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Remove from heat, add the orange blossom water, and set aside to cool to room temperature. In a large bowl, combine the walnuts and granulated sugar until well mixed. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter. Open the two sleeves of phyllo sheet - each will have about 20 sheets.
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In some areas, baklava is the most important sweet served at weddings and is actually taken to the church before the ceremony; in others, it is always served at Christmas; and, in some regions, when it is made at Easter, 40 sheets of phyllo dough are used, representing the 40 days of The Great Lent.
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Step 2. Place a layer of phyllo dough into the bottom of the baking dish. Then, brush another layer of butter over the dough squares. Step 3. In a bowl, mix together the nuts and cinnamon until well combined. Step 4. Add a layer of the nut mixture on top of the dough.
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Instructions. Preheat the oven to 350 degrees F. Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped. To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9×13 baking pan, brushing each lightly with butter.
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Prep: Preheat the oven to 325ºF. Assemble the baklava: Please check the step by step instruction on how to layer the pastry and nuts below. Score: With the tip of a very sharp knife, cut only a few of the top layers of phyllo. This makes cutting the baked dessert much easier! Bake: Bake until golden brown.
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While baklava is in the oven, mix all the syrup ingredients in a medium sauce pan. Bring to a boil, stirring constantly until the sugar has dissolved. Turn down to medium low heat and boil for 4 more minutes without stirring. Remove from heat and let cool completely.
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Heat oven to 350°F and brush a 9x13-inch baking dish clarified butter. Trim the phyllo dough to fit the baking dish, if needed, and cover with a damp kitchen towel to keep it from drying out while assembling the baklava. Carefully separate 1 sheet of phyllo from the stack and lay it on the bottom of the baking dish.
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Bake for approximately 30 minutes till golden on top. leave to cool in the tin while you make the syrup. make the orange juice up to 150ml with water and pour into small pan with the sugar and cinnamon. heat gently till sugar dissolved then boil and simmer about 10 minutes to make a spiced syrup.
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Preheat the oven to 325 degrees and spray a 9×13 baking pan with baking spray. To a food processor, combine the walnuts, sugar, and cinnamon and pulse until the walnuts are really small pieces. Add the first sheet of phyllo dough and brush with melted butter. Repeat for a total 10 times, then add ½ of the walnuts.
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Apply some butter on the top to get crispy and flake the top of the pastry. With the help of a sharp knife, cut the baklava into a diamond shape. Bake it at 250 degrees for 45-47 minutes until the top is golden and crispy. While baking, take a saucepan and add honey, vanilla, and lemon zest. Once the Baklava is ready, pour the syrup on top and.
Christmas Baklava
Preheat oven to 350F. Lightly grease baking pan with butter or vegetable oil (pan size used in this recipe: 8x8 in). Using a pizza cutter to trim phyllo dough to fit your baking pan. In a food processor, pulse walnuts or your choice of nuts until finely chopped or coarsely ground (based on your personal preference).
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How to make The Best Christmas Baklava. Step 1: In a bowl, place the nuts and ground cinnamon. Mix well and set aside. Step 2: Grease a baking dish with butter. Lay two phyllo sheets onto the bottom and top with melted butter. On top, scatter around 2.3 tbsp nuts. Add another layer of butter, nuts, and phyllo.
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Bake on the middle shelf of the oven on a hot baking sheet for 30-35 minutes, or until golden brown and crisp, reducing the temperature to 170ºC/Fan 150ºC/Gas 3, if the baklava looks as though it is browning too quickly. Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes then spoon over the.
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Christmas Baklava. Baklava is a rich, sweet pastry popular in many cultures, with origins deeply rooted in Middle Eastern and Mediterranean cuisine. This delicious dessert consists of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. It is often garnished with pistachios, walnuts or ground almonds.
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Bake in the preheated oven for 45-55 minutes or until the baklava is golden brown and crisp. Preparing the Syrup: 10. While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, cinnamon stick, whole cloves, and lemon peel. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
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Stack eight sheets of phyllo dough, brushing with butter between each layer, to create a sturdy base. Sprinkle it with a mixture of chopped nuts and cinnamon. Top with two sheets of phyllo dough and follow with the nut mixture. Repeat this process a few more times, until the nut mixture is gone. Top with about eight more layers of phyllo.
