Best Debbies Baklava Recipes

DEBBIES BAKLAVA

Debbies Baklava image

I make this every year. It really is easy to make and this recipe never fails. Considering the cost of Baklava in the store, this is cheap and I think this is better. It may not be "authentic", but it is really good.

Provided by debbies dishes

Categories Dessert

Time 1h30m

Yield 50 serving(s)

Number Of Ingredients 12

Ingredients

0.5 (16 ounce) box phyllo dough (1 package)
1 1/2 cups butter, melted
1 1/2 cups pecans, chopped
1 1/2 cups walnuts, chopped
1 tablespoon cinnamon
3/4 cup sugar
1 tablespoon water, to sprinkle over top
2 cups sugar
1 cup water
1/2 cup white Karo
1 orange, zest of
1/2 cup honey, orange blossom

Steps:

Unfold Phyllo dough. Cut to fit 9x13 pan.
Cover with damp towel while using.
Brush bottom and sides of pan with butter.
Combine chopped nuts, cinnamon and sugar.
Cover bottom of pan with 2 sheets of phyllo dough.
Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out.
Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers.
Sprinkle water over top to keep phyllo from curling up.
Bake 1 hour.
About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool.
In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes.
Remove Baklava from oven and pour warm syrup over entire pan.
Let cool for several hours. Syrup will thicken just right.

Nutrition Facts : Calories 170.8, Fat 10.4, SaturatedFat 4, Cholesterol 14.6, Sodium 63.6, Carbohydrate 19.8, Fiber 0.7, Sugar 14.9, Protein 1.2

GREEK BAKLAVA

Greek Baklava image

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Provided by NEONWILLIE

Categories World Cuisine Recipes European Greek

Yield 18

Number Of Ingredients 8

Ingredients

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Steps:

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g