Hello Chef, Happy New Year🥳 I finished My BakLaVa. Turned out very tasty. Not as sweet as Restaurant Style. I may have added too much syrup, didn't make it sweeter, just more wet. Next time I substitute the white sugar for raw cane sugar... The Syrup did not crystallize yet... watching for length of days it takes. Thank again to You and Your Baker for great instructions and tips. th-cam.com/users/shortsxm8r_jYqOAA?feature=share
Made my first Baklava ever after your recipe, turned out a treat! Obligatory "I made some small changes": I used just a hint of cardamom for both syrup and nut-filling. And I ground most of the nuts a bit finer than you showed, it was more of a nut meal with bits sprinkled in between. Accordingly, I had to monitor the baking process closely, in my case I did so via smell (you can smell the nuts being roasted perfectly, that's when you pull the Baklava out). I will very definitely make it again and found the process of layering very relaxing. But then again, nobody cares if my Baklava gets done at a certain time, I have no hungry customers waiting. Family and friends were told firmly to "be patient" ;) Thank you very much for your hard work and time, be well.
I was on a cruise from Piraeus to Constantinople years ago. Where the ship docked I was given an address from my friends in Athens to buy their baklava. That was the best that I ever tasted. Bought 5 trays to bring back home. Would love to visit your place to taste your food.
I made some Baklava with my mom. We used breadcrumbs with lots of nuts. We had panko bread crumbs. It gave it a nice crackle crunch. Definitely like it.
It’s my pleasure. Thank you for your kindness! So, making filo is an art. I would start by googling some recipes and see if you can do it. It is possible obviously
Welcome back you were missed! I've been waiting for this one just like I'm waiting for your version of a Greek salad. I knew you'd have your own spin to this and I can't wait to try it. I can't believe the nuts are different, the butter is different and the syrup is different yet it's Baklave! I will make this for the upcoming holidays thanks for sharing!!!
Hi, could you let me know the temprature in Celsius degree and the cooking time for the baklava when using a convection and non-convection oven? Thank you
@@AwareHouseChef Ok, thanks. I think that in the video is stated 350 F for convection oven that is nearly 177 celcius degree. Is this correct? Or 122C is correct?
Glad to see you back!! :-) We add some honey with the sugar in the nuts and syrup, and ghee instead of butter. I bet your version is a cleaner sweet taste, as opposed to a little molasses touch.
Thank you Rohit! Just person al preference. I have never been a fan of honey in my desserts. The ghee sounds interesting though! Thought about it when I was making the video. All the best!
My mother makes baklava every year for my brother's name day. Thank God it's only once a year or i would be fat. I can't resist baklava especially with pistachio 😋
Thank you for the detailed recipe and tips. I have seen videos where you can pour ghee/butter over the baklava instead of buttering each layer. If I had to do that.. would that really work? If yes, how much butter do you add in all?
My pleasure. I have found that if each layer is not buttered, or in your case coated with ghee, the fillo becomes soggy. I do not recommend this. All the best
Hi George, I discovered your TH-cam channel today watching from Melbourne, Australia. I enjoyed your EVOO segment and the baklava video, very informative. I was disappointed I couldn't print your recipes.
Could you tell me if it’s better to cut all the way through or not quite to the bottom layer of sheets prior to baking ? One version I have done with pistachio and pecans . What would be the benefit of Not cutting all the way through to the bottom of the dish ?
@@AwareHouseChef Thank you kindly . I appreciate that 🎃. I saw Of Mice and Men Band in San Francisco before Austin left the band . Your T-shirt reminded me of that 😎
I loveeee baklava! Next time in new york ill have to stop by your restaurant. There's a restaurant in Providence, RI owned by Syrian refugees that has the most amazing baklava i've ever had. They have around 10 different types, and they're all amazing. I don't think I've ever had almond baklava. can't wait to try yours.
Sounds like a plan!! Thank you for your kindness. What is the name of that restaurant? I was just in Providence last weekend. My favorite restaurant in RI is Matunuck Oyster House in South Kingston. Look forward to meeting you. Cheers!
I wonder if you could make the Filo or phyllo with Einkorn? I don't believe you would be sensitive to the organic Einkorn. Fascinating video, I can't wait to have time to make it. I'm waiting on a guy to hook up my new propane stove; I can hardly wait. I love Baklava; it's my favorite treat! My best friend in the late 80s was from Greece. I never knew all my favorite foods were from Greece until your videos and what a thrill to learn how to make them the best way. Blessings! Oh, and i just moved and we have a great farm for among other things, raw goat and cows milk! I will be able to make a good butter.
Great video man!! You're both super knowledgeable and passionate, much respect :) I made my first baklava this past weekend and I was very happy with it. I'm thinking about trying baklava rolls next!
It’s a Christmas miracle! All kidding aside, the temp is very low. I haven’t revisited this video in a while. I’m not sure if I mentioned that the temperature is in Fahrenheit and I’m pretty sure we only cook it at around 250°F. All the best!
Kieriye Giorgos, efharisto parapoli; for the long awaited in request, final reveal of your family and tradition's Baklava recipe, which looks amazing as well! Though clearly tedious and time consuming etc as it may be; the patient and simplistic process of which you've walked the masses through in blessings of this/your version and presentation, makes even an absolute novice around making Baklava look anxiously forward, to investing in it's delights perpetually with family, friends and the world! Efharisto, giassas!
@@huey-hngo-tan7063 yeah I apologize for that it is clunky. The recipe is there but you have to click on the text. Here’s a direct link awarehousechef.com/assets/files/baklava.pdf You can make it without syrup but it will not be sweet enough.
What a great video that is! Great tutorial. Nicely explained. Baklava is possibly my favorite treat/dessert. I make my own also which turns out pretty well most of the time. I usually make mine strictly with Pistachios. Next time, I will mix some other nuts I enjoyed watching your video sir & subscribed to your channel. Thank you from Montreal, Quebec, Canada. Be well & safe.
@@Nozarks1 no clove only dash of cinnamon because it will change the flavor profile ... However if you you are doing walnut or pecans you can use cinnamon and little nutmeg without the the cardamom
@@Nozarks1 the original baklava is made with pistachio only Wich call's for the original syrup sugar sea salt cardamom Rose water , walnut or pecan version will have alternative syrup sugar sea salt cinnamon nutmeg vanilla optional orange blossom water (maa zaher) Do nut add lemon or citric acid this is the cheap street version The sugar will not crystallize on you
@@mesharyhd7646 thanks so much. Made it for the first time today and my family loved it. It’s all gone😂. But the rose water (which I love) aroma didn’t come. I even added extra. Can you please guide me when to add. Should I add it to the nut mixture, or pour on top with the syrup
My problem is that I’m highly allergic to tree nuts so the only thing I can use is pistachios bc technically, it’s a “drupe,” a fleshy tree fruit that contains a shell-covering so it’s not really a nut. I wonder if almonds and pistachios would taste good together, the almond is a drupe as well now that I think about it.
I love baklava, and I've made it for years. An elderly Turkish women taught me how to make it, but it's only very slightly different than yours. Mainly, I used pistachios. And no cloves. I don't like cloves. Ever. I had a question about the phyllo dough, Chef. I've heard you say elsewhere that you aren't thrilled with the gluten-free phyllo. Would you consider making your own with that 00 Italian flour? Or could I try those thin rice papers used in Vietnamese food as a substitute for phyllo dough? Great to have someone visit us from the restaurant. Video idea: invite someone who works in the restaurant who is very green. I'd love to hear what it's like when you're starting out in a restaurant kitchen without a lot of experience. It might be a really interesting video. Great to watch, and I'll be making my version soon. I love baklava. Thank you for a terrific video as usual.
Lebanese pistachio baklava is one of my absolute favorites. As fillo dough, the Vietnamese rice papers would more than likely just mush together. I would really need to learn how to make philo from an expert. It is a true art. 00 may work but I do not even know when to start. I will look into some videos and see what I can extrapolate. Having someone green on a show would change the dynamic from a cooking show to a horror film😂😂 all the best!
Perdón por disentir pero no hay como la masa filo hecha en casa. Yo hago mi propia masa filo y no es igual que la comprada. Quizás si el resto de los ingredientes son de mucha calidad no se note la diferencia.
I use corriander and honey, with almonds. Nothing less than the best butter will do, but I use store bought phyllo dough. The problem is keeping the syrup and filling away from my daughter, who eats it as a sandwich filling.
baklava and syrup both should be hot. Also butter should be poured, so it can go inner sides. spread kaymak before pouring nuts. Anyway thanks sharing....
Unfortunately, I have to rework my website because you have to click exactly on the text in the image if you click on the image it takes you back to the video. My apologies but here it is. awarehousechef.com/assets/files/baklava.pdf
@@AwareHouseChef Can I pass along my Syrup recipe for your expertise? You may have a suggestion... I am making Baklava for the first time. I cut down on the sugar... would love to know your thoughts? I got some great tips watching your video.... especially when and why to add the lemon, how to use my Oven, which has Convection, too.... the importance of good butter and to clarify it... make sure to cut before baking and to make sure to have one cold one and one hot when pouring Syrup on the Baklava.🏆 Thanks... 👩🏾🍳
@@PastorIhaza I truly appreciate your feedback and kindness thank you! If the ratio of sugar to water is wrong the baklava will most likely crystalize . Too much water and it will become soggy. I wouldn’t alter the ratio too much. All the best!
@@AwareHouseChef Thanks... I actually changed a lot, watching what will happen.... (Recipe removed...🤫 Thanks, again. It will be on my Kooking Channel👩🏾🍳) It taste delicious, but not sure what it will do to the Baklava...? How long before I know if it will crystallize? It's been 2 hours... Thanks, I don't want to mess up my phyllo dough 😬. I have a lot of people I know with diabetes, hoping the substitutes help🤔 Remove from heat to cool...
@@PastorIhaza it will crystalize in the baklava after a couple of days. So if you plan on serving it when it cools to room temperature you should be fine
Hi Mike! Thank you for reaching out! No I do not use honey. For a couple of reasons. I don’t particularly care for the flavor in baklava. The other reason is that I eat my honey raw for its incredible nutritional value and medicinal purposes. So I’m very much against heating up honey. I would have to heat up the honey in order to make the syrup. All the best!
I would be dead before I could try it😂 It takes a lot of skill and patience to make filo dough that consistently thin. It’s like an art really. Happy holidays Dorina!
@@AwareHouseChef I think you should discuss on your video that about the similarities between Turkish food and Greek fand Greek food the fact that they're both obviously mediterranean food
Hey Mike. Thought I responded to this. Not sure why it vanished. I don't particularly care for the taste of honey in baklava. Just a personal preference. I also do not eat honey heated or cooked. Raw honey is far to healthy and loaded with nutrients that are destroyed during cooking. Cheers!
The Greeks did not know that there was a dessert called baklava until 50 years ago. This Turkish dessert belongs to the Ottoman cuisine. Greeks try to change the name of Turkish food and desserts to make them look like their own, but they forgot to change the name of this dessert, they should call it baklavaki 😂😂😂
The Ottomans did contribute some wonderful foods to the culinary global community as I mentioned early on in the video. Too bad they cannot take credit for democracy, philosophy, modern medicine, architecture and math. I think we may have picked up the recipe for baklava way more than fifty years ago while under Turkish enslavement for 400 years. It’s nice to learn good things from your neighbors. Cheers.
@@AwareHouseChef I'm sorry, of course we are neighbors, we can exchange cultures from each other, but by respecting our culture and what belongs to us.
Θέλω 3 ώρες για να φτιάξω τα φύλλα του μπακλαβά, αλλά μου αρέσει να το κάνω κι ας είμαι 70 ετών. Όμως .... ΔΕΝ βάζω ζάχαρι στη γέμιση, γιατί μετά από 48 ώρες η ζάχαρη ανάμεσα στους ξηρούς καρπούς ΓΙΝΕΤΑΙ ΚΡΥΣΤΑΛΛΟ. ΔΕΝ μου αρέσει το φυστίκι Αιγίνης στον μπακλαβά και καλά κάνεις και δεν το προσθέτεις. It takes me 3 hours to make the baklava sheets, but I love doing it even though I'm 70 years old. Nevertheless .... I do NOT add sugar to the filling, because after 48 hours the sugar between the nuts BECOME CRYSTAL. I do NOT like pistachio in baklava and you are doing well not to add it.
No one has ever blown a single flake of phyllo dough out of a cooking pan in a convection oven that's nonsense. Maybe you should buy a residential convection oven and save yourself 3 hours of work.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Hi Friends! Hope you enjoy my Baklava!! Please let me know! Cheers!
Chef mann in way should let lady who actually maks it. He was pure interference.
I sure will...🕊
Hello Chef, Happy New Year🥳
I finished My BakLaVa. Turned out very tasty. Not as sweet as Restaurant Style. I may have added too much syrup, didn't make it sweeter, just more wet. Next time I substitute the white sugar for raw cane sugar... The Syrup did not crystallize yet... watching for length of days it takes. Thank again to You and Your Baker for great instructions and tips.
th-cam.com/users/shortsxm8r_jYqOAA?feature=share
@@PastorIhaza my pleasure happy New Year
Made my first Baklava ever after your recipe, turned out a treat!
Obligatory "I made some small changes": I used just a hint of cardamom for both syrup and nut-filling. And I ground most of the nuts a bit finer than you showed, it was more of a nut meal with bits sprinkled in between. Accordingly, I had to monitor the baking process closely, in my case I did so via smell (you can smell the nuts being roasted perfectly, that's when you pull the Baklava out).
I will very definitely make it again and found the process of layering very relaxing. But then again, nobody cares if my Baklava gets done at a certain time, I have no hungry customers waiting. Family and friends were told firmly to "be patient" ;)
Thank you very much for your hard work and time, be well.
I use water, sugar, cinnamon and honey in my syrup..
Love your music.
Thank you for sharing and the compliment. All the best!
i followed an easy recipe and made baklava at home once. It was the best baklava I've had. You just cant beat it when its home made and still warm.
Good tips about the oven temperature, fan, and rotating it. There are so many ways of doing this dish!
Thank you! All the best!
I was on a cruise from Piraeus to Constantinople years ago. Where the ship docked I was given an address from my friends in Athens to buy their baklava. That was the best that I ever tasted. Bought 5 trays to bring back home.
Would love to visit your place to taste your food.
Followed your recipe…turned out absolutely sensational….thanks for your tuition….worked a treat…hvala puno…
My pleasure 😊! All the best!
I made some Baklava with my mom. We used breadcrumbs with lots of nuts. We had panko bread crumbs. It gave it a nice crackle crunch. Definitely like it.
If you do it because you enjoy it that is perfectly great! Many businesses do it to cut corners. Thanks for sharing!
Awesome instructions.
I can tell she's an expert baklava maker. She knows her stuff.
Wish there was a place in austin texas who made fresh phyllo
Wish there was a place in NY as well. Cheers!
Absolutely love love love your music. 🎶Thank you for this awesome recipe!!
Thank you for your kindness and encouragement!! All the best!
Thankyou verymuch for showing this delicious recipe. I am from INDIA, where do you get these baklava sheets can we make it at home
It’s my pleasure. Thank you for your kindness! So, making filo is an art. I would start by googling some recipes and see if you can do it. It is possible obviously
My family is from Kimi!! It’s the BEST baklava, truly 1,000 layers! 🇬🇷💙💙
My father is from Enoria! I spend a few years in Artaki just outside of Halkida! It might be the best baklava , Kimi! Yiasou!!
Welcome back you were missed! I've been waiting for this one just like I'm waiting for your version of a Greek salad. I knew you'd have your own spin to this and I can't wait to try it. I can't believe the nuts are different, the butter is different and the syrup is different yet it's Baklave! I will make this for the upcoming holidays thanks for sharing!!!
Thank you Melody! Good to be back! I know you’ll love it when you make it! Please let me know! All the best!!
Hi, could you let me know the temprature in Celsius degree and the cooking time for the baklava when using a convection and non-convection oven? Thank you
122C either convection or not
Non convection about 2.5 hours
Convection about 1:45
@@AwareHouseChef Ok, thanks. I think that in the video is stated 350 F for convection oven that is nearly 177 celcius degree. Is this correct? Or 122C is correct?
Glad to see you back!! :-) We add some honey with the sugar in the nuts and syrup, and ghee instead of butter. I bet your version is a cleaner sweet taste, as opposed to a little molasses touch.
Thank you Rohit! Just person al preference. I have never been a fan of honey in my desserts. The ghee sounds interesting though! Thought about it when I was making the video. All the best!
Thank you so much for your detailed recipe of baklava, could you please tell me about the shelf life of it, regards ❤
My pleasure! It will easily last a few weeks outside of the refrigerator
My mother makes baklava every year for my brother's name day.
Thank God it's only once a year or i would be fat.
I can't resist baklava especially with pistachio 😋
My favorite is pistachio Maria. I have a Lebanese friend who brings me the most amazing baklava. Cheers!
@@AwareHouseChef
Ow I'm sure it's delicious!
The Lebanese make the best baklava 😀
Cheers George!
Thank you for the detailed recipe and tips. I have seen videos where you can pour ghee/butter over the baklava instead of buttering each layer. If I had to do that.. would that really work? If yes, how much butter do you add in all?
My pleasure. I have found that if each layer is not buttered, or in your case coated with ghee, the fillo becomes soggy. I do not recommend this. All the best
thank you 😊
My pleasure
The lady in this video says the butter will soak thru
Hi George, I discovered your TH-cam channel today watching from Melbourne, Australia. I enjoyed your EVOO segment and the baklava video, very informative. I was disappointed I couldn't print your recipes.
Hello Barbara and welcome! When you click on the name on the thumbnail does it not bring up a PDF? Please let me know so I can fix it. Thank you
Could you tell me if it’s better to cut all the way through or not quite to the bottom layer of sheets prior to baking ? One version I have done with pistachio and pecans . What would be the benefit of Not cutting all the way through to the bottom of the dish ?
Do not cut all the way through. The syrup will not absorb properly. All the best
@@AwareHouseChef Thank you kindly . I appreciate that 🎃. I saw Of Mice and Men Band in San Francisco before Austin left the band . Your T-shirt reminded me of that 😎
@Ms.Vivian-wd9ru my pleasure
I loveeee baklava! Next time in new york ill have to stop by your restaurant. There's a restaurant in Providence, RI owned by Syrian refugees that has the most amazing baklava i've ever had. They have around 10 different types, and they're all amazing.
I don't think I've ever had almond baklava. can't wait to try yours.
Sounds like a plan!! Thank you for your kindness. What is the name of that restaurant? I was just in Providence last weekend. My favorite restaurant in RI is Matunuck Oyster House in South Kingston. Look forward to meeting you. Cheers!
@@AwareHouseChef Aleppo Sweets! Highly recommend. And awesome, I'll have to try out Matanuck, thanks for the rec
OMG that's looks delicious, I'm all the way from the Caribbean hoping to try ur recipe , thanks for sharing ❤
You’re welcome! And welcome! Please let me know how yours turns out!
Can’t wait to make this version of Bakava! Thank you for sharing!
Looking forward to finding out how yours turns out!! Cheers!
I wonder if you could make the Filo or phyllo with Einkorn? I don't believe you would be sensitive to the organic Einkorn. Fascinating video, I can't wait to have time to make it. I'm waiting on a guy to hook up my new propane stove; I can hardly wait. I love Baklava; it's my favorite treat! My best friend in the late 80s was from Greece. I never knew all my favorite foods were from Greece until your videos and what a thrill to learn how to make them the best way. Blessings! Oh, and i just moved and we have a great farm for among other things, raw goat and cows milk! I will be able to make a good butter.
Possibly! I’m a lot better with Italian flour for some reason. It’s worth a try! Thanks Kathleen!
Great video man!! You're both super knowledgeable and passionate, much respect :) I made my first baklava this past weekend and I was very happy with it. I'm thinking about trying baklava rolls next!
Super kind of you man! Thank you! Let me know how they turn out.
Delicious Baklava introduced with delicious voice and delicious speech!
Thank you!! Very kind. I appreciate you
Thank you for the recipe, a lot of details 👍
My pleasure! Have a great 2024!
Thankyou & Ms.melinda for showing how to make baklava thanks for your tips as well hope mines comes out as yours came out
Our pleasure!!
Very clear I'm making this baklava recipe 😋 beautiful
Please let me know how it turns out! Thanks!
I notice you did not clarify the butter, how did it not burn after being in the oven for so long?
It’s a Christmas miracle! All kidding aside, the temp is very low. I haven’t revisited this video in a while. I’m not sure if I mentioned that the temperature is in Fahrenheit and I’m pretty sure we only cook it at around 250°F. All the best!
Hello I'm watching you from Tirana Albania 🇦🇱🇦🇱🇦🇱, I want to thank you, for this, and for inviting my bashke atdhetaren time nga Shqiptareia
Welcome and all the best!
You earned my subscription right away for your literary T-shirt. Thanks for the recipe, too.
Thanks Michelle! I’m honored! Welcome and all the best!
Thank you can you use ghee instead of clarified bitter 🙏
I’m not sure if it would affect the taste positively
Hi! Perfect! How store baklava to remain crispy?
At room temperature with a piece of parchment paper to cover it. All the best!
@@AwareHouseChef thank you!!! And how long at room temperature or refrigerated??? ❤️
@@AwareHouseChef thank you!!!
Kieriye Giorgos, efharisto parapoli; for the long awaited in request, final reveal of your family and tradition's Baklava recipe, which looks amazing as well!
Though clearly tedious and time consuming etc as it may be; the patient and simplistic process of which you've walked the masses through in blessings of this/your version and presentation, makes even an absolute novice around making Baklava look anxiously forward, to investing in it's delights perpetually with family, friends and the world!
Efharisto, giassas!
Super kind of you!! It was my pleasure an I appreciate your suggestion, as well as you reaching out to me. All the best!
Thank you Melinda!
I will still be buying this!
She’s a champ!
Looks delicious George! Thanks for the pro tips on the recipe! Cannot wait to make it!!
Wonderful Mike! Please let me know how it goes! Thank you!
I love baklava…Can I bake without using syrup ? I love the crunchiness though!
I won’t be able to pull up your recipe either. once I clicked in only seeing picture of the baklava but won’t be able to navigate around.
@@huey-hngo-tan7063 yeah I apologize for that it is clunky. The recipe is there but you have to click on the text. Here’s a direct link awarehousechef.com/assets/files/baklava.pdf You can make it without syrup but it will not be sweet enough.
Thanks a bunch 😀
Wonderful recipe
Thank you Nishi!! All the best!
What a great video that is! Great tutorial. Nicely explained.
Baklava is possibly my favorite treat/dessert. I make my own also which turns out pretty well most of the time. I usually make mine strictly with Pistachios. Next time, I will mix some other nuts
I enjoyed watching your video sir & subscribed to your channel.
Thank you from Montreal, Quebec, Canada.
Be well & safe.
Thank you Serge! I appreciate you reaching out! All the best!
Original syrup calls for salt or sea salt and cardamom finishing it with rose water
Can you put cardamom and cinnamon and cloves? Or would that be too much spices?
@@Nozarks1 no clove only dash of cinnamon because it will change the flavor profile ...
However if you you are doing walnut or pecans you can use cinnamon and little nutmeg without the the cardamom
@@Nozarks1 the original baklava is made with pistachio only Wich call's for the original syrup sugar sea salt cardamom Rose water , walnut or pecan version will have alternative syrup sugar sea salt cinnamon nutmeg vanilla optional orange blossom water (maa zaher)
Do nut add lemon or citric acid this is the cheap street version
The sugar will not crystallize on you
@@mesharyhd7646 thanks so much. Made it for the first time today and my family loved it. It’s all gone😂. But the rose water (which I love) aroma didn’t come. I even added extra. Can you please guide me when to add. Should I add it to the nut mixture, or pour on top with the syrup
My problem is that I’m highly allergic to tree nuts so the only thing I can use is pistachios bc technically, it’s a “drupe,” a fleshy tree fruit that contains a shell-covering so it’s not really a nut. I wonder if almonds and pistachios would taste good together, the almond is a drupe as well now that I think about it.
I know pistachios alone taste fantastic. So do almonds. I don’t see why the combination would fail. Cheers
I love baklava, and I've made it for years. An elderly Turkish women taught me how to make it, but it's only very slightly different than yours. Mainly, I used pistachios. And no cloves. I don't like cloves. Ever. I had a question about the phyllo dough, Chef. I've heard you say elsewhere that you aren't thrilled with the gluten-free phyllo. Would you consider making your own with that 00 Italian flour? Or could I try those thin rice papers used in Vietnamese food as a substitute for phyllo dough? Great to have someone visit us from the restaurant. Video idea: invite someone who works in the restaurant who is very green. I'd love to hear what it's like when you're starting out in a restaurant kitchen without a lot of experience. It might be a really interesting video. Great to watch, and I'll be making my version soon. I love baklava. Thank you for a terrific video as usual.
Lebanese pistachio baklava is one of my absolute favorites. As fillo dough, the Vietnamese rice papers would more than likely just mush together. I would really need to learn how to make philo from an expert. It is a true art. 00 may work but I do not even know when to start. I will look into some videos and see what I can extrapolate. Having someone green on a show would change the dynamic from a cooking show to a horror film😂😂 all the best!
Perdón por disentir pero no hay como la masa filo hecha en casa. Yo hago mi propia masa filo y no es igual que la comprada. Quizás si el resto de los ingredientes son de mucha calidad no se note la diferencia.
Looks fabulous!
Wait until you try it Catherine. Thank you!!
I use corriander and honey, with almonds. Nothing less than the best butter will do, but I use store bought phyllo dough. The problem is keeping the syrup and filling away from my daughter, who eats it as a sandwich filling.
Interesting! Cheers!
I got confused how long do
You put it in regular oven
For about 2.5 hours turning it every 20mins
Awesome delicious 😋
Melinda👍😘
thank you 😀
My pleasure!! Thank you!
Love this thank you
You are so welcome!
Is there any nut substitute u recommend for those who have allergies
Pumpkin seed?
@@AwareHouseChef Thank u Yes pumpkin seeds are delicious!!! Great Idea!!
Omg I love love baklava I am eating it right now .
I hope you get to try mine! All the best!
Made your recipe for jewish holiday, everyone lovedddd it!!! Thank you❤
@@rebeca23611 awesome! Thank you so much for sharing that. All the best!
Nice’ I’m going to try your recipe 😁👍👍👍👍👍
Let me know how you like it. All the best
@@AwareHouseChef I sure will and Thank you… Side note: I did make the Toffee and Omg that is so Amazing and came out Great😁👍👍👍👍👍♥️
Perfect 👍
Great video!
Thank you!
Looks delicious...
Thank you!!
baklava and syrup both should be hot. Also butter should be poured, so it can go inner sides. spread kaymak before pouring nuts. Anyway thanks sharing....
Why should we use clarified butter ?
Why don’t I?
Can you tell me about ratio of each layer
What do you want to know?
I want to try to make Baklava I can’t find your recipe online. The only thing I see is a video.
Unfortunately, I have to rework my website because you have to click exactly on the text in the image if you click on the image it takes you back to the video. My apologies but here it is. awarehousechef.com/assets/files/baklava.pdf
Thanks.... 👍🏽
My pleasure
@@AwareHouseChef Can I pass along my Syrup recipe for your expertise? You may have a suggestion... I am making Baklava for the first time. I cut down on the sugar... would love to know your thoughts?
I got some great tips watching your video.... especially when and why to add the lemon, how to use my Oven, which has Convection, too.... the importance of good butter and to clarify it... make sure to cut before baking and to make sure to have one cold one and one hot when pouring Syrup on the Baklava.🏆
Thanks... 👩🏾🍳
@@PastorIhaza I truly appreciate your feedback and kindness thank you! If the ratio of sugar to water is wrong the baklava will most likely crystalize . Too much water and it will become soggy. I wouldn’t alter the ratio too much. All the best!
@@AwareHouseChef Thanks... I actually changed a lot, watching what will happen....
(Recipe removed...🤫 Thanks, again. It will be on my Kooking Channel👩🏾🍳)
It taste delicious, but not sure what it will do to the Baklava...? How long before I know if it will crystallize? It's been 2 hours...
Thanks, I don't want to mess up my phyllo dough 😬. I have a lot of people I know with diabetes, hoping the substitutes help🤔
Remove from heat to cool...
@@PastorIhaza it will crystalize in the baklava after a couple of days. So if you plan on serving it when it cools to room temperature you should be fine
Wow luce delicioso 💕
Thank you!
Thank you!
My Goodness, this looks absolutely d'licious! Thank you for sharing. GM
My absolute pleasure! All the best to you!
Can I use Ghee?
Yes
Why melt 1 lb of butter and and only use what looks like 0.5 cup of it?
Thanks for your concern. Check out the recipe. It’s more accurate. awarehousechef.com/assets/files/baklava.pdf
Can u make it with ghee??
Absolutely. In many Middle Eastern countries they do use ghee instead of butter. Cheers!
Do you not add honey to the syrup
Hi Mike! Thank you for reaching out! No I do not use honey. For a couple of reasons. I don’t particularly care for the flavor in baklava. The other reason is that I eat my honey raw for its incredible nutritional value and medicinal purposes. So I’m very much against heating up honey. I would have to heat up the honey in order to make the syrup. All the best!
pistachio: It's like you forgot about me, dude
Lebanese baklava…mmmm my favorite
Imagine how good it can be with the homemade philo.
I would be dead before I could try it😂 It takes a lot of skill and patience to make filo dough that consistently thin. It’s like an art really. Happy holidays Dorina!
I can't find the recipe
awarehousechef.com/assets/files/baklava.pdf
Looks great but I miss the honey in the syrup
No worries. Add a little. Cheers!
Wow
First of all you have to make a the syrup
Where's the honey that's suppose to be in the syrup???
Personal preference. Feel free to add about 20% if you like that flavor. Cheers!
😍😍😍
I believe baklava originated in turkey
It’s possible. I would lean towards Turkey . Cheers.
@@AwareHouseChef I think you should discuss on your video that about the similarities between Turkish food and Greek fand Greek food the fact that they're both obviously mediterranean food
@@Samiifemboy97 I should do a follow up video discussing the differences between the two cultures and their same-named dishes. Thanks!
What about the honey
Hey Mike. Thought I responded to this. Not sure why it vanished. I don't particularly care for the taste of honey in baklava. Just a personal preference. I also do not eat honey heated or cooked. Raw honey is far to healthy and loaded with nutrients that are destroyed during cooking. Cheers!
You didn’t use honey?????
Not the flavor profile I care for. Cheers!
@@AwareHouseChef ok, I mix half sugar & half honey. I like!!!! I understand. I thought it was traditional.
Sorry brother, But this is not as good as mine, I can prove it, If you're willing, I will come to you and make mine,
Chef Kris
Sounds like fun! Where are you?
mine is better than yours 👍🤣🤣❤
Shshshyrup
The Greeks did not know that there was a dessert called baklava until 50 years ago. This Turkish dessert belongs to the Ottoman cuisine. Greeks try to change the name of Turkish food and desserts to make them look like their own, but they forgot to change the name of this dessert, they should call it baklavaki 😂😂😂
The Ottomans did contribute some wonderful foods to the culinary global community as I mentioned early on in the video. Too bad they cannot take credit for democracy, philosophy, modern medicine, architecture and math. I think we may have picked up the recipe for baklava way more than fifty years ago while under Turkish enslavement for 400 years. It’s nice to learn good things from your neighbors. Cheers.
@@AwareHouseChef I'm sorry, of course we are neighbors, we can exchange cultures from each other, but by respecting our culture and what belongs to us.
My Syrian family makes it with pistachios Also clarify the butter
@@poyrazdarknes1100define "belong" please.
Θέλω 3 ώρες για να φτιάξω τα φύλλα του μπακλαβά, αλλά μου αρέσει να το κάνω κι ας είμαι 70 ετών.
Όμως ....
ΔΕΝ βάζω ζάχαρι στη γέμιση, γιατί μετά από 48 ώρες η ζάχαρη ανάμεσα στους ξηρούς καρπούς ΓΙΝΕΤΑΙ ΚΡΥΣΤΑΛΛΟ.
ΔΕΝ μου αρέσει το φυστίκι Αιγίνης στον μπακλαβά και καλά κάνεις και δεν το προσθέτεις.
It takes me 3 hours to make the baklava sheets, but I love doing it even though I'm 70 years old.
Nevertheless ....
I do NOT add sugar to the filling, because after 48 hours the sugar between the nuts BECOME CRYSTAL.
I do NOT like pistachio in baklava and you are doing well not to add it.
Just read the package instructions and you're done in 30 minutes
No one has ever blown a single flake of phyllo dough out of a cooking pan in a convection oven that's nonsense. Maybe you should buy a residential convection oven and save yourself 3 hours of work.
You have never worked a Rational oven.
Pain in the ass = Pita. How can Baklava be pita? I disagree with your assessment Chef.