How to Make Flaky, Buttery Baklava
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- Опубліковано 16 лип 2019
- Bridget shows Julia how to make flaky, buttery Baklava with almonds and walnuts.
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13:35 Blazing Saddles reference! Love it!
But, I shoot with this hand.
Great, Bridget!
steve
before watching the video, I was expecting the reference to be them taking it out of the oven: "excuse me while i whip this out"
love from Turkey , video is mostly better at explaining baklava than what you can find in turkish good job .
Yeah, but it's Greek style. They don't even use hazelnuts.
Wrong!
@@aliince9372 really? you never see baklava then
Its easier to cool the melted butter in the fridge. The clarified butter will solidify and can be removed as one piece .The aqueous layer will set in the bottom .
I'm not sure why anyone would bother with clarifying the butter when regular melted butter works fine. I think it's better tasting.
i was actually just about to ask something along these lines but about putting it in the freezer, my thinking is that the butter and water will freeze at different rates making it easier to remove one from the other, as i do this with meat stock and alcoholic solution also do some syrups.
Dave Jones melted butter can burn easily while clarified butter can handle more heat. thats only one of the reasons.
i love beurre noisette and butter in general but for some recipes Clarified butter is the way to go ;)
I wouldn't put something so hot into the fridge/freezer
Thanks for that tip. You are so smart 🤓!! Merry Christmas!
I buy ghee when I go shopping. Ghee is clarified butter with a high smoke point which I use for cooking. It would definitely work with this recipe.
❤️I’ve made baklava for decades, like my Albanian grandmother. Her way was delicious, but a little different than the todays recipe. I learned a few good pointers today though. The 300 degree for an hour and a half is different. I’ll give that a try. And the use of LOTS more clarified butter on top is always a good idea. Your diamond cutting technique is much easier than how I’ve made the cuts. You use more spices and you use honey is different. People use the flavors they want and the kind of nuts is a personal preference. There is no one way to make Baklava, like so many recipes. I prefer all walnuts, but I’ve had other nuts. I LOVE walnuts, and I don’t put sugar with the nuts because the syrup is plenty sweet enough. No honey, just sugar and a few tablespoons of fresh lemon. The 8-6-6-8 layering is perfect. It’s a delicate, sticky confection, with crisp buttery philo and sweetened walnuts. It’s a family tradition. Thank you for showing good ways to make it.❤❤
Cynthia…I don’t know where you live but if you can find a store with Middle Eastern products (if you’re in N America or live in Western Europe) and purchase Country Style phyllo, which has thicker layers and doesn’t tear/split easily - I’ve made strudels with this thicker phyllo and they are a piece of cake!
I’ve always used pistachios. I’ll have to try this version
I would like to know what material is the pan you use for baklava. Also do you use the same pan for borek. Thanks.
Wow, the crunchy sound when you first bite the baklava at the end reminded me my mom when she used to make baklava for Ramadan. I’d suggest you to add warm syrup (98F or 37C degree), room temperature syrup is little bit on the colder side. You should also spread “kaymak” mixture on the bottom phylo sheets just before adding the first nut mixture. Kaymak is prepared by cooking 10:1 milk and semolina until the mixture boils about 5-7 min. Once the mixture cools down, it will thicken up and it will add authentic flavor to your baklava. Also, if you can find, I’d suggest you to use “Antep Pistachio” for baklava. Although clarified butter is very flavorful, Turkish pistachio’s butter tastes divine and gives baklava its flavor.
Btw before you eat the baklava, you should hold it upside down so the strong syrup flavor at the bottom of the baklava will spread out evenly. Then you should put baklava on your tongue and eat the whole thing at one bite like sushi.
You may also warm the baklava up a little bit ( by microwaving ) and serve it along with the Vanilla ice cream😋😋😍
Oh my!!! I have to try all of these suggestions! Thank you!! ❤️
I am old Greek lady, all l can say is well done
P.S. you can poke each diamond with a clove stick, flower side up. Yum
Baklava has nothing to do with greeks.
I LOVE listening to you two!! The clarity, THE CHEMISTRY, the whys etc etc. I'm just geeking out here 🙃
This looks delicious. I grew up having this for Christmas. We lived in a town with Greek families and some would sell it. I miss it soo much, and never dared to replicate it because it was perfection! Watching this, I’m going to try it!!!
This is very similar to my baklava recipe. The main differences are the use of clarified butter (vs melted butter), and adding cool syrup to a warm pan (vs adding warm syrup to a cool pan). I can confirm that adding more honey or using a strong-flavored honey does not improve the baklava; the honey flavor becomes too overpowering.
I am going to try my hand baklava this holiday season. I appreciate your comments.
Cool syrup to the fresh out of the oven phyllo is how I’ve always been told is the way to make baklava.
used some pecans in ours, and cardamom.
yum!
"I shoot with this hand" LOL wasn't expecting that
As someone who dirrectly went to the comments for no reason, this sounds weird.
apparently someone likes the movie "Blazing Saddles"
Are “mom jokes” a thing?
I’m HERE for these two and their banter!
What are mom jokes?
Was thinking the same thing. It was a little staged.
As always I love watching you ladies and feel I’m getting a cooking class in the comfort of my own home ... you give me the confidence to expand my horizon💗
Hello this recipe is outstanding and the hosts are amazing. Thanks for sharing. I made mine with cashews, walnuts and star anise syrup
Love your shows I watch them over and over again I watch on Roku and my phone and have learned so so much
Well, I just made my Very First pan of Baklava using this recipe and OMG!!! It's Delicious! Thank you so very much for this video!
yum, thanks for the recipe. love your videos
Love this video !! Can’t wait to try this recipe 👍
This is my favorite cooking show
This is an amazing recipe thank you for sharing stay safe and healthy have a nice day
You made this look easy and doable. I’m going to try it your way. Love you guys and Bridgett is ATK’s comedian.
Thank you so much America’s Test Kitchen for sharing this video on how to make baklava!!! I’m not Greek but this is definitely my most fave dessert!!! I’ve always wanted to make myself but always felt too intimidated to even try . . This video really breaks it down step by step simply and makes it seem not so scary anymore lol. I always watch all of ur shows in the Create channel , I’ve learned sooo much from watching you guys!!! Thank you!! Much love from Jersey!! ❤️
well baklava is turkish anyway
I love the video! I've been making Baklava for years because I always found it to be too sweet elsewhere. I like the 300 degree temperature...I will definitely give that a try. I also use a combination of different nuts, along with a small amount of coconut and oats (my own take on it 😁).
Looks great. I definitely will use this recipe hoping works. 😊
I followed your recipe to a T and got rave reviews! I've made it for years using a different recipe, but this was the best! Thanks!
Wow, what an amazing video! Thank you!
Three good things about this baklava: no perfumey rosewater, lots of nuts (even if they're not pistachios), and it's not dripping wet. Excellent job.
I've never worked with rosewater: does it have a super strong smell?
I'm Turkish and I have never had rosewater baklava. That sounds weird. Original recipe doesn't have it.
@@egemenbora Interesting. I don't know much about baklava, so thanks for teaching me! Do you use rosewater in other recipes?
I've had Persian and Greek versions that contained rosewater but the few Greek people I know who make their own don't use it. I don't care for it.
I was told the Greek version traditionally has 33 layers to represent the number of years Christ walked the earth.
@@ananouri3583 I have never tried anything with rose water, so perhaps I should buy a bottle to see what everyone is talking about, lol
Oh wow thanks for the info about the number of layers!
I love it. I made just like you did . It test good
I love all your show👏👏
thank you! I will try it!
Looks so delicious!
I came for the baklava, but I stayed for the Blazing Saddles reference!!!!!!
You are both awesome! Wonderful!
Tasted SOOOOO good. I used 8oz walnuts and 4 ouces of pistachios and it came out SOOOOO good. I just had the hardest time with the freakin phyllo dough.lol.
I know your post is 2yrs old…let me give you a hint, regardless where you live, see if you can find an “ethnic” store that sells phyllo. If you don’t get anything but the thin phyllo; try online “Country Style” phyllo - this is thicker and you’ll be able to roll like a pro (I think the ladies are using this one in the video). If you want to try again with the thin phyllo, you have to lay the sheets on the side and cover the ones waiting to be used with a slightly damp cheesecloth (you can find this at a grocery store) because this cloth will keep the phyllo from drying on you.
Ooooh this sounds good I'm going to have to try it!! Thanks so much!
To Both of you thank youuuu
Well done! Beautiful
my grandparents made everyone baklava every year. they would do batches a few times a year. they par-baked the layers a few times without the syrup. it will freeze and stayed crispy
Hi l have a good experience for making filo pastry and so often l am making Baklava with pistachios and walnuts so delicious.
Looks Delicious
Loved it!!!
Oooo it looks sooo yummy 😋
You encouraged me to make it for New Year
love it study hand on one side and shooter on the other lol cant wait to make this again to get my flaky top layer
Best recipe I saw so far 😂 very detailed thank you 😊
It was great to hear an appropriate Blazing Saddles reference seemingly off the cuff.
Just shows how quick witted she is.
OMG! This is what I’m looking for!
My favorite baklava is made by the wife of one of the owners of my favorite diner in NYC. They are Egyptian and she makes her's with pistachio, almond, walnuts and pine nuts. It is a tour de force, for the senses.
Thank you for sharing this video with us! I would like to ask, what pan material is best suited for baking baklava? Thank you.🍋
Love the "Blazing Saddles" reference.
Exquisite!!❤
My husband and I made this today. I will never buy it again. Homemade is so much better. Thanks for the recipe and tips. I did buy the phyllo dough, LOL!
This recipe made me subscribe
Awesome. I'm definitely making that for Christmas this year 🎁🎄😇✝️
Trying this today! Love the Blazing Saddles reference! The Waco Kid for the win....
Fantastic 🏆
Put two sticks of butter in a jar with a lid and melted in the micrwave. Put 2 in of water on top of melted butter and shake. Turn the jar upside down and place in the refrigerator. When solid pour off the water. Remelt and pour on top of the assembled baklava. 2 minutes to make purified cow oil.
Yum!
This is my next dish 👍🏾
Thank you for making this authentically correct. Everything you did was exactly like my mom would do...to the mixing of walnuts and almonds, to spicing the dry mixture, the layering and the syrup... the ONLY difference, she would insert a whole clove into the middle of each diamond before baking... 1 - it looks attractive and 2 - it holds all the top layers together so they do not shift around. One more slight difference... she would drizzle the top of the baklava with water as well as the butter and rub them together to emulsify before cutting and baking etc. I am not sure why she did this, but her baklava was excellent.. She would bake at 275F for 2 hours... and hers would bake a little darker in colour to yours, but otherwise, spot on!!! Thank you!! This was WAY more authentic than your pastitsio recipe.... just sayin'!!! :)
When I was younger I had a tutor of Greek descent every Christmas he would bring in a wonderful delight
Baklava 🤗
Baklava is pure ottoman turkish it has nothing to do with greeks.
Could you put the clarified butter in a sprayer so you don't have to brush it on every layer? Just spritz a bit? and keep the spray bottle in a bowl of tap hot water so it stays melted?
After testing many recipe variations, we do recommend that you brush it on each layer.
Great team you are and smartly funny too. 👍
Please bring back full episodes...
I miss them so much...
Yes, please do. It's time.
It already is a full episode. My guess is that they want to post separate recipies from each episode for people that only want the one.
Though I would like to try the olive oil cake they made in this episode...
@@Kay_Sea251
I think people mean "new" full episodes. This is probably the third time this baklava video has been show on the channel, for instance.
I love this video! I have always wanted to use filo but I have not been able to find it for sale where I live. I would be interested in seeing a demonstration about spanokopita, or savory dishes with filo.
I make it with feta and chopped frozen spinach squeezed very well.
My grandma salt brined Jack cheese in a gallon jar in the fridge. After grating it, she added an egg and finely chopped curly parsley. Spread this mixture in the center of your phyllo layers, then bake
I'm an old Greek too and when I make Baklava or Siraglee, I always use margarine and I've never had an issue with my deserts tasting anything other than Delicious.
Really? 🤩You mean it's okay to use margarine instead of butter? 😲
@@monnd.3039 I wouldn´t recommend it. But I personlally don´t like the flavor of margarine. Maybe to a taste test; a bit of melted butter (or ghee, which is already clarified) vs. a bit of melted margarine, before committing to the recipe.
@@VanityismyReligion sounds like a great idea! thank you for your suggestion😉👍
I remember that My grandmother melted a high quality margarine at time
Baklava is not even greek.
What brand pan did you use?
I had a baklava made with pistachios. It was really good. I think it was a Persian recipe.
The Persians love their pistachios, after all they are the largest producers of deez nutz
@@satoshiketchump I think they were, but they have been having a drought for the last 10+ years and their reservoirs are way down.
Great Team you are and funny too.
You are the best
I wish adding some pistachio like most Greek and Turkish, but the best part you make everyone happy specially my self
Looks incredible!!!
In no Greek recipe for baklava do we ever use only honey. It would be cloyingly sweet not to mention too expensive.and to anyone wanting to use only walnuts, that is fine, it will not be bitter like they mentioned.
I loved it when at 15:30 Julia commented on Bridget's steady hand and Bridget replied back that she pours with her right and shoots with her left. She's ambidextrous like me.
her implied bad Marksmanship though LOL
Love that quick "Blazing Saddles" reference.. 😂
😋MGoshhhh, that baklava thumbnail tho..😋😍
Mannn, I would pay 20$ for that single slice..☺😋
I gotta try this recipe...im salivating all over myself..🤤
Hi Ms.Bridgette!💖
Hi Ms. Julia!💖
Starthistle honey is my favorite
Have never made Baklava because I would get in the closet and eat all of it (maybe in a couple settings) 😋 Your recipe & technique look great 👍
I love baklava! My friend gets it from the deli all the time. I cant wait to try this
I'm going to use a small gravy ladle to skim the butter off the aqueous layer for it to go faster.
So I've made a lot a this for work. I have been taught to use clarified butter however my boss prefers I do a beurre fondue.
What is buree fondue
@@lisawinfield543 Butter emulsified with a little water.
Pistachio Turkish baklava is where its at!
What size pan did you use?
And what kind of phyllo 0:03
I shoot with this hand I sure really wasn't expecting that from her but it was funny it made me laugh 🤣😜🤣😜🤣
We have relatives from Turkey and they use pistachio nuts in their Baklava and it is my favorite, it is SO good. I'm clarifying my butter the next time I make this, never thought to do that but it really makes sense.
sacredsiren yep, pistachio is a real deal when making a baklava. Gosh, I miss Turkey😔
There are dozens of types of honey, each with the flavor of the type of flower. Fireweed, which is very mild and water colored to Buckwheat, which is very strong tasting and very dark.
so many different ways to do this.
I always watch American test kitchen you the best 👌
I would love to see a honey tasting episode. Including the major grocery store brands including Walmarts Great Value brand
Some "honey" isn't honey. It's corn syrup that's colored to look like honey and that's flavored to taste like honey.
Me, too. Along with Maple syrup and the grading explanation.
That’s a good suggestion. Did they ever do it?
@@Avacarho They do have a bit where they explain the grading but it was on an old episode with Chris Kimball.
6:07 DEEZ NUTS
Thanks for revealing Baklava secret 😘. I’ve been watching many videos and following many recipes for years and never succeed to have a satisfying Baklava. I lost my hope and gave up baking Baklava, but after watching you I’m hopeful again 😉. Thanks ladies and please show us how to make nuts and cheese Kunafa too.
I never heard of putting salt in the nut mixture. Pistachio is another choice. Instead of making ur own butter you can use GHEE. In turkey they don’t butter each sheet. It’s poured over after assembled
👍❤️
having just had some odd store bought baklava tonight and was quite disappointed....this recipe sounds like a very good thing! So...baklava is carbs, butter, and sugar. What more does a girl need? BTW ladies, why didn't you just use *ghee?*
13:34 Nice Blazing Saddles reference. 😂
YYUMMMMMM ♥
I wanted to see how the ladies make this recipe…don’t want to criticize them, but the syrup is a simple one without the cloves/cinnamon because it’s supposed to taste/smell like nuts. Thick layers that are soaked in syrup are what’s the baklava are known for.
Wondering whether using ghee would work just as good - as it is clarified butter. Same question for using melted cream cheese and also melting and clarifying it with such higher butterfat content. Then paint on both sides of the layered filo.
I've used ghee and it works like clarified butter. Just melt and use. Use ghee from butter for best results as there are vegetable based ghee and the taste won't be as rich.
Just buy ghee from any Indian store
Most supermarkets carry ghee, if you want to pay 9$ for 8oz😊
@@lisawinfield543Just easier to make one's own homemade clarified butter - sweet cream butter (no salt). Heat up to proper temp until the proteins start caramelizing. Strain out the proteins, leaving the butter oil. Bottle and use as needed.
Just made these today and let me tell you they were AMAZING 🤩❤️❤️❤️🤤 So delicious and buttery and that syrup sauce was freakin bomb 💣 yo!! Totally worth making and not that hard either. Just make sure you have all the ingredients ready before you start with the phyllo because if not your DOOMED 😂 But totally making this time and time again. 💯
Hello this is very nice. Can I have a recipe for the dough. Thanks a lot
They purchased the filo pastry. Comes in the freezer section.
Never put more than eight sheets on the bottom and the nuts on top of that why because the moisture in the nuts will cause the layers below not to be flaky. That's the secret to making flaky baklava. The 8 sheets below will be somewhat adherent to one another but that's okay because it provides the platform for the nuts above. The sugar syrup adhears the flaky layers above together. You have a treat that stays in one piece while you pick it up.
The best knife is a freshly sharpened knife that's been washed. Ever attempt to cut it without sharpening first.
8:58 Which nuts?
Warning their recipe listed in the description says 3 sticks of butter you need more like 5
agreed! I thought I was doing something wrong haha!!