I tried this recipe last night. I must say I was initially skeptical about skipping the brushing of ghee on each layer but went ahead with your method anyway. It turned out amazing. There’s no way I’m m going to go back to the old method. Thank you so much for sharing this recipe and method with us.
Homeschool family here and we are studying countries around the world. At the end of each unit, we have dinner and a movie based on the unit studied. Having learnt about Morocco, we’ll be adding this for dessert, beef gyros for dinner and watching Casablanca for our movie. Thanks for the quick recipe!
I've made this so many times over the past year and no matter what I do, it's very forgiving and always comes out crispy, flaky & delicious. I use vegan butter and cut back the amount from 3/4 cup to 1/4 cup and it's STILL great. I loved baklava before going vegan but was intimidated to use phyllo until I watched your video. Thank you so much!
My husband is arabic & lost his dad at 18. He misses baklava & we can't find it anywhere. I made this recipe for his birthday & he has never been happier! Making some for both sides of my family for Christmas this year.
My Great Auntie was from Greece and made amazing baklava it made the family reunion after my Great Auntie and Uncle passed away our family never came back out to them :( we say food brings family together
My boyfriend LOVES baklava. I learned how to make them (I've been buttering layer by layer) - that made me not enjoy eating it. This method is SO easy & fast! I feel like I can make them anytime and more often!
I’m Armenian and learned from my grandmother who made her own phyllo dough. My job was to gently pat the butter she melted into ghee herself, onto each layer. I forgot how many layers she made. She only added one thick layer of walnuts in the center, then we finished the top layers. Because she made her own dough, she cut off additional pieces to fit the pan. She layered the excess, rolled it up into an accordion shape and called it Burmah. She only poured the simple syrup on the Burmah. The baklava was not watery, just soft and sweet. I’m so happy to find this easy recipe so I can make it more often because, honestly, I don’t have the energy anymore. I’m excited to try it. Also, I live in the South, so I’m going to use pecans too!
I just finished baking the baklava your way, and I’m thankful to Allah and then to you for the wonderful simple way of making great baklava. Keep the good work.
I tried your quick method, it totally worked! Took me 10 minutes! I used a layer of raspberry jam instead of nuts, and it still came out great. Hardest part was cutting it :) Thank you for your video.
Made this yesterday since we had accidentally bought Filo sheets rather than puff pastry sheets during Ramadan. This turned out SUPER authentic and was VERY delicious. My family loved the recipe and I can't wait to make again. The method you gave regarding not buttering every layer saved a lot of time too, and didn't alter the taste at all.
Thank you for sharing this approachable method. I grew up in a Lebanese-American household and when my mom made ba'lawa it was a reason to rejoice. I've never tried making it myself because just watching my mom do it was intimidating, but you've definitely helped take my hesitation down many notches, so I think I will FINALLY attempt making it myself.
I hope it turned out well. I follow a recipe very similar to this (pretty much the same but I add a bit of cinnamon to the nut mixture). I was always too intimidated to make it but it I gave it a go and it was the best dessert I’d ever made. The trick to not soggy baklava is just as she say. Cold syrup and hot baklava straight out of the oven. The sizzle you hear is how you know you did it right!! I’m going to put my trust in you and try making it without buttering each sheet. I’m sure it’s going to turn out perfectly!!
SO SO GLAD I WATCHED THIS. I learned to make Lebanese baklava from a Lebanese cook and was just going to make it and then saw this. Took 15 minutes instead of an hour, super easy and it's beautiful...!!! sometimes I dread making it because it's lots of work, but no more worries...!!!
I come from a pure Arabic family, so we are very familiar with Baklava. I made this yesterday with a few modification, I added cinnamon and nutmeg to the walnut mix. I don't like rose or orange blossom so I omitted them. I made a small tray and my family devoured it they could not believe this method works. Try it you will save yourself so much time. Thank you so much for this recipe.
I don't bake very often because of the work and mess. This was so easy and turned out so good. I recommend it to anyone, even a new baker. Thanks for sharing from your family heritage. I love to learn about all kinds of people and how their culture has influenced the world. Keep up the sharing 😊
I just made this with my kids for our homeschool as we have been studying Greece this week and wanted to make a traditional Middle Eastern dessert! It turned out absolutely fabulous despite not using orange water, having messy phyllo sheets and cutting it in squares! Thank you so much for sharing this technique, I will be making it regularly for all of the holidays as our new (Portuguese) family tradition!!!! :)
Bu TÜRK TATLISININ BASİTE KAÇILARAK YAPILMIŞ HALİDİR.Sade yağ kullanılır sıvı yağ kullanılmaz acı tad verir. Bir Türk olarak ceviz o kadar küçültülmez. Yerken ters çevirerek yeriz o çıtırtı ve lezzet patlamasını duymak için. Bu tatlıyı Gaziantepte Yeşil Çam fıstığı ile yapılır içine ve üstüne kullanılır.
I made this the other day using Vegan Butter (lent...), Pistachios and an 1/8th tsp of ground Coriander in the simple syrup. It was so much better than the restaurant in town where I usually buy from. I loved making it at home and I'll never buy commercial Baklava again. Definitely a huge time saving hack, thank you Fellgoodfoodie!
Again wow! Made this and it saved me so much time from having to butter every single layer. It sure does taste just the same. Thanks again for your amazing and authentic Lebanese recipes! ❤️
I by mistake bought a puff pastry . I am glad to say that after making a few little changes. The Baklava came out really lovely. Thank you for sharing this quicker method with us . May Allah reward you beautifully ❤
Best ever with great simple flavors and no spicing! My husband's comment was that I hit it out of the ball park with this one. Big compliment from a nonsports guy. Only difference was I added a bit of lemon peel to the syrup. Made 1/2 recipe in an 8 x 8 pan with 6 sheets of leftover phylo from the freezer. I ended up with 24 layers and it looks beautiful!
HI Yumna, I am so glad you shared this baklava recipe because I never made baklava before because of the amount of work it took to butter every layer of dough. This was the greatest Christmas gift to me because not only was it so easy to make, but it was DELICIOUS. I served it at Christmas and everyone loved it. one of my friends told me it was the best baklava she's ever had. Thank you a thousand times.
This is my favorite dessert hands down I worked at a Lebanese bakery, and they used rosewater in their baklava the most amazing, the shop is closed now I haven has it in years so glad I can have it again, baklava without rosewater doesn’t hit the spot.
Very nice. I have tried this recipe and then settled on buttering every 6 sheets or so of philo - a compromise and doesn't take too long but adds to the structure I think. Just for clarification the rose and orange blossom water isn't petals just steeped in water, it is a distilling process that actually takes a long time - and you would be amazed at the difference between home distilled and store bought. I hope you can get your hands on a bottle of "balady" mazaher sometime - I was really impressed!
I like that compromise! Oh that's interesting about the mazaher. We go to Lebanon often, so I'll have to look for some balady ones I guess. I thought the Cortas ones were the best!
I made it today and my family loved it. It’s all gone. Since I made it for the first time, I couldn’t decide on the spices, so used cardamom, cinnamon. Cloves, and rose water. It was delicious
I made this tonight for my husband. We don’t like to eat sugar so I used maple syrup instead. I also used a mixture of pine nuts, pistachios & walnuts. My husband said it’s by far the best he’s ever had. Thank you for all the tips! 🙏🏻
@@mansimini19 Sorry for the late response. No, do not heat the syrup. I think it’s important for the maple syrup to be cold just as she explains that the sugar mixture should be cold. The baklava is hot enough when it comes out the oven. Just pour the maple syrup all over as soon as it comes out.
Thank you so much for sharing the easy way to make Baklava. I made it per your recipe and instructions and now my family wants it all the time, LOL. I’m making it and surprising my brother in law (his favorite dessert) to go with the grape leaves he’s making for dinner for us. He absolutely loved it last time I made it and has already requested it for his birthday.
I like this short cut recipe too. Though i just made a traditional Baklava with mix nuts and chocolate, couple of days ago and it turned out so good that my whole family enjoyed so much. Next time i might try your way and i must say you explained each and every steps very well.
Happy to say that this recipe turned out “better than store bought!” Had so much fun making this recipe. Had some difficulty with adhesion between the top layer of dough and the nuts in in the middle. Thoughts on how to remedy this? Would drizzling a little gee specifically between the nuts help? Otherwise, 10/10 would use this recipe again!
What if you use lemon juice because you just happen to LIKE it's tartness, (with no need for any "scientific" explanation for everything that one does) ?!
@@mariapap8962 It’s not a question of preference or not, it is indeed scientific proof and if you know anything about baking then you know that a lot of baking is based on science. If you like tartness in your sweet syrup then that’s an added bonus for you I guess.
This is the second time I made this, but the first time making it this way, so delicious and a lot more easier, thank you for showing a much easier way.
Couldn't find Baklava when I needed it last minute so I clutched up and decided to make it. Followed your recipe to the T and it turned out brilliant!!! I got so many compliments. Thank you!!
Oh. Good. Gravy. I made apple pie baklava last thanksgiving and it took me HOURS layering and buttering everything. And your method took…. Seconds. SECONDS! Omg! I’m making some tomorrow so I need to try this method!
I will have to try that. Even faster than my fast trick. I figured that olive oil would be a perfectly reasonable fat for baklava. Olive oil comes in a spray can. Works well. I would have tried spray butter as well except i can only get butter flavoured spray where I live.
I have been using this baklava method for a long time. This works very well for starters and people who dont want to spend the hours making it the traditional way. You will need to adjust time and heat because of different ovens.
Hooray! Successful first attempt. Thank you for sharing this much easier method. My results are just as beautiful and delicious as the standard butter-every-sheet-of-phyllo method. This may not be 'authentic', but judging from all the comments regarding origins and old-style baklava, it's within the traditional style and I'm good with it. 😊
Hello! Thank you for the receipe for Baklava or like it is called in Lebanon Bakleva. I have a question about the colour of the Baklava. There are some sorts of Baklava that have a green colour (with pistachio). How do the oriental bakeries make the puff pastry greenish? I want to make some as well in green but I could not find any hints in the internet how they make it. Thank you in advance!
I can hardly believe my eyes! I make baklava so seldom because it's labor intensive. I am going to try this. I hope it's as good as you say. It will be the answer to prayer! Thank you.
Lebanon everything is yammy and healthy . I can't test no where else lebenan sweet . I wish peace, love and prosperity for that beautiful country and lovely people
Brilliant! I adore baklava, but the process of buttering the layers is daunting. Also, highly prefer simple syrup versus honey. So, this is a win-win! 👍
OMG!!! You made me into a Lebanese chef!!! IT WAS AS EASY AS YOU SAID IT WOULD BE AND MY ENTIRE FAMILY LOVED IT!!!! THEY ALL THOUGHT I BOUGHT IT IN A STORE!!! THANK YOU FOR TEACHING ME HOW TO MAKE ONE OF MY FAVORITE DESERTS!!!!!
AMAZING!! I’ve only had baklava once and I loved it but couldn’t find any nearby so I tried this recipe, it was super easy and turned out perfect! My family LOVED it!
I just found your channel and I love it and I just ordered some ingredients for the baklava I never in 1 million years thought I could make this but I’m definitely going to try and I’m so excited about it!
Made it for my congregation and everyone loved it, simple to make, i didnt have the rose water but it didn'tmake a difference i guess because ive been asked to make it again....thank you
Hello! I found this video here after seeing your TH-cam short on quick and easy baklava. I have followed your instructions, and it has just gone into the oven. I've never made baklava, but have always loved it since my mother worked in a Greek restaurant when I was a child and would bring home fresh baked pieces for my siblings and me. I'm lucky to have a Mediterranean store nearby, and the Iranian owners were most kind in helping me to choose phyllo dough and ghee. The phyllo brand is called "Bujrum Judka", and boy, this stuff is challenging to work with, but so beautifully made. As soon as I melted the ghee I could smell that wonderful baklava from my childhood-- you're so right that we shouldn't substitute butter. I forgot I needed orange or rose blossom water, so I substituted orange zest in the simple syrup-- the lemon and orange brighten the syrup nicely. I couldn't make up my mind, so I decided to do a 50/50 blend of walnuts and pistachios for the filling as a nod to both versions-- it should be delicious. Many thanks for making an intimidating pastry doable--I can't wait to try this!
Thank you for your delicious recipe. I was wondering if you have tried to make Baklava with Cheesecake. I tried one at a restaurant and it was amazing. Wondering if I can add the cheesecake in-between and how it would turn out. Hope you can do a video of that soon. Thank you
Hi, I just happened upon your video I am so excited I love making baklava as I am Lebanese also. I am enjoying your video and the way you have prepared one of our favorite treats and I to use clarified butter is the best way we really love it a lot I’m so excited to have found your video and I’m looking forward to more Lebanese cooking.❤😊
Pizza is orginally from Italy, you can named it American pizza or European but it’a orginally Italian. Baklava is also Turkish, Turkish word and history but you can named it American or Lebanese it’s pattented as Turkic historical food😃 Gaziantep-Turkey
I can't wait to try this simple method. I make it for parties and it's always a winner. But now it won't take me 2 hours 😮 I always thought all baklava had cinnamon included. I can imagine it without cinnamon..
I tried this recipe last night. I must say I was initially skeptical about skipping the brushing of ghee on each layer but went ahead with your method anyway. It turned out amazing. There’s no way I’m m going to go back to the old method. Thank you so much for sharing this recipe and method with us.
You sure about that? Biting / chewing didn't it feel dry?
@@ClarkIsraeliNoooooooo Enjoy!!! God Bless you❤
Homeschool family here and we are studying countries around the world. At the end of each unit, we have dinner and a movie based on the unit studied. Having learnt about Morocco, we’ll be adding this for dessert, beef gyros for dinner and watching Casablanca for our movie. Thanks for the quick recipe!
Tried this yesterday, first time making baklawa. Everyone said it was the best they've ever had!!
That makes me so happy to hear! Yay!!
I’m gonna try making this tomorrow
I tried this method and I highly recommend it!! No one could tell I didn't butter each layer. Thank you, was a real hit!!
I've made this so many times over the past year and no matter what I do, it's very forgiving and always comes out crispy, flaky & delicious. I use vegan butter and cut back the amount from 3/4 cup to 1/4 cup and it's STILL great. I loved baklava before going vegan but was intimidated to use phyllo until I watched your video. Thank you so much!
My husband is arabic & lost his dad at 18. He misses baklava & we can't find it anywhere. I made this recipe for his birthday & he has never been happier! Making some for both sides of my family for Christmas this year.
How sweet
My Great Auntie was from Greece and made amazing baklava it made the family reunion after my Great Auntie and Uncle passed away our family never came back out to them :( we say food brings family together
My boyfriend LOVES baklava. I learned how to make them (I've been buttering layer by layer) - that made me not enjoy eating it. This method is SO easy & fast! I feel like I can make them anytime and more often!
I’m Armenian and learned from my grandmother who made her own phyllo dough. My job was to gently pat the butter she melted into ghee herself, onto each layer. I forgot how many layers she made. She only added one thick layer of walnuts in the center, then we finished the top layers. Because she made her own dough, she cut off additional pieces to fit the pan. She layered the excess, rolled it up into an accordion shape and called it Burmah. She only poured the simple syrup on the Burmah. The baklava was not watery, just soft and sweet.
I’m so happy to find this easy recipe so I can make it more often because, honestly, I don’t have the energy anymore. I’m excited to try it. Also, I live in the South, so I’m going to use pecans too!
I just finished baking the baklava your way, and I’m thankful to Allah and then to you for the wonderful simple way of making great baklava. Keep the good work.
I tried your quick method, it totally worked! Took me 10 minutes! I used a layer of raspberry jam instead of nuts, and it still came out great. Hardest part was cutting it :) Thank you for your video.
put it in fridge or freezer untill the ghee is set and cold and makes the cutting 100 times easier
Made this yesterday since we had accidentally bought Filo sheets rather than puff pastry sheets during Ramadan.
This turned out SUPER authentic and was VERY delicious. My family loved the recipe and I can't wait to make again.
The method you gave regarding not buttering every layer saved a lot of time too, and didn't alter the taste at all.
Sounds like it was meant to be! Yay!! I'm so glad to hear it!
Same here 🥴 now making baklava
Using freshly-melted, regular (unsalted) butter works just fine (if you don't have ghee on hand). Thanks for this quick recipe hint! Brava!
Molim prevod na srpski
@@dragicagnjatovic4356 možes staviti svježi maslac bez sola ako nemaš ghee
Of course it does. Substitute friendly.
My Indian heart whenever someone uses ghee in their recipe♥️♥️
Thank you for sharing this approachable method. I grew up in a Lebanese-American household and when my mom made ba'lawa it was a reason to rejoice. I've never tried making it myself because just watching my mom do it was intimidating, but you've definitely helped take my hesitation down many notches, so I think I will FINALLY attempt making it myself.
You're so welcome! I believe in you!! This method is greatly simplified and definitely approachable.
I hope it turned out well. I follow a recipe very similar to this (pretty much the same but I add a bit of cinnamon to the nut mixture). I was always too intimidated to make it but it I gave it a go and it was the best dessert I’d ever made. The trick to not soggy baklava is just as she say. Cold syrup and hot baklava straight out of the oven. The sizzle you hear is how you know you did it right!!
I’m going to put my trust in you and try making it without buttering each sheet. I’m sure it’s going to turn out perfectly!!
SO SO GLAD I WATCHED THIS. I learned to make Lebanese baklava from a Lebanese cook and was just going to make it and then saw this. Took 15 minutes instead of an hour, super easy and it's beautiful...!!! sometimes I dread making it because it's lots of work, but no more worries...!!!
So glad you enjoyed! Yay!!
I come from a pure Arabic family, so we are very familiar with Baklava. I made this yesterday with a few modification, I added cinnamon and nutmeg to the walnut mix. I don't like rose or orange blossom so I omitted them. I made a small tray and my family devoured it they could not believe this method works. Try it you will save yourself so much time. Thank you so much for this recipe.
I don't bake very often because of the work and mess. This was so easy and turned out so good. I recommend it to anyone, even a new baker. Thanks for sharing from your family heritage. I love to learn about all kinds of people and how their culture has influenced the world. Keep up the sharing 😊
I just made this with my kids for our homeschool as we have been studying Greece this week and wanted to make a traditional Middle Eastern dessert! It turned out absolutely fabulous despite not using orange water, having messy phyllo sheets and cutting it in squares! Thank you so much for sharing this technique, I will be making it regularly for all of the holidays as our new (Portuguese) family tradition!!!! :)
Bu TÜRK TATLISININ BASİTE KAÇILARAK YAPILMIŞ HALİDİR.Sade yağ kullanılır sıvı yağ kullanılmaz acı tad verir. Bir Türk olarak ceviz o kadar küçültülmez. Yerken ters çevirerek yeriz o çıtırtı ve lezzet patlamasını duymak için. Bu tatlıyı Gaziantepte Yeşil Çam fıstığı ile yapılır içine ve üstüne kullanılır.
BAKLAVA IS A TURKISH DESSERT
I followed this recipe but made it vegan. It was my first time making baklava and it came out beyond delicious! Thank you for your video! ❤
Love that the vegan version worked out! Yay!! You're so welcome!
Do you use vegan butter or oil instead of ghee to do vegan version ? Thanks
@@SprinklesNSwirls I used vegan butter!
I made this the other day using Vegan Butter (lent...), Pistachios and an 1/8th tsp of ground Coriander in the simple syrup. It was so much better than the restaurant in town where I usually buy from. I loved making it at home and I'll never buy commercial Baklava again. Definitely a huge time saving hack, thank you Fellgoodfoodie!
Again wow! Made this and it saved me so much time from having to butter every single layer. It sure does taste just the same. Thanks again for your amazing and authentic Lebanese recipes! ❤️
By the way tried it with honey before and it ruined the taste. So glad you did not use 🍯. 😊
That makes me so happy to hear! You're so welcome!!
0
I by mistake bought a puff pastry . I am glad to say that after making a few little changes. The Baklava came out really lovely. Thank you for sharing this quicker method with us . May Allah reward you beautifully ❤
Glad it still worked out! You're so welcome! Thank you.
Best ever with great simple flavors and no spicing! My husband's comment was that I hit it out of the ball park with this one. Big compliment from a nonsports guy.
Only difference was I added a bit of lemon peel to the syrup.
Made 1/2 recipe in an 8 x 8 pan with 6 sheets of leftover phylo from the freezer. I ended up with 24 layers and it looks beautiful!
This is definitely worth trying, since it's time saving. I also add cinnamon and cardamon to the walnut and sugar mixture
Never in my life i thought I would be able to make Baklava. But i followed your recepie and it turned out great . You are awesome.
That's amazing!! Thank you!
HI Yumna, I am so glad you shared this baklava recipe because I never made baklava before because of the amount of work it took to butter every layer of dough. This was the greatest Christmas gift to me because not only was it so easy to make, but it was DELICIOUS. I served it at Christmas and everyone loved it. one of my friends told me it was the best baklava she's ever had. Thank you a thousand times.
This is my favorite dessert hands down I worked at a Lebanese bakery, and they used rosewater in their baklava the most amazing, the shop is closed now I haven has it in years so glad I can have it again, baklava without rosewater doesn’t hit the spot.
I always used to buy a piece of baklava & it's super expensive..... What an awesome learning... Super blessed for sharing 🤲Thank you ❤
Very nice. I have tried this recipe and then settled on buttering every 6 sheets or so of philo - a compromise and doesn't take too long but adds to the structure I think. Just for clarification the rose and orange blossom water isn't petals just steeped in water, it is a distilling process that actually takes a long time - and you would be amazed at the difference between home distilled and store bought. I hope you can get your hands on a bottle of "balady" mazaher sometime - I was really impressed!
I like that compromise! Oh that's interesting about the mazaher. We go to Lebanon often, so I'll have to look for some balady ones I guess. I thought the Cortas ones were the best!
I made it today and my family loved it. It’s all gone. Since I made it for the first time, I couldn’t decide on the spices, so used cardamom, cinnamon. Cloves, and rose water. It was delicious
I made this tonight for my husband. We don’t like to eat sugar so I used maple syrup instead. I also used a mixture of pine nuts, pistachios & walnuts. My husband said it’s by far the best he’s ever had.
Thank you for all the tips! 🙏🏻
That’s a great tip to use maple syrup. Did you warm the syrup before pouring? Thanks for the tip
@@mansimini19
Sorry for the late response. No, do not heat the syrup. I think it’s important for the maple syrup to be cold just as she explains that the sugar mixture should be cold. The baklava is hot enough when it comes out the oven. Just pour the maple syrup all over as soon as it comes out.
@@Phpier-cg8qj thank you so much for your reply ❤️ am going to try this soon🫶
Awesome! Maple syrup will be more delicious 😋 How much maple syrup did you use?
My granddaughter is coming over tomorrow and we are going to make Baklava. So glad I came upon this recipe it looks so much easier. Thank you. 😋 ❤
Tried it for the first time.... it was quick and easy and Way better than what I expected. Was a big hit with the guests. 100 percent recommended 😊
Saved me 30 minutes of prep time and no one noticed any difference. Thanks.
That's perfect! You're so welcome!
Made this Baklava, it turned out soooo good!!! I can't believe the shortcut version is so fantastic ❤
Thank you so much for sharing the easy way to make Baklava. I made it per your recipe and instructions and now my family wants it all the time, LOL. I’m making it and surprising my brother in law (his favorite dessert) to go with the grape leaves he’s making for dinner for us. He absolutely loved it last time I made it and has already requested it for his birthday.
I am cooking it not for the first time! Amazing recipe !!! It's just simply perfect!!!! Thank you!!
So easy and delicious! I added a dash of cinnamon to combo walnuts/pistachios and used lactose free butter as I couldn’t find ghee.
I like this short cut recipe too. Though i just made a traditional Baklava with mix nuts and chocolate, couple of days ago and it turned out so good that my whole family enjoyed so much. Next time i might try your way and i must say you explained each and every steps very well.
Can you share the traditional baklava recipe plz?
Can you share the traditional baklava recipe plz?
Simple yet rich recipe .. the secret ingredient is Ghee .. wherever u add it , the dish tastes heavenly 😋
Happy to say that this recipe turned out “better than store bought!” Had so much fun making this recipe. Had some difficulty with adhesion between the top layer of dough and the nuts in in the middle. Thoughts on how to remedy this? Would drizzling a little gee specifically between the nuts help?
Otherwise, 10/10 would use this recipe again!
With respect, you don't use the lemon juice in the syrup because you like the tartness of it. It's used to prevent the crystallisation of the syrup.
With respect, I have never used lemon juice to prevent crystallization while making a simple syrup. I have never heard of it.
@@deo3367 I use bofa to prevent the crystallization
What if you use lemon juice because you just happen to LIKE it's tartness, (with no need for any "scientific" explanation for everything that one does) ?!
@@mariapap8962 It’s not a question of preference or not, it is indeed scientific proof and if you know anything about baking then you know that a lot of baking is based on science. If you like tartness in your sweet syrup then that’s an added bonus for you I guess.
@@mariakoufalis1487 I'm confused. Please elaborate. Are you saying you do, or don't use lemon?
This is the second time I made this, but the first time making it this way, so delicious and a lot more easier, thank you for showing a much easier way.
I have tried this ans it tasted sooo good.. I'd say 100% better than store bought.❤
I don't know how mNy times I have seen this video,
But
I have made 2 times baklava already
And
IT'S GO GOOD ‼️✨
Couldn't find Baklava when I needed it last minute so I clutched up and decided to make it. Followed your recipe to the T and it turned out brilliant!!! I got so many compliments. Thank you!!
I need to make this asap. My love is Muslim. I will surprise him with a great dessert 😅 for the holidays
Made this for Eid yesterday, it was perfect!
I love that! Eid Mubarak!
just made my first ever Baklava. Tasted sooo good, but next time I will try your easier method as it took me ages!
Oh. Good. Gravy. I made apple pie baklava last thanksgiving and it took me HOURS layering and buttering everything. And your method took…. Seconds. SECONDS! Omg! I’m making some tomorrow so I need to try this method!
I will have to try that. Even faster than my fast trick. I figured that olive oil would be a perfectly reasonable fat for baklava. Olive oil comes in a spray can. Works well. I would have tried spray butter as well except i can only get butter flavoured spray where I live.
I have been using this baklava method for a long time. This works very well for starters and people who dont want to spend the hours making it the traditional way. You will need to adjust time and heat because of different ovens.
Hooray! Successful first attempt. Thank you for sharing this much easier method. My results are just as beautiful and delicious as the standard butter-every-sheet-of-phyllo method. This may not be 'authentic', but judging from all the comments regarding origins and old-style baklava, it's within the traditional style and I'm good with it. 😊
Hello!
Thank you for the receipe for Baklava or like it is called in Lebanon Bakleva.
I have a question about the colour of the Baklava. There are some sorts of Baklava that have a green colour (with pistachio). How do the oriental bakeries make the puff pastry greenish?
I want to make some as well in green but I could not find any hints in the internet how they make it.
Thank you in advance!
I can hardly believe my eyes! I make baklava so seldom because it's labor intensive. I am going to try this. I hope it's as good as you say. It will be the answer to prayer! Thank you.
Lebanon everything is yammy and healthy . I can't test no where else lebenan sweet . I wish peace, love and prosperity for that beautiful country and lovely people
Brilliant! I adore baklava, but the process of buttering the layers is daunting. Also, highly prefer simple syrup versus honey. So, this is a win-win! 👍
OMG!!! You made me into a Lebanese chef!!! IT WAS AS EASY AS YOU SAID IT WOULD BE AND MY ENTIRE FAMILY LOVED IT!!!! THEY ALL THOUGHT I BOUGHT IT IN A STORE!!! THANK YOU FOR TEACHING ME HOW TO MAKE ONE OF MY FAVORITE DESERTS!!!!!
AMAZING!! I’ve only had baklava once and I loved it but couldn’t find any nearby so I tried this recipe, it was super easy and turned out perfect! My family LOVED it!
Thank you so much! So glad you all enjoyed!!
I just followed your receipe without buttering to every layer and it’s turned out amazing ❤
I just found your channel and I love it and I just ordered some ingredients for the baklava I never in 1 million years thought I could make this but I’m definitely going to try and I’m so excited about it!
Made it for my congregation and everyone loved it, simple to make, i didnt have the rose water but it didn'tmake a difference i guess because ive been asked to make it again....thank you
Rose water and orange blossom water are also used in Iranian bakhlava and same with many other desserts and drinks 🥰
They add such great flavor!
Ramadan and desserts go hand in hand for me!!! I am going to make this ASAP. It is so much easier than the one I made before! Love it!! Thank you 😊
Yes!! It really is that easy. You're welcome!
This is so brilliant! Thank you! I really appreciated the tip about using ghee for better crispiness.
Thank you!! Hope it helps!
For sure this is the most easy recipe l have ever seen,thanks so much.
My ex father in law used to make this. It was amazing. So happy to know I can make it on my own. 🤘😎
Hello! I found this video here after seeing your TH-cam short on quick and easy baklava. I have followed your instructions, and it has just gone into the oven.
I've never made baklava, but have always loved it since my mother worked in a Greek restaurant when I was a child and would bring home fresh baked pieces for my siblings and me.
I'm lucky to have a Mediterranean store nearby, and the Iranian owners were most kind in helping me to choose phyllo dough and ghee. The phyllo brand is called "Bujrum Judka", and boy, this stuff is challenging to work with, but so beautifully made. As soon as I melted the ghee I could smell that wonderful baklava from my childhood-- you're so right that we shouldn't substitute butter. I forgot I needed orange or rose blossom water, so I substituted orange zest in the simple syrup-- the lemon and orange brighten the syrup nicely. I couldn't make up my mind, so I decided to do a 50/50 blend of walnuts and pistachios for the filling as a nod to both versions-- it should be delicious.
Many thanks for making an intimidating pastry doable--I can't wait to try this!
Easy and tasty 😋 we use walnuts too in Greek baklava version .
I tried this recipe and the baklava turned out to be amazing. I took a bit of my take and added some tempered chocolate on the top. Yum!!
I tried Baklava yesterday for the first time and WOW absolutely delicious ❤❤❤❤ can't wait to attempt to make some baklava
I saw your IG video when you first posted it and LOVED it, thanks for posting a long version. Oh.. my family lives it too!❤
Made it came out great had to make my own ghee and I used a mix of walnut and pistachio I also topped with a squeeze of honey mmmm
You've completely changed my baklava game with your ghee trick! Holy! Thank you so much!
You are amazing, I’m Puerto Rican and I have a love relationship with Baklava lol thank you for sharing
Thank you! I love that!! Baklava is the best.
Great demo of a yummy and quick Baklawa!!
Thanks.
I now now baklava taste because I am from turkey 🇹🇷
I made this recipe and it amazing! Thank you so much. I’m gonna make this way more often
Wow what a genius method. I love baklava but would never attempt to make it. Until now!!
Thank you I just need some sweet which don’t take much time yu nailed it
I did it and it came out delicious thank you 🙏🏼
Thank you for your delicious recipe. I was wondering if you have tried to make Baklava with Cheesecake. I tried one at a restaurant and it was amazing. Wondering if I can add the cheesecake in-between and how it would turn out. Hope you can do a video of that soon. Thank you
I can't wait to try this. I usually do it the hard way. Thank you!
❤ Turkish Baklava, everybody should try this desert 🤤
I tried it and it's delicious ❤❤
Hi, I just happened upon your video I am so excited I love making baklava as I am Lebanese also. I am enjoying your video and the way you have prepared one of our favorite treats and I to use clarified butter is the best way we really love it a lot I’m so excited to have found your video and I’m looking forward to more Lebanese cooking.❤😊
Making this regularly. It’s a favorite in the house now.
Pizza is orginally from Italy, you can named it American pizza or European but it’a orginally Italian. Baklava is also Turkish, Turkish word and history but you can named it American or Lebanese it’s pattented as Turkic historical food😃 Gaziantep-Turkey
I can't wait to try this simple method. I make it for parties and it's always a winner. But now it won't take me 2 hours 😮 I always thought all baklava had cinnamon included. I can imagine it without cinnamon..
I made it yesterday and turned out super nice!! Thanks for sharing!
I also tried this today and we all loved it so much. It's juicy and too good. Thankuu
Thank you for this recipe, the easiest ever baklava recipe I saw
You're so welcome!!
Finally a simple way to do it, Now i will try this method! Thank you
I totally love this dessert, so WILL have to make it! Thanx for helping me to do that!
seems pretty straight forward.will try.thanks for sharing
Thank you! Amazingly easy recipe; made it today & turned out perfect
شكرن ! I never thought you could do that, thanks so much, looks great
I tried the recipe, and this recipe is a perfect recipe. This technique is quick and best
Tried this last night and it was delicious!
Literally it turned out extremelyyyyy well ,thank you soooooo much for your amazing trick ❤️❤️❤️❤️
So Delicious, the crunch Yummy. Will try it for sure.