Baklava sweet
Everyone’s favourite dessert is now baklava sweet! A star rating of 5 out of 5. A star rating of 0 out of 5.
Serve these moreish lemon vodka jellies in hulled lemons to reduce waste and improve the flavour. A star rating of 4 out of 5. Pop these homemade Christmas truffles in a pretty box if you want to give them as a gift. Dulce de leche and Irish cream liqueur in a mini milkshake shot, perfect for parties! When a mince pie meets baklava, it’s a match made in Christmas heaven.
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Sorry, we no longer support account login or newsletter sign-up. If you would like to unsubscribe from your existing email subscription with Campbell’s family of brands, please click here. If you have not logged into your Pepperidge Farm website account within the past 2 years, your account information has been deleted.
Baklava Puff pastry is filled with an exquisite cinnamon-walnut-sugar combination, baked, and then topped with a sweet honey topping to make a spectacularly delicious dessert! Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9×12-inch rectangle. Place the pastry onto a baking sheet. Brush the pastry with the egg. Repeat with the remaining pastry sheet. Bake for 10 minutes or until the pastries are golden brown.
Let the pastries cool on the baking sheets on wire racks for 10 minutes. Cut the pastry sheets into triangles along the score marks. Split each pastry into 2 layers, making 48 layers in all. Heat the butter in a 3-quart saucepan over medium heat. Cook and stir until the walnuts are lightly browned.
Cook and stir until the brown sugar is dissolved. Remove the saucepan from the heat. Spread about 1 tablespoon walnut mixture on each of 24 bottom pastry halves. Top with the top pastry halves. Place the pastries onto 2 rimmed baking sheets. Bake for 5 minutes or until the pastries are hot.
Heat the granulated sugar, water, honey and lemon juice in a 3-quart saucepan over medium heat to a boil. Cook for 10 minutes, stirring occasionally. Drizzle the hot honey mixture over the pastries. Let the pastries cool in the pans for 2 hours before serving. Cut each pastry in half before serving.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions. Puff Pastry can puff up to 8 times its original thickness. Puff Pastry to create a rich, golden sheen when baked. Ideas Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
How do you make this recipe your own? Our Products Find them in your grocer’s freezer aisle! Made with multiple layers of delicately crispy and flaky phyllo sheets, this Pistachio Baklava Recipe is SO delicious. It’s rich, it’s buttery, it’s sweet, and it’s filled with 3 layers of ground pistachio. Finished with my aromatic Lebanese Simple Syrup, you will be tempted to eat this entire homemade baklava in one sitting. This recipe is a labour of love but it is worth every minute! It might seem difficult but it’s actually relatively straightforward but it just takes a lot of time as you have to brush each sheet of phyllo as you layer them.
Close up of a pistachio baklava in a baking pan. If you’re making simple syrup from scratch for this pistachio baklava, then you’re likely to have some left over. Baklava is a delicious layered pastry dessert that is traditionally made from phyllo pastry sheets that are filled with chopped nuts, and sweetened with syrup or honey. This version is made with pistachio but I have a walnut version too if you’d like to give that a try! Origin of Baklava The origin of baklava is hard to pinpoint as it pre-dates the Ottoman-era! Turkey, Greece, Iran, Lebanon, Armenia with baklava and is thought to have gone back as far as the 2nd century BC, where baklava resembles an Ancient Roman placenta cake. Every region has added their own unique twist to it over time so it’s really hard to say where it has come from.
For example, there are many Meditteranean countries that have their own versions of baklava! It is a sweet sugar syrup that is infused with rose and orange blossom water, lending the baklava a fragrant floral note. Close up of pistachio baklava in the pan. There’s rarely any leftovers when I bring this out and everyone always prefers it to the store-bought version!
