Easy Freezer Meals | Baklava (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 2 hours ago
Welcome to Easy Freezer Meals and today we will be making the Amazing and Magical Baklava. This Easy Freezer meal or better yet Dessert is great because you can freeze what you don't eat and save it for a rainy day.
In this video I will show you step by step how to make this tricky dessert and if you have any questions you can always ask in the comment section below. You will be the superstar at any get together if you bring a tray of these babies!!
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, If you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Store Front: amazon.com/shop/2guysacooler
Here are some links to the products that we use and trust. If it survives our kitchen it is a quality product If you have any questions about anything listed let me know. I am part of an affiliate Program. This helps support our channel and our project at no extra cost to you!! So, thank you in advance.
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Rose Water amzn.to/2RhAqcm
Recipe: (This is for an 8x13 baking dish)
This recipe was inspired by Iron Chef Michael Symon. If you want to see his original recipe you can find it here: foodnetwork.com/recipes/michael-symon/baklava-recipe-1972768
For the Nut Mixture
1.25 pounds of nuts ( I use pistachio, walnuts, and almonds)
1 cup of panko bread crumbs (or any bread crumbs as long as they are not seasoned)
1 teaspoon cinnamon
1/4 tsp ginger (optional)
1/4 tsp clove (optional)
1/4 tsp nutmeg (optional)
1/2 tsp coriander (optional)
1/8 tsp cardamom (optional)
In a food processor finely chop the nuts. Mix the bread crumbs and the spices together and set aside. In a separate cup or container separate a 1.5 cups of nut mixture (this will be to sprinkle over the top of your finished product)
Melt 1 pound of butter and place it in a container with a pastry brush (this will be for brushing the filo sheets)
For the Sauce!!
8 oz of honey (1 cup)
1 1/2 cups of water
3 cup of turbinado sugar (or what ever sugar you have)
2 cinnamon sticks (Optional)
1 Tablespoon Orange Zest (Optional)
1 Tablespoon of Vanilla
2 teaspoons of rose water (optional)
2 Tablespoons of Lemon Juice
Add all the sauce ingredients except the lemon juice and set it all on the stove top. We will turn the heat on as soon as we start baking the Baklava. (Timing is everything with this dish)
(Cut you filo dough in half sheets to fit your baking dish. This will make it easier for you later)
Also be sure to let the filo thaw completely in the fridge before using them and keep them under a damp tea towel while using them so they don't dry out)
To put it together brush some butter on your baking dish. Add 1 sheet of filo. Be gentle and try not to use too much pressure. Also only put enough butter to cover the sheet of filo lightly. Add another layer of filo then more butter. You should have 10 layers for your first stack. Next add a quarter of the nut mixture then continue to layer the sheets. You will add 4 sheets with butter between each layer. Now add 1/4 of the nut mixture. Add 4 more sheets with butter between each layer. Next add 1/4 of the nut mixture. Add 4 sheets of filo with butter between each layer and finally add the last quarter of your nut mixture. (REMEMBER TO SAVE SOME NUT MIXTURE TO SPRINKLE OVER THE TOP OF YOUR DESSERT) For the top layer 10 sheets of filo with butter between each layer just as you did before.
This is what yours will look like:
10 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
10 sheets of filo w/butter
Place in the freezer for 30 minutes to firm up. Cut with a sharp knife in what ever shape you desire. Generally diamonds are the preferred shape.
Bake in a 350F for 1 hour. As soon as you place your baklava in the oven turn on the fire for your syrup. On a medium heat bring your syrup to a gentle boil. Boil for 15 minutes. Add the lemon juice and cook for an additional few minutes. The consistency should be a liquid that is more viscous than water and sticky when cooled slightly. Take off the heat.
When you baklava comes out of the oven immediately pour your warm syrup over the hot baklava. Take the extra nut mixture and sprinkle a little bit of nuts over each piece of baklava. Cover and let the dessert rest for 6 hours to 12 hors. This will let the syrup set properly.
Enjoy!!
Eric
Welcome to Easy Freezer Meals and today we will be making the Amazing and Magical Baklava. This Easy Freezer meal or better yet Dessert is great because you can freeze what you don't eat and save it for a rainy day.
In this video I will show you step by step how to make this tricky dessert and if you have any questions you can always ask in the comment section below. You will be the superstar at any get together if you bring a tray of these babies!!
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, If you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Store Front: amazon.com/shop/2guysacooler
Here are some links to the products that we use and trust. If it survives our kitchen it is a quality product If you have any questions about anything listed let me know. I am part of an affiliate Program. This helps support our channel and our project at no extra cost to you!! So, thank you in advance.
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Rose Water amzn.to/2RhAqcm
Recipe: (This is for an 8x13 baking dish)
This recipe was inspired by Iron Chef Michael Symon. If you want to see his original recipe you can find it here: foodnetwork.com/recipes/michael-symon/baklava-recipe-1972768
For the Nut Mixture
1.25 pounds of nuts ( I use pistachio, walnuts, and almonds)
1 cup of panko bread crumbs (or any bread crumbs as long as they are not seasoned)
1 teaspoon cinnamon
1/4 tsp ginger (optional)
1/4 tsp clove (optional)
1/4 tsp nutmeg (optional)
1/2 tsp coriander (optional)
1/8 tsp cardamom (optional)
In a food processor finely chop the nuts. Mix the bread crumbs and the spices together and set aside. In a separate cup or container separate a 1.5 cups of nut mixture (this will be to sprinkle over the top of your finished product)
Melt 1 pound of butter and place it in a container with a pastry brush (this will be for brushing the filo sheets)
For the Sauce!!
8 oz of honey (1 cup)
1 1/2 cups of water
3 cup of turbinado sugar (or what ever sugar you have)
2 cinnamon sticks (Optional)
1 Tablespoon Orange Zest (Optional)
1 Tablespoon of Vanilla
2 teaspoons of rose water (optional)
2 Tablespoons of Lemon Juice
Add all the sauce ingredients except the lemon juice and set it all on the stove top. We will turn the heat on as soon as we start baking the Baklava. (Timing is everything with this dish)
(Cut you filo dough in half sheets to fit your baking dish. This will make it easier for you later)
Also be sure to let the filo thaw completely in the fridge before using them and keep them under a damp tea towel while using them so they don't dry out)
To put it together brush some butter on your baking dish. Add 1 sheet of filo. Be gentle and try not to use too much pressure. Also only put enough butter to cover the sheet of filo lightly. Add another layer of filo then more butter. You should have 10 layers for your first stack. Next add a quarter of the nut mixture then continue to layer the sheets. You will add 4 sheets with butter between each layer. Now add 1/4 of the nut mixture. Add 4 more sheets with butter between each layer. Next add 1/4 of the nut mixture. Add 4 sheets of filo with butter between each layer and finally add the last quarter of your nut mixture. (REMEMBER TO SAVE SOME NUT MIXTURE TO SPRINKLE OVER THE TOP OF YOUR DESSERT) For the top layer 10 sheets of filo with butter between each layer just as you did before.
This is what yours will look like:
10 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
4 sheets of filo w/butter
nuts
10 sheets of filo w/butter
Place in the freezer for 30 minutes to firm up. Cut with a sharp knife in what ever shape you desire. Generally diamonds are the preferred shape.
Bake in a 350F for 1 hour. As soon as you place your baklava in the oven turn on the fire for your syrup. On a medium heat bring your syrup to a gentle boil. Boil for 15 minutes. Add the lemon juice and cook for an additional few minutes. The consistency should be a liquid that is more viscous than water and sticky when cooled slightly. Take off the heat.
When you baklava comes out of the oven immediately pour your warm syrup over the hot baklava. Take the extra nut mixture and sprinkle a little bit of nuts over each piece of baklava. Cover and let the dessert rest for 6 hours to 12 hors. This will let the syrup set properly.
Enjoy!!
Eric
