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Tresi do besvesti i opet nije kao kad se muti mokserom.😅

This looks so good, can’t wait to make this. What size is your pan?

Great recipe thanks a bunch

Culinary Institute of America's famed Pecan Diamonds, their signature dessert.

😊

Hello, my recipe is the same, but what I have learned was I decided my recipe in half, wrap in plastic wrap, and put in fridge for a while, then bake as usual

Lovely. Thank you for all your tips. I haven't had homemade baklava in years. My oldest daughter learned to make it in her high school cooking class and made it occasionally. But now I'll be able to make it myself. Especially for my love who has recently chosen to become a Muslim. I want to make dishes that are permissible for his chosen religion. Even been thinking how to make Thanksgiving dishes without pork or vanilla extract. Since pork and alcohol is a nono. I know he'll enjoy everything. Oops sorry I have gotten off the subject. It was sweet of your husband's grandmother to teach you her recipe. Not everyone is so accepting to do so. I wish I had paid attention to when my mother made chow funn. She's gone now and have not found any restaurant or recipe that tastes like her's. My siblings says the same thing. A lost recipe that I wish I could share with my grandchildren. ❤

What a wonderful recipe. Thank you for your presentation. Let me guess: you used 600 grams of flour, 400 grams of butter, 200 grams of sugar, 40 grams of cornstarch, and 10 grams of salt. I'm a 93-year-old grandfather and I love shortbread. I want to make yours because your presentation looks so effortless and when I've tried it before I worked very hard for a much less than satisfactory result.

I made your shortbread recipe last night (and today) and they really were everything you promised. As I am sure you know when making pie pastry dough the worst thing you can do is put it in the freezer. Allowing pie dough to sit overnight in the fridge allows the flour to hydrate properly and then one can use the dough or put it in the freezer for future use. I made the shortbread dough, covered it and placed in the fridge overnight. I baked it at 325 for 40 minutes and it came out perfect. I allowed it to come close to room temperature and then put it in the fridge to firm up. We just sampled it and it was truly melt in your mouth. I think I will increase the sugar in the dough next time and skip the sugar topping. Also, I want to alter the recipe so that it can be used as a base for lemon squares, pecan pie squares, and raspberry squares (with a shortbread crumble on top). I will try removing the cornstarch and see where it takes me. Thank you again for sharing this amazing recipe and giving us flawless instructions.

Thank you for sharing the recipe with such detailed instructions. In the over 400 comments I would imagine someone has already mentioned this but I will share it just in case. In Scotland, there was a tax on biscuits ( cookies) so bakers decided to call them 'shortbreads' rather than 'shortbiscuits'. One more thing that all humans share is the desire to dodge paying extra taxes.

I made this and it was wonderful! Will always use this recipe. Thanks

Looks delish! Will try for sure!

These are wonderful! My Greek friend taught me how to make them 30 years ago.

These look delicious and nutritious! Just made them tonight using cranberries, pecans and bananas. Will sample them tomorrow morning for breakfast.

Great recipes! Thanks!

Will make but receipe to long

With the full recipe I use the same pan you do for fingers...or a Nordic Ware 'snowflake' pan to make my wedges and bake half of the recipe at a time. Works perfectly! Just a tip. This is a wonderful video to try... can't wait! Thank you for the excellent video and thorough explanation.

Hi! I grew up learning from my Mom how to make baklava nut rolls, but I was asked to make baklava traditional way in a pan, which I’m doing this week for a wedding. I have been scouring to try to find someone that does it similar to how I make my baklava nut rolls because I’ve never made a pan of baklava. and I finally found you this afternoon! Even your tips were like my mom’s tips. Thank you so much and I can’t wait to make it tomorrow!

Hi I’m Greek from Australia thank you for the video. You didn’t mention how much sugar went into the syrup, and oven temperature. We use Celsius in Australia. If I can get your assistance please.

Can I use my kitchen aid mixer?

Thank you. I might make some tomorrow but with a mix of nuts.

This is delicious! I used nectarines and raspberries. Thanks, Pam, for sharing your yummy recipes!

I tried this when my son and his wife and our 5yr old grandson came for dinner. Everyone enjoyed it including our fussy eater grandson. Thank you Pam!

A number if years ago I visited a friend in Glasgow for Christmas; I was from NZ but lived in Calif. Good shortbread was non existent. During my stay I was fortunate enough to meet my friends Mom. She was an amazing cook. Her shortbread was far better than my own Moms and Grandmother 😂.... On Christmas day she gave me a gift and asked me not to open it until I returned home in the New year. Upon opening it a week later; she had written out her (then) 126 yr old recipes for Hogmany Shortie...... there was a little note telling me to keep the gift a secret as it was usually passed down to the women in the family on their wedding day. She had consulted her sister about giving it to a no gamily menber ...She said it had made her so happy to be appreciated and have someone so enthusiastic about their tradional shortie recipie To this day I have never given it to anyone other than my own daughters as they we'd. It too had cornstarch! Altho this may seem wrong or fiddly to some, the difference it makes is phenomenal. I haven't made it for a few years now but after seeing this....well.... the butter will be out overnight😊

Thanks for the recipe

Love your presentation. I have been making baklava for many years from a recipe from a Greek friend who owns a restaurant and only use honey for the syrup. I also put 6 layers of phyllo , nuts then 6 layers phyllo 4 times altogether. Will try your method of 1 sheet between the nuts. I am of Greek heritage and have been told by other Greeks and others raised in the Middle East that my baklava was the best they have ever had. I will give your method a try, but my wife will not let me in the kitchen if I deviate from the honey topping.

Thank you very much for that

How come you never gave measurements

I love shortbread l bake a lot .Thank you for your recipe.l am from Sabah Malaysia.

Hi Pamela- would agave be okay to replace the corn syrup?

Can you use salted butter instead of?

The recipe I have been waiting for. Thank you.

The best!

A lot of recipes insist on using clarified butter, but Pam just used unsalted butter. Her mother inlaw is Greek and she uses butter instead of clarified butter, so I think must be ok to do so. Any bad experience anyone had using butter instead of clarified butter?

how do i find the recipe?

Μπουγάτσα στην Ελλάδα λέμε το φύλλο. Μέσα στο φύλλο μπορείς να βάλεις ότι θέλεις από γλυκές γεύσεις μέχρι αλμυρές.

Thank you so much Pamela . I love your posts because you're an excellent teacher!

My grandma was Scottish.. love shortbread,.... great recipe ...

Thanks for breaking this down. Great video.

Thank you for sharing i would love the recipe for butter vanilla

This was a great video, thank you for posting it. I loved the instructions, reasons, and history. I learned a lot! I baked shortbread for the first time a few days ago. I loved it, but I felt my recipe could use some tweaks. I hope to try this recipe. You also have a beautiful home!

You didn't give the amounts?

Thank you for sharing your recipes with us!

I actually like salt crystals in my shortbread. 😋

Turned out great! Thanks

Looks yummy. I think I actually have that book!

So happy to see you sharing your recipes, Pam! I can't wait to try this one. I know it will be a hit!

Thank you! Those potatoes look delicious! I’m getting ingredients ready for the Irish Soda Bread and will be using raisins in it. I’m hoping to get it made tomorrow. ☘️ Happy Cooking!

I just found your channel. Thank you for your wonderful recipes. I will definitely make this potato side dish.,

Awesome.