Best 2 Rolled Baklava Baklava Orthi Recipes
Indulge in the delectable symphony of flavors and textures presented by the traditional Greek dessert, Baklava Orthi. With its origins deeply rooted in ancient Byzantine culinary traditions, this rolled Baklava stands out as a true masterpiece. Layers of crispy filo pastry envelop a rich and nutty filling of chopped walnuts, cinnamon, and cloves, enhanced with the aromatic essence of orange zest and honey syrup. As you delve into the world of Baklava Orthi, discover two distinct yet equally enticing variations - the classic syrup-soaked version and the innovative ice cream-filled delight. Prepare to be captivated by the perfect balance of sweetness, crunch, and a hint of spice that defines this extraordinary dessert. Embrace the culinary heritage of Greece and embark on a delightful journey with Baklava Orthi, a treat that will surely leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROLLED BAKLAVA
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 21 pieces
Number Of Ingredients 6
Steps:
- Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
- Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
- Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
- Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
- Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.
ROLLED BAKLAVA, BAKLAVA ORTHI
Note: This recipe makes plenty, but keeps well in a resealable plastic bag for a few days. It could be cut in half (using just under one box of dough).
Provided by Cat Cora
Categories dessert
Time 1h15m
Yield 64 individual pieces
Number Of Ingredients 12
Steps:
- Combine all of the syrup ingredients in a 2 quart stainless saucepan, bring to a boil, reduce heat to low, and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.
- Preheat the oven to 375 degrees F.
- Place the pistachios and 1 tablespoon of the sugar, to coat the nuts, in a food processor fitted with a steel blade. Using the pulse method, process them until they are coarsely ground. Be sure not to over process the nuts because they will turn to paste. Remove the ground pistachios from the processor and place in a bowl and set aside.
- In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Repeat with remaining sheets, 4 at a time.
- Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25 to 30 minutes or until golden brown. Remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain. If the syrup begins to thicken, it can be reheated slightly. Serve in small cup cake cups on a platter.
Tips:
- To make the perfect syrup, use equal parts sugar and water. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, or until the syrup has thickened.
- When layering the phyllo dough, brush each sheet with melted butter. This will help the layers stick together and create a flaky texture.
- Before baking, score the top of the baklava with a sharp knife. This will help the syrup penetrate the dough and create a crispy, golden crust.
- Baklava can be stored at room temperature for up to 3 days. However, it is best served fresh.
Conclusion:
Baklava is a delicious and versatile dessert that can be enjoyed by people of all ages. With its rich, nutty flavor and flaky texture, it is sure to be a hit at your next party or gathering. So next time you're looking for a special treat, give baklava a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
