Best 6 Baklava No Honey Recipes

BAKLAVA - NO HONEY

Steps:

• MIx finely chooped walnuts, sugar and 1 heaping T rosewater set aside.
• Render butter and skim off curdle.
• Butter cookie sheets with curdle.
• Lay 1 sheet dough & butter entirely.
• Place another sheet over this and butter the ends.
• Mound nut mixture along the short end of the dough and roll up.
• Crimp the ends of the roll and place on cookie sheet
• Place rolls tightly against each other
• When sheet is full, butter the tops.
• Diagonal cut while raw.
• Bake at 300 degrees for 1 hour (brown).
• Syrup - In a sauce pan, mix 1 bottle of white Karo syrup lite with a little water and 1 heaping T rosewater. Boil.
• Apply to bakliva while hot.
• Let cooll completely before storinn in air tight plastic container. May be frozen.

BAKLAVA WITH HONEY SYRUP

Steps:

• Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

WALNUT-AND-HONEY BAKLAVA

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
• In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
• Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
• Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
• Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

BAKLAVA

Steps:

• To prepare the syrup: Place the sugar and water in a small saucepan and cook over high heat until the mixture begins to boil. Reduce to medium-low heat and simmer for 15 minutes. Add the lemon juice, honey, and cinnamon and cook, stirring occasionally, for 5 minutes. Remove from the heat and cool completely.
• To prepare the baklava: Preheat the oven to 375°F.
• Combine the walnuts, sugar, and cinnamon in a bowl. Unroll the phyllo dough, place on a flat surface, and immediately cover with barely damp paper towels. (Make sure to cover the phyllo every time you take a sheet or it will dry out.) Cut the stack of phyllo sheets into a 9 by 13-inch rectangle, discarding the excess.
• Lay one sheet of phyllo in the bottom of a 9 by 13-inch baking pan and brush the entire surface with some of the butter. Top with another sheet of phyllo and brush with butter. Continue the process until you have a layer of 4 phyllo sheets. Sprinkle with 1/2 cup of the nut mixture and continue layering, alternating layers of 2 sheets of buttered phyllo with 1/2 cup of nuts. Top with 4 sheets of buttered phyllo, making sure the top phyllo sheet is generously buttered. With a serrated knife, cut the stacks into 48 squares and bake for 30 to 35 minutes, until golden brown. (The baklava must be cut before baking. Once the phyllo dough is cooked it gets crispy and will crumble apart when you try to cut it.)
• Pour the cooled syrup over the hot baklava and allow to cool completely. Arrange the baklava on a serving plate and serve at room temperature.
• Nuts can be expensive, but there are ways to make it a little easier on your wallet. Chopped walnuts usually come in 1/2 cup packages so you would need 6 packages for this recipe. You can buy a large bag of walnut pieces and chop them with a knife or in the blender for about half the cost.

BAKLAVA WITH LEMON-HONEY SYRUP

Steps:

• Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
• Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
• Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
• Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
• Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.