Having worked in a Greek restaurant where they made this I can tell you that after assembly it gets put into a fridge for 30 minutes BEFORE scoring. This allows the butter to firm up, making it easier to cut and by allowing the butter to solidify before entering a hot oven the layers will puff up much more. ps: the honey butter is only poured over the scored areas and not over the top. Best made one day in advance, chilled overnight and brought back to room temp before cutting into pieces.
Hellenic people are not the only culture that makes baklava, fyi. In fact, I score right after assembly. I also don’t butter every sheet, and just pour the butter all at once at the end. I learned that from. Turkish producer.
I rarely ever like Baklava because it tends to be overly sweet (even though I love sweet foods!) but I think I would enjoy eating this version. Thank you for the video! So glad to have found you here on TH-cam!
One thing to note is of you're using honey to use a light flavored honey. If you use a darker honey it's going to be too strong of a flavor. That's why typically if using honey you'd use 1/3 honey and 2/3 sugar on top.
Looks delicious! I typically don’t like baklava because what I have had in the past has been too dense and heavy. This looks rich and crisp without being too heavy. I really think I would like it. I might give it a try. Thanks for giving me a different outlook on baklava with @easybakeoven, Eric King.
Going to share one of my whacko taste sensation snacks: toasted English muffin with garlic powder, honey, and butter. I freaking love it. Speaking of love, I can't wait to try Eric's mom's baklava recipe! Thank you! ~Julia B.
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Having worked in a Greek restaurant where they made this I can tell you that after assembly it gets put into a fridge for 30 minutes BEFORE scoring. This allows the butter to firm up, making it easier to cut and by allowing the butter to solidify before entering a hot oven the layers will puff up much more. ps: the honey butter is only poured over the scored areas and not over the top. Best made one day in advance, chilled overnight and brought back to room temp before cutting into pieces.
Is that how the honey gets inside the layers? Makes sense! Thanks for the tips.
Hellenic people are not the only culture that makes baklava, fyi. In fact, I score right after assembly. I also don’t butter every sheet, and just pour the butter all at once at the end. I learned that from. Turkish producer.
I rarely ever like Baklava because it tends to be overly sweet (even though I love sweet foods!) but I think I would enjoy eating this version. Thank you for the video! So glad to have found you here on TH-cam!
One thing to note is of you're using honey to use a light flavored honey. If you use a darker honey it's going to be too strong of a flavor. That's why typically if using honey you'd use 1/3 honey and 2/3 sugar on top.
This series feels like a warm hug
All the times I've watched people make baklava no one has ever used cardamom that's a wonderful idea. Thank you
Looks delicious! I typically don’t like baklava because what I have had in the past has been too dense and heavy. This looks rich and crisp without being too heavy. I really think I would like it. I might give it a try. Thanks for giving me a different outlook on baklava with @easybakeoven, Eric King.
oh thank you for this recipe! I was looking for something like this (because a college at work made something like this) and now I have one :)
you guys have a great chemistry!
Going to share one of my whacko taste sensation snacks: toasted English muffin with garlic powder, honey, and butter. I freaking love it. Speaking of love, I can't wait to try Eric's mom's baklava recipe! Thank you! ~Julia B.
So yummy. I really like pistachios too!
Craving baklava HARD now 😍😋
Yum
wow ‼‼‼‼‼‼‼‼
Ugh, I miss my mom!
Hi miss my yiayia