HOW TO MAKE GRANDMA’S AUTHENTIC GREEK BAKLAVA
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- เผยแพร่เมื่อ 8 ก.ค. 2020
- Baklava is one of the most loved and well known Greek pastries, with its aromatic spices, sweet flaky dough and rich nut filling. My kitchen always smells so amazing when this starts to bake. Most people really enjoy eating baklava, but are just too intimidated to try their hand at making it. I hope this video, like my other videos, has shown you how very simple it is to put together this delicious and impressive dessert! Grandma taught me how to make many tasty Greek delicacies, and I am anxious to share them with you! Happy Baking!
Pamela
GRANDMA’S AUTHENTIC GREEK BAKLAVA
2 pounds walnuts, chopped fine in food processor
1 cup granulated sugar
2 ½ teaspoons ground cinnamon
Pinch of ground cloves (approximately ¼ teaspoon)
1 box frozen phyllo- thawed according to directions on package
1 cup unsalted butter- (2 sticks, melted)
Whole cloves- approximately 50 for decoration
SYRUP
3 cups sugar
1 ½ cups water
Juice of half a lemon
2 cinnamon sticks
Several whole cloves- approximately 12
¼ cup honey
To make syrup: In a large saucepan, combine sugar, water, lemon half (after you have removed and added the juice), cinnamon sticks, (broken in half) whole cloves and honey. Bring to a boil, then turn down to simmer and cook for 10 minutes. Remove from heat to cool completely. This can be done the night before.
Chop walnuts very fine in a food processor in batches, if necessary. Combine chopped walnuts, 1 cup sugar, 2 teaspoons cinnamon and ground cloves in a large bowl.
Melt unsalted butter on low heat. Open thawed phyllo and lay flat on the plastic it came rolled in. Cover with a slightly damp dish towel to prevent dough from drying out. Trim phyllo to fit 9 x 13 metal pan if necessary. With a pastry brush, brush bottom of pan with melted butter. Lay down a sheet of phyllo and brush with melted butter. Layer in this fashion until you have 8 sheets of phyllo and butter for a bottom crust. Continue layering, but now add 2 handfuls of nut mixture on top of buttered phyllo. Spread nuts in a thin layer, and once you have 3 layers, start lightly pressing down on each layer after adding nuts. Keep layering phyllo, butter and nut mixture until you are about halfway up the side of the pan.
Finish by making 8 more layers of only phyllo and butter, ending with a good coating of butter on top.
Put pan in the refrigerator for an hour or more to harden butter before cutting. Once butter is firm, use a sharp knife and cut into small diamonds or triangles. In video, I cut into 2 ¼ inch squares then cut squares in half, making triangles. Poke a whole clove into each cut piece. Bake in a 350 degree oven, on the middle rack, for approximately 45 minutes or until nicely golden brown.
Remove from oven, place on a cooling rack, and immediately pour cooled syrup over hot baklava. Do not cover pan until baklava is completely cooled. Let pan sit overnight to allow syrup to soak into each piece. In the morning, remove 2 or 3 pieces from one corner of the pan. Prop the pan at an angle so the extra syrup drains to the empty space. Throughout the day, with a tablespoon, remove excess syrup from pan and discard. This will keep the pieces of baklava from being overly sticky and saturated. Now your baklava is ready to serve. I like to use a cupcake paper for each piece of baklava. This freezes really well if you wrap it sufficiently. Recipe makes anywhere from 40 to 60 servings, depending on the size that you cut.
For he satisfies the thirsty and fills the hungry with good things.
Psalm 107:9
Both my parents were born and raised in Greece. They moved to Montreal when they married and started their family. Montreal has a very high percentage of Greeks, therefore many Greek restaurants and bakeries. One tip I would like to share with your viewers is regarding the syrup. Never add the honey until after all the ingredients have come to a boil. Once you turn off the burner then pour in your honey. Otherwise the heat breaks down its properties and makes it less potent and unfortunately takes away from its flavor.
refrigerating the baklava before cutting is an important step the prior chef on youtube failed to mention. It's very important. I'd recommend watching a couple of these videos before making your baklava. This is a really good base one.
Thanks for honoring your husband's Greek grandmother. You are a very special lady! Thanks for sharing and giving the world a little bit of your grandmother. 🤍
Now I'm going to try to make it! 😋 🤞😍
Perfect presentation of the Greek version of Baklava, having one of them hot and one of them cold is a classic secret in Greece, covering the phyllo as well, important.
Yaya would be proud of you.
Filakia
You are very sweet, humble and real. Thank you for sharing with me! :)
Hi Pam... first time visiting your channel. I am of Greek descent and I commend you and Yiayia for a lovely traditional baklava. It is almost exactly like my dear departed mom used to make... the only difference is that she mixed ground walnuts and almonds in her version. The spicing is the same etc...
The only thing I think I would do differently, and it is only because of my preference... I probably would not drain the extra... hahahahaha... I love my baklava dripping in syrup....
Kudos again!! Lovely!! She would have been so proud to be there with you when you put this together.
Bravo!!! 😘
I've made this recipe multiple times and it's so good!! The best syrup!! Thanks so much for sharing!!!🤩
Ingredients for syrup please
Thank you for sharing your recipes with us!
Thank you. You explained everything really well
I made this to take to our family thanksgiving event. Thank you so delicious!
best video for making baklava. I will be using yours for my first time making it. Thank you and Grandma :)
First and I will be back again! Thank you for the great video and thank you Grandma!!
Love your presentation. I have been making baklava for many years from a recipe from a Greek friend who owns a restaurant and only use honey for the syrup. I also put 6 layers of phyllo , nuts then 6 layers phyllo 4 times altogether. Will try your method of 1 sheet between the nuts. I am of Greek heritage and have been told by other Greeks and others raised in the Middle East that my baklava was the best they have ever had. I will give your method a try, but my wife will not let me in the kitchen if I deviate from the honey topping.
My mother in law would leave out telling me about an ingredient or two when she made her recipes. I laughed when you mentioned that. Fortunately my sister in laws would fill in the gaps. There wasn't U Tube in the 80s.and nothing was written down. So watching someone actually do it was important.Thank you for sharing. You did a great job.
You did Yiayia proud Pam! It looks just like hers! Poli Oraia! Save me a piece!
Thank you, Margaret! I was glad I had your story to add to the video, and I will definitely save you some.
Thanks for sharing. And thanks for the tips. I've watched several on TH-cam make it and you are the only one that has told about one has to be cold before pouring the syrup on. That's why I like watching several people make stuff before I make it.
The whole cloves on top of each piece looks pretty.
Excellent presentation, thank you.
Thank you for a wonderful detailed video! I was always too intimidated to try this, but watching this has helped. I love baklava and it would be such a accomplishment to make it!
Loved watching this!!! Please save those dried pieces in a ziploc bag to make orange pie (portokalopita)! When my Yiayia made baklava or kourabiedes, I always love them with a cup of black unsweetened coffee because there is so much sugar in the desert. But in each of those desserts there was always the top decoration of a clove. I would save that bike for last so I could crunch into it and have the nicest breath for the rest of the day. What wonderful memories. Thank you so much!
great video, thanks so much for sharing
Thank you so much for sharing.I look for the recipe long time ago👌
Maria, I’m glad you found it! Thanks for watching.
Thanks! I’ve had it a few times and loved it, but have never seen how it was made.
Well done! Thank you!
Absolutely the best baklava recipe!! I used pistachios instead of walnuts- amazing! Served them for Christmas Eve dessert and everyone raved. Tyty❤
Thank you, M L! I’m so happy to hear you enjoyed the video and recipe!
Hi Pamela, I just stumbled upon your channel and this particular recipe tonight, and I must say, I’m thoroughly impressed! Out of a sea of baklava recipes on the internet and youtube, my husband and I decided to give yours a try together, and it turned out to be a delightful experience. We both think your style and technique in the kitchen are truly exceptional, making the process not only easy to follow but also very enjoyable. Anyway, It looks like it’s been some time since your last video, and we sincerely hope you haven’t stopped creating. We’re looking forward to seeing more of your culinary creations. Keep up the fantastic work!☺️
Michelle, I very much appreciate your kind words. Thank you. Last year was very busy with my elderly parents, and that prevented me from having the time to upload videos. I do have a video in the editing process right now…..thanks again for the encouragement. ❣️
Thanks for sharing. My Grandmother was from Greece and taught me to make it. This is very similar to mine, other than instead of putting whole cloves in the syrup, I put just a touch of ground cloves in the nut mixture. Other than that your recipe is just about the same. I do use cinnamon sticks and slices of lemon in the syrup. And honey and sugar. For the nuts I always mix walnuts and almonds. It's just how I always made it.
Kasonas, there is something really special about making and sharing recipes that have been handed down to us through the generations. I only wish my husband‘s grandmother were still here to join me in my Greek baking videos. She was such a character and would have added so much to them. Her English was not good and I don’t speak Greek but we managed and got along well in the kitchen.
@@pamelasfavoriterecipes7998 Yes, but even though our Greek grandmothers are not with us, we carry on their legacies by making this baklava in their memories. 💕. Whenever someone ask for my recipe, I always share this video with them, since it is almost identical to mine, other than I use almonds and walnuts. ☺️
I just made baklava a few days ago and it just wasn't quite how my mom used to make it; unfortunately, she is no longer with us to ask. I watched Pam's video and can see that it looks much closer to "Mom's." Pam's turns out a beautiful golden color and has more layers of nuts. I can't wait to try making it her way at Christmas! Thanks, Pam!
Aww, thanks so much for that sweet comment. I can’t wait to hear how it turns out for you!
I made baklava from your recipe... It was a big hit and everyone thought it was delicious.. Thank you for sharing this recipe.
Rob, I’m so happy to hear this, thanks for letting me know!
Yummy heart cookies. 🍪 🍪 🍪 😋.
Yum
Thank you that was very nice tutorial
Thank you, Jo. I appreciate your feedback very much.
Thanks for the tip on draining the syrup. I just made baklava for the first time last week and although it was delicious, it was saturated and not at all crunchy like the baklava I had eaten before. Next time I make it I will use your tip. Thanks again.
I’m so glad that was helpful! I don’t like soggy baklava either!
Thank you for this recipe. I have put off making baklava for years because I thought it was too hard. Wrong! Time consuming yes, but easy enough. I have just taken my first ever batch out of the oven, poured the syrup over and it smells and looks divine. I watched your video a couple of times before I made it and it was easy to follow with a lot of helpful hints along the way. I just hope it tastes as good as it smells, can't wait for tomorrow.
I’m so glad the video inspired you to give baklava a try, and thank you for your kind words. I’m currently working on another Greek recipe for my next video.
M at I have the recipe
Do you have the recipe
That was the most helpful, insightful video I seen for baklava. NICE WORK, great tips. Im Italian and the grandmas from that whole region were insane about their recipes. Why not share the love!!?? Or, they just wanted to be invited for every meal, because no one could make it better and loved the rave of the food they made? If you cook, you know what I mean.. I give my recipes away in hopes they can one day make it as good as me, or I should say Nanny. Little shout out..
Thanks so much for your kind comment. I’m glad you found the video helpful. I love your insight as to why our Grammas don’t like sharing their recipes!
Thanks!
THANKS
I made baklava for my bro and his wife for New Years. I'm baking now and want to mail it later today
Thanks for sharing your granny secret receipe that I will try it soon, I wish if you add another camera so that we can see how you cook from a closer angle. Greetings from Algeria.
Hi Pamela. I absolutely love your sharing these recipes. Do you have a website where you post them in a format that can be printed?
I have tried to print from this page, but I get a weird information overlay that obscures the recipe.
I look forward to more recipes. :D
I subscribed. Wow. My mom made this, but sadly never taught me how to do this. Please send me the recipe.
Hi! The recipe is right there under the title. Touch the word ‘more’ in bold print and it will drop down for you! Merry Christmas!
I am getting my strength back after Omicron and a slight touch of pneumonia in one lung. As soon as I feel stronger, I am making this. I love baklava, but it is difficult to find and is very expensive. This looks doable. I especially like the flavors you put in they syrup. I am going to use pecans because I have an allergy to walnuts.
I’m glad to hear you are recovering well. Thanks for your comment and for watching my video! Let me know how it goes.
it's called? Leave on counter for 1 hr after it's been thawed and also the second pack of phyllo I dont stack until I finished the first pack .keeps it less dry.
Interesting how these baklava recipes vary a bit. But they get good results.
Hi Pam. So I made your Baklava with pistachios instead of walnuts. I poured the simple syrup (room temp) over the very hot baklava. That was early afternoon. I went to check on it, as I left it too cook on the dining room table. The syrup has all been absorbed. So against your instructions 🫢I tasted the corner piece. All was soaked with the syrup except a few layers of top phyllo and no excess whatsoever remains at the bottom. What should I do other than wait until tomorrow morning to check? Or make more hot syrup and pour it over now?
Love your channel. Is it possible that we could see what you are doing like over head ? Some recipes are are to see
thank you looks delicious do you cover it while it's sitting on the counter cooling off
Hi Carmen,
Do not cover until it is completely cool, otherwise the Phyllo pastry will get soggy from the steam under the cover.
@@pamelasfavoriterecipes7998 thank you makes sense xoxoxo
My stepmom raised me and she was Greek. I had lots of Greek food.I would like to learn to make Greek donut domathas I think its called?
Hi Cindy, Dolmathes/ Dolmades are stuffed grape leaves. My husband‘s grandmother used to make those as well. My parents have grapevines in their yard and she used those to show me how it was done, but I have never tried it myself. I don’t know what Greek doughnut recipe you might be referring to, but I will do a little research. 😊
questions..so many other recipes are saying to use clarified butter. What do you think about this?
Angela, I have no idea why anyone would need clarified butter to make baklava. The purpose in clarifying butter is to raise its smoke point. Regular butter has a smoke point of 350° and clarified butter a smoke point of 450°. Basically you’re turning your butter into oil and removing the milk solids and the water when you clarify butter. There is just no need to do this with baklava.
Thank you
I'll be making baklava my first time real soon.
@@gias2157 I agree with Gia... that is the only reason...and in baklava, not so important... however, if making kataifi, a similar dish but made with a shredded type of phyllo/dough, it is very evident as the milk solids are caught by the strands, almost like a strainer, and they darken quite easily and look unsightly. In baklava, since it is brushed on, you can avoid dipping your brush in the milk solids and or the milk solids run down into the cut cracks rather than staying on top.
The clove is suppose to represent the cross.
A lot of recipes insist on using clarified butter, but Pam just used unsalted butter. Her mother inlaw is Greek and she uses butter instead of clarified butter, so I think must be ok to do so. Any bad experience anyone had using butter instead of clarified butter?
You can use other nuts to i like pistachios
Yes you can! Any nut you prefer. I just happen to love it with walnuts and that’s what my husband’s Greek grandmother always did.
The ingredients?-how much sugar,phyllo,etc etc???
Lol I lose count too!
I had the honey at the end once the simple syrup cools down. Honey loses its nutritious value when it’s heated.
You are right! I sometimes do it that way and I’m not sure why I forget and add it early. Thanks for the reminder!
Where do I find your recipe for the baklava?
Under the title of the video is the word ‘more’ in bold print……Touch it, and the recipe will drop down.
I went to our annual Greek Festival yesterday and bought some of the BEST Baklava I’ve ever had and now I’m determined to make my own! Thank you for the recipe, will try very soon! 🎉
Did you find my recipe?
Can I substitute pistachios for walnuts?
Yes you can!
@@pamelasfavoriterecipes7998 thank you. I will be trying your recipe soon!!
And most important: the size of the tin?
You will find all the details listed in the recipe underneath the video. Just touch the word ‘more’ in bold print and the recipe will drop down with the information you need. ( 13 x 9 inch pan. )
Where can you find the measurements
Hi there,
Under the title, find the word ‘more’ in bold print, touch it and the recipe will drop down for you.
can I used a ceramic dish ?
Although I’ve never used one for baklava, I think that would work fine, Patricia.
@@pamelasfavoriterecipes7998 thanks for your quick response
I need the recipe
The recipe is there! Directly under the title of the video, find the word ‘more’ in bold print. Touch it, and the recipe will drop down for you.
how do i find the recipe?
As with all my videos, the recipe is always underneath the video. Find the word ‘more’ in bold print and touch it and the recipe will drop down for you. Thanks for watching!
Unable to watch your work, there is no sound.
Please check sound on your end. 38K have viewed this with no problem. Good luck!
Authentic you could call it, if you made the dough from scratch
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 😂😂😂
I think you are being a little dishonest my friend. I am 60 next year... my mom died when she was 84... she made baklava as a young girl in her village. My grandmother, her mother, is the one who taught her and she had been making it as a young girl as well.
It is funny what a people will learn when they have been under enslavement or occupation by a conquering force for 400 years. Food/recipes cannot be copyrighted... no matter what you may think. Was Greek cuisine influenced by ottoman rule/occupation? Of course, how could it not. We Greeks took your recipes and made them so much better. Turkish baklava is boring, pale, dry, and flavourless if you ask me. The only thing better about Turkish baklava is the amazing variety of shapes... I have had Turkish baklava in Istanbul and Kusadasi.... and they were not baked long enough, no spices, very little syrup, and boring. You could NOT eat a piece without tea or coffee to wash it down since it was so dry. I did not enjoy it. Greek baklava if done well has flavour, is rich and luscious with the butter and syrup and the longer baking gives it some good toasty/nutty flavour. I would skip Turkish baklava for Greek baklava, even bad Greek baklava any day of the week.
This video is longer than actually making baklava.
Thank you, that is exactly right. This is an instructional video and because of that, it will take me longer than just putting the recipe together myself.
What a rude thing to say. Pam goes out of her way to explain the tips and tricks needed to make a good end product and you think it is too long? For someone who has never made this/not part of their culture, all the tips are important.
Ungrateful. Shame on you.
Baklava is originally from Aleppo/ Syria , it is not creek nor Turkish
I think the point of this video was in sharing a Greek family favorite recipe, not so much about where it originated from. Thanks for the information though. :o)
İt belongs to Turks, because of Ottoman empire, other nationalities have their receipts. Thats all!
Could you use maple syrup? Watered down?
I do not think that would be a good idea. Baklava should not taste like maple. Sorry!