How To make Baklava 2
syrup:
3/4 c Sugar
3/4 c Water
1 1/2 c Honey
4 Lemon slices
4 Orange slices
layers:
1 pk Phyllo dough
2 c Walnuts; finely ground
1 c Blanched almonds; fine
-ground 3/4 c Sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/2 c Unsalted butter; melted
Make syrup by combining sugar and 3/4 cup water in saucepan. Bring to a boil, stirring to dissolve sugar. Add remaining ingredients, reduce heat and simmer, uncovered, for 10 minutes. Strain and cool. Preheat oven to 325. Remove phyllo leaves from pkg, cover with a slightly damp dish towel.
Mix together walnuts, almonds sugar, cinnamon and nutmeg. Plave 2 pastry leaves in a l5xl0x1" jelly roll pan. Brush with melted butter. Continue stacking leaves, l4 in all, brushing every other one with butter. Sprinkle with 1/3 of the nut mixture. Add 6 more leaves, brushing every other one with butter. Sprinkle with l/3 of the nut mixture. Layer 6 more leaves, brushing every other one with butter, sprinkle with remaining nut mixture. Stack any remaining leaves on top, burshing every other leave with butter. Butter the top leave. Trim if necessary. With a sharp knife, cut into diamonds. Start at one corner and make 8 diagonal cuts at ll/2 intervals. From opposite corner, repeat cuts. Cut through top layers only, not all the way through. Bake for 60 mintutes or until golden brown and puffy. Turn off oven, leave pastry in oven for another hour. Remove from oven pour sryp over. Following diamond pattern, cut all the way through. Cool completely in pan to absorb syrup. Makes about 36 pieces. -----
How To make Baklava 2's Videos
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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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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2 Ways to Make the Easiest & BEST Baklava (Diamond & Star Shaped)
Get the recipe:
Ingredients
For the Pistachio Baklava:
1 pound (#4) phyllo pastry, thawed and at room temperature
3/4 pound (340g) unsalted butter, melted
The Syrup:
3 cups (600g) granulated sugar
1 cup Greek honey
2 cups (500 ml) water
juice of half of a lemon
2 tablespoons rosewater or orange blossom water
1 teaspoon pure vanilla extract
The Pistachio Filling:
3-4 cups finely chopped pistachios
For the Traditional Greek Baklava:
1 pound (#4) phyllo pastry tawed and at room temperature
3/4 pound unsalted butter, melted
For the Syrup:
3 cups granulated sugar
1 and 1/2 cups Greek honey
2 cups water
juice of half a lemon
The Filling:
2 cups coarsely ground pistachios
2 cups ground almonds
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground cloves
Instructions
Preheat the oven to 325 °F, 160 °C.
Make the syrup for both of the baklavas using separate pots: Combine the water and sugar and bring to a boil. Once the sugar has dissolved, remove the pan from the heat and add the honey, lemon juice, and flavorings. Stir and set aside. Cool completely.
Combinne the walnuts, almonds, cinnamon, and cloves in a bowl and toss together to combine.
For the Diamond-Shaped Baklava:
Cut the phyllo into 2 stacks so that the sheets fit the inside of a 9 by 13-inch baking pan.
Brush the inside of the baking dish with melted butter.
Layer 8-10 sheets on the bottom of the pan and top with a handful of the nut mixture.
Top with 3-4 phyllo layers and continue with a layer of nuts and 3-4 layers of phyllo until 8-10 phyllo layers remain for the top.
Using a sharp knife cut 3 straight cuts running parallel to the long side of the pan. You will end up with 4 rows. Then, make diagonal cuts beginning at one corner of the pan and ending at the opposite corner. Make the cuts the size that you'd like your baklava to be.
Pour the butter over the baklava. Sprinkle some water over the edges of the baklava.
Bake on the center rack for 1 hour and 20 minutes or until golden all around.
As soon as the baklava comes out of the oven pour 3/4 of the syrup on top. Reserve the remianing syrup for later (if needed) or pour all of it on top of the baklava.
Set aside at room temperature for 4-5 hours until set.
Serve with coffee.
For the Star-Shaped Baklava:
Make the syrup and set aside to cool. See instructions above.
Unroll the phyllo and cut it into a circle to fit the inside of a 10-12-inch round pan.
Brush the inside of the pan with butter and stack 6-8 phyllo layers on the bottom. Sprinkle a handful of the pistachios on top. Layer 3 round phyllo sheets over the nuts and add the scraps in between as well.
Top with pistachios and then 3 more phyllo layers and some scraps. End with 8 phyllo layers for the top.
Cut the baklava into 4 equal portions and then follow the diagram in the post to create the star pattern.
Pour the butter on top and bake on the center rack until golden and crisp. About 1 hour and 20 minutes.
As soon as the baklava comes out of the oven pour enough syrup to cover the pastry. Store the remaining syrup in the refrigerator.
Allow the baklava to cool completely. About 5 hours.
Serve with Greek coffee. Kali Orexi.
Notes
Freezer Instructions: Assemble the baklava and wrap tightly in plastic wrap. It will keep fresh in the freezer for 2 months.
Thaw overnight in the refrigerator and bake at 325 °F until golden. Pour syrup on top and serve when it has completely set.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Persian Baklava Recipe
What you need:
12x17 Sheet Pan
Food Processor
Ingredients:
A package of Fillo pastry sheets
1 cup (2 sticks) unsalted butter
2tsp ground cardamom
1/2 cup sugar
2 cups almonds, skinless
1/4 cup rosewater
honey to taste
saffron (optional)
Directions
1. Preheat oven to 350 degrees F
2. Place the almonds in a food processor and pulse until finely ground
3. Butter the 12x17 pan to prevent baklava from sticking
4. Place half of the Fillo pastry sheets flat on the pan
5. Pour the ground almonds, sugar, and cardamom on to the pan. Mix well and flatten completely on to the baking sheet.
6. Drizzle the rosewater on your almond/sugar mixture
7. Place the OTHER half of the Fillo pastry sheets on top of your mixture.
8. Carefully cut your baklava into one inch squares
9. Melt your remaining butter (can mix in some saffron for taste)
10. Drizzle butter mixture across the top of your baklava
11. Place baklava on the bottom rack of your preheated oven for 20 minutes
12. After the 20 minutes are over. Turn off your oven and let the baklava sit in there for an additional 10 minutes.
13. Drizzle with honey to taste
14. Enjoy!
Lebanese Baklava | My Easy & Fast Method
Make homemade baklava in a fraction of the time with this deliciously easy method! Filled with walnuts and finished with an orange blossom simple syrup.
???? RECIPE BELOW
Here are some other videos you might like:
Lebanese Stuffed Grape Leaves:
Lebanese Turmeric Cake (Sfouf):
Four Ingredient Naan:
???? INGREDIENTS
1 pound box of phyllo 9″x14″ sheets, room temperature
¾ cup clarified butter or ghee
For Simple Syrup:
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
For the Sugared Nuts:
3 cups raw or roasted walnuts coarsely chopped in food processor
½ cup granulated sugar
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate):
CUTTING BOARD:
BURNER:
CAKE PAN:
ORANGE BLOSSOM WATER:
COOKWARE:
GHEE:
FOOD PROCESSOR:
KNIVES:
BASTING BRUSH:
⏱️ TIMESTAMPS:
0:00 Intro
0:42 Making the simple syrup
1:53 Making the sugared nuts
2:18 Starting the baklava process
2:31 Prepping the phyllo dough
4:28 Layering the baklava
4:42 Cutting the baklava
5:37 Buttering the baklava
6:09 Baking instructions
6:19 What Lebanese baklava should look like
6:24 Topping baklava with cold simple syrup
7:23 Serving and garnishing the baklava
8:01 Taste test
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#baklava #lebanese #ramadan
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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Ramadan Recipe 2 | 4 Ingredient Easy Rolled Baklava with Puff Pastry | Simple Baklava
Get the complete printable recipe here:
Ingredients:
1 cup Crushed Pistachios plus more for garmishing
1/2 Cup Sweetened Condensed Milk
1 Puff pastry roll
Sugar syrup
For the simple syrup:
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tbs rose water
Add all ingredients except rose water in a pan and stir on medium high heat until the sugar gets completely melted. Then reduce heat to low and simmer it for 2 minutes. Turn off heat and pour rose water.
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#ramadanrecipe #iftar #Ramadan2022 #baklava #dessert #food #ramadanfood #easybaklava