How To make Walnut Phyllo Rounds

Easy and Fast Homemade traditional Baklava Recipe that melt in your mouth. Ramadan/Eid Sweet

Best Homemade traditional Baklava Recipe that is easy to make and the taste is incredible.
Baklava or Baklawa is very famous Arabic and Mediterranean sweets that is made of layered dough sheets filled with pistachio and soaked with sugar syrup. The sugar syrup can be flavored with your choice of rosewater cinnamon and cloves or cardamom.
It is a very popular recipe in Muslim countries specially in the Holidays and Ramadan.
They are the best sweet to serve to family and friends and taste great with cup of Turkish/Arabic Coffee.
This recipe will show how to make the Rolled Baklava Recipe version rather than the layered one.

Baklava Rolls Ingredients:

Makes 48 Rolls

1 Pkt/ (1 lb) 454g Phyllo/Fillo dough
1 1/4 cup Melted butter
2 Tbsp powdered sugar
1/2 Tbsp grounded cardamom
200g Unsalted Pistachio Nuts, grounded
(Or you can use any unsalted kind of nuts you like, Walnuts, Cashews, or Almond)
1/2 to 3/4 cup of sugar syrup

Sugar Syrup Ingredients:
1 cup water
2 cups Sugar
1 tsp lemon juice


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Easy Turkish Baklava 2 Ways | Walnut & Pistachio

Turkish Baklava is a well known traditional dessert. With this easy baklava recipe, you will make baklava from scratch with two different kinds walnut and pistachio with one dough.
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Ingredients for Baklava
1 large egg
1/2 cup vegetable oil
1 cup milk or a mix of water and milk
about 4 cups or more all-purpose flour
2 teaspoon baking powder
pinch of salt
for the filling: about 2 cups coarsely ground walnuts and 1 cup ground pistachio
also:
175gr. butter
for between each dough total about 2 cups corn starch mixed with 3 tbsp flour
(It makes about 500gr. Can be corn or wheat starch)
for the syrup:
5 cups granulated sugar
3 cups of water
1 tbsp lemon juice
utensils:
rolling pin
About 40 cm round oven tray for one baklava or
30 cm and 24 cm round baking trays for making walnut and pistachio baklava

Easy Turkish Pistachio Baklava Rolls With Phyllo

Star Shape Baklava Cut:

Turkish Shobiyet Baklava (Cream Filled Baklava) Recipe - Şöbiyet

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Baklava

BAKLAVA is a rich sweet delicious phyllo pastry popular in Middle Eastern countries. ... In baklava, layers of crisp phyllo dough filled with chopped nuts , and the whole thing is then soaked in fragrant sweet syrup made withsugar, lemon and cinnamon..

Readymade phyllo pastery sheets are easily available in all super stores everywhere(in freezer section)...you can use ready made phyllo as well ...we always try to show recipes from scratch so people with limited sources could also enjoy these tastes.

INGREDIENTS
for syrup you need
sugar 4 cups
water 2 1/2 cups
lemon juice 1 tablespoon
cinnamon 3 inches stick

for dough you need
all-purpose flour 3 cups
egg 1
baking powder 2 teaspoon
oil 1/4 cup
milk 3/4 cup

plus you need
150g melted butter
and a mixture of
cornstarch (2 cups)
and
all-purpose flour (1/2 cup)
to sprinkle between dough sheets...this mixture will help dough sheets to not stick togather.

For filling you need
Nuts of your choice
Pistachio
Almond
Walnuts
Pecans
Put as much nuts as you can ...because baklava tastes great with more and more nuts.

DIRECTIONS:-
1.take all the syrup ingredients in a pan .
2.bring it to boil and cook for 8-10 minutes
3.let it cool before using .because we dont want our baklava to get soggy. hot syrup will make baklava soft .
4.mix togather all the dough ingredients and make a dough .
most probably you will not need water for the dough ...but if you need you can use a little water .
5.keep kneading the dough until it stops sticking to the pan.
6.let the dough rest for 15 minutes.
7.make phyllo sheets as shown in the video.
Or use ready made phyllo sheets.
8.brush a good amount of melted butter on phyllo sheets before and after shaping the baklava..butter will give your baklava a nice colour and crisp.For a perfect taste of baklava fill in as much nuts as possible ..
9.bake it in preheated oven at 150°c for 40 to 45 minutes.
10.pour sugar syrup on baklava .
11. let baklava sit in sugar syrup for 4 to 6 hours for best results.
enjoy your homemade baklava with a hot cup of tea.

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Eating is necessity but cooking is an art....food should be fun.

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Walnut Phyllo Rounds - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Walnut Phyllo Rounds Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Chopped Candied Orange Peel
1 : Lemon
1 1/2 c : Walnut Pieces
1 1/2 c : Water
1 lb : Phyllo Pastry
1/2 ts : Each, Ground Cinnamon
1 c : Butter; Melted
Syrup
1 tb : Orange Blossom Water, or 1
2 c : Granulated Sugar
Filling
1/4 c : Granulated Sugar
1/2 c : Pistachios or Slivered

How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
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How To Make Star Baklava Shape
Ingredients For Cevizli Ev Baklavası Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom

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Prepare the best croissants at home - with puff pastry twisted over tablespoons

Prepare the best croissants at home - with puff pastry twisted over tablespoons

Ingredients:
puff pastry - 500 g
pastry cream - 200 g
whipping cream - 150 g
almonds - 50 g
IN THE OVEN 180 °C/30 MIN
Tray size 42 X 30 cm

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