Best 2 Cinnamon Walnut Baklava Recipes
Indulge in the rich tapestry of flavors and textures that is Cinnamon Walnut Baklava, a delectable pastry born from the marriage of Greek and Middle Eastern culinary traditions. This irresistible treat features layers of crispy filo dough, generously filled with a fragrant mixture of chopped walnuts, cinnamon, and a hint of nutmeg, all bathed in a sweet, honey-scented syrup. As you bite into its flaky layers, the symphony of flavors dances on your palate, leaving you captivated by its irresistible charm.
Accompanying this classic recipe, you'll also find variations that cater to diverse preferences and dietary restrictions. For those seeking a vegan alternative, the Vegan Baklava offers a delightful rendition, using plant-based butter and a refined sugar-free syrup. Those with a gluten intolerance can relish the Gluten-Free Baklava, made with a special gluten-free filo dough that maintains the dish's signature crispiness. And for those who prefer a touch of chocolatey indulgence, the Chocolate Baklava seamlessly blends the flavors of rich chocolate and nutty goodness.
Whichever variation you choose, the Cinnamon Walnut Baklava and its enticing companions promise an unforgettable culinary experience. Prepare to embark on a delightful journey of flavors and textures as you explore these exceptional recipes.
CINNAMON-WALNUT BAKLAVA
Reader Elif Ekin Tasdizen contributed this recipe for baklava, which layers store-bought phyllo dough into a buttery, nut-filled treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside.
- In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside.
- Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.)
- Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with 7 more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter.
- Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours.
Nutrition Facts : Calories 335 g, Fat 19 g, Fiber 1 g, Protein 3 g
WALNUT, CINNAMON AND HALLOUMI BAKLAVA
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can - so that the cheese remains soft - straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don't be tempted to reheat it in the oven.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 45m
Yield 9 large or 16 small pieces
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. Mix together all the ingredients for the filling and set aside.
- Place one sheet of pastry in an 8-by-8-inch/20-by-20-centimeter baking pan, preferably one with low edges, arranging the pastry so the sides of the sheet rise up the sides of the pan. Brush with a little butter and continue in the same way with 7 more sheets of pastry, brushing each with butter, until you have layered 8 sheets of pastry.
- Scatter the grated halloumi on top of the pastry and then sprinkle all of the walnut mixture over evenly. Place another layer of pastry on top, pressing down securely. Brush with more butter and continue with the remaining 7 layers of pastry in the same way. Brush the final layer with butter and use your fingers to gently tuck the pastry edges underneath the baklava so you get a neat edge (a bit like making a bed).
- Using a small sharp knife, cut the baklava into 9 or 16 pieces, allowing the knife almost to reach the bottom, but not quite. Transfer to oven and bake for 18 minutes, turning the pan around halfway through baking until baklava is dark golden-brown and crisp on top.
- While the baklava is baking, make the rose water syrup: Heat sugar and 1/3 cup/90 milliliters water in a small saucepan on a medium-high heat for 2 to 3 minutes, swirling every once in a while until the sugar has dissolved and started to boil. Reduce the heat to medium-low. Add lemon juice and rose water and let simmer gently for 6 to 7 minutes, until you have about 3/4 cup/180 milliliters of slightly thickened syrup left. Remove from the heat and set aside.
- As soon as the baklava has been removed from the oven, pour two-thirds of the syrup over it and sprinkle with rose petals, crushing them slightly as you go. Set aside for 5 minutes to cool slightly, and then serve each slice warm, with an extra 1 or 2 teaspoons of syrup drizzled on top.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 309 milligrams, Sugar 22 grams, TransFat 0 grams
Tips:
- Use store-bought phyllo dough to save time.
- Make sure the phyllo dough is thawed before using.
- Work with the phyllo dough quickly, as it can dry out easily.
- Brush each layer of phyllo dough with melted butter or oil to prevent it from sticking.
- Be careful not to overfill the baklava with nuts, as this can make it difficult to cut.
- Bake the baklava until it is golden brown and the syrup is bubbling.
- Let the baklava cool completely before cutting it into pieces.
Conclusion:
Cinnamon Walnut Baklava is a delicious and impressive dessert that is perfect for special occasions. With its layers of crispy phyllo dough, sweet and nutty filling, and rich syrup, this baklava is sure to be a hit. While it does take some time to make, the results are definitely worth it. So next time you're looking for a special dessert to impress your friends and family, give Cinnamon Walnut Baklava a try.
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