BAKLAVA- how to make best Baklava at home, بقلاوة سوار الست
Hello friends and thanks for tuning in! In this video we’re making baklava this kind is called lady’s bracelet سوار الست
It is so delicious and the best part is that you decided on how much butter and syrup you add in your baklava not like store bought.
To make this you need
one pack of phyllo dough
pistachio
one cup butter
for the syrup you need
2 cups sugar
1 cup water
2 Tbsp honey
1 Tbsp lemon juice
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Turkish Baklava Varieties Pistachio And Walnut Wrap Baklava Recipe How To Make Sobiyet And Kadayif
Turkish baklava varieties, professional baklava production facility, baklava dough making, Antep style baklava, pistachio walnut wrap baklava recipe, sobiyet and pistachio kadayif, 40 layers of baklava
Wheat flour, egg, salt and cold water are used for baklava dough.
Mixing process is done for 15 minutes
not a soft dough
The dough is pressed and goes to the machine, where it is rolled to the desired fineness, wheat starch is used.
Walnut Rolled Baklava
Rolled Baklava with Pistachio
cut to length of tray and placed
cut into bite-size slices
butter is melted and added generously
Baklava is made by laying on a tray, with pistachio or walnuts.
this baklava is known as 40 fold or 60 fold baklava
sobiyet baklava
Baklava dough is laid out and cut into sections of 5 cm square.
Milk product known as cream is added, its content is semolina and original cow's milk.
I showed you how to do it in the previous video, those who are curious can watch it by clicking the link.
lots of pistachios added
The dough is folded into a triangle and placed on the tray.
adding butter
this is not baklava but i wanted to show you because it is made
Also, these wire kadayifs are made here, I can show the production in the next videos.
powdered pistachios, cracked pistachios and whole pistachios are added to this tray
you have seen how the desserts are shaped, now fire, baking, frying and sherbet operations will be done
oak wood is burned and embers are expected for good taste
The oven temperature needs to be between 300 degrees and 250 degrees
For sherbet, beet sugar and water are added and a little lemon salt is added.
no glucose or other sweeteners are used, the syrup will be ready after half an hour of boiling
Baklavas that are fried on top are taken out of the oven and turned on the stove so that they are well fried at the bottom.
another kind of baklava that takes this shape by wrapping and cutting this baklava and then pressing it a little with fingertips
Sherbet and baklava are sherbetted so that they are completely hot.
Finally, we want to hear this crackling sound. The best baklava is understood with this sound #turkisbaklava #baklava #baklavarecipes
Parts
00:00 Video intro
00:22 making baklava dough
01:54 Walnut and pistachio wrap baklava
04:59 40 layers of baklava
06:30 Sobiyet Baklava
08:41 Kadayif with pistachio
09:34 Baklava cooking stage
10:20 Baklava sherbet making and adding
14:05 baklava crunch test
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Make baklava in only 10 minutes with this brilliant hack l GMA
Who knew making baklava could be this easy? Yumna of ‘Feel Good Foodie’ shares her incredibly simple recipe, and we need to try it ASAP.
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How To Make Baklava Rolls - Easy Baklava Recipe
Learn how to make baklava rolls. This baklava is very, very crispy, with lots of nuts and a perfect balance of sweetness. Also, this recipe is very versatile, you can put any nuts you like, as many as you like and use any spices that you like! This is the best and the easiest way to make baklava.
INGREDIENTS (For the syrup):
1 cup sugar
1 cup water
Lemon rind of 1 lemon
1 tbsp lemon juice
1 tbsp honey
INGREDIENTS (For the rolls):
Nuts: you can use any nuts you like and as many as you like.
I'm using:
100g pistachios
100g almonds
A tsp of cinnamon (optional)
200g melted butter
500g store-bought phyllo dough
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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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BAKLAVA ROLLS - It's easier than making squares ( burma baklava )
PLEASE READ THE DESCRIPTION FOR RECIPE AND VARIATIONS.
You can put whatever you want in this baklava. You don't have to follow my recipe perfectly. Make it to your own taste. If you like ghee, use ghee. If you prefer pistachios, use them, if you prefer cashews, use them (very yummy actually), if you like more nuts, put as much as you want (just beware that there comes a point that there are too many nuts and it breaks the phyllo). If you like spices in it, then put spices. If you don't like the spices, don't put them. The beauty of this recipe is that it is so flexible.
The only reason I posted this recipe on Youtube, is because I have a lot of friends who ask me how to make it. I give this link to my friends when they ask me. For any youtubers out there also looking for something different than Baklava squares, this method is a lot easier to make. But just because I made a video, doesn't mean the exact method is written in stone. Thank you all for sharing your ideas for variations. I'm pretty sure I have addressed every possible variation in this description & the original recipe is written here for anyone who actually wants to try it that way.
You will need:
For the syrup:
1 & 3/4 cup of sugar (435 ml)
1 & 1/4 cup of water (310 ml)
1 tsp of lemon juice (5 ml)
For the Baklava you will need:
1 pastry brush
9*13 Baking Pan (3L)
1 rolling stick - about 3/4 in diameter... I bought mine in a building box store, cut it in half, sanded, washed and oiled it.... It's also great for rolling bread dough for making pizzas or other bread pastries...
Baklava Ingredients
1-1 lb package phyllo pastry (454 g)
3/4 - 1 lb of unsalted butter - boil it on med-low for about 10 minutes to clarify, then strain the white bits out.
Use only purified butter on the outside. Inner layers can be mixed with oil if desired.
****6-8 cups of ground nuts - your choice of unsalted walnuts, pecans, almonds, cashews or shelled pistachios. You can put a little less if you want but if you put approximately 1//3- 1/2 cup per roll they will be very thick and tasty.
If you're using Pistachios, you'll have to buy the whole, unsalted, shelled nut, and grind it yourself. What I do is I buy a lot of nuts and grind them, then keep them stored in plastic or glass containers.
Directions:
Melt the butter (let it boil for about 5-10 minutes). If you want to mix it with oil, set some of the butter aside for brushing the outside (butter only!). You can mix the rest with oil, or just use veg oil on the inner layers (some butter is better to give the taste).
Spread it over the phyllo pastry using the pastry brush.
Spread the nuts. Roll with the rolling stick.
Spread oil/butter over a second layer of phyllo pastry.
Roll the first roll inside the second layer.
Squish it and place in the pan.
Repeat this process until all phyllo pastry is used.
If you're left with one sheet at the end, cut it in half so that you can still get two layers. Once the phyllo is finished and your pan is full, spread the clearest part of the butter mixture over the top again using the pastry brush. You do not need to finish all of the butter. Bake at 350F for anywhere from 30-45 minutes, depending on the type of oven you use (convection is faster) and the pan (glass pans have a tendency to burn the bottom). It should be evenly brown and crispy on both the top and bottom.
While it is baking, bring the water, sugar and lemon juice to a boil. Boil for 10 minutes over med-low heat, then remove. Once the baklava is cooked and cooled to a warm temperature, cut it to bite size pieces, and spoon the warm syrup mixture over top. Top with crushed Pistachios. Wait 1-3 hours before eating to ensure the syrup is absorbed.
For a recipe of Baklava squares, Binnur's Turkish cookbook is a great site - I made her squares and they turned out beautifully...