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
2 Ways to Make the Easiest & BEST Baklava (Diamond & Star Shaped)
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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.
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Greek Sun Time (With Intro)
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Its All Greek
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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
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???? 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:
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CUTTING BOARD:
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CAKE PAN:
ORANGE BLOSSOM WATER:
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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
I made baklava in 10 minutes | FeelGoodFoodie
Baklava Recipe
INGREIDENTS
¾ cup ghee, melted, plus more for brushing
1 pound box of phyllo 9”x14” sheets, room temperature
3 cups pistachios, finely chopped
½ cup granulated sugar
For the Simple Syrup
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
INSTRUCTIONS
1. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee.
2. Unroll the two sleeves of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
3. In a large bowl, stir together the pistachios and granulated sugar until well combined.
4. Lay one stack of 20 phyllo sheets in the prepared pan. Add about 10 more phyllo sheets on top of the first stack from the second sleeve. Spread the nuts mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
5. Pour the melted ghee over the baklava and tilt the pan carefully to spread the ghee all over. Cut the baklava into diamonds by making 5 cuts lengthwise and 9 cuts crosswise on the diagonal.
6. Bake until golden brown all the way into the cut lines, about 45-50 minutes, rotating the baklava halfway through baking.
7. Meanwhile, make the simple syrup by combining the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool.
8. When the baklava is done cooking, remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for at least 2 hours before serving.
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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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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