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Baklava

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.643
Energy (kCal)3909.532
Carbohydrates (g)448.1897
Total fats (g)223.4317
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. | 2. 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. | 3. 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. | 4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. | 5. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 1 package - - - -
    nut 1 pound chopped 1755.4360000000001 184.8424 27.8965 108.2292
    butter 1 cup 1368.0 62.856 42.744 115.2
    cinnamon 1 teaspoon ground - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    white sugar 1 cup 774.0 199.96 0.0 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    honey 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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