I was so excited after watching this video because I had phyllo in my refrigerator thawing for a different dish. That dish didn’t happen lol 😂 they turned out to perfection. Thank you so much ☺️
You just kicked me um..to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I've been wanting to try to make baklava for many years, and this looks like a great alternative to making a large pan. I like the idea of being able to freeze some for another time. They look amazing!!!
Dimitra! I've made this dish four times now, three times I've served it to friends or brought it to a party. It was a smash hit. I made it for some of my Asian coworkers, they emptied the dish in less than an hour (using chopsticks lol), every last roll was gone, with compliments! They had never had anything like it before. You really nailed this recipe, thanks for teaching us how to make it.
Wow... this sure does look so delicious. I've never heard of it before, but I love to expose myself to new delicious flavors and recipes. Thanks for the inspiration... I'm gonna try this, with a few minor adjustments to substitute some of the ingredients with lower carb substitutes. I'll let you know how it turns out.
My question is how do you keep the phyllo from drying out and getting dry edges while you are working? I have to cover with wax paper and a damp towel when I'm assembling baklava.
Dimitra, kourkoubinia are supposed to be very tightly rolled and cut to a length equal to their diameter. Yours are neither! This in turn creates a unique texture that is quite firm when you bite into them, that you perhaps did not experience while in Greece. Also, the syrup does not and should not contain any aromatics, so that the flavour of the fried filo is the star. Your suggestion of adding nuts changes the end product and it will no longer be kourkoubinia. Instead you will have something resembling saragli. I grew up eating them on the way home from school, several times per week, and what you have made do not come anywhere near in resembling the real thing., so sorry to inform you!
This may not be how you know to make them, but they look absolutely delicious, so I am going to make them her way, and add chopped pieces of nuts throughout. I’m sure it will be just as good, even though you feel the recipe is incorrect.
never make pakhlava or variations of it with melted butter. Always use clarified butter. makes all the difference in the world. and yes, it is called pakhlava because it is from my culture which everyone has stolen from us and that is Armenian.
@@mariakoufalis1487 you don't k now what classy is. till this day my people are being slaughtered by the filth muslims. so, you bet I will say what I feel. We are the oldest bloodline on earth and yes, every one stole from us,, so as I said before YAWN!
@@gcube3697 Keep showcasing your ignorance. Only you can bring in politics when we are talking about a dessert and your deep seeded need to be rude is gross. Sure blame the entire world, every human being for what is going on with your people. You sure know how to draw people in. My best friend since the age of 13 is Armenian and is still my best friend to this day. She was born in Turkey and her family moved to Canada when she was in elementary school. So trust me you don’t need to teach me about what your people have gone through or continue to go through. But here’s a little piece of advice, if you want people to stop and listen to what you have to say stop being such a you know what.
Δήμητρα σ ευχαριστούμε πολύ για το ωραίο γλυκάκι. Θα το δοκιμάσω σίγουρα. Χαιρετισμούς από Ελλάδα. 🌻🇬🇷
I was so excited after watching this video because I had phyllo in my refrigerator thawing for a different dish.
That dish didn’t happen lol 😂 they turned out to perfection.
Thank you so much ☺️
Mmmmm so 'sweet' i'll sprinkling pistachios on these before I roll them up thank u again Dimitroula x
I can just imagine how wonderful your house smells when you are baking these delicious baklava morsels or any of your desserts! 😋
You just kicked me um..to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I've been wanting to try to make baklava for many years, and this looks like a great alternative to making a large pan. I like the idea of being able to freeze some for another time. They look amazing!!!
Dimitra! I've made this dish four times now, three times I've served it to friends or brought it to a party. It was a smash hit. I made it for some of my Asian coworkers, they emptied the dish in less than an hour (using chopsticks lol), every last roll was gone, with compliments! They had never had anything like it before.
You really nailed this recipe, thanks for teaching us how to make it.
TY sweet Dimitroula mou! That's the easiest Greek dessert I have ever seen I prefer them in the oven because it's healthier I will try this.
I make now. Wow so delicious thank u for recipe
I am going to make them with minced nuts! Great recipe!
Thank you so much for such a delicious recipe! It was a real success!!
Wow dimi thank you
Thanks for sharing
Thank you for making these,they look delicious and are pretty easy to make😋😍
Yum! Actually really simple and sooo tasty!
Great recipe! Definitely going to try this. Thank you.
So good.had to give away some to stopmyself from eating them all
Gracias 🙏👍🏻❤️💕😋
Yiasou Dimitria. Where did you see these in Greece. Thinking of adding toasted sesame seed. Filikia.
Wow... this sure does look so delicious. I've never heard of it before, but I love to expose myself to new delicious flavors and recipes. Thanks for the inspiration... I'm gonna try this, with a few minor adjustments to substitute some of the ingredients with lower carb substitutes. I'll let you know how it turns out.
Grazie
How to store them so they stay crunchy?
Do you have to eat finished pastry right away or can they be served later?
Thry can be served later no problem. Perfect at room temperature.
yum
Isn’t it too sweet ?
How about add some broken walnuts between two sheets ?
Baklava is always this sweet. For sure you can reduce sugar.
Yuuuummmmie!!!, stop it’s to much ? No keep going that’s a sweetie
Okay Okay, I’m just gonna have to get my “hands wet” now and “do” my first phyllo dessert👍
Yess!! Enjoy it :)
My question is how do you keep the phyllo from drying out and getting dry edges while you are working? I have to cover with wax paper and a damp towel when I'm assembling baklava.
Yum! 👍😊😋
Katapliktiko!
They sound and look very more-ish!!!!
Good. Believe it or not, I gained FOUR pounds binging on these little devils!!!!
Dommage se ne pas avoir la recette en français !!!
Please include metric measurements in your recipy, not only on the video. I (and many other Europeans 😏) would be so grateful... 🙏
👏👏👏
Και στα Ελληνικά παρακαλώ, αν ΓΙΝΕΤΑΙ!!! 🙂
Do you sell them. Haha.
0:42
No Valerie counting allowed pass the powdered sugar please. Thanx Karl
Ελλάδα μου
Αγάπη μου
Dimitra, kourkoubinia are supposed to be very tightly rolled and cut to a length equal to their diameter. Yours are neither! This in turn creates a unique texture that is quite firm when you bite into them, that you perhaps did not experience while in Greece. Also, the syrup does not and should not contain any aromatics, so that the flavour of the fried filo is the star. Your suggestion of adding nuts changes the end product and it will no longer be kourkoubinia. Instead you will have something resembling saragli. I grew up eating them on the way home from school, several times per week, and what you have made do not come anywhere near in resembling the real thing., so sorry to inform you!
This may not be how you know to make them, but they look absolutely delicious, so I am going to make them her way, and add chopped pieces of nuts throughout. I’m sure it will be just as good, even though you feel the recipe is incorrect.
never make pakhlava or variations of it with melted butter. Always use clarified butter. makes all the difference in the world. and yes, it is called pakhlava because it is from my culture which everyone has stolen from us and that is Armenian.
That’s nice but in Greece we do call them baklava.
@@mariakoufalis1487 yawn!
@@gcube3697So in order for you to feel proud of your country you have to step on other cultures? Got it. Stay classy.
@@mariakoufalis1487 you don't k now what classy is. till this day my people are being slaughtered by the filth muslims. so, you bet I will say what I feel. We are the oldest bloodline on earth and yes, every one stole from us,, so as I said before YAWN!
@@gcube3697 Keep showcasing your ignorance. Only you can bring in politics when we are talking about a dessert and your deep seeded need to be rude is gross. Sure blame the entire world, every human being for what is going on with your people. You sure know how to draw people in. My best friend since the age of 13 is Armenian and is still my best friend to this day. She was born in Turkey and her family moved to Canada when she was in elementary school. So trust me you don’t need to teach me about what your people have gone through or continue to go through. But here’s a little piece of advice, if you want people to stop and listen to what you have to say stop being such a you know what.
Way way WAY too much sugar
Then cut it back.