Bridget's fantastic sense of humor came through again. When Julia complemented her for having a steady hand at pouring the syrup through the cut lines, I'm so impressed with Bridget's response. It was a reference to Blazing Saddles, "But I shoot with THIS hand." LOVED IT!
Me too, I love America's Test Kitchen and Cook's Country...been watching then for years. I'm glad they post their videos on here, because it's great content and also very relaxing, unlike some other cooking related channels on youtube.
A beautifully done *_Greek_* baklava that even puts some Greek TH-cam versions to shame tbh - they make it so often that they get casual about the very small important steps that make a difference, like clarifying butter that make the finished product look better. Or they dump all the nuts on one layer which is not as delicate. Great job from someone who makes it virtually the exact same way from my mother's recipe - and she was a wonderful cook & baker. Καλά έκανες - μπράβο! :)
NaturalFlirtGamer ......I love baklava. I use honey only (no sugar) when I make it. Butter, FILO dough, walnuts, honey, cinnamon, (and some lime juice for the syrup)....simple ingredients and massively delicious!
@@ishaktas6676 YES BAKLAVA BELONGS TO US!! IM GLAD THE HUMAN RACE IS THE ONLY PEOPLE WHO GET BAKLAVA!!! I ADORE THE FACT YOU ARE WILLING TO SAY THAT BAKLAVA BELONGS TO ALL PEOPLE, SO PUBLICLY!!! IT WARMS THE HEART!!! THANK GOD FOR PERSIANS AND TURKISH PEOPLE FOR CREATING THIS WONDERFUL DISH THAT BELOMS TO EVERY RACE AND GENDER IN THE WORLD!!!!!!❤
Not only do I learn a lot from this show (and their cookbooks) but thanks to the comment section, I've learned that there's more than one version of baklava. I personally wouldn't turn down their version though; it looks amazing!
I trust these women and all the test kitchen crew, and their reviews! There are more versions of recipes than Hector has pups, they simply research all the versions for you and give their detailed feedback on one each so we don’t have to. Well done ladies 👍🏻
The olive oil cake is amazing! 😋 I made it a couple of times for my family and friends and never told, what's in it. The reaction was always the same: "Really?! Olive oil??"
I used very strong virgin olive oil from spain and it turned out very nice and with a meltingly soft crumb texture. I thought little kids wouldn't like it, but it disapeared in an hour.
@@gena7359 idk why you would assume its grainy but it actually is like a wet coconut cake almost... just a extremely moist cake that is amazing!!! I hope you enjoy!
Looks like a wonderful recipe. I can't wait to try it.FYI : Don't listen to the simpletons crying that their mama made it different. Those are people that have more experience complaining than cooking.
Julia and Bridget are my heroes!!!! I love how you go through each step and explain WHY you are doing things a particular way and how it contributes to the end result. Baklava is my all time favorite dessert and you made it look doable 👍
Great stuff, thanks very much. If anyone doesn't want to clarify their own butter, it can be bought ready clarified from stores specialising in Indian food, it's called Ghee. David.🇬🇧🍝😎🌹
I have made Baklava! It is not hard at all, just takes time because each layer is handled separately. Well worth the effort! And, you can use maple syrup or simple syrup instead of the honey many people use.
Great recipe, as allways. I've made the Baklava and got the best compliments of my life. I'm good at this cooking thing, grand daughter and daughter of cooks, so it was hard to impress my friends that allways expect something spectacular. Since I've never made it before I went to an specialized shop and tried different fillings, deciding for a walnut/hazelnut combo. It tourned out insanelly good and better tasting than the ones on the shop. I'm making more next week for a party by popular demand, some of my friends are upset because I don't sell this.
Oh how I love baklava. I can only find it grocery store bakeries during the holidays, so I make my own at other times of the year. It really isn't hard, but it can be somewhat time-consuming. It's worth it though! So worth it. I may use this recipe next time.
I loved this video, will be making the olive oil cake and now may attempt the baklava. Comments below lead me to believe your recipe may be the best. Probably wouldn't work, but could you pour the melted butter into a gravy fat separator, skim off the foam, the pour the bottom part away?
ok, instead of going with the "you are making the Baklava wrong", they are making their version, and almost every recipe they do is their version, or one that they think is easy for most people.
HaHa "But I shoot with this hand" I love a Blazing Saddles reference. Have not had homemade baklava for many years. I may have to do it sometime soon. Thank you for this wonderful recipe. BTW I substitute pistachios for walnuts.
Baklava is a staple in syrian food and as a syrian, i can say that this recipe is wonderful. They nailed a lot of the components and techniques. Plus it turned out wonderful, and i’m sure the flavour of it is exquisite. They know what they’re doing. So all of you whiney haters, back off.
Yummm.... I love Baklava! Gonna make it soon your way! Have you guys done “Beer Cheese Dip” yet? I have been looking for a good one! Please....if you haven’t can you share it with us? Love watching your show ladies!
Thank you, the only thing that I like to see is the actual recipe. How much oil? I'm guessing 1/2 cup. wrong? who knows. Thank Dan, you are a good teacher.
with the baklava, I wonder if you could just make 2 stacks of 8 and 2 stacks of 6 on the counter, then just assemble the 8 on bottom, nuts, 6, nuts, 6, nuts then the last stack of 8 on top. Seems like that would be quicker
The recipe I had called for pistachios with an orange syrup and it was very good. I have had it with walnuts and did not care for it at all. I have not had it with almonds.
Probably. I think the difference between ghee and clarified butter is that ghee is browned a lot (nearly burnt) before removing the milk solids giving it a strong nutty flavor. I think clarified butter doesn’t have that extensive browning step so it doesn’t have the same flavors. That being said, i bet ghee would be delicious.
@@1TieDye1 I didn't realize it was browned so much first. But you are right.... since it's big on nut flavor, and baklava is heavy on nuts, that should really taste good!
Was thinking the same thing. I guess the only concern I'd have is if it would reserve the bottom layer of clarified butter that we need. The separater would have to sort out the top two layers.
I don't know, but I did see a chef clarify butter using a turkey baster. It was a lot faster than doing it with a spoon and got all the fat and left the aqueous layer undisturbed.
Regardless of anyone's stylistic concerns about the Baklava, PLEASE DON'T BOIL YOUR HONEY! Honey has lots of volatile compounds in it, and more you cook it, the less nuanced the flavor is.
If you don't boil it it will never turn into syrup i.e a thin liquid, and will never absorb into the baklava. Any loss of flavor is better than NO flavor since you wouldn't be able to use honey otherwise.
I love you Bridget and Julia, but there's no way I'm believing Bridget needs to tell Julia how to clarify butter. Completely teaching to the camera would feel more authentic.
"...Its going to depend on your machine and whisk..." Should have gotten a Bosch! "You have a very steady hand." "But, I shoot with this hand." (Thank you, Mel Brooks!) steve
You still need to hydrate the flour more so substitute with vegan milk or water, or if you have any intolerance to lactose just use the lactose free kind
Thanks, I'm not intolerant I'm allergic -Anaphylaxis so wanted to ask as there is a Basque restaurant here that makes the cake for me and it's dairy free...etc.
There is an easy way.. Put 24 layers of FILO and add crushed Walnuts or Pistachio ( It's BEST WITH PISTACHIO ) then add 16 layers of FILO on top of Walnuts an cut the FILO in diamond shape... Pour the melted butter on top of the FILO and bake it ... Finally add COLD Sugar Syrup on top of baklava .That's it folks
This is nice and everything- but what I really would like to see is a method for the phyllo. Store bought phyllo won't really make a very good baklava, so why bother? If you haven't eaten baklava with homemade (or bakery-made) phyllo-- do yourself a favor and go seek it out.
Bridget's fantastic sense of humor came through again. When Julia complemented her for having a steady hand at pouring the syrup through the cut lines, I'm so impressed with Bridget's response. It was a reference to Blazing Saddles, "But I shoot with THIS hand." LOVED IT!
I’m so happy I discovered you all. I struggled to find your shows on PBS. Now I can you all the time.
Me too, I love America's Test Kitchen and Cook's Country...been watching then for years. I'm glad they post their videos on here, because it's great content and also very relaxing, unlike some other cooking related channels on youtube.
A beautifully done *_Greek_* baklava that even puts some Greek TH-cam versions to shame tbh - they make it so often that they get casual about the very small important steps that make a difference, like clarifying butter that make the finished product look better. Or they dump all the nuts on one layer which is not as delicate. Great job from someone who makes it virtually the exact same way from my mother's recipe - and she was a wonderful cook & baker. Καλά έκανες - μπράβο! :)
Baklava is belong to us :)
@@ishaktas6676 *Constantinople
Türk baklavası
NaturalFlirtGamer ......I love baklava. I use honey only (no sugar) when I make it. Butter, FILO dough, walnuts, honey, cinnamon, (and some lime juice for the syrup)....simple ingredients and massively delicious!
@@ishaktas6676 YES BAKLAVA BELONGS TO US!! IM GLAD THE HUMAN RACE IS THE ONLY PEOPLE WHO GET BAKLAVA!!! I ADORE THE FACT YOU ARE WILLING TO SAY THAT BAKLAVA BELONGS TO ALL PEOPLE, SO PUBLICLY!!! IT WARMS THE HEART!!! THANK GOD FOR PERSIANS AND TURKISH PEOPLE FOR CREATING THIS WONDERFUL DISH THAT BELOMS TO EVERY RACE AND GENDER IN THE WORLD!!!!!!❤
Not only do I learn a lot from this show (and their cookbooks) but thanks to the comment section, I've learned that there's more than one version of baklava. I personally wouldn't turn down their version though; it looks amazing!
I trust these women and all the test kitchen crew, and their reviews! There are more versions of recipes than Hector has pups, they simply research all the versions for you and give their detailed feedback on one each so we don’t have to. Well done ladies 👍🏻
The olive oil cake is amazing! 😋 I made it a couple of times for my family and friends and never told, what's in it. The reaction was always the same: "Really?! Olive oil??"
I made the olive oil cake. It was easy and delicious. And it stayed fresh for days because of the oil.
Dave what was the texture like? I was concerned about a grainy texture
I used very strong virgin olive oil from spain and it turned out very nice and with a meltingly soft crumb texture.
I thought little kids wouldn't like it, but it disapeared in an hour.
II adore your Ginger Bread Cake.
@@gena7359 idk why you would assume its grainy but it actually is like a wet coconut cake almost... just a extremely moist cake that is amazing!!! I hope you enjoy!
Looks like a wonderful recipe. I can't wait to try it.FYI : Don't listen to the simpletons crying that their mama made it different. Those are people that have more experience complaining than cooking.
I love when Dan cooks!!
Julia and Bridget are my heroes!!!! I love how you go through each step and explain WHY you are doing things a particular way and how it contributes to the end result. Baklava is my all time favorite dessert and you made it look doable 👍
Great stuff, thanks very much. If anyone doesn't want to clarify their own butter, it can be bought ready clarified from stores specialising in Indian food, it's called Ghee. David.🇬🇧🍝😎🌹
TraderJoe's has it...I've also seen it in Publix...
I love his explanation and science behind his descriptions.
I have made Baklava! It is not hard at all, just takes time because each layer is handled separately. Well worth the effort! And, you can use maple syrup or simple syrup instead of the honey many people use.
Never heard if that, but I would prefer it with maple syrup. I don't care for honey.
Great recipe, as allways.
I've made the Baklava and got the best compliments of my life.
I'm good at this cooking thing, grand daughter and daughter of cooks, so it was hard to impress my friends that allways expect something spectacular.
Since I've never made it before I went to an specialized shop and tried different fillings, deciding for a walnut/hazelnut combo.
It tourned out insanelly good and better tasting than the ones on the shop.
I'm making more next week for a party by popular demand, some of my friends are upset because I don't sell this.
*Almonds & walnuts can live together in harmony* "That's nuts!" :D
Julia, looks like u you are an Expert on ‘Plate Cleaning’, and have been for years.
Was NOT expecting the Blazing Saddles reference in the middle of the recipe! Awesome!
You made it look so easy! The non-guilty end portion for second serving!
Oh how I love baklava. I can only find it grocery store bakeries during the holidays, so I make my own at other times of the year. It really isn't hard, but it can be somewhat time-consuming. It's worth it though! So worth it. I may use this recipe next time.
The olive oil cake looked so soft and delicious!!
I loved this video, will be making the olive oil cake and now may attempt the baklava. Comments below lead me to believe your recipe may be the best. Probably wouldn't work, but could you pour the melted butter into a gravy fat separator, skim off the foam, the pour the bottom part away?
Love it! And the chemistry between the two hosts, if I may say, is great! Food tightens relationships! As sticky as the baklava!
I love everything about this show. I have to try that olive oil cake soon.
A Blazing Saddles reference for the win! Julia you rock!
Great recipe and fan of your channel from the UK
Live long and prosper! 🖖
Hope to visit the UK someday.
Many thanks to two beautiful ladies!
ok, instead of going with the "you are making the Baklava wrong", they are making their version, and almost every recipe they do is their version, or one that they think is easy for most people.
Yes, and they test their recipes hundreds of times to get the perfect version!
Still wrong
@@venusreena2532 By saying that their way is wrong, aren't you doing the same thing that you are accusing them of?
HaHa "But I shoot with this hand" I love a Blazing Saddles reference.
Have not had homemade baklava for many years. I may have to do it sometime soon. Thank you for this wonderful recipe. BTW I substitute pistachios for walnuts.
Ooh that sounds tasty!
Made the olive oil cake. AMAZING!
Love your videos, can't wait to try the olive oil cake. Your turkey meatloaf was amazing!
After scooping off the milk solids when clarifying butter, could i use a fat separator to remove the aqueous layer?
Baklava is a staple in syrian food and as a syrian, i can say that this recipe is wonderful. They nailed a lot of the components and techniques. Plus it turned out wonderful, and i’m sure the flavour of it is exquisite.
They know what they’re doing. So all of you whiney haters, back off.
Just love these videos please keep them coming
So glad to find a complete baklava recipe!
Is it possible to put the warm butter into a fat separator jug thingy to have those same layers form?
Refrigerate the pan before cutting..the butter will congeal and the cuts will be really sharp! This also keeps the top sheet from lifting!
How long should it be refrigerated?
@@amyel6102 I would leave it in the refrigerator for at least one Hour.
@@danbelbey3346 thank you
Looks delicious ladies!
Yummm.... I love Baklava! Gonna make it soon your way!
Have you guys done “Beer Cheese Dip” yet? I have been looking for a good one! Please....if you haven’t can you share it with us? Love watching your show ladies!
That Baklava is really labor intensive!
Thank you, the only thing that I like to see is the actual recipe. How much oil? I'm guessing 1/2 cup. wrong? who knows. Thank Dan, you are a good teacher.
Oh yumm! I'm gonna make this... one day. Soon, maybe!
Mike
Wow, thank you, I love baklava! This recipe is wonderful.
Will be making both of these recipes!!!
Love it!!!!
What brand of pan was used to bake the baklava?
with the baklava, I wonder if you could just make 2 stacks of 8 and 2 stacks of 6 on the counter, then just assemble the 8 on bottom, nuts, 6, nuts, 6, nuts then the last stack of 8 on top. Seems like that would be quicker
Anything Dan makes is great he is so good looking
Right? So fine and so articulate 😍
The recipe I had called for pistachios with an orange syrup and it was very good. I have had it with walnuts and did not care for it at all. I have not had it with almonds.
Nice job folks
I love you ladies!!!
This was excellent. Thank you :-)
That dish is looking so delicious and those who cook it must love the dessert so much.
I haven't made it to the Baklava and already want some.
That baklava looks glorious!!
I Loved the Blazing Saddles reference. LMAO
20:33 -- Baklava Saddles!
Yes! Another person got the reference!
Harrumph
Another great episode. You ladies are outstanding, teachers and fun to watch. Love, love this show.😄
I've got to make this. I love Baklava.
Just a ?
Ghee is clarified butter. Could ghee be used in place of doing that whole procedure to clarify the regular butter?
Probably. I think the difference between ghee and clarified butter is that ghee is browned a lot (nearly burnt) before removing the milk solids giving it a strong nutty flavor. I think clarified butter doesn’t have that extensive browning step so it doesn’t have the same flavors. That being said, i bet ghee would be delicious.
@@1TieDye1 I didn't realize it was browned so much first. But you are right.... since it's big on nut flavor, and baklava is heavy on nuts, that should really taste good!
I do t know why they even bother clarifying the butter.
@@juansierralonche9864
Baklava doesn't require clarified butter IMO.
laReina Diondra can I learn why your opinion thinks so?
Wonder if using a fat-separator would make it easier to separate the butter.
I don't see how it could hurt. Please try it and share your results.
Was thinking the same thing. I guess the only concern I'd have is if it would reserve the bottom layer of clarified butter that we need. The separater would have to sort out the top two layers.
I don't know, but I did see a chef clarify butter using a turkey baster. It was a lot faster than doing it with a spoon and got all the fat and left the aqueous layer undisturbed.
How much olive oil did you use?
I cant wait to make this!!!
Could you use Ghee instead of going through the clarifying process?
No reason you couldn't; however commercial ghee is prohibitively expensive
Don’t worry Julia and Bridget. I’m here to downvote the haters.
love you keep going I'm from erbil
I like your show
The olive oil cake looks wonderful can T wait to try could you tell me what size thin I need to bake it in please
yummy
The cake it look good in the oven, but when cool down it's collapsed, what i am doing wrong ?. Thank you
An Orange with peel is needed, put in processor first, no milk.
Blazing Saddles reference :)
More Greek Dishes please! Also - More food science!
Yay!!
BLAZING SADDLES
Did he add baking powder?
13:06 got em!
I wanna make the baklava !!!
Need the recipe
Regardless of anyone's stylistic concerns about the Baklava, PLEASE DON'T BOIL YOUR HONEY! Honey has lots of volatile compounds in it, and more you cook it, the less nuanced the flavor is.
If you don't boil it it will never turn into syrup i.e a thin liquid, and will never absorb into the baklava. Any loss of flavor is better than NO flavor since you wouldn't be able to use honey otherwise.
Nice blazing saddles reference 😏
Could you cream olive oil if you made it in a walk in fridge, so the oil stayed solid
Didn't I read that they make some margarine out of olive oil?
Don Gemus no
You don't need a cold atmosphere to cream the fat in the oil. But I was watching the same part thinking the same thing lol
I love you Bridget and Julia, but there's no way I'm believing Bridget needs to tell Julia how to clarify butter. Completely teaching to the camera would feel more authentic.
But why should we not make our baklava with desi ghee?
What about using a good Greek honey?
Attiki Greek honey can be bought on Amazon
Why should I buy a honey all the way from Greese when I can get good Local honey?
Blazing saddles.....!
I was wondering if people would catch the reference. great movie.
Did she say "great job Ben" instead of Dan?
Is there a chocolate baklava?
I thought baklava was made with pistachio nuts?
Opa please make Saganaki
Michelle Erskine just pour a shot of vodka over Hallumi cheese and light it
"...Its going to depend on your
machine and whisk..."
Should have gotten a Bosch!
"You have a very steady hand."
"But, I shoot with this hand."
(Thank you, Mel Brooks!)
steve
why milk in olive oil cake? can you do without?
You still need to hydrate the flour more so substitute with vegan milk or water, or if you have any intolerance to lactose just use the lactose free kind
Thanks, I'm not intolerant I'm allergic -Anaphylaxis so wanted to ask as there is a Basque restaurant here that makes the cake for me and it's dairy free...etc.
@@Frybyte I'd go with almond or cashew milk, they're both delicious
There is an easy way.. Put 24 layers of FILO and add crushed Walnuts or Pistachio ( It's BEST WITH PISTACHIO ) then add 16 layers of FILO on top of Walnuts an cut the FILO in diamond shape... Pour the melted butter on top of the FILO and bake it ... Finally add COLD Sugar Syrup on top of baklava .That's it folks
Did she just say, "theezz nutsz..."?
You need the cloves to make it good
Up next....
Garlic cookies
Never was mentioned how much oil!!??
Barely any quantities were said about the cake. (?)
Baklava goes back to Greek NOT Ottamon empire, correction?
I follow greeks receipe so much better!
🙏🙏
This is nice and everything- but what I really would like to see is a method for the phyllo. Store bought phyllo won't really make a very good baklava, so why bother? If you haven't eaten baklava with homemade (or bakery-made) phyllo-- do yourself a favor and go seek it out.