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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava Cups Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Baklava Cups.

Cook Time: 20 min | Level: Easy | Yield: 30 pieces

Ingredients

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

Special equipment: 2 (12-cup) mini cupcake pans, food processor

Directions

Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.

Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

More Dessert Recipes:

Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Simple Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Simple Baklava.   

Cook Time: 25 min | Level: Intermediate | Yield: 24 baklava pieces

Ingredients

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions

Special equipment: 2 mini-muffin tins

Preheat the oven to 350 degrees F.

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian - Episode: Greek Fusion

More Dessert Recipes:

Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Hazelnut Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Pistachio Hazelnut Baklava.

Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe.

Prep Time: 1 Hr | Cook Time: 1 Hr 25 Min | Ready In: 2 Hrs 25 Min

Ingredients

8 ounces finely chopped pistachio nuts
8 ounces finely chopped hazelnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup white sugar
 
2 cups unsalted butter, melted
1 1/2 (16 ounce) packages frozen phyllo pastry, thawed
1/4 cup whole cloves
 
3 cups white sugar
2 1/2 cups water
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.

2. Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.

3. Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.

4. Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.

5. While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Nutritional Information

Amount Per Serving  Calories: 182 | Total Fat: 10.9g | Cholesterol: 16mg 

More Dessert Recipes:

Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.  
 
This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Prep Time: 30 Min | Cook Time: 50 Min | Ready In: 1 Hr 20 Min

Ingredients

1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. 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.

3. 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.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. 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 zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.4g | Cholesterol: 14mg 

Via Allrecipes

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Fried Qatayef Bil-Kishta
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Kunafa 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy Middle Eastern Desserts and learn how to make Baklava with honey syrup.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200°C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Greek Baklava
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How to make best Algerian baklava
Baklava Recipe
Knafeh
Knafeh Dough  

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Greek Baklava Recipe - Learn how to make the best Greek Baklava with greek phyllo pastry.

Ingredients

Filling
500 gr walnuts, coarsely chopped
60 gr sugar
1 teaspoon cinnamon

Pastry
500 gr fyllo pastry
180 gr unsalted butter, melted

Syrup
230 gr. caster sugar
300 ml water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Preparation
Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife.

Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers.

Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.

Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.

Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.

In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly.

Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.

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How to make best baklava dessert - so easy traditional baklava recipe. Become a baklava chef & teach others this wonderful recipe.

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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This baklava recipe will show you how to make the best traditional Algerian Baklava. Baklava is a Mediterranean dessert made with Fillo pastries, nuts, butter, and sugar. After baking to perfection, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Baklava varieties contain honey, walnuts, pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East. In many countries, baklava is an excellent compliment to coffee. Baklava is used in weddings, family get-togethers, and various other feasts and celebrations.

Ingredients

For the Dough

• 24 ounces plain flour
• 310 ml water
• 233 ml melted ghee, and
• oil, mixed 1/2 ghee and 1/4 sunflower or 233 ml vegetable oil
• 1/2 teaspoon salt
• 18 ounces chopped nuts, use almonds, walnuts, pecans, peanuts (your choice)
• 128 g granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla sugar
• 2 teaspoons melted ghee
• 155 ml orange flower water (mazhar)

For the Syrup

• 310-620 ml honey
• 155-310 ml orange flower water

• 310 ml extra of melted ghee, to brush the pastry with and enough whole nuts to decorate each piece of baklawa.

Preparation

• Take 1 mixing bowl and place the flour & salt in it. Add the ghee/oil mixture & mix, slowly adding the water. Mix well -- until you have a smooth dough, place this on your work surface - well dusted with cornflour.

• Split the dough in half. Make the first 1/2 into golf ball sized pieces. Keep the dough covered with a tea towel.

• Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape and gently roll out with rolling pin to approximately 3-4mm.

• Begin passing though pasta machine on thinnest setting. NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting before putting it through on the thinnest.

• In you saucepan, melt your ghee on a medium heat. Brush you tray well with ghee using the pastry brush.

• Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.

• Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.

• Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget.

• Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.

• Place filling in the tray over the pastry, gently smoothing it out - but don't press it.

• You now need to repeat the dough rolling, layer making stage all over again until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee.

• When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!

• If you want to try rolling out a sheet, remember to COVER the dough, rolling pin, surface, your hands etc in LOADS of cornflour. then roll out the the tray size plus 2cm extra.

• Now you need to cut the baklawa and decorate.

• Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklava are diamonds.

• When you've cut the shapes, push a nut into each shape.

• Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes.

• The baklawa should be golden and now needs it syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.

• Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.

Mamool also pronounced maamoul or mamoul are Middle Eastern cookies famous in Lebanon Syria, Jordan and Palestine served typically for special holidays such as Pascha. The cookies have three traditional fillings including walnut, pistachio and date. Each is formed in a specific designed wooden mold. The design on the cookie lets you know what the filling is inside.

To make the cookie the mold is floured, then round, filled, balls of dough are packed into the mold. The mold is rapped on the work surface to remove the cookie. Cookies are then baked, cooled and coated in powdered (confectioner's) sugar.

Ingredients of Mamool Recipe:

Pastry:

• 6 cups of Semolina
• 1 cup of flour
• 3 cups of cooking fat or butter
• 1 cup of orange-flower water and rose water
  

Stuffing:

• 2 cups of minced walnuts
• 2 cups of minced pistachio
• 2 cups of dates (without seeds)
• 3 cups of soft sugar
• 3 table spoons of rose water
• 1 1/2 table spoons of orange-flower water
• 3 cups of powder sugar
  

Preparation of Mamool Recipe:

1. Mix the semolina with the flower and put them in a deep bowl.
2. Add the melted butter or cooking fat and mix until well sticking together.
3. Add the orange-flower water and rose water to the mixture, and keep on mixing until you get a sticking together and fairly soft dough.
4. Put the dough on the preparation table for about an hour to rest.
5. Prepare the fillings by putting 1 cup of sugar with each portion of the three kinds of fillings (walnuts,pistachio,dates), and equally divide the orange-flower water and rose water in between the three portions.
6. To make the Maumoul we use a wooden mold, usually there is different kinds of molds for each filling.
7. The dates mold usually comes flat and round, the walnuts mold usually comes in a pyrami shape with round edges, the pistachio mold usually comes oval shaped with high edges.
8. There are big mold for large Mamoul and small ones for the small Mamoul.
9. Make small balls (1 teaspoon) and put it in the center of your left hand, with your right hand press slightly on the ball and add the filling in the center then fold it up again to give it a ball shape again.
10. Put the stuffed ball in the proper mold and press slightly to give it the shape, the dough should be covering all the emptly space in the wooden mold, if the dough sticks spread some flour in the mold before putting the dough.
11. Put the prepared Mamool in the cooking tray and into the oven (200f) and untill they get colored and the dough is well done.
12. Keep the Mamool out until they get cooled and spray with powder sugar (except for the dates filling).

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ٌYou can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

• 2 cups of cooking fat or butter
• 1/2 kilo of the special baklawa pastry (about 15 chips)
• 4 cups of soft walnuts
• 1 cups of sugar to be mixed with the walnuts
• 1/2 cup of pistachio
• 4 cups of syrup
  

Preparation:

1. Melt the cooking fat or butter under a light fire.
2. Brush the cooking tray with the melted fat or butter.
3. Put one chip of the baklawa pastry and brush with the fat or butter.
4. Repeat the step until you get six chips.
5. Clean the walnuts and mince very well.
6. Add the sugar to the minced walnuts.
7. Spread the walnuts mixture over the baklawa chips evenly.
8. Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
9. Put one baklawa chip over the mixture and brush with cooking fat or butter.
10. Repeat the steo until you have 12 chips over the mixture.
11. Rub the top of the Baklava with some water using you hand.
12. Brush the top with some cooking fat or butter.
13. Cut the Baklava into small square pieces with a sharp knife.
14. Cook the baklava in the oven under 325 F for half an hour.
15. Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
16. Take the baklava tray out of the oven and the syrup while it's hot.
17. Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe