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Easy Authentic Baklava At Home (2 Ways)

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How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
Thank you for supporting me with a cup of coffee or buy me a ticket:
How To Make Star Baklava Shape
Ingredients For Cevizli Ev Baklavası Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom

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How to Make Baklava | Easy Turkish Recipes

This is the ultimate baklava recipe, for the baklava lovers. It is a great alternative for people who doesn't like walnuts or that are allergic to it.. Turkish Baklava is normally prepared in large pans and rolled by hand, but here we have the phyllo dough sold in the markets, for those who can not buy it in the markets, you can also roll in at home. Starting with the syrup, transfer 1 ½ cups of water into a pot Add sugar When it boils, add the lemon juice and turn off the heat. The syrup is ready. Melt the butter in a small pan Add the vegetable oil Cut the phyllo according to your size of your try Grease the tray Brush some oil between every 2 layers of phyllo When you are done placing half of the phyllo, spread a layer of minched pistachio Place rest of the phyllos Once you are done, slice your baklava into rectangles Pour the leftover oil after you slice the baklava (try not to use the bubbly part, which burns quickly) On 180C(360F) pre-heated oven, bake for around 25 to 30 minutes When both tray and the syrup warms down, pour the syrup on the baklava.Watch our video and learn how to make easy baklava :))
Turkish Dessert Baklava Ingredients:
500g (1,1 lbs) thin phyllo pastry
130 g (1 stick) butter
500g (1,1lbs) sugar
150g (5,2 oz) pistachio
3 tbs. Lemon juice
½ cup vegetable oil
Ingredients for the baklava phyllo dough:
2 eggs
1/2 cup vegetable oil
1/2 cup yogurt
1 tsp salt
3 1/2 cup of flour
The tip is, the filo dough should be super thin!
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Baklava Recipe - How to Make Baklava from Scratch

Learn how to make Baklava! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this homemade Baklava recipe!
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How to Make Easy Baklava | Baklava Recipe | Allrecipes.com

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Baklava Recipe | How to Make Baklava

Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. This Turkish dessert is very popular in the middle eastern countries. Follow this recipe to learn how to make authentic baklava.

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Recipe:
Ingredients:
24 phyllo sheets
225g (8oz) walnuts
225g (8oz) pistachios
200g (1 cup – 2 tbsp) butter, melted
1½ teaspoon cinnamon
For the syrup:
1¼ cups (250g) sugar
1/4 cup (90g) honey
2 tablespoons fresh lemon juice
1½ teaspoon rose water
1 cup water

Directions:
1. Place walnuts, pistachios and cinnamon into a food processor and process until coarsely ground. Set aside.
2. Make the syrup: in a small saucepan combine all the syrup ingredients and bring to boil. wait until the sugar is dissolves and simmer 4-5 minutes more. Let cool while you are making the baklava.
3. Preheat oven to 175C (350F)
4. Unroll phyllo dough and trim the sheets to fit your baking dish. cover with a damp towel to keep from drying out as you work.
5. Brush a 9-by-13-inch baking dish with some melted butter. Layer 8 sheets of phyllo in the dish, brushing each sheet with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle half of the nut mixture over the dough. Layer 6 sheets of phyllo on top, brushing each with butter before adding the next. sprinkle with the remaining half of the nut mixture. Layer the remaining 8 sheets of phyllo on top of the nut mixture, brushing each with butter. brush the top sheet with extra butter.
6. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
7. Bake for about 35-40 minutes or until baklava is golden and crisp.
8. Immediately pour the syrup over the hot baklava, let soak at least 6 hours or overnight at room temperature. Garnish with grated pistachios (optional).


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Baklava | घर की ही चीजों से बनाएँ मिडल ईस्ट का फ़ेमस बकलावा | No Need to Buy Expensive Phyllo Sheets

Baklava

Making 2 types of Baklava - The famous Middle Eastern Sweet. I’m making from scratch. From Filo Pastry to special syrup to complete Baklava; you will find everything in this video- with a bonus of 2 variants of Baklava. Video is long so have patience to watch it completely; else you will miss many tips & techniques.

Ingredients :
1/2 cup oil
1 cup milk(diluted with water i.e 1/2 cup milk & 1/2 cup water)
3.5 cup white flour(maida)
2.5 tsp baking powder
Salt(more than a pinch)
1 cup dry fruits(cashews, almonds, walnuts and pistachios)
1 cup sugar
1/2 cup water
1/2 lime juice
A piece of orange zest
2-3 pieces of cinnamon stick
3 tbs corn flour
1 tbs white flour

Method :

For Dough :-
Take a big mixing bowl
Add 1/2 cup oil(refined odourless)
Add 1 cup milk(diluted with water i.e 1/2 cup milk & 1/2 cup water)
Add 3.5 cup white flour(maida)
Add 2.5 tsp baking powder
Add salt(more than a pinch)
Mix it with a help of electric blender/kneed well with hands, make a soft dough.
Cover with a cloth and rest it for half an hour.

For Dry Fruit Mixture :-
Grind 1 cup dry fruits(cashews, almonds, walnuts and pistachios) coarsely in chopper/mixer grinder.

For Syrup(Chashani) :-
Take a pan, add 1 cup sugar in it
Add 1/2 cup water
Add 1/2 lime juice
Add a piece of orange zest
Add 2-3 pieces of cinnamon stick and cook it on slow flame until sugar melts and make a thick syrup

To Make Filo :-
Take a mixing bowl, add 3 tbs corn flour and 1 tbs white flour, mix it well and dust a spoonful of this mixture on kitchen platform/flat surface.
Devide dough into small parts and roll out some balls from it.
Place one ball on flat surface, flatten it further with the help of rolling pin and dust some corn flour on it.(while rolling, keep using the flour as required, the thickness of this filo has to be like chapati)
Roll around 6 filos and place them one on the other, keep dusting flour on each one of it.
Now flatten them all together using flour in the middle and changing sides of the filo making it thinner.

To Set Baklava :-
Further take a baking tray greased with butter.
Cut the filo same as the shape of baking tray
Place the round sized filo on it, keep adding filo and use the cut portion of it in between to make a thick layer.
Arrange 8 layers in the tray one by one, cover the layer by placing a round filo on it.
Now add a layer of dry fruit mixture and again add 6-8 filos on it and make a thick layer, covering with a round shape filo.
Further add more mixture of dry fruits on it.
Make more 6-8 tray size filos, place on it and cut it into square/diamond shape.
Drizzle warm butter on it and also in the corners.
(Heat up the pan, add 40 gm butter and 1.5 tbs oil in it - if you wish to avoid oil then add 60 gm butter)

To Cook Baklava :-
Pre heat oven on 180⁰ for min 10 mins, keep the tray it oven and leave for cooking for 40 mins until it gets golden colour.
Take the tray out of the oven, rest it for 5 mins and pour sugar syrup on it.
(Sugar syrup should be at room temperature & add it only till pastries can soak well).
Instantly add some dry fruit mixture on each piece so that it will stick on it.
Leave it for 3-4 hours to absorb the syrup nicely.

Here's your Delicious Dessert, Crunchy - Butterly Baklava ready!!!
.

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Baklava Recipe! Best Turkish Pistachio Baklava You Can Make At Home #Baklava

Eid Mubarak! Get ready to make baklava at home! We are making famous pistachio-filled Turkish baklava Havuç Baklava with an easy method! Please don't compare it with ready phyllo sheets.
This recipe will probably be the best one to try with a basic skill to compete with the baklava masters who need more than 5 years to become a master. So let's make it!

(To enter the free online baklava class as an Eid gift from me to you ????, just leave a comment behind the video about a recipe you tried or planning to try from my channel and say why you want to enter the online class.
Note: The class will be made only if enough attendees register)
I will share the results under this video and my social media Instagram soon)
You can also enter for one giveaway in the Instagram “Turkish Food Travel” ????????????
Thank you for supporting me with a cup of coffee or buy me a ticket:
Ingredients For The Dough:
1/2 egg (whisk lightly and use half of it)
1/4 cup water
1/4 cup milk
1/4 cup vegetable oil
less than 2 cups flour (preferable strong flour)
1 tsp baking powder
For buttering the layers: 130gr. butter (melted and foams on top collected)
200gr. to 250gr. pistachios (coarsely processed)
For the syrup:
2 cups sugar
1 cup +1/4 cup water
About 200gr. Wheat starch, if you can't find her corn starch
small lemon wedge + 1/2 tsp lemon juice
30cm in diameter round pan (you can use rectangular too if you don't have round one)
Here are my other baklava recipes from the channel:
Easy Turkish Baklava Two Ways:
Cream filled Baklava With Ready Phyllo Sheets:
Crunchy Baklava Rolls With Hazelnuts:
Pistachio Baklava Rolls Wİth Phyllo:
How To Make Star Shape Cut:
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom
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#baklava #pistachio #turkishfood

Baklava

BAKLAVA is a rich sweet delicious phyllo pastry popular in Middle Eastern countries. ... In baklava, layers of crisp phyllo dough filled with chopped nuts , and the whole thing is then soaked in fragrant sweet syrup made withsugar, lemon and cinnamon..

Readymade phyllo pastery sheets are easily available in all super stores everywhere(in freezer section)...you can use ready made phyllo as well ...we always try to show recipes from scratch so people with limited sources could also enjoy these tastes.

INGREDIENTS
for syrup you need
sugar 4 cups
water 2 1/2 cups
lemon juice 1 tablespoon
cinnamon 3 inches stick

for dough you need
all-purpose flour 3 cups
egg 1
baking powder 2 teaspoon
oil 1/4 cup
milk 3/4 cup

plus you need
150g melted butter
and a mixture of
cornstarch (2 cups)
and
all-purpose flour (1/2 cup)
to sprinkle between dough sheets...this mixture will help dough sheets to not stick togather.

For filling you need
Nuts of your choice
Pistachio
Almond
Walnuts
Pecans
Put as much nuts as you can ...because baklava tastes great with more and more nuts.

DIRECTIONS:-
1.take all the syrup ingredients in a pan .
2.bring it to boil and cook for 8-10 minutes
3.let it cool before using .because we dont want our baklava to get soggy. hot syrup will make baklava soft .
4.mix togather all the dough ingredients and make a dough .
most probably you will not need water for the dough ...but if you need you can use a little water .
5.keep kneading the dough until it stops sticking to the pan.
6.let the dough rest for 15 minutes.
7.make phyllo sheets as shown in the video.
Or use ready made phyllo sheets.
8.brush a good amount of melted butter on phyllo sheets before and after shaping the baklava..butter will give your baklava a nice colour and crisp.For a perfect taste of baklava fill in as much nuts as possible ..
9.bake it in preheated oven at 150°c for 40 to 45 minutes.
10.pour sugar syrup on baklava .
11. let baklava sit in sugar syrup for 4 to 6 hours for best results.
enjoy your homemade baklava with a hot cup of tea.

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Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch Yummyyyy! tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook...
Eating is necessity but cooking is an art....food should be fun.

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Homemade FIlo or Phyllo Dough - How to Make a Phyllo Dough Recipe from Scratch

Learn how to make Homemade FIlo aka Phyllo Dough! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Homemade FIlo or Phyllo Dough recipe!

Easy Authentic Baklava At Home (2 Ways)

Thank you to Crate & Barrel for sponsoring this video! Get all of your holiday essentials and more at @crateandbarrel so you can make this Baklava: #CrateStyle #CrateandBarrel

Making homemade baklava is possible. It's also very easy so please don't cry and give it a try.

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Full Recipe:

Ingredients Needed:

Homemade Filo Dough:
- 6 cups ( 900g) all purpose flour
- 1.5 cups (372g) hot water
- 2 teaspoons (23g) white vinegar
- 1 tablespoon (10g) olive oil
- juice of 1 lemon

Turkish (pistachio):
- 2.5 cups (350g) shelled raw pistachios 
- 1/2 teaspoon (4g) fine sea salt
- 2 cups (454g) unsalted butter 
- 1 pound (25 pieces) phyllo dough (buy 4 packages of filo also called phyllo pastry to use)
- 2.5 cups (470g) granulated sugar
- 1/2 cup (96g) muscovado sugar 
- juice of 1/2 lemon
- 1 3/4 cup water (415ml)
- 1inch peel of lemon zest

Greek (spiced walnut):
- 25 sheets filo
- 2 3/4 cup  (246g)walnuts
- 1/2 tsp (4g) fine sea salt
- 1 tablespoon (8g) cinnamon powderf
- 1 teaspoon (2g) all spice
- 1/4 teaspoon fresh grated nutmeg
- 350g butter, melted
- 1/2 cup (97g) sugar 
- 1 cup (110g) water 
- 1 cup (282g) honey
- 1  cinnamon stick
- 2 inch peel orange zest
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Easy Turkish Baklava 2 Ways | Walnut & Pistachio

Turkish Baklava is a well known traditional dessert. With this easy baklava recipe, you will make baklava from scratch with two different kinds walnut and pistachio with one dough.
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Thank you for supporting me with a cup of coffee or buy me ticket etc. on my journey to share more of my beautiful country Turkey, Turkish cuisine and culture:

Ingredients for Baklava
1 large egg
1/2 cup vegetable oil
1 cup milk or a mix of water and milk
about 4 cups or more all-purpose flour
2 teaspoon baking powder
pinch of salt
for the filling: about 2 cups coarsely ground walnuts and 1 cup ground pistachio
also:
175gr. butter
for between each dough total about 2 cups corn starch mixed with 3 tbsp flour
(It makes about 500gr. Can be corn or wheat starch)
for the syrup:
5 cups granulated sugar
3 cups of water
1 tbsp lemon juice
utensils:
rolling pin
About 40 cm round oven tray for one baklava or
30 cm and 24 cm round baking trays for making walnut and pistachio baklava

Easy Turkish Pistachio Baklava Rolls With Phyllo

Star Shape Baklava Cut:

Turkish Shobiyet Baklava (Cream Filled Baklava) Recipe - Şöbiyet

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How To Make The Best Baklava Recipe - Natasha's Kitchen

This honey baklava dessert is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

????PRINT THE RECIPE:

Baklava Recipe INGREDIENTS:
►1 (16 oz) pkg phyllo dough; thawed by package instructions
►2½ sticks (10 oz or 1¼ cups) unsalted butter, melted
►1 lb (about 4 cups) walnuts, finely chopped
►1 tsp ground cinnamon
►1 cup granulated sugar
►2 Tbsp lemon juice (juice of ½ lemon)
►¾ cup water
►½ cup honey
►Melted chocolate chips & chopped walnuts for garnish


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How to Make Baklava | Preppy Kitchen

Made with layers of honey-soaked crispy, flakey phyllo and chopped nuts, this Baklava is a classic dessert that you will not be able to get enough of. It’s an easy make-ahead dessert that is perfect for any upcoming holidays or celebrations!

RECIPE:

Prepare to impress your guests with this homemade baklava recipe! This stunning-looking baklava recipe requires less than ten ingredients to make, and you probably have most of the ingredients already. This baklava has a delicious and nutty taste with a crunchy and buttery texture that will melt in your mouth.

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Baklava Recipe | Easy Greek Baklava Recipe | Ken Panagopoulos

In this easy to follow vid for my baklava recipe, you'll learn how to make Greek baklava from start to finish. This is an easy Greek baklava recipe with only a few simple steps that will have you making that fresh, super delicious pastry right in your own kitchen!!!! Try it today, love it forever...

Cheers,
Ken

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Easy Baklava Recipe - How to make Baklava

How to make baklava with pistachio so easy and tasty
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How to Make Baklava at Home (Phyllo Dough) - Easy Turkish Recipe!

It is a little time consuming but the results are absolutely fantastic. Add just about anything in between these buttery layers of homemade phyllo dough and you will be in heaven. I chose walnuts for this video but just about any nut (besides peanuts).

Please give this video a THUMBS UP and subscribe to my channel for more recipes!

Ingredients:
2 organic eggs (get the best quality you can find)
1/2 cup warm water
1/2 cup warm milk (think baby bottle warm)
2 tsp baking powder
1/2 cup oil
pinch of salt
4 cups of flour and MAYBE a little more ** you may need more depending on what part of the world you live in. The dough needs to formed and your mixing bowl clean like in the video

1 package of corn starch and about 3/5 tbs of flour

I used two sticks of unsalted butter


1 used 19 oz of walnuts ( 1 whole package you find at the grocery store)

Simple Syrup:
4 cups of water
4 cups of sugar
splash of lemon juice
1 lemon peel
cook for roughly 15-20 min until thickened a bit*

bake at 325 for two hours - DO NOT rush the baking process or the results WILL not be the same!

#recipes #cooking #howtocook

Thanks for watching the video How to Make Baklava at Home (Phyllo Dough) - Easy Turkish Recipe!

Baklava | Middle Eastern Dessert | Sanjeev Kapoor Khazana

Here’s a dish that’s famous all over the world. Find out how to make Baklava in this episode

BAKLAVA

Ingredients

25-30 filo pastry sheets
1 cup melted butter
15-20 roasted pistachios, finely chopped
10-12 roasted almonds, finely chopped
10-12 roasted walnuts, finely chopped
1 cup sugar
1 lemon

Method

1. Pre heat the oven at 108˚C
2. Trim filo pastry sheets according to the tray.
3. Grease an aluminum tray with butter and place 2-3 pastry
sheets on it.
4. Apply butter over the filo pastry and repeat the process till you
complete layering 10 sheets.
5. Sprinkle the walnuts over it and drizzle butter. Place 2-3 more
filo pastry sheets over it and brush butter on top and repeat till
process till you complete layering another 10 sheet.
6. Sprinkle almonds and repeat the same process with
pistachios till all the sheets are used up and the tray is full.
7. Cut into diamonds and bake in a preheated oven at 180 for 25
– 30 minutes
8. Heat a deep nonstick pan. Add sugar and 1 cup water and the
juice of half a lemon.
9. Stir till sugar dissolves and cook till it thickens.
10. Pour the sugar syrup over the baked filo sheet and let it rest
for 5 -7 minutes
11. Serve.

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How to Make Turkish Baklava, Part 1

Epicurious's Around the World in 80 Dishes takes you to Turkey, with a demonstration of a recipe for Baklava (a phyllo dessert with walnuts, spices, and a honey-lemon syrup), prepared by Chef Lynne Gigliotti of The Culinary Institute of America.

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How to Make Turkish Baklava, Part 1

BESPOKE BAKLAVA (PLAIN + CHOCOLATE) - How to make homemade baklava

Lockdown + Ramadan has got me not shooting cars, and really hungry - so why not shoot food?
During this holy month, my sweet tooth definitely heightens it's senses, so we thought we would make the well known traditional arab dessert Baklava, to put our cravings at bay!

The following ingredients are for two batches of baklava, one plain and the other with chocolate ????

Ingredients
- Filo pastry (from Arab/ Turkish shops)
- 400g Sugar
- 3 tbsp Lemon juice (I used lemon dressing) ????
- 1tbsp honey ????
- 150g butter ????
- 150g Pistachio (or your preferred nut mix) ????
- 120g Melted chocolate ????
- 2 tbsp oil
- Cinnamon (optional)

Preparation
1. Syrup
- Heat 2 cups of water, add sugar and 1tbsp honey
- Once boiled, add 3 tbsp lemon juice (you can also add lemon zest and orange blossom/ peel at this point depending on whether you want a zesty syrup or not)
- When syrup boils, don’t stir from this point onwards, let it simmer or low heat for 5-10mins.
- Your syrup should be a decent consistency, turn of the heat and leave the syrup cool ????

2. Butter ????
- Melt butter and add 2 tbsp of vegetable oil to the mix

3. Pistachio mixture
- Grind/ crush to your desired texture
- Add a dash of lemon juice, some sugar and cinnamon (all optional)

Note:
- When layering your pastry, it’s important to keep your Fillo covered under a towel otherwise it dries up and is very difficult to work with.
- I used a spatula to spread the melted butter as a brush covers less area/ takes longer
- For the chocolate baklava, you need to spread melted chocolate before adding the nut mixture (essentially the only difference in the process between the two types of baklava)
- Layers of Fillo = 8 x 6 x 8 (x= add nuts)
- Number of nut layers can be suited to your preference

Method
- Cut your filo accordingly so it fits your tray size
- Spread melted butter to the bottom of your tray and add your first layer of Fillo
- Then add an additional 7 layers, spreading butter between each layer (you can opt to butter every 2 layers)
- On top of the 8 layer of filo, sprinkle your pistachio evenly
- Repeat the filo layering process with only 6 layers this time
- After that sixth layer, evenly spread the pistachio mixture
- Repeat the Fillo layering process with a final 8 layers
- Butter the top of your final layer of Fillo and place in the fridge for up to 20mins (this allows you to cut the pastry without it moving out of place!)
- Cut your baklava slices however you want, I opted for the traditional cut
- Whack in the oven for 25-30 mins at 180’c
- Once out the oven, pour syrup over the beautiful baklava... you’ll hear it sizzle and smell absolutely divine
- It’s advised to let the syrup soak from anything between 2-12 hours (I let mine soak for about an hour as I couldn’t wait, but it definitely tasted better day two as it had been soaking in syrup longer)
- Final step: decorate your baklava

Enjoy xox

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INGREDIENTS: Makes 40 Rolls (OR 80 mini pieces)

2 Cups Sugar
1 Cup Water
1 Tablespoon Lemon Juice
1-3 Teaspoons Orange Blossom OR Rose Water (Depending on taste)

1 Pkt/375g Phyllo/Fillo Pastry
400g Unsalted Cashews (Or a mix of nuts you like)
180g Melted Ghee

1/4 Cup Ground Pistachio Nuts

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