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Greek baclava

Greek baclava

The easier it is, the better! It's made with pie sheets, but I also tried puff pastry and it turned out pretty well.

  • 1 bag of pie sheets
  • 1 packet of butter
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 cups ground walnuts
  • 1/2 cup water
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup honey

Servings: 24

Preparation time: less than 90 minutes

RECIPE PREPARATION Greek baclava:

Turn on the oven.

Remove the pie sheets, place them near the work surface and cover them with foil or a kitchen towel.

Grease the pan with butter and add the first sheet. Grease the sheet with butter and add the next sheet and continue like this until you have used half of the sheets.

Mix 1/4 cup sugar with walnuts and sprinkle on the entire surface of the pie sheet.

Assemble the rest of the sheets, not forgetting to grease the sheets with butter.

Before putting the tray in the oven, cut it into diamonds. It is not cut only on top but all the way down, otherwise it is harder after the baklava is removed from the oven.

Bake for about an hour until crispy.

Mix 1/2 cup sugar with water, lemon and honey and make a syrup.

Pour hot over the baklava in the pan, but not immediately after removing from the oven, after about 10 minutes, otherwise all the syrup will evaporate.

You can leave it in the pantry overnight to soak the syrup, but we don't have that much patience.


Baklava

The origin of the baclavala is disputed by several peoples. It seems to be of Assyrian origin. Since the 8th century BC, baclava was prepared only on special occasions and only by the rich.

The civilizations that pervaded the Middle East spread the baclava recipe in all these territories, so that each of these countries offers a variety of this recipe and more than that each considers that the neighboring country stole their recipe.

Although when we eat a baklava we think that it is a cake from Greek gastronomy, its origin is much more distant. Whether it is a Greek, Turkish, Lebanese or Armenian recipe, baclava is a delicious dessert.


Bake the walnut kernel for about 5-10 minutes, grind it, mix it with sugar and cinnamon.
Melt the butter. Grease the pan with butter and start assembling the baclavala.
Spread the pie sheets on a board and cut them according to the size of the baking tray.

Put the pie sheet in the tray and grease it with melted butter, then add 2 more sheets greased with melted butter each. Sprinkle the walnut mixture then add another sheet of pie. We repeat this operation, calculating the filling and the sheets so that after we sprinkled on each sheet of pie we are left with 3 sheets of pie without filling, sheets that are placed on top.

Put the tray in the fridge and let it cool for 30 minutes. Cut the cod into square pieces and place a fork in the middle of each piece. Bake in the oven at medium temperature (160 degrees) for 60 minutes.

We prepare the syrup by mixing the sweetener from agave with 500 ml of water and when the baclava cools we pour the syrup over it.
Good appetite!


Greek baclava - Recipes

Preparation time: 45 min.

Ingredient: 375 g crushed or chopped walnut kernels, 160 g ground or finely chopped almonds (can be replaced with the same amount of walnuts), 1/2 teaspoon cinnamon powder, 1 tablespoon powdered sugar, 3 tablespoons oil, 16 sheets of pie (commercially, about 2-3 packs).
For the syrup: 250 g sugar, 170 ml water, 3 whole cloves, 3 teaspoons lemon juice.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Turn on the oven. Grease the bottom and sides of a rectangular Jena bowl (or a rectangular tray) with oil.
Mix the walnuts, almonds, cinnamon and powdered sugar in a bowl and divide into three equal portions.
Take four sheets of pie and place them next to the cake board. Half of each is greased with oil, folded in half and put in a long shape (the dough that goes over the edges is cut).
A portion of the walnut mixture is spread on the dough. Cover with four more sheets of pie, greased with oil and folded in half. Spread another layer of walnuts, then dough again, until the filling is finished. Grease the surface with oil and cut with a long knife four times. Put in the oven for 30 minutes, until it turns golden.
Boil the sugar syrup and cloves for ten minutes, over low heat, stirring. Allow to cool and pour over the hot baclava. When served, cut the cake lengthwise, on the lines incised in the dough, then in square pieces.



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eMag!


Greek baclava

Greek baclava from: walnuts, almonds, cinnamon, sugar, oil, pie sheets, water, cloves, lemon.

Ingredient:

  • 375 g walnut kernel crushed in a nut or finely chopped
  • 160 g ground or finely chopped almonds (can be replaced with the same amount of walnuts)
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon powdered sugar
  • 3 tablespoons oil
  • 16 pie sheets (commercially available, about 2-3 packs)

For syrup:

  • 250 g sugar
  • 170 ml of water
  • 3 whole cloves
  • 3 teaspoons lemon juice.

Method of preparation:

You turn on the oven. Grease the bottom and sides of a rectangular yena bowl (or rectangular tray) with oil. Mix the walnuts, almonds, cinnamon and powdered sugar in a bowl and divide the quantity into 3 equal parts, lei 4 sheets of pie and place them next to each other on the cake board.

Grease half of each with oil, fold in two and place it in a long shape (cut the dough that goes over the edges). Spread a portion of the walnut mixture over the dough. Then cover with another 4 sheets of pie, greased with oil and folded in half. Spread another layer of walnuts, then dough again, until the filling is finished.

Grease the surface with oil and cut with a long knife 4 times. Bake for 30 minutes, until golden. Boil the syrup of sugar, cloves, water and lemon juice for 10 minutes on low heat, stirring. Then let the syrup cool and pour it over the hot baclava.

When serving, cut the cake lengthwise, along the incised lines in the dough, then into appropriate pieces.


Post recipe: Baclava

I don't know how original the recipe is, if it corresponds to the Turkish / Greek version, but it doesn't matter much. We had several magazines with several variants of recipes that we combined depending on what ingredients we had around the house and how long we wanted to cook.

So let's start :) I made the baklava in the oven tray, in which the sheets fit snugly and about 12-14 servings of baklava came out.

There are countless reasons why "health" rhymes with "health"

  • 1 packet of pie sheets
  • 300 g nuts
  • 100 g sugar
  • 200 g of honey
  • 3 tablespoons cinnamon
  • esenta de rom
  • 1 glass of water (300 - 400 ml)
  • pistachio for garnish (25 g)
  • oil for spreading sheets (70 - 100 g)

I let the pie sheets thaw well, as it was written on the package.
I ground the walnuts with the mixer cutting accessory and mixed them with 2 tablespoons of cinnamon.
Divide into 3 sheets, as we had 10 sheets in the package, we put 4-3-3. I greased the pan with oil and put a sheet of pie. I greased it with oil and put the next sheet. The same until I finished the first part of the sheets. I put half the amount of nuts over it. We continued to put the second part of the pie sheets, greased with oil. Then I put the rest of the nuts and the last part of greased sheets.
We cut the baklava before putting it in the oven in whatever shape we want. Put in the oven at 200 degrees and leave for about 40-50 minutes, until nicely browned.


Greek baclava

Greek baclava from: walnuts, almonds, cinnamon, sugar, oil, pie sheets, water, cloves, lemon.

Ingredient:

  • 375 g walnut kernel crushed in a nut or finely chopped
  • 160 g ground or finely chopped almonds (can be replaced with the same amount of walnuts)
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon powdered sugar
  • 3 tablespoons oil
  • 16 pie sheets (commercially available, about 2-3 packs)

For syrup:

  • 250 g sugar
  • 170 ml of water
  • 3 whole cloves
  • 3 teaspoons lemon juice.

Method of preparation:

You turn on the oven. Grease the bottom and sides of a rectangular yena bowl (or rectangular tray) with oil. Mix the walnuts, almonds, cinnamon and powdered sugar in a bowl and divide the quantity into 3 equal parts, lei 4 sheets of pie and place them next to each other on the cake board.

Grease half of each with oil, fold in two and place it in a long shape (cut the dough that goes over the edges). Spread a portion of the walnut mixture over the dough. Then cover with another 4 sheets of pie, greased with oil and folded in half. Spread another layer of walnuts, then dough again, until the filling is finished.

Grease the surface with oil and cut with a long knife 4 times. Bake for 30 minutes, until golden. Boil the syrup of sugar, cloves, water and lemon juice for 10 minutes on low heat, stirring. Then let the syrup cool and pour it over the hot baclava.

When serving, cut the cake lengthwise, along the incised lines in the dough, then into appropriate pieces.


Ravani (or revani), the traditional Greek cake with syrup semolina

Just returned from a holiday in Greece, I made this cake with a longing for Greece and it turned out super good. I will definitely repeat it.

Smpafili

I am very glad that you also liked congratulations for the success! If you want to try other recipes that I have not posted on the site yet, I will be happy to help you!

Cristin

I'm sure I'll try it. Question: Why do we put baking powder and baking soda? Thank you

Smpafili

A grade 10 question, many housewives have asked themselves this question, including me. I hope that my answer will be in line with the question.
Baking soda, being a base, needs an acid to react, in our case lemon juice (but also yogurt afterwards) and the reaction is immediate. Baking powder is a basic mixture of acid and starch, so it does not need another activating agent. It is "weaker" than baking soda and compared to it, for the same result, you need 3 times more baking powder. The baking powder reacts in two ages, the first when it is added to the composition and the second when it is heated in the oven.
Both substances influence the growth of the composition, but also the color and taste. If they are in smaller quantities, our composition does not increase, or it does not grow in the oven, or it is "left" behind. If they are in larger quantities, they spoil the taste or color of the cake. The recipes in which they are used, such as this recipe, result from years of experimentation and have reliable results. So much success in execution and good appetite!

Sorin

The cake is very good. At first I was skeptical, I thought it was a simple countertop (I received it for dessert at the hotel where I was staying in Greece) In one stay I decided to try it and it was delicious. Now I have the recipe

Smpafili

Thanks for the message and appreciation. I'm glad you like it and that the recipe was useful to you. Good luck and have a nice day!


Original Greek Baclava recipe - a traditional Greek dessert with almonds or walnuts

Recipes of traditional Greek sweets. Today a recipe for BAKLAVALE prepared with classic ingredients in the most authentic Greek style.

Originally, baclava is a Turkish dessert. The Greeks and Turks are fighting a fierce battle over the invention of this desert, but the Arabs are no exception.

What is certain is that baclava has become a dessert accessible to anyone, the recipe varying depending on where it is prepared.

The dessert can be eaten either hot or cold, but it is good to be accompanied by lemonade or various varieties of wines. The Armenians made the baklava cake even more delicious by introducing cinnamon, and the Arabs put rose and orange water in the recipe.

  • 375 g walnut kernel crushed in a nut or finely chopped
  • 160 g ground or finely chopped almonds (can be replaced with the same amount of walnuts)
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon powdered sugar
  • 3 tablespoons oil
  • 16 pie sheets (2-3 packs)
  • 250 g sugar
  • 170 ml water
  • 3 whole cloves
  • 3 teaspoons lemon juice

Turn on the oven. Grease the bottom and sides of a rectangular Jena bowl (or a rectangular tray) with oil.


Mix the walnuts, almonds, cinnamon and powdered sugar in a bowl and divide into three equal portions.

Take four sheets of pie and place them next to each other on the cake pan. Half of each is greased with oil, folded in half and put in shape, long (the dough that passes the edges is cut).

A portion of the nut mixture is spread on the dough. Cover with four more sheets of pie, greased with oil and folded in half.

Spread another layer of walnuts, then dough again, until the filling is finished. Grease the surface with oil and cut with a long knife four times.

Bake the Greek baclavas thus prepared, bake them for 30 minutes, until they turn golden. Boil the sugar syrup and cloves for ten minutes, over low heat, stirring.

Allow to cool and pour over the hot baclava.

When served, the Greek Baclava cake is cut lengthwise, on the lines incised in the dough, then in square pieces

Greek Almond Baclavale, Apple and Cinnamon Sweets, Cake Recipes, Sweets Recipes, Greek Recipes,


Greek baclava

1.Mix the almonds with the walnuts, breadcrumbs, cinnamon and sugar. Separately, mix the butter with the oil.

2. Take four sheets of dough and grease them with the butter mixture. Place them in a greased pan.

3. Sprinkle the walnut mixture on top and cover with four more greased sheets of dough. Repeat the operation until you finish the ingredients.

4.Cut the Greek baclava with a sharp knife and bake at 150 degrees (on low heat) for 90 minutes.

5. For the syrup, boil the water with the sugar, add the lemon juice and boil for 8 minutes. Add the honey and leave it on the fire for another two minutes. Set aside and add rose water or vanilla.

6. Pour the hot syrup over the cooled baclava and let the flavors blend for at least 4-5 hours, then you can serve it.

Trick. Do not refrigerate Greek baclava. Leave it in a cool place.


Greek baclava

1.Mix the almonds with the walnuts, breadcrumbs, cinnamon and sugar. Separately, mix the butter with the oil.

2. Take four sheets of dough and grease them with the butter mixture. Place them in a greased pan.

3. Spread the walnut mixture on top and cover with four more greased sheets of dough. Repeat the operation until you finish the ingredients.

4.Cut the Greek baclava with a sharp knife and bake at 150 degrees (on low heat) for 90 minutes.

5. For the syrup, boil the water with the sugar, add the lemon juice and boil for 8 minutes. Add the honey and leave it on the fire for another two minutes. Set aside and add rose water or vanilla.

6. Pour the hot syrup over the cooled baclava and let the flavors blend for at least 4-5 hours, then you can serve it.

Trick. Do not refrigerate Greek baclava. Leave it in a cool place.


Video: Πανεύκολος Μπακλαβάς - Baklava Recipe (December 2021).