I made baklava yesterday, following the instructions to the T. My baklava came our perfect. Thank you so much Dimitra. They were so much better than the one you buy in the shops. Trust me guys pour the butter and DO NOT brush the butter on the each layer. Awesome Dimitra 👏👏👏👏
Dimitra, i made my very first baklava today using your recipe. It is so good and lot more easier than the other ones. I love your tricks and trips. Thanks a lot! Looking forward to your new videos in the new year.
I made this and it's a 10 out of 10! I did "tweek" the recipe just a little by using a combination of walnuts, almonds and pistachios for the filling. *Absolutely amazing!* My sister said it's the best Baklava she's ever had. Thank you, Dimitra! Every single recipe of yours I've tried has been wonderful!
Wow! This looks amazing too! I’m so happy to have found you on UA-cam. You’re recipes are so delicious and I feel inspired to cook and bake. My Yiayia would be smiling! Thanks Dimitra! ❤️
Girl!!!!! I just made this delicious recipe, and it turned out perfect!!! You are seriously the Baklava whisperer!!! 💯♥️💃🏾💃🏾 I did use a little less syrup only because my daughter had been using it for her tea, I had no clue, so I didn’t have a puddle is syrup, but every layer was covered perfectly still. Thank you so much. 🙏🏾🙏🏾🙏🏾
Great videos! I made the baklava and followed the recipe exactly and it was extremely sweet! Like crazy sweet! Even my kid said it was too sweet to eat! But other than that it was tasty. I would use less sugar and maybe half the syrup next time. It was swimming in it still the next day.
I just made Baklava again after my last failed attempt. It looks so much better than last time. Thank you so much for the awesome tips of layering, cutting, then pouring the butter all over the Baklava, what a difference in time and stress of it turning out. I will never be afraid to make Baklava again, one of my families favorite desserts 😋
I use more lemon juice now and I have found. And I have found a little vanilla with the honey makes it quite unique ... I will make Greek next ... The last one I made, I had used pistachio's ... very good !
I love making the things you show us and I’ve made this a few times but I’ve tweeted it to what I’m used to from all the Greek places in my home town in Michigan. I followed this almost to the tee and I only poured about 3/4’s of the syrup onto it and it came out so much drenched in syrup I wouldn’t take it to my function. I even transferred it to another dish to let the syrup drain more and it was still soaking. Love you and all I’ve learned from you but this was way bad. What happened?
We love homemade baklava at our house my oldest son asked me to make it for him on every birthday! Thank you so much for sharing your tips and tricks! I’ll be making your recipe for his next birthday.
Just wondering if you need to pour so much of the syrup, wouldn't it get soggy? Never made it and want to and I saw other videos just drizzling it on the Baklava, so I'm a bit confused
Doing it now, used orange instead of lemon. High desert lack of humidity, one roll of Phyllo was in tatters but used it anyway. Patched. This is so much easier! Next is the custard pie.
Ooof, this needed less syrup, I poured much of it off later. Maybe less butter too. This is candy. I maybe can use the syrup on the galaktobureko this week.
That’s what I love with Greek Baklava- it’s fragrant and definitely nutty and spicy. Other versions no spices but they use flower waters. I like that in loukoumia Turkish delights …..Greek is best in my opinion 🙏🏻😋🥰
great recipe!!! I made this yesterday and OMG!! Better then the one at local Greek restaurant. You can never find ANY baklava in Vegas. It was SO EASY TO DO!! thanks Dimitra your recipes are fantastic!!!
I think the butter may make the dough slimy but maybe if you wait to pour the butter until right before baking it. Please let me know if you try this. That was a great question.
My husband told me he has NEVER had Baklava. I was shocked! I went to a Greek Festival near Sarasota, FL and had Baklava & original Greek Gyros....omg....heaven on earth.. Will make THIS tonight! With my husband, it won't last long...lol. Thank God, my husband works out using weight lifting....he won't gain an ounce....lol.
Hi dimitra I made this baklava yr way it was amazing esp part you put butter on top saved alot of time but turned out fantastic Keep up your amazing receipes❤
Im making this tomorrow. I busted out laughing when you said it would last a week. Maybe 2 days in this house!. Im going to try these time saving tips. Tfs
I suck at baking and I’m glad I came across your video! Thanks for sharing the secret of pouring the butter over at the end instead of at every layer. Made it go by so fast! This is the only way I’ve ever made baklava and I won’t even try any other way. Turned out amazing!! All my in laws loved it so that’s a win!
Hi Dimitra, recipe looks amazing! We're in Houston and are looking for the right phyllo dough to purchase. Which one do you use in the video? Thanks in advance!
Hi Dimitra, I made your easy Baklava recipe this week. Cut the recipe in 1/2 and add a little rose water in the syrup mixture....sooooo delicious even better the next day. Still had a bite of problem working with the phyllo dough...hard time to separate the sheets. Never the least the result turn out amazing!!!😋 I will try your meal ball next. Love watching your videos. Thank you.
Some brands are more difficult to work with than others. If you thawed the phyllo out properly (overnight in the refrigerator then, on the counter for 1-2 hours) and the sheets are still sticking then try buying a different brand next time. Let me know if this helps :)
Hi! I love your videos!! Thank you so much for sharing. I made this recipe and was happy with all the time saving! For some reason though my baklava became soggy the next day and didn't stay crispy. Does this happen to yours or do you have any recommendations to prevent this from happening?
That tends to happen for 2 reasons: if the pastry isn't cooked long enough. It should be nice and golden all around. Also, the syrup must be COLD and poured over the hot baklava as soon as it comes out of the oven. Let it stand at room temperature, uncovered, to absorb all of the syrup and to cool before refrigerating. Hope this helps.
First time making it today, it was a disaster at first because my Phyllo pastry was stick together even after thawing. I had to cut it into one inch pieces and use a roller to roll it out into sheets (sprinkling flour as I roll so doesn't stick). This was so tedious and almost gave up! But it's now in the oven and crossing my fingers that it came out tasting like baklava. Phew
I made a mistake and thawed my Phyllo pastry at room temperature for 2 hours no wonder it's sticking I should have let it thaw overnight in fridge first from freezer.. then let it sit at room temperature for few hours
I really wonder How do you stay so lovely and slender eating this type of cooking all the time. I would gain 30 lbs. the fist week. !!! (But I would enjoy doing it.) I just had to cut out sugar for over a year and ended up losing 70 lbs. I was always taught "All things in moderation" but my two passions in life is food and teaching. I stopped teaching cooking in 2018 t take care of my dad, so I end up eating junk food most of the time.Cookies are easiy to cook bronwnies, custards...My Goodness!!!You may be the death of me yet with all your wonderful dishes. I am a vegetarian and noticed you have a few vegetarian (and vegan) dishes It seems to be that I heard a man from lebanonon once say that his mothef or grand mother used. used pistachio and made also almond. I was able to find your greek honey, but there are so many brands. I found a brand that looked like your by the name of Attiki and it seems to be several under that brand name , berhaps you could tell us what brand you buyl. I will however be trying your rolled baklava recipe It was the first one i found. It seems just a bit easier for some reason. So let me know the exact honey you have )perhaps a photo along with your answer.
Beautiful Dimitra! Always enjoy your videos and I admit learn so many new techniques from you. And you drink Greek coffee so you're absolutely the best!!!
Happy New Year!! I've been thinking about that especially since I'm visiting her right now. I will have to postpone it for another time since she fractured her wrist :/ All the best!!! xoxo
Hello Dimitr..i was looking for your recipe to make baklava but someone told me to use " phyllo vouritou " ? Have you heard of this variety? I only know the phyllo crustas but I'm told this is so much better?? Thank you in advance, 🤗🥰🙏
I made a smaller version for hubby and i, they ended up bite size pieces, but were very tasty!!! I would like to make another version instead of butter a substitute for my grandie who is lactose intolerant and can't have dairy!!! I am hoping they taste as good!!! Another recipe from the island my ancestors came from make a similar version called strava you make your own pastry roll fairly thinly not as thin as phyllo though, you add nuts etc to pastry and roll and cut similar to baclava, but you cut separate pieces then you can either fry in oil and then dip into syrup or bake then dip into syrup, my grandmother baked hers, some do add a cup of coconut as well, but can't remember my grandmother adding coconut, her recipe was more like the filling of baclava!!! They were yum, but a lot of work when making your own pastry!
I’ve been baking the same baklava recipe for years now and I’m just coming across this whole dump the butter at the end after I just spent 30 minutes buttering each layer 🙄 I’m definitely trying this route next time lol. Also I like my baklava without honey so I use vanilla bean and lemon in the syrup and for the nut mixture I use pistachios praline pecans and cinnamon pecans and pulse them all up in the food processor with lemon zest been making it this way haven’t changed a thing but I’m definitely going to try your butter tip because girl that’s what holds me back making it every time I hate buttering layers 😩 thanks for the great video!
I made this yesterday and left it overnight for the syrup to soak in. I removed a piece this morning and the spot where the piece was is now full of syrup? So it seems it hasn't absorbed it all but the pieces look and taste syruppy. Why would the syrup not be totally soaked up? Any advice greatly appreciated.
Thank you for rescuing me from the pastry dough tedium. Baklava is one of my favorite Greek desserts. I will try this recipe. Love your step-by-step videos and baking tips. Merry Christmas to you, your family and many grateful fans. OPAH!
Reminds me of a beautiful afternoon in Molyvos on the Greek Island of Lesbos. It was a very hot day and I had baklava and a glass of lemon juice. Fabulous!
I made this today and turned our delicious however the layers were stuck together almost like a cake and we’re very soft .. should I have baked it longer ?
I will be making your Baklava recipe as a special request from my old high school girlfriend who now resides in Detroit and is visiting her folks and friends Down Under! It looks super easy and delicious. Thanks, Dimitra !!
Oh my gosh! Wow!!! This looks so good. I'm wondering if Publix may have that greek honey. I'll have to call and ask. That's where I found the phyllo dough when I made your delicious spinach pie. It was so good! Thank you so much for sharing your recipes.
Hi Dimitra fist time subscriber and I am amazed how easy you did this famous Baklava. I am so stunned i watched you video twice and definitely would give it a try. I wish i could try a phylo dough recipe at home though. In my country phylo is pretty pretty expensive, but your recipe just pushed me into buying it. Love and blessings
Looks delicious and simple .....actually thinking I can do this too.....thanks for sharing your expertise and making it look easy! Wow I wished I lived next door !
It is the only way I have ever made my baklava. My Teta Blaga and my Mom made it this way. However, my syrup is a little different, as I do not use honey. I use real maple syrup that I add after boiling my syrup mixture. So, so good, believe me!
Dimitra, You are an amazing cook I love everything you make. All these years I have made baklava and buttered every few sheets what a pain in the butt! You're recipe is supper quick and easy..Thank you for teaching us all your tips and tricks. Happy Holidays
I made baklava yesterday, following the instructions to the T. My baklava came our perfect. Thank you so much Dimitra. They were so much better than the one you buy in the shops. Trust me guys pour the butter and DO NOT brush the butter on the each layer. Awesome Dimitra 👏👏👏👏
Wonderful!
I agree butter at end on top was the best you wouldnt know the difference .it was amazing
Dimitra, i made my very first baklava today using your recipe. It is so good and lot more easier than the other ones. I love your tricks and trips. Thanks a lot! Looking forward to your new videos in the new year.
I made this and it's a 10 out of 10! I did "tweek" the recipe just a little by using a combination of walnuts, almonds and pistachios for the filling. *Absolutely amazing!* My sister said it's the best Baklava she's ever had. Thank you, Dimitra! Every single recipe of yours I've tried has been wonderful!
Wow! This looks amazing too! I’m so happy to have found you on UA-cam. You’re recipes are so delicious and I feel inspired to cook and bake. My Yiayia would be smiling! Thanks Dimitra! ❤️
Girl!!!!! I just made this delicious recipe, and it turned out perfect!!! You are seriously the Baklava whisperer!!! 💯♥️💃🏾💃🏾 I did use a little less syrup only because my daughter had been using it for her tea, I had no clue, so I didn’t have a puddle is syrup, but every layer was covered perfectly still. Thank you so much. 🙏🏾🙏🏾🙏🏾
Merry Christmas and Happy New Year's Dimitra to you and yours.
Thanks so much Dimitra, looks delicious, I'll be trying it your way this time, merry Xmas to you and to everyone XXX 🎅
Shop bought filo dough makes the baklava taste like disappointment.
Terrible abuse.
Great videos! I made the baklava and followed the recipe exactly and it was extremely sweet! Like crazy sweet! Even my kid said it was too sweet to eat! But other than that it was tasty. I would use less sugar and maybe half the syrup next time. It was swimming in it still the next day.
I just made Baklava again after my last failed attempt. It looks so much better than last time. Thank you so much for the awesome tips of layering, cutting, then pouring the butter all over the Baklava, what a difference in time and stress of it turning out. I will never be afraid to make Baklava again, one of my families favorite desserts 😋
That does look much easier! I always find it really tiring to butter every sheet.
I use more lemon juice now and I have found. And I have found a little vanilla with the honey makes it quite unique ... I will make Greek next ... The last one I made, I had used pistachio's ... very good !
I love making the things you show us and I’ve made this a few times but I’ve tweeted it to what I’m used to from all the Greek places in my home town in Michigan. I followed this almost to the tee and I only poured about 3/4’s of the syrup onto it and it came out so much drenched in syrup I wouldn’t take it to my function. I even transferred it to another dish to let the syrup drain more and it was still soaking. Love you and all I’ve learned from you but this was way bad. What happened?
TY for sharing this great recipe of your baklava! I'll be making this soon.
We love homemade baklava at our house my oldest son asked me to make it for him on every birthday! Thank you so much for sharing your tips and tricks! I’ll be making your recipe for his next birthday.
I typically make it the traditional way of buttering each layer. Will try this version next time. Looks delicious!
We add orange and lemon rind to our syrup also a cinnamon stick. We don’t dust the baklava with syrup. I like the way you made it . Thank You !
Just wondering if you need to pour so much of the syrup, wouldn't it get soggy? Never made it and want to and I saw other videos just drizzling it on the Baklava, so I'm a bit confused
Doing it now, used orange instead of lemon. High desert lack of humidity, one roll of Phyllo was in tatters but used it anyway. Patched. This is so much easier!
Next is the custard pie.
Ooof, this needed less syrup, I poured much of it off later. Maybe less butter too. This is candy. I maybe can use the syrup on the galaktobureko this week.
That’s what I love with Greek Baklava- it’s fragrant and definitely nutty and spicy. Other versions no spices but they use flower waters. I like that in loukoumia Turkish delights …..Greek is best in my opinion 🙏🏻😋🥰
oh wow. never ever saw this method. time was always a factor for me when making baklava. thank you so much for sharing
Omg Dimitra!!! This is the best baklava ever!!!! So easy to make and so tasty!!!
So Beautiful Dimitra 😍 You are an amazing cook ❤️ I love your Recipes ❤️ Sending love Tracey Vavoulas
great recipe!!! I made this yesterday and OMG!! Better then the one at local Greek restaurant. You can never find ANY baklava in Vegas. It was SO EASY TO DO!! thanks Dimitra your recipes are fantastic!!!
Can this be prepared a day before and left in the fridge without cooking it?
I think the butter may make the dough slimy but maybe if you wait to pour the butter until right before baking it. Please let me know if you try this. That was a great question.
My husband told me he has NEVER had Baklava. I was shocked! I went to a Greek Festival near Sarasota, FL and had Baklava & original Greek Gyros....omg....heaven on earth.. Will make THIS tonight! With my husband, it won't last long...lol.
Thank God, my husband works out using weight lifting....he won't gain an ounce....lol.
Cool I’m from Tampa!
Hi dimitra
I made this baklava yr way it was amazing esp part you put butter on top saved alot of time but turned out fantastic
Keep up your amazing receipes❤
Im making this tomorrow. I busted out laughing when you said it would last a week. Maybe 2 days in this house!. Im going to try these time saving tips. Tfs
Did anyone catch the proportions for the syrup?
I suck at baking and I’m glad I came across your video! Thanks for sharing the secret of pouring the butter over at the end instead of at every layer. Made it go by so fast! This is the only way I’ve ever made baklava and I won’t even try any other way. Turned out amazing!! All my in laws loved it so that’s a win!
I've made other baklava recipes never came out like this ...too much syrup and too sweet...never do it this again!
Hi Dimitra, recipe looks amazing! We're in Houston and are looking for the right phyllo dough to purchase. Which one do you use in the video? Thanks in advance!
Phoenicia on westheimer has phyllo and local middle easter grocery shops sell it too. I use #4 phyllo for this baklava.
After pouring syrup how long will the baklava stay fresh and crispy in the refrigerator?
I MADE IT!!!! YEAH!!!! WAS VERY SIMPLE....... THANK YOU FOR SHARING.
Stop being annoying for the love of God its Turkish deal with it!
Hello! Could you please tell me if I don't put honey in the syrup, how many cups of sugar and water should I put?
Love this new method. Gone are those buttered layers for me. Thanks so much for sharing.👍
Hi Dimitra,
I made your easy Baklava recipe this week. Cut the recipe in 1/2 and add a little rose water in the syrup mixture....sooooo delicious even better the next day. Still had a bite of problem working with the phyllo dough...hard time to separate the sheets.
Never the least the result turn out amazing!!!😋
I will try your meal ball next.
Love watching your videos.
Thank you.
Some brands are more difficult to work with than others. If you thawed the phyllo out properly (overnight in the refrigerator then, on the counter for 1-2 hours) and the sheets are still sticking then try buying a different brand next time. Let me know if this helps :)
I just did the same, it's in the oven now.
Going to make this tomorrow😁😁😁😁😁Thank you!!💕💕💕💕💕
If you clarify the butter you won't be left with the brown spots on top of the phyllo. Otherwise great recipe!
I made baklava the roll kind this morning I'm gonna try yours next time.
Delish ! Made it and it turned out great ! Thank you
Hi Dimitra. What are you and/or your husband doing for a living since you sold the restaurant business?
My husband and his brother have opened a grill. I do private cooking classes and these videos full time. I plan on writing more cookbooks soon :)
hi, did you use all of the syrup you prepared for the baklava. thanks
Yes I did :)
Hi! I love your videos!! Thank you so much for sharing. I made this recipe and was happy with all the time saving! For some reason though my baklava became soggy the next day and didn't stay crispy. Does this happen to yours or do you have any recommendations to prevent this from happening?
That tends to happen for 2 reasons: if the pastry isn't cooked long enough. It should be nice and golden all around. Also, the syrup must be COLD and poured over the hot baklava as soon as it comes out of the oven. Let it stand at room temperature, uncovered, to absorb all of the syrup and to cool before refrigerating. Hope this helps.
First time making it today, it was a disaster at first because my Phyllo pastry was stick together even after thawing. I had to cut it into one inch pieces and use a roller to roll it out into sheets (sprinkling flour as I roll so doesn't stick). This was so tedious and almost gave up! But it's now in the oven and crossing my fingers that it came out tasting like baklava. Phew
I made a mistake and thawed my Phyllo pastry at room temperature for 2 hours no wonder it's sticking I should have let it thaw overnight in fridge first from freezer.. then let it sit at room temperature for few hours
Also there are different qualities of phyllo dough,. Some stick no matter what you do!
Made baklava today for my colleagues 👍
yummy! I wish i had one now...
You are my favourite, merry Christmas
I really wonder How do you stay so lovely and slender eating this type of cooking all the time. I would gain 30 lbs. the fist week. !!! (But I would enjoy doing it.) I just had to cut out sugar for over a year and ended up losing 70 lbs. I was always taught "All things in moderation" but my two passions in life is food and teaching. I stopped teaching cooking in 2018 t take care of my dad, so I end up eating junk food most of the time.Cookies are easiy to cook bronwnies, custards...My Goodness!!!You may be the death of me yet with all your wonderful dishes. I am a vegetarian and noticed you have a few vegetarian (and vegan) dishes It seems to be that I heard a man from lebanonon once say that his mothef or grand mother used. used pistachio and made also almond. I was able to find your greek honey, but there are so many brands. I found a brand that looked like your by the name of Attiki and it seems to be several under that brand name , berhaps you could tell us what brand you buyl. I will however be trying your rolled baklava recipe It was the first one i found. It seems just a bit easier for some reason. So let me know the exact honey you have )perhaps a photo along with your answer.
Beautiful Dimitra! Always enjoy your videos and I admit learn so many new techniques from you. And you drink Greek coffee so you're absolutely the best!!!
Happy Holidays Dimitra you should do a video with your mother that would be awesome
Happy New Year!! I've been thinking about that especially since I'm visiting her right now. I will have to postpone it for another time since she fractured her wrist :/ All the best!!! xoxo
Lol. Just couldn't wait. I love hot tea with it
Oh ! My goodness! Ots amazing! Thanks for making it easy, it's wonderful!🙂👍💞💞🙏
Where do you buy #4 philo pastry?
How much butter please?
Hello Dimitr..i was looking for your recipe to make baklava but someone told me to use " phyllo vouritou " ? Have you heard of this variety? I only know the phyllo crustas but I'm told this is so much better?? Thank you in advance, 🤗🥰🙏
❤ Love it! Made it many times, but still feel better if I watch you do it first and then I would start 😊! Thank you!!!
I made a smaller version for hubby and i, they ended up bite size pieces, but were very tasty!!!
I would like to make another version instead of butter a substitute for my grandie who is lactose intolerant
and can't have dairy!!! I am hoping they taste as good!!! Another recipe from the island my ancestors came from make a similar version called strava you make your own pastry roll fairly thinly not as thin as phyllo though, you add nuts etc to pastry and roll and cut similar to baclava, but you cut separate pieces then you can either fry in oil and then dip into syrup or bake then dip into syrup, my grandmother baked hers, some do add a cup of coconut as well, but can't remember my grandmother adding coconut, her recipe was more like the filling of baclava!!! They were yum, but a lot of work when making your own pastry!
Yassu Demitra just put it in the oven it’s 12:20 midnight getting it ready for dessert for Easter 🇬🇷 Thank you for your recipes happy Easter
I’ve been baking the same baklava recipe for years now and I’m just coming across this whole dump the butter at the end after I just spent 30 minutes buttering each layer 🙄 I’m definitely trying this route next time lol. Also I like my baklava without honey so I use vanilla bean and lemon in the syrup and for the nut mixture I use pistachios praline pecans and cinnamon pecans and pulse them all up in the food processor with lemon zest been making it this way haven’t changed a thing but I’m definitely going to try your butter tip because girl that’s what holds me back making it every time I hate buttering layers 😩 thanks for the great video!
I made this yesterday and left it overnight for the syrup to soak in. I removed a piece this morning and the spot where the piece was is now full of syrup? So it seems it hasn't absorbed it all but the pieces look and taste syruppy. Why would the syrup not be totally soaked up? Any advice greatly appreciated.
Thank you for rescuing me from the pastry dough tedium. Baklava is one of my favorite Greek desserts. I will try this recipe. Love your step-by-step videos and baking tips. Merry Christmas to you, your family and many grateful fans. OPAH!
Reminds me of a beautiful afternoon in Molyvos on the Greek Island of Lesbos.
It was a very hot day and I had baklava and a glass of lemon juice. Fabulous!
Dimitras is a wonderful chef. Love the way she explain things. Lucho Zuzunaga
Love it. Amazing
I made this today and turned our delicious however the layers were stuck together almost like a cake and we’re very soft .. should I have baked it longer ?
I found a recipe for baklava ice cream! can u plz make your version I know it will be amazing.
Hello from Australia, love all you dishes Dimitar, does this method of not buttering sheets work for galaktobureko also?
Why do you not have a cookbook? It would definitely be a best seller. Thanks for all of your recipes and tips.
Hello Dimitra!
Can I make the syrup of the baklava one day before?
You needed a better CLOSE-UP of the finished product!! 🤓
I will be making your Baklava recipe as a special request from my old high school girlfriend who now resides in Detroit and is visiting her folks and friends Down Under! It looks super easy and delicious. Thanks, Dimitra !!
Oh my gosh! Wow!!! This looks so good. I'm wondering if Publix may have that greek honey. I'll have to call and ask. That's where I found the phyllo dough when I made your delicious spinach pie. It was so good! Thank you so much for sharing your recipes.
Hi Dimitra, will be make Baklava today, will let you know how it turns out. Just want to know how to store it ?
Mines in the oven now.😊
It would help if you would mention the measurements of each item as Martha Stewart did when she baked
Hi Dimitra fist time subscriber and I am amazed how easy you did this famous Baklava. I am so stunned i watched you video twice and definitely would give it a try. I wish i could try a phylo dough recipe at home though. In my country phylo is pretty pretty expensive, but your recipe just pushed me into buying it. Love and blessings
Just did your recipe. Looks amazing. Love your recipes and videos
Now I am going to just plain FAT! So wonderful!!
I couldn't have this in the house because I am a glutton. A friend used to make it and I would eat it until I hurt.
Hi,
I have leftover syrup. Can I store it in the refrigerator to use it for another time?
What brand of fillo have u used? This recipe is easy n yummy
Looks delicious and simple .....actually thinking I can do this too.....thanks for sharing your expertise and making it look easy! Wow I wished I lived next door !
First mention of honey! 👍🏼👍🏼👍🏼👍🏼
¾ pound unsalted butter, melted how much is that in grams
I’m going to have your picture put onto the next $50 note for this 🇬🇷
Making this for Thanksgiving. So excited not to butter each layer of the Philo!
Hope you enjoy!
Love all your recipes. You make it easy for me to follow.
It is the only way I have ever made my baklava. My Teta Blaga and my Mom made it this way. However, my syrup is a little different, as I do not use honey. I use real maple syrup that I add after boiling my syrup mixture. So, so good, believe me!
Maple syrup sounds so good!! I will try that in the fall with some apples :)
watch you make all this so good food and i feel pounds just going on me
Yasoo! Dimitroula-menara mas! Well done! +++
I can’t wait to try this recipe!!! Thank you so much Dimitra! Love from 🇨🇦
Wil be making this tonight or tomorrow
Looks great!! But no measurements.
5hank you so much i make it tomorrow please . Mire sweet recipe
Made it yesterday best Baklava I have had and so easy to make.
It’s fabulous! How very festive!
Oh my God! That sounds so much easier than the traditional method! I may have to try this!
Dimitra, You are an amazing cook I love everything you make. All these years I have made baklava and buttered every few sheets what a pain in the butt! You're recipe is supper quick and easy..Thank you for teaching us all your tips and tricks. Happy Holidays
Your recipe..lol