More Recipes Like Baklava II

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Pistachio Hazelnut Baklava

Submitted by: P1RATA

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

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Baklava I

Submitted by: Sharon

Ground walnuts are sweetened with sugar and cinnamon and baked in phyllo, then doused in a simple syrup -- no honey in this baklava!

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Easy Baklava

Submitted by: Arvilla

Phyllo dough is layered with butter, cinnamon and nuts and baked, then topped with a honey syrup and allowed to cool before eating.

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A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

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Baklava

Submitted by: Karsta

This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.

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Walnut Baklava

Submitted by: Josie Bochek
Provided by: Taste of Home

Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.

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Chocolate Baklava

Submitted by: Cindy Schumacher
Provided by: Taste of Home

I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. --Cindy Schumacher, Kenvil, New Jersey

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Cranberry Baklava

Submitted by: Darlene Alexander
Provided by: Taste of Home

Living in the heart of cranberry country, I plan many meals around that crimson-colored fruit. This is my spin on a great Greek favorite.

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Christmas Baklava

Submitted by: Shane

Home Town: Tuscaloosa, Alabama, USA

Living In: Chattanooga, Tennessee, USA

Flaky phyllo dough is layered with a sugary chopped pecan mixture, then baked to golden perfection and cut into squares as a sweet holiday treat.

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Mostaccioli for Basilica

Submitted by: Peggy

Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.

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