I have spent so much money buying baklava off an amazing bakery on Etsy… but now that I see how simple it is to make, I think I’ll try making it myself next time. Thank you for the recipe! It looks great.
Sorry but I have to let everyone one know, especially first timers making baklava, she mentioned that she opened up the phyllo and left it out for 3 hours to thaw out. Please, no... this will only dry out the phyllo making it very difficult to work with. Place phyllo out on countertop in it's box (do not open box) for about 35 to 45 minutes, then remove phyllo and lay out flat on counter and cover with damp towel .
Thank you so much for your comment George! I should’ve been more clear! I open the box, and let it sit at room temperature! Really appreciate your message!
Irma great job this looks delicious! Some people advise adding the hot syrup to the baklava as soon as it comes out of the oven. Curious to know your suggestion!
Yes! My mother adds the syrup when the baklava comes right out of the oven. That is totally fine. The only reason I don't is because I hate the popping of the syrup on the hot baklava lol! but it does absorb much quicker that way. but the syrup has to cool down or the baklava will be soggy and not have that 'bite'.
This is such a great video. I also make baklava but my simple syrup is a little different. I use one cup of water to two cups of sugar which a decidedly sweeter than your recipe. I pour only about one cup to 1 1/2 cups on the baklava after it comes out of the oven because I don’t like it too sweet. So now I’m wondering if I use your syrup recipe, would I need to add a lot more than the one to 1 1/2 cups?
hello! I Also do not like my baklava overly sweet so I always tell people to add as much as they like. With this recipe I think it comes out just right. the bottom layers are nice and sweet but the top is still very crunchy giving it a perfect balance of sweetness.
Hello! Some people use honey to make the syrup! I grew up with my mother always making it like this because that's how her mom made it. You can add honey, vanilla extract, lemon, just about anything to enhance the flavor!
I've read elsewhere that toasting ruins the fresh flavor of the pistachios. So I don't think the nuts are toasted. I've also read that the pistachios(hulled) are boiled for a few minutes and then dried on a towel and the skins rubbed with the towel, to remove the dark brown coating on the nuts. Seems this gives the pistachios a bright green color.
Hello Patricia! I'm not sure how many come in each package but I would guess abut 30 sheets? That's a rough estimate. As for the ingredients its all listed in the description box!
Made this for an international dish at a college. Thankfully did NOT follow this recipe. Do NOT open the box to rest on counter. Someone mentioned this and she replied with a thank you but repeated she did this. Your dough will be RUINED if you open the package and leave it out for 30 minutes.
Good Lord. This looks amazing. Been searching recipes for this on you tube and for sure I'm going with yours. You go girl!
Did u try this recipe?
@@seemakhan1891 108089
Beautiful well ✔
Where have you been? In Mars probably?😮
Very clever and skilful 😊
I have spent so much money buying baklava off an amazing bakery on Etsy… but now that I see how simple it is to make, I think I’ll try making it myself next time. Thank you for the recipe! It looks great.
Yummiest baklava EVER! I've been making this dessert every week since first trying out this recipe. Highly recommend
Thank you Juliette! I'm glad you like it!
LOOKS AMAZING.
Great vid! Very helpful. I'm going to make this today. Keep up the great work! Thank you!
Sorry but I have to let everyone one know, especially first timers making baklava, she mentioned that she opened up the phyllo and left it out for 3 hours to thaw out. Please, no... this will only dry out the phyllo making it very difficult to work with. Place phyllo out on countertop in it's box (do not open box) for about 35 to 45 minutes, then remove phyllo and lay out flat on counter and cover with damp towel .
Thank you so much for your comment George! I should’ve been more clear! I open the box, and let it sit at room temperature! Really appreciate your message!
Amazing technique....love how you used the cut out scraps. 🤗👍⚘💕
Thank you for the easy way to do it. Love your video and the way you show us, keep up the good job!!!!
Loved your presentation, looks amazing. I am definitely going to try it your way.
Thank you so much!
Yummy it looks sooo delicious!
Irma you the best in the world hole from australia
tq for the recipe 🌹🌹🌹
Welcome 😊
Thank you, Thank you for sharing your recipe, look absolutely delicious 😋 lovely video!
Irma great job this looks delicious! Some people advise adding the hot syrup to the baklava as soon as it comes out of the oven. Curious to know your suggestion!
Yes! My mother adds the syrup when the baklava comes right out of the oven. That is totally fine. The only reason I don't is because I hate the popping of the syrup on the hot baklava lol! but it does absorb much quicker that way. but the syrup has to cool down or the baklava will be soggy and not have that 'bite'.
Thanks Irma I appreciate your time!
Do you use raw or roasted pistachios?
This is such a great video. I also make baklava but my simple syrup is a little different. I use one cup of water to two cups of sugar which a decidedly sweeter than your recipe. I pour only about one cup to 1 1/2 cups on the baklava after it comes out of the oven because I don’t like it too sweet. So now I’m wondering if I use your syrup recipe, would I need to add a lot more than the one to 1 1/2 cups?
hello! I Also do not like my baklava overly sweet so I always tell people to add as much as they like. With this recipe I think it comes out just right. the bottom layers are nice and sweet but the top is still very crunchy giving it a perfect balance of sweetness.
@@IrmasSofra Thank you! Yours looked amazing!
I am going to make it Half Pistachio and Half Walnut.
Thank you so much
Do you not use honey to make your baklava syrup?
do you have reciepe for chocolate pistachio baklava?
dam this is good as just made baklava for the 1st time and thrown most of the scraps away, wot a fall I was.
Where do you buy the fillo dough
In the freezer section of the supermarket (Coles &/or woolies) or a Middle Eastern Grocer.
Massllaha
Yummy love it
Thank you 😋
How much pistachios did you use?
This looks wonderful but I thought it was a honey syrup. No?
Hello! Some people use honey to make the syrup! I grew up with my mother always making it like this because that's how her mom made it. You can add honey, vanilla extract, lemon, just about anything to enhance the flavor!
are the pistachios toasted?
I've read elsewhere that toasting ruins the fresh flavor of the pistachios. So I don't think the nuts are toasted. I've also read that the pistachios(hulled) are boiled for a few minutes and then dried on a towel and the skins rubbed with the towel, to remove the dark brown coating on the nuts. Seems this gives the pistachios a bright green color.
@@vasureddy923 thank you
Hello Konstantino! I did not roast my pistachios but I think it would give the baklava a lot of flavor! Let me know if you give it a try! :)
what rand are your pistaschios ? mine when i chop them arent bright green
I get them at my local supermarket. just make sure they are plain.
@@IrmasSofra thank u … are u able to recall the name of the brand ?
@@winwinh3843 they come in a prepackaged container from my grocery store
😋
Ukljucite TITL na SRPSKOM HVALA.Crna Gora.
Hi,can you say how many sheets are in your packet of phyllo? Also the sugar and water in weight and the temp of the oven, Thanking you .Patricia
Hello Patricia! I'm not sure how many come in each package but I would guess abut 30 sheets? That's a rough estimate. As for the ingredients its all listed in the description box!
Iam Indian Muslim
Why is it mentioned here?
How many layer in base and how layer in top
Good question! Next time I make baklava I will count!
Irma's Sofra waiting for the reply thank you
Tunke yuo 🛎🛎🛎🥰👍🤝👈
You didnt do the most sensitive and important part 😏
Made this for an international dish at a college. Thankfully did NOT follow this recipe. Do NOT open the box to rest on counter. Someone mentioned this and she replied with a thank you but repeated she did this. Your dough will be RUINED if you open the package and leave it out for 30 minutes.