How To make Baklava (Rolled Variety)
1 lb Filo dough
1 c Oil
5 c Ground walnuts or pecans
1 c Sugar
1 ts Cinnamon.
Syrup: 1 1/2 c Honey
1 1/2 c Sugar
1 c Water
Glaze
; * see note 12 oz Apricot preserves
3 tb Water
Petit four icing: 9 c Powdered sugar
1/2 c Water
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Almond extract.
Spread out one sheet of filo dough. Dab or lightly brush with oil. Over this, place another sheet of filo dough. Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon). Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you would a jelly roll. Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet. Repeat until all the filo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes. While baking, prepare syrup in a saucepan. Heat honey, sugar, and water together and bring to a boil. Don't overcook. Let cool a bit and then pour over baklava pieces (which you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry. You can turn them once to make sure they are completely saturated. When ready to serve, place in little paper cups. Look very elegant on a sweet table. Petit Fours: 1 pkg white cake mix. Prepare following pkg directions and bake in a greased and floured jelly roll pan (15 x 10) Cool. Cut into shapes (rounds or squares or diamonds) * Glaze (heat a jar of apricot preserves 12 oz with 3 tbsp water) before icing with petit four icing: 9 cups powdered sugar, 1/2 cup water, 1/2 cup light corn syrup, 1 tsp vanilla and 1/2 tsp almond extract. Combine in top of a double boiler (or improvise using two saucepans). Heat over boiling water to lukewarm Pour over petit four cakes. Can tint icing. After icing hardens, I decorate tops with a flower and leaves. Look pretty; taste good, too :
How To make Baklava (Rolled Variety)'s Videos
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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Easy Rolled Baklava Recipe
Have you ever tried Baklava? Recently it has become a popular recipe. But probably you've never tried rolled baklava (Saragil). This beautiful recipe is easy to make and amazingly delicious. Just like you saw on your trips to Greece, Turkey or the Middle East. Baklava rolls perfect for parties and entertainment.
► Full written recipe:
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Ingredients:
For the baklava:
Phyllo dough
300g Pistachios/Walnuts/Almonds
150g Butter, melted
For the syrup:
1 cup (200g) Sugar
1 cup (240ml) Water or less
Lemon zest from one lemon
1 teaspoon Rose water
1 Cinnamon stick
1 tablespoon Lemon juice
Directions:
1. Make the syrup: in a saucepan combine sugar, water, lemon zest, cinnamon stick. Bring to a boil and cook for additional 4-5 minutes. Turn the heat off and add lemon juice and rose water. Stir and set aside.
2. Preheat oven to 320F (160C). Prepare a 9X13 Inch baking pan and set aside.
3. Prepare the baklava: in a food processor a using a knife, chop all the nuts into course meal size. Set aside.
4. Spread one sheet of phyllo on a clean towel or a counter. Brush with butter, lay another phyllo sheet, then brush with more melted butter. Sprinkle about 2-3 tablespoons of the nut mixture. Take 2 wooden skewers and place them on the sheet as shown in the video. Roll the dough, then gently press the ends together towards the middle and remove the skewers.
5. Transfer to prepared dish. Repeat with the remaining dough.
6. Drizzle rolled baklava with remaining butter. Cut into small tubes.
7. Bake for 60-70 minutes or until golden brown. If after 40 minutes of baking the baklava turns too brown, cover with aluminum foil for the rest of the baking.
8. Remove from oven and immediately pour the syrup.
9. Allow to soak in syrup for at least 30 minutes before serving.
10. Sprinkle with chopped pistachios and serve.
Bite sized pistachio and walnut rolled baklava - Burma Baklawa
The best shape of baklava out there is this bite sized rolled Baklava. Layers of Phyllo pastry and nuts are rolled into a spiral, then baked and sweetened with syrup. The result is amazingly delicious and delicate Baklava. In this video I'll show you how to make this rolled Baklava with both pistachios and walnuts.
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00:00 Intro
01:07 Making the syrup
02:22 Clarifying butter
03:10 Preparing the nuts
04:20 Preparing your Phyllo
07:20 Rolling the Baklava
08:12 Assembling the tray and cooking
09:40 Final steps and decoration
11:01 Taste test
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For the Sugar Syrup:
250g (1 1/4 Cup) granulated sugar
150g (2/3 Cup) water
1/2 Tbsp lemon juice
1 Cinnamon scroll or 1/4 Tsp Cinnamon powder
To make the Baklava
500g (1lb) fresh Phyllo (Filo) dough
250g Butter
200g Nuts : 100g walnuts, 100g pistachios
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Directions:
To make the sugar syrup
1. Add the sugar, water and lemon to a pot on high heat and bring to a boil
2. When the mixture is boiling, swirl the pot to ensure all the sugar has dissolved, then turn the heat to low
3. Add the cinnamon scroll and simmer for 10 minutes
4. Remove from heat and set aside to cool
To make clarified butter:
1. Add your butter to a pot on high heat and melt completely
2. Boil the butter for a couple of minutes, and then pour out into a jug. Don't tilt the pot completely and make sure not to pour out any of the milk solids
3. After half an hour pour into another jug or vessel to remove the remaining milk solids.
To assemble the Baklava:
1. Chop the nuts into a very fine nut meal, either by hand or using a food processor. It should be very fine and resemble couscous grains
2. Grease the base and walls of a baking dish (30cm * 20 cm) with some of the clarified butter
3. Place a sheet of phyllo on a cutting board and cut in half, then brush one half with clarified butter all over. Make sure to coat the edges and corners of the sheet
4. Place the other half sheet on top of the buttered one, and massage out any air pockets or wrinkles
5. Apply clarified butter to the top of the sheet you just applied until fully coated
6. Turn on its side and sprinkle 2-3 teaspoons of nuts over the sheet. Try to keep the bottom quarter of the sheet relatively clean
7. Use a small wooden dowel or rod to roll the pastry around, then roll the pastry sheet up until it forms a cylinder on the dowel
8. Place both fists on the edges of the pastry and push towards the centre, compress the pastry until it is about 2/3rds its original size
9. Twist the pastry gently to remove it from the rod and place inside the baking sheet. Bunch up any excess on the sheet to one size
10. Repeat steps 3-9 until the baking sheet is full
To cook:
1. Use a sharp knife to trim any excess pastry from the dish, then evenly cut the pastry into baklava sized pieces
2. Brush the top of the baklava with more clarified butter
3. Preheat an oven to 160c or 320f, and bake the baklava in there for one hour
4. Remove from the oven when golden brown all over, and immediately pour your syrup over the baklava
5. Allow to cool for a minimum of half an hour, but it will taste better if you let it sit overnight (make sure to cover it otherwise the pastry will go stale)
6. To decorate, remove any trimmings, then place more chopped pistachio on top of the baklava rolls in a line
7. Serve and enjoy
BAKLAVA Roll Eid Special Recipe - Turkish Sweets By What A Recipe
Assalamoalaikum and welcome back to another Recipe and today I will be making
BAKLAVA ROLLS. Baklava with buttery, flaky Phyllo Pastry soaked in sugar syrup with tender Peacans and Almonds stuffed between Phyllo Pastry sheet. This Baklava recipe from Turkey. So let's get started....
INGREDIENTS:
Phyllo pastry
Unsalted Butter 400G
Oil ¼ cup
Peacans/walnut 1½ cup
Almond 1 cup
Cinnamon powder 1 Tsp
Brown Sugar/White Sugar 2 Tsp
Pistachio Crushed for garnishing
Rolling Stick
FOR SUGAR SYRUP:
1¾ cup Sugar
1¼ cup Water
1 Tbsp lemon juice
1 Tbsp Rose Water/ Blossom Water
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Bengali RASGULLA Mithai/Dessert athome- Soft & Spongy Sweets By What A Recipe:
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Homemade Baklava Rolls
Today, I will show you how to make baklava rolls. It’s crunchy and sweet and it melts in your mouth.
Ingredients:
450 g phyllo dough (18 sheets)
Filling
100 g walnuts
50 g almonds
1 tsp cinnamon
Syrup
300 ml water
150 g sugar
150 g brown sugar
100 g honey
1 cinnamon stick
1 lemon peel
Here is the full recipe:
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Easy Authentic Baklava At Home (2 Ways)
Thank you to Crate & Barrel for sponsoring this video! Get all of your holiday essentials and more at @crateandbarrel so you can make this Baklava: #CrateStyle #CrateandBarrel
Making homemade baklava is possible. It's also very easy so please don't cry and give it a try.
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Full Recipe:
Ingredients Needed:
Homemade Filo Dough:
- 6 cups ( 900g) all purpose flour
- 1.5 cups (372g) hot water
- 2 teaspoons (23g) white vinegar
- 1 tablespoon (10g) olive oil
- juice of 1 lemon
Turkish (pistachio):
- 2.5 cups (350g) shelled raw pistachios
- 1/2 teaspoon (4g) fine sea salt
- 2 cups (454g) unsalted butter
- 1 pound (25 pieces) phyllo dough (buy 4 packages of filo also called phyllo pastry to use)
- 2.5 cups (470g) granulated sugar
- 1/2 cup (96g) muscovado sugar
- juice of 1/2 lemon
- 1 3/4 cup water (415ml)
- 1inch peel of lemon zest
Greek (spiced walnut):
- 25 sheets filo
- 2 3/4 cup (246g)walnuts
- 1/2 tsp (4g) fine sea salt
- 1 tablespoon (8g) cinnamon powderf
- 1 teaspoon (2g) all spice
- 1/4 teaspoon fresh grated nutmeg
- 350g butter, melted
- 1/2 cup (97g) sugar
- 1 cup (110g) water
- 1 cup (282g) honey
- 1 cinnamon stick
- 2 inch peel orange zest