter separately. Place a sheet of phyllo dough into the pan. Use a pastry brush to coat the phyllo sheet with melted butter. Press it lightly to fit the pan. Add three more phyllo sheets one at a time, coating each sheet with butter. Sprinkle a thin layer of the nut mixture onto dough. cover with two more sheets brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 4 phyllo sheets thick, each sheet individually buttered, including the top. Don't worry if the sheets wrinkly, it adds more texture.
• 4. Use a sharp knife, make one slice all the way through, from corner to corner. Continue cutting, criss-crossing until you have a bunch of diagonal pieces.
• 5. Bake at 350 degrees for 30-35 minutes or until lightly golden brown and edges appear slightly crisp. While pan is in the oven, make the syrup. combine the cinnamon stick, sugar, lemon juice, honey and water in a medium saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow the syrup to cool. Spoon the cooled syrup over the freshly baked, hot baklava. Let cool for at least 4 hours before serving. Garnish with finely ground nuts (opt).