Baklava Recipe - SORTED
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- เผยแพร่เมื่อ 9 ก.ย. 2013
- How many of you have asked how to make Baklava over the last couple of years? Well thanks to you, we have what we think is the perfect recipe!
We've been asked to do this recipe so many times, but we had no idea what the most authentic recipe might be...we didn't even know how to pronounce it! You guys have helped us and gave some great input and advice. Hopefully this is the best version you've seen!
Or is it? You tell us!
Get the full recipe here: sortedfood.com/baklava
If you want to get involved and give us your recipe suggestions, head over to our Google+ community: plus.google.com/+sortedfood
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The magic of cooking changes the square cut into diamond cut.
Vanessa Tsu Amazing right? :)
SORTED FoodAbsolutely! There's got to be some food science behind it :D
+Atlas _22 Wa? Isn't it va?
+SORTEDfood did the first attempt go wrong haha????
+SORTEDfood baklava is arabic thank terky
Just a couple of tips:
1 - Try to find fyllo made of rice flour, not wheat. There should be such fyllo pastry available at a number of Lebanese / Turkish / Greek / Cypriot delis in any major city. The thinner the better but it requires some extra speed because it can dry out in minutes. Do use more layers on the top and bottom as plenty of other comments suggest. This would also probably require a larger baking tray.
2 - Instead of walnuts, try finley chopped hazelnuts or pistaccio (not both!). Also, don't be afraid of those extra layers of fyllo in the middle, they help with absorbing the syrup and keeping the pieces together (but those ones should be one at a time). Before baking, cut through with a very sharp knife in bite-sized losenges.
3 - The way to pronounce it all over the Middle East and the Balkans is bah-klah-vaah, with the stress on the final -aah :)
4 - On stickiness: It's not really supposed to be that sticky; try applying cold syrup to warm baklava or warm syrup to cold baklava and leave it to rest for a few hours. The end result should be sticky but not gooey in the middle and rather dry and crispy on top.
5 - The butter to use for such pastry comes from buffalo or sheep milk; it is sold bottled in jars in middle-eastern delis. Warm it up a little bit until it's liquid but don't burn it.
6 - On spices: I'm not a big fan of cloves because they tend to kill all the other flavors but a tiny bit of clove powder works miracles, especially on hazelnuts or almonds.
7 - If you feel like adding a twist to it, try making your own fyllo adding powdered (...and I mean *powdered*, as in flour) nuts in the mix for color and flavor. It's really worth experimenting with pistaccio - you get yourselves a green fyllo to work with.
This is certainly no easy pastry to make right but it's worth the try!
Baklava actually contains 30+ layers of pastry
Yea
+mike knite its completely differemt than this
sorted is mostly making things easy you see.
That's how I make it
Exactly
In Greece and in Turkey the accent is in the last syllable, like baklavA. I hope I explained it correctly. Also, in Greece there are differentiations of the recipe and sometimes we don't use pistachios and use a lot of walnuts and almonds and in that case we add a lot of yummy cinnamon and a little bit of clove as well. Then it is a good layer of filo at the bottom then nice layer of nuts, then just one sheet of filo and then layer of nuts. When you feel you've had as many layers as you want, add a good layer of filo at the top. The secret is in the layers! Oh and don't forget when you cut it (before you bake it) add one whole clove at the middle of each piece, it will add a touch of utter yumminess and deliciousness. That's all, i think! From a Greek food addict with love :D
I was once my roommate's nut chopping slave since he was making baklava but we had no way to make chopped nuts except with a knife. Both worst and best day in the kitchen
blahishness88 Haha nice job description there!
It took me so long to read this comment properly because I kept stopping at nut chopping
Ziplock/plastic bag and hammer could have worked too
what? pistachios are quite common as a filling in baklava, guys :)
I just started watching you guys today, and I absolutely love the channel. One of the best cooking shows I've ever seen. Easily the funniest.
You boys have woken up my sweet tooth. This is one of my most favorite desserts. Had this when I was in Turkey and I have wanted to know how to make it ever since. Thank you thank you thank you for this!!! I know I'll use the shop bought phyllo pastry even though I know how to make it lol. Much easier. Much love from New Jersey! P.S. I wish I could meet you guys because all you have made me pick up cooking and baking again
Guys... please redo this one. There was a lot of stuff wrong with it. :D
1. Use less nuts and more dough layers (a layer of dough, then sprinkle nuts, then go again until you reach the top of your dish you'll be baking it in)
2. For the syrup, please make it lighter, use 500g of sugar, 500ml of water and juice of one lemon with the lemon slices cooking along with the syrup.
3. Use diamond cut, cut it before it goes in the oven
4. Always use hot-cold combo; cold baklava and hot syrup, or cold syrup and hot balkava, it helps it soak in more.
5. Leave it overnight - please.
It will be divine the next day. I hope you will make it again
My favorite baklava is pistachio and cashew with a honey sugar syrup
That sounds incredible.
love the diversity of your dishes
I tried baklava when I was on holiday in Turkey and have been obsessed ever since - amazing!
Turkish and Syrian people are the best at this dessert, I'm lucky to being able to regularly buy it professionally made best thing to have with black coffee.
but it's way less stickier than this maybe different technique in making the syrup
its good with turkish ice cream too, even though you might end up with diabetes
Thank's that's nice and your right
Gemre Demir I have no idea what are u referring to ..
#wink ;) 😉
Sane Insanity
Ahahahahah :D I'm sorry bro.
i love it with green tea!
At functions at the Greek church right near my house all the little old Greek ladies make it with filo in the middle as well, and cut it into squares and then triangles on a diagonal.
ive been waiting for this recipe FOREVER. im soo happyyyy :D
I remember having this dish as a child! (Which is only a few years ago to be fair) Your version looks beautiful!
Baklava is a Central Asian dishes.Turkish cuisine is based on the ancient origins."Although the history of baklava is not well documented, there is evidence that its current form was developed in the imperial kitchens of the Topkapı Palace in Istanbul based on a Central Asian Turkic tradition of layered breads."
The first known documentation of güllaç is in a food and health manual written in 1330 that documented primarily Mongol-Turkic foods called Yinshan Zhengyao (飮膳正要), which was written by Husihui (忽思慧) who was a Turkic physician to the Mongol court of the Yuan dynasty.
It is said that al-Baghdadi describes something similar to baklava in his 13th-century cookbook. However, Claudia Roden finds no evidence for it in Arab or even medieval Persian sources and suggests it arrived in the region during the Ottoman period.
World Languages The Armenian version is the best, tbh
I'm from Turkey and generally the baklava has walnuts or pistachio in here!! We don't have any baklava with almond!!
I'm from turkey too and we use pistachios in our baklava we don't use almonds
Who uses almonds??????????????
I'm not from Turkey but I visit every summer and was like what do you mean pistachios is not traditional? Its in 90% of the baklava I've seen.
The Baklava that isnt Turkish contains other nuts. I do like the Turkish kind most tho
YES! I'm so happy to see more Greek dishes, especially a dessert. And, my Yaya always told me to pronounce it as Bach-la-vah.
It is so funny to watch these old videos back!!
cuts in the baklava are parallel to dish at first, but in the end result are at an angle :p
Ben is magical.
I love how much they talked about figuring out how to pronounce it and they STILL didn't pronounce it right 😂 they kept saying "back-lah-vah", when it's "bah-klah-vah"
+Briana Blackwell /baeklaewa /baeklaeva phonetically written
it really doesn't make sense trying to type it how it's pronounced. Every language pronounces what you typed differently.
I'm glad someone else wanted to point this out, it annoyed me
@@Migustinder How does what any other language does make any difference to people discussing how it's pronounced using English letters? Next you're going to say it doesn't make sense because it's not written in Greek characters.
I'm lebanese but live in Sweden and this is one of those things that I really miss eating! We find it sometimes in middle-eastern shops, imported, but the whole experience of getting it from the lebanese bakery is amazing. There is different types aswell. It' soooooo good!
I am Arabian which this dish is too, and I must say you guys make a mean baklawa (that's how we say it)! Amazing amazing spot on just heavenly!!! Keep it up!!
hmmm... I think I prefer alton brown's version. Baklava is supposed to have many more layers of filo than 2, isn't it?
Traditionally, yeah. My father & his side of mg family are Turkish and every homemade baklava I've ever eaten is always tons of phyllo / filo? and only ever pistachios, but baklava varies between regions. Greek style baklava often features honey as the main sweetening ingredient, whereas Turkish baklava is sweetened with a light syrup made from sugar, water and lemon juice, as in this recipe, which in all makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties.
+Tom Jones actually baklava is originally middle eastern and was later known to turkey since Syria is right next to turkey and I agree with u that the syrup is way better than honey
YESSSSS!!!! ALTON BROWN IS KING!
As a Mediterranean, we call it (baq'la'wah).
You should have used less nuts, I just had it with custard filling.
My mom's role of thumb is to have 12 layers of phyllo on the bottom and 2 layers in between thin layers of chopped walnuts mixed with cinnamon sugar. She also uses a honey syrup rather than sugar syrup. If gives it a better depth of flavor. After she cuts it into diamonds she will put a clove in the top of each and a sprinkle of water over the buttered top helps everything cook well and keep it crunchy.
Just walnuts in cinnamon sugar is traditional from the regions of Greece that my mother is from. She told me that a lot of baklavas that contain walnuts are from the south and eastern Mediterranean countries.
I'd say your way is far more correct
I went to Greece last year and they had a huge bakery full of different kinds of baklava, it's my version of heaven!
My favorite, I am going to try this!! More layers for me though.
It was the 'do it' at the end that made me sub. lol :D
How strange that this desert is so little known in the west, when pretty much every country the Ottomans once ruled has some a version of it
U guys! How come u didnt know about this before!! Bak laa va is tue best thing on earth!! I first had it in turkey and then in ukraine as a turkish desert...this will forever be my fave ♥♥ and orange blossom water so amazing in morning coffee ♥♥ as a moroccan i can never have too much of it ♥♥
Definitely making this! I used to get baklava and namoura at like 3:00 AM at a middle eastern/mediterranean restaurant/hookah bar... place lol. Such good taste memories every time I have some
+SORTEDfood I love the Armenian baklava way better. Instead of filo dough, you use large sheets of puff pastry. Warmed honey is much better as a glaze and much more natural (rich). Walnuts would be used instead of the other nuts you guys used. I know this was a video made in 2013 but I'd like to see a remake of this using a different recipe. Or perhaps a video compiling the different traditional ways of making baklava. Pls and thanks.
baklava is from turkey (not meat) which turkish deligth came from and pistachios are traditional with baklava in turkey and we don't use rose water .
Thanks! Good to hear that we've done it justice :)
YUM! I LOVE Baklava! It's my favorite dessert! But I've always bought it, thanks guys for showing me your way of making it and I shall try it out ;)
In turkish shops within Germany the most common flavour is pistachio, and I always assumed it was the normal one. But hey, everyday is a school day!
+Some scientist pistachio is the most popular nut. i am a turkish guy, trust me
More sheets, more pistachios, no walnuts, no almonds and you made the real baklava. ( in Turkey we put like 20 to 40 sheets, which makes it crispier.)
I love that you take shortcuts like using premade pastry, when making it yourself would be tricky and possibly unrealistic for time pressed cooks.
I'm surprised you've never had it before! I'm not exactly in the most culturally rich part of the states but I grew up with it at Christmas every year. I looked forward to it more than presents haha. I ended up writing a paper on Baklava for a university class, the origin is kind of up in the air because so many areas stake claims to it around the same time period....either way it's so delicious and you will definitely get addicted to the stuff. I prefer it nice and "simple" like this but I've also seen it with chocolate drizzled over it and sometimes the middle piece gets a maraschino cherry. The Mediterranean restaurant down the road sells some with pistachios in it but I haven't tried it yet. I like lots and lots of layers of phyllo in mine so if I make some I'll be layering the filling a bit more :)
more Turkish recipes please! :)
man it's 5AM and I'm dying of hunger watching these videos just makes it worse orz
i'm dead from smoking trying to kill my hunger bc i can't eat anymore but i can't stop watching it's addicting
Omg, I love Baklava we always buy it and its always in different designs but one of my favs
I love that you guys try out recipes from all over the world ! In Iraq we call it baklawa :)
Nooo. Where is the chubby one? He's my favorite.
I would so laugh if she meant Mike hahaha (he wouldn't though)
more Turkish for dinner sorted please
My dad is Greek, and he makes this every year for Christmas!
I am going to make this, looks so good! Interesting with the orange blossom water. But I might put some filo pastry between the layers as that's how I am used to it and like it.
I've seen some recipes using more layers of phyllo dough and less nuts on it but the procedure is the same.
Classic turkish dessert.
Hassan Van de buurt Ewa hassan
Everytime I've bought this from a restaurant or store it comes with many many layers of filo. Also, like some other people commented, the ones I've had definitely have a honey flavor.
My mother makes baklava every Eid and she uses almonds, honey, rose water and orange blossom, she also puts 6 layers of -I guess it's called- filo pastry on the bottom and 6 on the top. I hope this will give you ideas as I don't like baklava usually but I love my mom's one, and everyone who has ever tasted it always asks for it :p
Why was it that the first lot of baklava was cut horizontally and vertically, while the final product looked like it was cut diagonally?
they probably make more than one in case something goes wrong :)
i think the first was wrong make it hihihii
One for demonstration purposes, one for prettiness?
They made one 2 hours before, so they didn't have to wait 2 hours for the newly made one to set. I assume at least. They both looked extremely similar.
Easisest way to pronounce : Buck - Love - Uh :D lol
i love it when the filling is thicker :D thanks for the share !
Love it! My Yaya always said "Bach-la-va". We had cloves in the top too. She would make them in triangles.
All the baklava I had in the Middle East had pistachios, so maybe it is a regional thing?
Sara Poarch Traditional lebanese baklava (actually called baklawa) does have pistachios but the Greek version (the one they're making now) usually does not
This seems like the Iranian version of baklava. In Greece, walnuts are what is used.
It's actually a Syrian dish
Yumna Alzahrani اليونان يسوونه و تركيا ووصل سوريا مع الخلافه العثمانيه
Yumna Alzahrani
it is a middle eastern dish, but each country has its own version of making it.
+Yumna Alzahrani no a Turkish dish okay
You might want to try and mix the nuts with the syrup beforehand instead of pouring the whole jug on top after baking. This is how we do it at home. Less sweet, more chew. Great channel guys.
I've never used orange or rose water in the syrup, but you can add in a stick of cinnamon. And totally not traditional, but I've always added chopped dried apricots in with the nuts for extra chewy deliciousness.
Do you think they mis-pronounce all the food names on purpose?
Because this dessert was made in an arab country the real traditional pronunciation is baklawa
It is originally Ottoman, so baklava is the more "correct" pronunciation
Ihategoogle+ It is armenian, so the correct pronounciation is paxlava.
MusikAlltid It's a traditional sweet in a multitude of countries, but it is Ottoman in origin not Armenian
I'm not sure if it is Assyrian or Armenian originally but trust me, Armenia had way more to do with Baklava than the turks ever did.
MusikAlltid iam arab but TBH its in mediterranean dessert (syria-lebanon-cybrus-turkey-egypt-greece even iraq) but exactly turkey (ottoman)
You guys are great. :) Respect for the hard work. :)
a friend from lebanon taught me this same way to make baklava. but you should wait to add the orange blossom water til you take the syrup off the heat. also, pour the syrup over the baklava as soon as it comes out of the oven (it will sizzle like crazy).
༼ つ ◕_◕ ༽つ MINE
Believe me, this is not baklava.
Oh my gosh, I'm so happy you guys have made this! It's a popular dish in my house for guests and I can't wait to make this myself! :D
Barry pronounced it perfectly at 4.02, the second time he says it! Good job!
Where is the baklava? Its looks like nut sandwich...
My Greek heart hurt after watching this. This just is not right
Arabs make it this way...
+xxxGriffling1Dxxx I think the reason why so many people are fighting in the comment section about how you make traditional Baklava is that the dish is made differently in different countries, because it's a traditional dessert in Greece, Turkey, on the Arabian Peninsula and many other countries. And the reason for that is, I'm guessing, that Baklava has its origins in the Osman Empire, which invaded big parts of the Middle East and southeastern Europe.
The invaders brought their culture and food with them, which is why Greece, Egypt and Turkey for example have similar architecture styles and cultures: They all have that Arabic/Osman touch.
But it has been a long time since the Osman Empire fell apart, and so the recipes it once brought to these places evolved into slightly seperate things, which is why sometimes you have Baklava with lots of layers, with just one layer, with pistachios, without, et cetera. So really we should be talking about making Baklava "the Greek way" or "the Turkish way", but not the "right" way.
I never knew it was Greek I've always thought it was Turkish I thought the Ottoman Empire bought it to Middle East! Cause it's very very famous here!
I am so going to make this! It looks so good! :)
I'm pretty sure traditional baklava (at least in greece, i don't really know 'bout turkey) has like around 8-10 phyllo layers below, then the grounded nuts are sprinkled, apply one phyllo, then sprinkle nuts again, then one apply phyllo. Repeat until 3/4 of the form and finish with 5-8 phyllo
Poor lads...they mispronounced baklava over half a dozen times. Lovely recipe non the less;)
The accent is on the la
you guys are awesome! thanks for the great video =)
Baklava rules. My grandmother used to make it all the time and I loved it. It is right up there with Tiramisu and my other favorite of any variety - cheesecake. :)
- Heidi
this was extremely painful to watch, all you know about baklava is wrong.. give me your address/po box/anything, i'll send you a proper batch.
Canelif Yılmaz Yes, omg, same
If you cant pronounce baklava you shouldnt be allowed to eat it!
Farhad Qureshi
Nope its completed diff to that
I've always made it with several layers of nuts and filo and included honey in the recipe. Honey gives it that unique flavor that sugar syrup doesn't have. However, the recipe that you use looks delicious and I've never used pistachios, great idea!
I wish I could eat it through the screen!
It looks so delicious!
awh that looks soo good!
Last time I made this I used a little of both orange and rose. It was awesome!
Looks so delicious
Very well pronounced at the end...n i love this sticky treat...coznt wait to make an orange blossom veraion
Oh I'd love to see a fancy grilled cheese sandwich recipe ! Love you guys
YAAAAY BAKLAVA!!!! I needed a recipe to use up all that filo pastry from the raspberry tarlets from a while back! Haha thanks Sorted :D
Of course i am subscribed to you amazing cooking gurus!
Never thought of using blossom water, good idea. I normal use a lavender honey. Mega good video guys!
seeing how sweet it looks, i'm hankering for a cup of tea right now...
amazing!! after the syrup was poured over the cuts changed position!
i love baklawa! it's such a nice sweet treat
Looks good but it's not a traditionally recipe. I made some with my family yesterday and it's super good. Crunchy, chewy and sweet. Keep up the great work guys!
2 tips from a Greek guy. You can stick a clove in the middle of each piece both for presentation and flavour, and it is better to add the syrup once the baklava has cooled off completely, cause it helps with the absorption of the syrup. Also, if u were going for the walnut or walnut/almond mix, you could have added ground cinnamon and ground clove to the mixture for flavour.
That is really interessing because I don't cook Baklava like that at all! I use honey, and no sugar syrop, I add some cinnamon and I don't use walnuts, only almond flakes, pistachio and almond chopped. And I wait 1 day before to eat the baklavas (sooooo long!) But I really want to try your version! Thanks, you are so coool, I really like your videos!
love it too much. u know baklava's my favorite middle eastern dessert
oh wow thats cool! i ate baklava from a gift basket but never knew what it was called until now!
Baklava is delicious. Thanks for your recipe.
my favourite baklava is the one that looks like a roll. the strands of pastry soaks up all the syrup. yummms.
Sure! :)
ahhh, looks so yummy!