Best 4 Didis Baklava Bars Recipes

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Feast your senses on the delectable Didis' Baklava Bars, a harmonious blend of rich flavors and textures that will transport you to the heart of the Mediterranean. These heavenly treats feature layers of golden filo pastry, brushed with melted butter and sprinkled with a mixture of chopped walnuts, cinnamon, and sugar, creating a symphony of crispy and chewy textures. Immerse yourself in the sweet, nutty filling, complemented by the aromatic spices, and topped with a drizzle of fragrant syrup.

Indulge in a delightful journey through the world of baklava, as we present a collection of irresistible recipes that cater to every taste preference. From the classic Didis' Baklava Bars to the unique Chocolate Baklava Rolls, each recipe offers a unique twist on this timeless dessert. Explore the nuances of baklava made with shredded phyllo dough, discover the secrets of crafting the perfect syrup, and learn how to add a touch of decadence with chocolate and nuts. Prepare to tantalize your taste buds with every bite of these exceptional baklava creations.

Check out the recipes below so you can choose the best recipe for yourself!

BAKLAVA BARS



Baklava Bars image

I borrowed this magazine from my doctor's waiting room(I promise to return it minus this receipe) This one of Sandra Lee's Semi Homemade Recipes and it is easy and delicious and makes a lot!! Not quite authenic Baklava, but good and easier to make

Provided by mandabears

Categories     Nuts

Time 1h18m

Yield 18 serving(s)

Number Of Ingredients 12

32 ounces packaged sugar cookie dough
1 1/2 chopped walnuts
1/3 cup granulated sugar
1/4 cup butter, softened
1/2 teaspoon allspice
1 (19 ounce) box frozen phyllo miniature tart shells, thawed and crumbled
1/3 cup honey
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon lemon zest, grated, I did not use
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Steps:

  • preheat oven to 350 degrees.
  • spray a 13 x 9 pan with non stick cooking spray.
  • using hands, press sugar cookie dough evenly into bottom of prepared pan.
  • bake for 15-18 minutes.
  • in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
  • using a fork, stir until mixture is well combined and crumbly.
  • sprinkle mixture over partially baked cookie crust.
  • sprinkle phyllo crumbles over walnut mixture.
  • bake for 25-30 minutes until golden brown.
  • In a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
  • Microwave for 1 minute 30 seconds or until bubbly,.
  • Stir in vanilla extract.
  • Drizzle honey mixture over baked cookie.
  • Let cool completely in pan on wire rack for about 2 hours.
  • cut into 9 squares, then cut each square into 2 triangles.

Nutrition Facts : Calories 73, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.9, Carbohydrate 9.8, Fiber 0.1, Sugar 9.6, Protein 0.1

BAKLAVA BARS



Baklava Bars image

This interesting twist on the Mediterranean classic is packed with flavors that scream fall. The honey. The toasted nuts. The butter and the spices. There's nothing that's not delicious about this dessert. It's easy to make, quick to put together and the perfect guilty pleasure for any fall day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 24

Number Of Ingredients 17

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini phyllo shells (from 2.1-oz package)
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
5 tablespoons honey

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
  • Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
  • Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
  • Drizzle honey mixture evenly over phyllo . Cool completely, about 2 hours.
  • For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 21 g, TransFat 1 g

BAKLAVA BLONDIES



Baklava Blondies image

I love baklava and I love blondies...so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!

Provided by Molly Yeh

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

Vegetable oil cooking spray, for the baking dish
3/4 cup (150 grams) dark brown sugar
1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled
1/3 cup (112 grams) honey
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Zest of 1/2 lemon
1 large egg
1 cup (135 grams) all-purpose flour
2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped
Frosting, recipe follows
Unsalted pistachios, toasted and chopped, for topping
1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature
3 tablespoons (65 grams) honey
1/2 cup powdered sugar
Zest of 1/4 lemon plus 1 tablespoon lemon juice
A good pinch of kosher salt

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
  • To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
  • Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
  • To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.

BAKLAVA-STYLE CHEESECAKE BARS



Baklava-Style Cheesecake Bars image

When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.

Provided by thymeforpineapple

Time 2h20m

Yield 24

Number Of Ingredients 11

cooking spray
12 sheets frozen phyllo dough, thawed
¼ cup unsalted butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
½ cup water
½ cup finely chopped walnuts
¼ cup finely chopped pistachio nuts
1 tablespoon fresh lemon zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
  • Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  • Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
  • While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  • Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
  • Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
  • Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g

Tips:

  • Use fresh filo dough for the best results. If you're using frozen filo dough, thaw it completely before using.
  • Brush each layer of filo dough with melted butter or ghee to help it crisp up and prevent it from sticking together.
  • Don't overfill the baklava bars with the nut filling. Otherwise, they'll be difficult to cut and eat.
  • Bake the baklava bars until they're golden brown and crispy on top. This will ensure that they're cooked through and have a delicious flavor.
  • Let the baklava bars cool completely before cutting them into squares. This will help them hold their shape and prevent them from crumbling.
  • Drizzle the cooled baklava bars with honey syrup or rose syrup for a sweet and flavorful finish.

Conclusion:

Didi's baklava bars are a delicious and easy-to-make treat that are perfect for any occasion. With their crispy filo dough, sweet nut filling, and rich honey syrup, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give Didi's baklava bars a try. You won't be disappointed!

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