Try this Baklava Lemon Curd Raspberries and Greek Yogurt recipe, or contribute your own.
Suggest a better descriptionBaklava
Take the frozen dough out of the freezer at least 4 hrs before using.
Preheat oven to 350 degrees F(175 degrees C).
Butter the bottom and sides of a 9x13 inch pan.
Roughly 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 10 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with 6 sheets of dough, butter, nuts, layering as you go. The top layer should be about 10 sheets deep.
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.
Make sauce while baklava is baking.
Boil sugar and water until sugar is melted. Add vanilla, lemon zest and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it.
Curd
Combine the sugar, salt eggs, lemon zest and juice in a non-reactive saucepan and beat well. Add the butter and cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd, about 10 minutes. Be sure to keep scraping the bottom of the pan during the time this takes you; you don’t want the eggs to scramble before the curd forms. If you’re the nervous type, make the curd in a heatproof bowl over a pot of simmering water (the bottom of the bowl shouldn’t touch the water). The curd will just take a little longer to thicken.
Pour the curd into a bowl and press of piece of plastic wrap against the surface so a skin doesn’t form. If you want the curd to be super smooth, push it through a strainer before cooling. Refrigerate until cool, at least 1½ hours.
Let cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 788 | ||
Calories from Fat: 544 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.5g | 81 % | |
Saturated Fat 20.7g | 103 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 281.6mg | 87 % | |
Sodium 101.4mg | 3 % | |
Potassium 572.1mg | 15 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 42.3g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 788
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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