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My grandmother is greek and (obviously) my dad is greek. Like you said, there are many ways to make this but my family uses a mix of nuts (walnuts, pistachios) and one tip that makes it even better is spray it with rose water. It's AMAZING! My family makes baklava every christmas to give out to people and it is so good!
I'm Arab and I approve of this recipe. I grew up always having it with a bit of orange blossom water added to the syrup mixture, but the orange zest you added to the mixture is pretty spot on!!
DON'T throw those scraps of Phyllo dough away!!! Instead, layer them evenly in strips on top of the layer of nuts. OR, you could layer them on a buttered baking sheet and toast it up. Dust some powdered sugar on it.... crumble it up and you have a crispy topping for something else... like gelato... or fro-yo!
Hi Laura, Thank you for sharing this delicious recipe. I have never tried it with the walnuts. I like it with the pistachio filling. I wish you try it with the rose water instead of lemon and orange zest. You will LOVE it. Also, you can add rose water to the syrup. It tastes AMAZING!
In Lebanon we do half the layers in the pack then one kind of filling then the other half of the phyllo pack and then cut it and then we have ghee hot and melted ready to use we just drench the whole thing put it in hot oven every single layer crisps up beautifully . When it’s done we slightly tilt it and drain all the ghee out and then put syrup on top. Much much tastier than butter . Phyllo dough loves ghee
Looks amazing! The baklavas I usually see here in the bakeries are much smaller, almost bite size, not like cake pieces. I think it makes it easier to eat without a knife and also easier to control your portions since this is very rich. And it goes amazing with turkish black coffee :)
+Jasmine Tsai *Keeps that first tray for myself..... makes another tray for the guests....... but ends up eating half of that tray too!!!* O_O :( (...though, not in one sitting, of course!)
Baklava is one of the most delicious sweet foods you can make, though I have never made one mysef. I buy them from the supermarket.There are also many types of baklava. This is just one of them.
I recently explored the internet recipe “bank” and RU-vid for Baklava recipes and ultimately decided on your recipe. It was my first Baklava bake and your recipe turned out fabulous! Thank you!
This is how we make it in Egypt, but we always add raisins to the filling and sometimes we substitute walnuts with hazelnuts and/or pistachios. You can also add cream to the filling. Thank you Laura, love your channel.
Laura, in my country this treat is so famous especially in weddings but ours doesnt really have so much layers its basically an amount of layers with brown color - nuts ( walnuts or pistachio ) and another amount of layers with yellow color caused by the butter :) thanks for sharing I love you Laura
So fun seeing you make someting that is very traditional where I live (Bosnia). I see everybody figthing over whose this dessert is but the truth is it spread with ottoman empire so we all see it as ours and traditional. Anyway, here we dont use zest, cinamon, vanilla or honey, just plain sugar sirup with lemon juices and lemon pieces but i might try that next time for our holidays :):)
Made it this weekend! Instead of doing a 9x13, I did a 12x17, and instead of so many layers of nuts, I just did 3. It came out where you could SEE each of the nut layers, and they weren't AS thick as Laura's but they were still the perfect size. They were SUPER aromatic because of the orange & lemon zest. I would probably knock that down to 3/4 or 1/2 of the orange/lemon instead of whole. The bottom was also a bit soggy because of the syrup. I would knock down the water by 1/4 cup or so. I got so many compliments from my coworkers though. 10/10 WILL MAKE AGAIN :D
I just made this Baklava. It is amazing. You are right,it is a little tedious but worth every second. I love the taste or orange and lemon. That makes all the difference. Thank you for sharing this marvelous recipe.
If you want to make the authentic crispy/flaky version of it, instead of adding the nuts in layers add just in the middle layer at larger quantity - this leaves the rest of the pastry alone so that the butter can actually crisp up the fillo and rise up similar to puff pastry. When you have the nuts in all the layers, it will end up being alot softer and there wont be much crunch to it.
Nice combo of orange and lemon... Greeks only use lemon.. Lebanese and Turks use orange. Lebanese also add clove too. It's all about what is on hand. One thing I do is clarify my butter. I also don't add my honey and lemon until the very end of the syrup mixture. Heat it a little longer. One thing is vital. Syrup has to be hot while baklava is cool. You can't have both hot. If you do, you'll get soggy baklava. Nice recipe Laura. Another tip is to spitz the baklava with a little water before you put in oven. This prevents the dough from curling if it's too dry. Some parts can be dry. This way it lays flat.
Its wierd, I wanted to make Baklava for my mum today as its mothers day in england and i was just about to search your channel to see if you had a recipe then realised you posted the recipe only five minutes ago. I hope these baklavas go well, your recipes never fail me!
Many things from Greece are actually from Turkey. I am Greek and he is correct. Greeks make it, but it is original from Turnkey, just like Dolmades. People like to say it's both... it's like pizza... many countries make pizza, but it's Italian. You know. Anyways.. it is Turkish.
Laura love your channel so much! I didn't know you made a Baklava recipe too. :-D My bf is from Iran and tried their baklava version which has a hint of cardamon and rose water you must try, its so yummy.
Baklava is scrumptious. I wanted to let you know that the recipe on your site says "Zest of one orange," but in the video you say the zest of HALF an orange. Thanks for the recipe, Laura!
could people just stop fighting over a dish? baklava is delicious and many countries have their own version of it.. Let's just thank Laura for posting this video for us :)
This looks deliciousss!!! Baklava is a staple in Lebanon. You can find it in every pattiserie. We bring it as a gift on special occasions. We actually pour over it a sugar syrup called : "Kater". its made with sugar and water boiled together for 20 mins until really thickened. Then we add tsp of lemon juice so it doesnt turn brown, splash of rose water and orange blossom water. Sooo good. Try it someday with baklava. It's more traditional and much better than honey, I promise :) xx
When doing baklava each phyllo sheet are not supposed to be this much pressed one on top of each other. The less they are pressed to each other the more crispy and light the baklava will be. In greece they say that the pastry brush used to add the butter in between the layers should never touch the phyllo dough. This is why we could not see each layer in your final result.
+Dominic en Rianne :) actually this last summer i helped my mother in law to make a big tray of baklava ´alot of work she made the dough from scratch and it tasted so good it was filled with almond
Traitor lol. I'm Greek too and I say it's from Greece lol. I meant that in a lighthearted way. All seriousness though we have to agree the Turks did a darn good job perfecting it. Our ancestors were all under the Ottoman Empire at one time so it belongs to all of us I say.
Good job I know that there are Greek versions and Lebanese versions. You can leave one package down all together but the nut mixture on and put another package of all the layers down then cut it and pour the butter make sure it coats everything and bake it like that you don't have to butter every piece then do the syrup that should be cooled on to the hot phyllo dough with nuts it's such a quick method a lot quicker! Try it you'll realize it works😄
Fantastic video Laura! It goes quicker if you use a spray bottle for the melted butter instead of a brush. I use clarified butter (ghee) so it doesn't clog up the spray nozzle as easily.
+Shirin Ma It is Turkish. It originated in the Ottoman Empire and spread from there. Just like the pizza. Other cultures have pizza too but it still originated in Italy.
feel you, im bosnian and i really dont like baklava either because its crazy sweet, but i would love to try it with pistachios, gordon ramsay has a recipe on it
Try making it with pistachios, almonds, coconut powder and cardamom. I make it with roughly chopped nuts so it gives me some crunch and I use cardamom instead of cinnamon. I also put cardamom in syrup so when it sits for 10 hours, it tastes even better!
This is a very common desert in Greece and Turkey You should try it with pistachios instead of walnuts for the filling. Also try to put 2-3 cloves,a cinamon stick and the zest of one lemon in the syrop. Great recipe,as always!!!!!!!
Hey Laura my family here in Albania does this desert every year for New Years dinner. My grandmother does it from the doe to the suryp ( which we make it with water, sugar and with ( i cant find a name for the moment but it a rose spice kind of but I dont know the name ) , anyways I think this year we'll try your version :D. Thank you for all of your recipes. Im in loveeeee with your channel and the things you cook :D. Lots of love to you from your Albanian fan :)
I am Persian, but we love a good Turkish Baklava. My favourite kind is the one with pistachios and its rolled into logs! This recipe is fantastic, I have to try it!
I wish i could upload some pictures of the baklava we make in my country.. Instead of the cinnamon we put lemon zest and orange blossom water in the filling .. You should try this version,you gonna love it Laura Big fan watching you since you have started love from Algeria
The best baklava that I ever had is "back in the day", when I was in the military over in Greece. I don't know where it originates from but the baklava that I ate over there was oh so good!
Baklava has multiple origins and Influences, Ancient Greece, Byzantium, Roman Empire and Turkey. She must pour butter over the last layer of fylo and pistachio after pouring on the syrup. Great job laura.
Hey Laura!! Just want you to know how much I adore your videos! I can always count on you to provide awesome recipes, you're really the best, lol. I've been watching Laura in The Kitchen for quite some time now, and I was curious to know if you've ever ran across new recipes that you've made, but didn't like?
Before people start arguing about where baklava originated from please note it did originate from Turkey.. however is it still very popular in arabic countries like Lebanon, Syria, Algeria etc
In Kosovo my country mostly we make baklava for EID , We have our way of making it , i wish u guys would ever try a baklava from kosovo its so delicious 😊
🇬🇷 I am Greek and I appreciate this video. This is great! My Yaiyai, my Mother and I make it the same way for many centuries passed down. And yes. Great tip on leaving it overnight to set. So many people neglect to mention that! Opa! Great job Laura! Love this so much. This made my day. Christos Anesti (Greek Easter) is this Sunday and I’m bringing Baklava for the gathering. Yay! God bless you and your family! I have a real great brand of Pyllo if you are interested. It doesn’t rip at all. It’s the only one I use and I travel an hour just to get it, because all the others are no good and crack and rip.
+Melis Nur bence sahiplenme değil, kendi kültürlerinde de var bu yemekler ondan öyle diyorlar. Açıkçası baklavanin isim kökeni nereden geliyor merak ediyorum sandığımız gibi olmayadabilir. Döner alman diyen de var sebepleri de dürüm şeklinde olarak almanyada satışa sunulması, bosnahersek, arnavutluk taraflarına da bakacak olursak ortak tatlılar var oldukça börek de. Orta doğu demiyorum bile adamlar kebab ayran diyince sinirleniyorlar onlarda da var çünkü. Bence ağız dalaşına girmemek lazım sonra bazıları yemek üzerinden siyaset yapmaya başlıyor
There are a few of things that can be tuned in this recipe for traditional Greek baklava. Purified butter will keep the flakiness of the filo better. The syrup should be cooked longer to a thicker consistency. Adding the butter at the end just before baking will reduce the likeliness of ingredients becoming saturated.
"mahpain"....that's the same word we use in my family. "Va pighe la mah pain" my mom would say. Love love love your recipes and explainations. Great job bella.
You should try drizzling the melted butter with the brush between the filo pastry. When you touch the filo with the brush they tend to stick to each other and you don't really want that... It gives a more crunchy and fluffy outcome when you drizzle them ;)
Laura, like you said the recipe is up to us how we make it. My grandmother make the baklava in this order: 2 sheets of phyllo greased with butter, Chopped walnuts, Another 2 sheets of greased phyllo, Semolina and corn starch.. And everything is repeating till the end! For the sirup she addes water, sugar and lemons 😁
baklava has a turkey version and a greek version but i tried yours and it's sooo similar to both versions and it's taste like my mum's..kisses from greece♥♥
Agreeeeeeee! Seriously that's just food -.- everybody in this world as their very own recipes. So who cares where it comes from? Wanna know where it comes from? From my kitchen :)))))))) muahahah
Totally doing this for monday night! Cannot wait to try it! I loooove anything easy. Don't mind taking time to make it. As long as it is easy. This looks easy.
you don't have to spread butter on each layer , in turkey people just pour the butter to the already cut baklava that is assembled. the crevices help the butter to spread and soak the layers immediately after pouring the butter.
the turkish baklavas are in my opinion the best especially from the city antep with pistachio omg. Laura you have to try kunefe from this city too and we do the syrup without honey :)
The method used is not accurate. It should be 40 sheets of filo and the filling goes in the middle, not layered. Also, the syrup should be water and sugar, the lemon is added at the end when the syrup starts to thicken. Honey makes it way too sweet. Thanks for the video Laura.
She said in the start that this is how she makes it. This is her version. My uncle is Turkish, and we make it the way you described however she never claimed she was making it the correct way.
People prepare the dough themselves here. Also, as far as I know in the classic baklava recipe they do not put that much butter and the syrup is made with water, sugar and lemon juice only (without honey and vanilla), but it is great to see a traditional Turkish recipe in your kitchen Laura. I'm sure it would also taste great ^^
in Lebanon we melt ghee and we put half the layers as they are then nuts then the other half then melt ghee on stove and pour all over untill all phyllo sheets are covered . Bake in a hot oven and then when it’s nice and golden take it out , tilt the tray to drain all excess ghee and then pour syrup . Deffinitely easier and deffinitely tastier . Ghee makes all the difference not butter. Phyllo sheets love ghee they become gorgeous and crispy and flaky with ghee butter doesn’t crisp them the same . I have tried both and ghee is deffinitely bette r
pinkskyprintables it is maybe a good idea but really is not ... because of the butter, butter attend to get thicker while it is not hot anymore... For that purpose it's better to brush it then spraying 👍🏻😃
, Such as baklava in the Middle East, with some simple additions, your channel is very beautiful and your dishes easy and simple ,, made donuts stuffed and was very delicious ,, thank you ..
