Baklava is a universal favorite, and while traditional recipes shine, there’s always room for exciting twists. Enter Cherry Baklava—a fruity, syrup-free delight—and the sophisticated Layered Walnut and Grape Baklava, perfect for impressing guests. Ready to level up your dessert game? These recipes are sure to steal the show!
Cherry Baklava
Ingredients (10 servings):
- 1.5 lbs (700 g) thin pastry sheets
- 2.2 lbs (1 kg) pitted cherries (use more if desired)
- 2.2 lbs (1 kg) sugar
- Vegetable oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Take every third pastry sheet and layer cherries generously on top. Sprinkle 4–5 tablespoons of sugar over the cherries. Continue layering until all the pastry sheets and cherries are used, making sure to utilize the full kilogram of sugar.
- Do not drain the cherries; their juice will add moisture and flavor to the baklava as it bakes.
- Once layered, drizzle the top with cherry juice and sprinkle with a few tablespoons of sugar and vegetable oil.
- Bake for approximately 40 minutes or until golden brown. Enjoy this syrup-free, cherry-packed delight!
Layered Walnut and Grape Baklava
Ingredients:
- 1.1 lbs (500 g) flour
- 6 eggs
- 2.2 lbs (1 kg) ground walnuts
- 9 oz (250 g) dried grapes
- 3.5 oz (100 g) sugar
- 8.8 oz (250 g) margarine
- Vegetable oil for greasing
For the Syrup:
- 1.1 lbs (500 g) sugar
- 1 cup (250 ml) water
Instructions:
- Combine flour with ½ teaspoon of salt and mix in the eggs. Gradually add water and knead until a smooth dough forms. Divide the dough into four portions and roll each into a thin sheet.
- Melt margarine in a pot and combine ground walnuts, dried grapes, and sugar in a bowl.
- Cut the slightly dried pastry sheets into strips. Grease a baking dish and layer the pastry strips, brushing each layer with margarine and adding the walnut and grape mixture between layers.
- Cut into portions and bake at 400°F (200°C) for 45 minutes. Boil sugar and water to make syrup. Pour the syrup over the baklava and bake at 350°F (180°C) for 15 minutes.
