Best Matzoh Baklava Recipes

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

MATZOH BAKLAVA

Matzoh Baklava image

Provided by Einat Admony

Categories Citrus Nut Dessert Bake Passover Lemon Pistachio Walnut Honey Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

6 sheets matzoh
For syrup
2 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon rose water
For assembly
1 cup walnuts, chopped
1 cup shelled raw unsalted natural pistachios, chopped
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup (1 stick) unsalted margarine or butter, melted

Steps:

Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
While matzoh is softening, make syrup
In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
Assemble dessert
Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.