I had to look at the pattern on top to cut it correctly, because the instructions in the recipe are confusing. This is where we could really really use a video. This is a regular part of my Thanksgiving menu every year. I make Baklava all the time, with walnuts, simple syrup, rose water. Use a rectangular pan that fits the phyllo, use clarified butter, and add Orange Blossom water to your simple syrup middle eastern store and I bet this will be a game changer for people who love Baklava.
Also you can use two sheets of buttered phyllo, spread the nuts halfway across long side roll, cut on the diagonal. Serve individual pieces in a cupcake paper. Saint John, NB, Canada. Great recipe!!
I have made it twice and here are a couple tips Leave the phyllo stacked, use the base of the pan and put in an upper corner and cut through I put about 7 layers on the bottom to give a better base.
Ignore the directions on how to cut the top. Just follow the picture, way easier. Add the first round of honey mixture when it is hot out of the oven, add the next 3 in 20 min intervals or so to give it time to soak in. It's better than pecan pie. I make a lot of baklava and these instructions are not clear. Also, could you please post a video on how to make it to clarify the confusion?
It says there is a corresponding video but it was for some other recipe. Thank you. We are waiting for it to cool now before cutting. You should also mention when to release the spring form.
I just made this for Thanksgiving. My husband loves pecan pie and my son loves baklava. This was a good compromise.
I would add a little more orange zest next time I make it. For the phyllo you can get sheets that are 13" x 18" and just cut full circles. This is so rich that next time I make this I'll try a rectangular pan and cut smaller pieces. I don't see an advantage to making this round. Baton Rouge, LA. I've made it, but haven't eaten it yet, but wanted to add a note on cutting.
I could only fit 1 line 1" parallel to each of the first cuts cutting the "pie" into 8 slices so I wound up with fewer than half the final number of pieces just one central star of trapezoids.
For some reason I also thought that it would need a lot more phyllo, so now I have extra. Anyway, it looks pretty. Love using pecans and orange in this for Fall. Have not made this yet but, have made plenty of baklava and this is pretty straight forward.
To all who are confused by the directions It needs to do that for the stickiness to really set in and for the flavors to meld and merge and for the whole thing to hold together.
Try baklava soon! Such a treat! Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. The Pioneer Woman. Advertisement - Continue Reading Below. Yields: 16 servings. Prep Time: 0 hours 20 mins. Cook Time: 0 hours 45 mins. Total Time: 1 hour 5 mins. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
Toss together the chopped walnuts and cinnamon. Set aside. Preheat oven to degrees. Thoroughly butter a rectangular baking pan.
Make sure the sheets of phyllo will generally fit the pan if they're a little bigger, that's okay. If they're much bigger, just trim them with a sharp knife. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. I love to avoid refined sugar whenever I can for our family, but you are making all these amazing cakes and treats!! The no refined sugar thing will likely wait until my husbands birthday in early May.
I already have a sugary sugared cake planned out! Jump to Recipe Print Recipe. Course Dessert. Cuisine Greek. Keyword Pecan Baklava. Prep Time 30 minutes. Cook Time 45 minutes. Total Time 1 hour 15 minutes. Servings 20 pieces.
Author LeelaLicious. Instructions Preheat oven to F. Grease a 8x8-inch baking dish with melted butter. Cut the thawed phyllo dough to fit your baking pan. While not using, cover dough with a damp kitchen towel.
Pulse toasted pecans with cinnamon and cloves in the food processor to medium fine consistency. Place first layer of phyllo into your baking pan and brush with a thin layer of melted butter.
Add another phyllo layer and repeat until you have 10 layers of phyllo. Add another phyllo sheet, brush with butter and layer more phyllo until you have stacked 5 sheets. Repeat 4 times. On the top layer stack again 10 sheets of phyllo.
Cut the baklava into 4 strips. Then cut diagonally to create diamond shapes. Bake baklava for minutes. The top layer should be golden brown. Pour maple syrup room temp or cold over hot baklava.
You will here the crackling sound of the phyllo soaking of the maple syrup. Let baklava cool. After 2 hours, take out a corner piece and drain off any excess syrup.
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