Pistachio Baklawa Recipe - How to Make Pistachio Baklawa

Photo: Pistachio Baklawa Recipe

The home of tasty food recipes invites you to try Pistachio Baklawa recipe. Enjoy my collection of delicious food recipes and learn how to make Pistachio Baklawa.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

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

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® 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.

Nutritional Information:

Energy :     807.00 Kcal
Protein :     16.00 g
Carbohydrate :     119.00 g
Fats :     32.00 g

From Nestle Family

Coffee Baklawas Recipe - How to Make Coffee Baklawas

Photo: Coffee Baklawas Recipe

The home of tasty food recipes invites you to try Coffee Baklawas recipe. Enjoy my collection of delicious food recipes and learn how to make Coffee Baklawas.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawas:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

½ cup pine seeds or 75 g, ground

¼ cup sugar or 50 g, mixed with the ground pine nuts

1½ tablespoons NESCAFÉ Instant Coffee, mixed with the sugar and pine nuts

for the filling:

1½ cups unsalted cashew nuts or 225 g

1 cup pine seeds or 150 g

4 slices toast bread, crust removed

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

2 tablespoons rose water

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer for 6-8 minutes. Stir in lemon juice and set aside to cool.

To prepare the filling:

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

To prepare Baklawas:

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 some pine seeds mixture.

Top with another sheet. Sprinkle with little pine seeds mixture and repeat the same with the remaining sheets.

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

Bake in a 185°C preheated hot oven for about 25-30 minutes or until light golden color.

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

Nutritional Information:

Energy :     822.00 Kcal
Protein :     15.00 g
Carbohydrate :     118.00 g
Fats :     35.00 g

From Nestle Family

Rose baklava recipe - How to make Rose baklava

Photo: Rose baklava recipe

The home of Tasty Food Recipes invites you to try Rose baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Rose baklava.

This baklava recipe is inspired by the ancient spice routes.

Ingredients (serves 10)
3 cups (450g) unsalted pistachio kernels
2 tbs caster sugar
2 tsp rosewater (see note)
1 tsp orange blossom water (see note)
375g packet fresh filo pastry (see note)
200g unsalted butter, melted
Halved figs and thick cream, to serve
Rose syrup
2 cups (440g) caster sugar
1/2 tsp rosewater (see note)
1/2 tsp orange blossom water (see note)
1 tsp lemon juice 

Method
Preheat the oven to 180°C and lightly grease a 26cm x 18cm baking pan.

Coarsely grind nuts in a food processor. Transfer three-quarters of the nuts to a bowl, then pulse remaining nuts until fine. Remove 2 tbs finely ground nuts and set aside. Add sugar, rosewater and orange blossom water and pulse until a paste. Mix paste into coarsely ground nuts. Set aside.

Cut the filo pastry sheets in half and trim to 26cm x 18cm rectangles, covering the cut sheets with a damp tea towel.

Layer half the filo in the pan, brushing each layer with butter. Spread the nut filling over the filo, then layer remaining filo sheets on top of the nut filling (reserving 2 sheets), brushing each layer with butter. Sprinkle 1 tbs reserved finely ground nuts on top and cover with the remaining 2 filo sheets. Using a sharp knife, score the pastry in a square pattern. Pour the remaining butter over the pastry. Sprinkle with remaining 1 tbs nuts. Bake for 1 hour or until pastry is just golden.

Meanwhile, for the rose syrup, combine sugar and 1 cup (250ml) water in a pan, stirring to dissolve. Bring to the boil over medium heat and simmer for 15 minutes or until reduced. Remove from heat, then stir in rosewater and orange blossom water. Add lemon juice and stir to combine.

Pour hot syrup over the hot pastry. Cool, then slice and serve with figs and cream.

Notes

Rosewater and orange blossom water are from delis. Fresh filo is from the chilled section in supermarkets.
Source
delicious. - March 2012, Page 49
Recipe by David Prior  

More Food Recipes:    

Baklava  Recipe 
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas

Baklava loaf recipe - How to make Baklava loaf

Photo: Baklava loaf recipe

The home of Tasty Food Recipes invites you to try Baklava loaf. Enjoy my collection of delicious food recipes and learn how to make Baklava loaf.

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

Ingredients (serves 8)1/3 cup blanched almonds
1/3 cup walnuts
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 quantity Basic scone ingredients (see related recipe)
1 egg, lightly beaten
Honey syrup
3/4 cup white sugar
1/4 cup honey
1/2 cup water 

MethodPreheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.

Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.

Follow steps 1, 2 and 3 of Basic scone recipe.

Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.

Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.

Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.

Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup. 

Source
Super Food Ideas - September 2004, Page 84
Recipe by Dixie Elliott

More Food Recipes:    

Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek 

Simple baklava recipe - How to make Simple baklava

Photo: Simple baklava recipe

The home of Tasty Food Recipes invites you to try Simple baklava. Enjoy my collection of delicious food recipes and learn how to make Simple baklava.

Layer with nuts and drizzle with honey to make this wonderfully sticky Middle Eastern treat.

Makes 2 loaves

Ingredients
250g slivered pistachios
1 cup (120g) chopped walnuts, toasted
100g pine nuts, toasted
1/2 cup (110g) caster sugar
Grated zest of 1 orange
1 tbs orange blossom water (see note)
125g unsalted butter, softened
4 sheets filo pastry
Warmed honey and icing sugar, to serve 

Method
Preheat the oven to 180°C. Line two 15cm x 8cm x 5cm mini terrines or a 1-litre loaf pan with baking paper.

Place nuts, sugar, orange zest, orange blossom water and 80g butter in a bowl and mix well to combine.

Melt remaining butter, then cool slightly.

Cut the filo sheets into strips to fit the terrine or pan, then keep covered with a damp tea towel while you work.

Place 4 filo pieces in the base of a terrine or loaf pan, brushing a little melted butter between each piece. Brush top with butter, then spread over about 2 teaspoons nut mixture. Repeat with filo, nuts and butter to form 3 layers, finishing with a final layer of filo brushed with butter. Repeat with remaining terrine if using.

Bake for 20 minutes (30 minutes for a 1L pan) or until golden. Cool in pans for 15minutes, then turn out. Dust with icing sugar and drizzle with honey just before serving, then slice.

Notes

Orange blossom water is available from gourmet and Middle Eastern food shops.
Source
delicious. - September 2009, Page 132
Recipe by Georgina Kaveney & Valli Little

More Food Recipes:      

Baklava loaf 
Rose baklava
Baklava  Recipe
How to Make Baklava  
Baklava 
Mango ice-cream

Fruit & nut baklava recipe - How to make Fruit & nut baklava

Photo: Fruit & nut baklava recipe

The home of Tasty Food Recipes invites you to try Fruit & nut baklava. Enjoy my collection of delicious food recipes and learn how to make Fruit & nut baklava.

Spread good cheer with these baklava baked gifts made fresh, with love, from your oven.

Preparation Time 45 minutes
Cooking Time 55 minutes

Makes 36 squares

Ingredients
Melted butter, to grease
200g pistachio kernels
100g walnuts
170g pkt dried cranberries
1/2 tsp ground cinnamon
1/2 tsp ground ginger
85g (1/4 cup) fruit mince
45g (1/4 cup, lightly packed) brown sugar
24 sheets filo pastry
125g butter, melted
Syrup
125ml (1/2 cup) water
1 orange
215g (1 cup) caster sugar
6 whole cloves 

Method
Preheat oven to 150°C. Brush a 25cm (base measurement) square cake pan with butter. Process the pistachios, walnuts, dried cranberries, cinnamon and ginger in a food processor until finely chopped. Transfer to a bowl. Stir in the fruit mince and sugar.

Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 sheet with melted butter. Fold in half crossways. Place in the pan. Repeat with another 7 filo sheets and butter, overlapping the filo slightly to line the base of the pan completely.

Sprinkle half the nut mixture over the pastry. Continue layering with the remaining filo, butter and nut mixture, finishing with filo. Tuck pastry edges into sides of pan. Score pastry into 36 squares. Bake for 50-55 minutes or until crisp. Set aside to cool slightly.

Meanwhile, to make syrup, place water in a saucepan. Peel 5 strips of orange rind. Place in pan. Juice orange. Add 60ml (1/4 cup) juice, sugar and cloves to pan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until the mixture thickens slightly. Cool. Strain mixture through a sieve into a jug. Discard rind and cloves.

Pour the syrup over the baklava and set aside for 2 hours to cool completely. Cut into squares.

Notes

Storage tip: This baklava can be made up to 1 week ahead. Store in an airtight container in a cool, dry place or in the fridge for up to 2 weeks.

Gift tip: Line a round gift box with tissue paper. Add a few pieces of baklava. Tie with ribbon.

Source
Good Taste - December 2011, Page 98
Recipe by Kerrie Ray

More Food Recipes:       

Simple baklava 
Baklava loaf 
Rose baklava
Baklava  Recipe 
How to Make Baklava  
Baklava

Baklava - How to Make Baklava

Photo: Baklava Recipe

The home of Tasty Food Recipes invites you to try Baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Baklava.

Sink your teeth into this Middle Eastern syrup soaked pastry - our version is so easy to make!

Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients
375g (3 3/4 cups) walnuts
200g (1 1/4 cups) blanched whole almonds
75g (1/3 cup) caster sugar
3/4 tsp ground cinnamon
125g unsalted butter, melted
375g packet filo pastry (see Top tips)
Syrup
220g (1 cup) caster sugar
120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
9 cloves 

Method
To make syrup, combine the sugar, honey, lemon juice and zest, cloves and 180ml (3/4 cup) water in a saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 3 minutes, then set aside to cool.

To make filling, process walnuts in a food processor until finely chopped (take care not to over-process or nuts will become oily). Transfer to a large bowl. Repeat with almonds, then add to walnuts with sugar and cinnamon. Combine well.

Generously brush base and sides of an 18cm x 28cm (3.5cm-deep) slice pan with butter. Unroll filo on a large chopping board and place prepared pan on top. Using a small, sharp knife, cut around pan all the way through the filo sheets. Discard trimmings. Keep filo covered with a clean, slightly damp tea towel to prevent the sheets drying out. Working with 1 filo sheet at a time, brush with butter, then place in pan. Repeat with 8 filo sheets to create 9 layers. Evenly scatter over half of the nut mixture.

Repeat buttering and layering with another 6 filo sheets, placing them over the nut filling. Evenly scatter over remaining nut mixture. Repeat buttering and layering with another 6 filo sheets, placing over the second layer of nut filling. Using your hands, press filo gently to compress slightly. Brush top well with butter.

Preheat oven to 160C fan-forced. Place baklava in the freezer for 10 minutes to firm (this will make it easier to score filo). Using a small, sharp knife, score the top few layers of filo in diamond shapes; to do this, score filo parallel to the short sides of the pan at 5cm intervals, then score it at a 45-degree angle to the first cuts at 5cm intervals. Bake for 35 minutes or until golden (cover with baking paper if the pastry is over-browning).

Pour syrup over hot baklava in pan, then stand for 2 hours or until the syrup is absorbed and baklava is cool.

Using a sharp knife, cut baklava into pieces along score marks to serve. Baklava will keep, covered with plastic wrap in the pan, in a cool, dark place for up to 1 week.

Notes

From regal beginnings, this Middle Eastern pastry hooked an entire empire on its sweet appeal.

In Turkey, baklava is always served with water to cut the sweetness.

Allow an extra 2 hours to cool.

Top tips: We used Antoniou Fillo Pastry from the refrigerated section of supermarkets, which is easier to handle than frozen filo pastry.

To slightly dampen a tea towel, using your hands, flick tea towel very lightly with water, then wring to dampen evenly. Use a small amount of water as it should only be very slightly damp; add a little more water if necessary.

Source
MasterChef - October 2011, Page 124
Recipe by Leanne Kitchen

More Food Recipes:    

How to Make Baklava  
Baklava 
Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas
Pistachio Baklawa

Baklava Recipe - How to Make Baklava

The home of Tasty Food Recipes invites you to try Baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Baklava.

Sweeten up your weekends with the bee-eautiful honey treat.

Makes 32

Ingredients
1 cup natural almond kernels
1/2 cup pistachio kernels
1/2 cup pecan nuts
1/2 cup walnuts
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
375g packet filo pastry
100g butter, melted
Honey syrup
3/4 cup caster sugar
1/2 cup honey 

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 23cm x 33cm (base) baking dish.

Process almonds, pistachios, pecans, walnuts, cinnamon, ginger and cloves until finely chopped. Spread mixture evenly over a baking tray. Bake for 5 to 6 minutes or until just golden. Cool.

Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets. Line base of prepared dish with pastry stack, allowing pastry to overhang. Sprinkle with one-quarter nut mixture. Fold in overhanging pastry. Repeat layers with remaining pastry, butter and nut mixture. Trim top layer to fit dish. Brush top with butter.

Cut into 32 rectangles. Bake for 20 minutes or until golden. Reduce temperature to 150°C/130°C fan-forced. Bake for 25 to 30 minutes or until pastry is cooked through.

Meanwhile, make syrup Combine sugar, honey and 1 cup cold water in a saucepan over medium-high heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Boil for 5 minutes or until slightly thickened.

Pour hot syrup over hot baklava. Cool. Refrigerate for 2 hours or until cold. Serve.
Source
Super Food Ideas - May 2010, Page 71
Recipe by Kim Coverdale

More Food Recipes:  

Baklava 
Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas
Pistachio Baklawa
Chocolate Cookies

Baklava Recipe

Photo: Baklava Recipe

The home of Tasty Food Recipes invites you to try Baklava recipe. Enjoy my collection of delicious food recipes and learn how to make Baklavap.

Finish off your Middle Eastern feast with some decadent, honey coated baklava.

Makes about 20 slices

Ingredients
4 x 150g pkt walnuts, chopped
2 1/3 cups (300g) caster sugar
1 tsp cinnamon
20 sheets filo
80g butter, melted
1 1/2 cups (375ml) water
2 cinnamon sticks
1 tbs lemon juice
1/4 cup (60ml) honey

Method
Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon.

Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes.

Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool. 

More Food Recipes:

Mango ice-cream
Pistachio Sweet Sambousek
Coffee Baklawas
Pistachio Baklawa
Chocolate Cookies
Fried Qatayef Bil-Kishta

Source
Fresh Living - 2 August 2004, Page 55
Recipe by Michelle Southan