My grandmother is greek and (obviously) my dad is greek. Like you said, there are many ways to make this but my family uses a mix of nuts (walnuts, pistachios) and one tip that makes it even better is spray it with rose water. It's AMAZING! My family makes baklava every christmas to give out to people and it is so good!
I'm Arab and I approve of this recipe. I grew up always having it with a bit of orange blossom water added to the syrup mixture, but the orange zest you added to the mixture is pretty spot on!!
+Jasmine Tsai *Keeps that first tray for myself..... makes another tray for the guests....... but ends up eating half of that tray too!!!* O_O :( (...though, not in one sitting, of course!)
Hi Laura, Thank you for sharing this delicious recipe. I have never tried it with the walnuts. I like it with the pistachio filling. I wish you try it with the rose water instead of lemon and orange zest. You will LOVE it. Also, you can add rose water to the syrup. It tastes AMAZING!
In Lebanon we do half the layers in the pack then one kind of filling then the other half of the phyllo pack and then cut it and then we have ghee hot and melted ready to use we just drench the whole thing put it in hot oven every single layer crisps up beautifully . When it’s done we slightly tilt it and drain all the ghee out and then put syrup on top. Much much tastier than butter . Phyllo dough loves ghee
Baklava is one of the most delicious sweet foods you can make, though I have never made one mysef. I buy them from the supermarket.There are also many types of baklava. This is just one of them.
Looks amazing! The baklavas I usually see here in the bakeries are much smaller, almost bite size, not like cake pieces. I think it makes it easier to eat without a knife and also easier to control your portions since this is very rich. And it goes amazing with turkish black coffee :)
DON'T throw those scraps of Phyllo dough away!!! Instead, layer them evenly in strips on top of the layer of nuts. OR, you could layer them on a buttered baking sheet and toast it up. Dust some powdered sugar on it.... crumble it up and you have a crispy topping for something else... like gelato... or fro-yo!
I recently explored the internet recipe “bank” and UA-cam for Baklava recipes and ultimately decided on your recipe. It was my first Baklava bake and your recipe turned out fabulous! Thank you!
This is how we make it in Egypt, but we always add raisins to the filling and sometimes we substitute walnuts with hazelnuts and/or pistachios. You can also add cream to the filling. Thank you Laura, love your channel.
So fun seeing you make someting that is very traditional where I live (Bosnia). I see everybody figthing over whose this dessert is but the truth is it spread with ottoman empire so we all see it as ours and traditional. Anyway, here we dont use zest, cinamon, vanilla or honey, just plain sugar sirup with lemon juices and lemon pieces but i might try that next time for our holidays :):)
Nice combo of orange and lemon... Greeks only use lemon.. Lebanese and Turks use orange. Lebanese also add clove too. It's all about what is on hand. One thing I do is clarify my butter. I also don't add my honey and lemon until the very end of the syrup mixture. Heat it a little longer. One thing is vital. Syrup has to be hot while baklava is cool. You can't have both hot. If you do, you'll get soggy baklava. Nice recipe Laura. Another tip is to spitz the baklava with a little water before you put in oven. This prevents the dough from curling if it's too dry. Some parts can be dry. This way it lays flat.
I just made this Baklava. It is amazing. You are right,it is a little tedious but worth every second. I love the taste or orange and lemon. That makes all the difference. Thank you for sharing this marvelous recipe.
Made it this weekend! Instead of doing a 9x13, I did a 12x17, and instead of so many layers of nuts, I just did 3. It came out where you could SEE each of the nut layers, and they weren't AS thick as Laura's but they were still the perfect size. They were SUPER aromatic because of the orange & lemon zest. I would probably knock that down to 3/4 or 1/2 of the orange/lemon instead of whole. The bottom was also a bit soggy because of the syrup. I would knock down the water by 1/4 cup or so. I got so many compliments from my coworkers though. 10/10 WILL MAKE AGAIN :D
Laura, in my country this treat is so famous especially in weddings but ours doesnt really have so much layers its basically an amount of layers with brown color - nuts ( walnuts or pistachio ) and another amount of layers with yellow color caused by the butter :) thanks for sharing I love you Laura
This looks deliciousss!!! Baklava is a staple in Lebanon. You can find it in every pattiserie. We bring it as a gift on special occasions. We actually pour over it a sugar syrup called : "Kater". its made with sugar and water boiled together for 20 mins until really thickened. Then we add tsp of lemon juice so it doesnt turn brown, splash of rose water and orange blossom water. Sooo good. Try it someday with baklava. It's more traditional and much better than honey, I promise :) xx
When doing baklava each phyllo sheet are not supposed to be this much pressed one on top of each other. The less they are pressed to each other the more crispy and light the baklava will be. In greece they say that the pastry brush used to add the butter in between the layers should never touch the phyllo dough. This is why we could not see each layer in your final result.
+Dominic en Rianne :) actually this last summer i helped my mother in law to make a big tray of baklava ´alot of work she made the dough from scratch and it tasted so good it was filled with almond
Fantastic video Laura! It goes quicker if you use a spray bottle for the melted butter instead of a brush. I use clarified butter (ghee) so it doesn't clog up the spray nozzle as easily.
Traitor lol. I'm Greek too and I say it's from Greece lol. I meant that in a lighthearted way. All seriousness though we have to agree the Turks did a darn good job perfecting it. Our ancestors were all under the Ottoman Empire at one time so it belongs to all of us I say.
, Such as baklava in the Middle East, with some simple additions, your channel is very beautiful and your dishes easy and simple ,, made donuts stuffed and was very delicious ,, thank you ..
Many things from Greece are actually from Turkey. I am Greek and he is correct. Greeks make it, but it is original from Turnkey, just like Dolmades. People like to say it's both... it's like pizza... many countries make pizza, but it's Italian. You know. Anyways.. it is Turkish.
This is a very common desert in Greece and Turkey You should try it with pistachios instead of walnuts for the filling. Also try to put 2-3 cloves,a cinamon stick and the zest of one lemon in the syrop. Great recipe,as always!!!!!!!
Totally doing this for monday night! Cannot wait to try it! I loooove anything easy. Don't mind taking time to make it. As long as it is easy. This looks easy.
If you want to make the authentic crispy/flaky version of it, instead of adding the nuts in layers add just in the middle layer at larger quantity - this leaves the rest of the pastry alone so that the butter can actually crisp up the fillo and rise up similar to puff pastry. When you have the nuts in all the layers, it will end up being alot softer and there wont be much crunch to it.
I love watching her!!!! This recipe kind of looks like a recipe my mom makes for easter, we make it with bread, we also put nuts and dried fruit and then add a syrup at the end. Its a Mexican recipe.
Try making it with pistachios, almonds, coconut powder and cardamom. I make it with roughly chopped nuts so it gives me some crunch and I use cardamom instead of cinnamon. I also put cardamom in syrup so when it sits for 10 hours, it tastes even better!
The best baklava that I ever had is "back in the day", when I was in the military over in Greece. I don't know where it originates from but the baklava that I ate over there was oh so good!
Baklava has multiple origins and Influences, Ancient Greece, Byzantium, Roman Empire and Turkey. She must pour butter over the last layer of fylo and pistachio after pouring on the syrup. Great job laura.
Baklava is Tedious but not as bad as Croissants..... And I do Croissants very often! Love your Video.....looks so simple and Delicious. Very Much appreciated.
Hey Laura my family here in Albania does this desert every year for New Years dinner. My grandmother does it from the doe to the suryp ( which we make it with water, sugar and with ( i cant find a name for the moment but it a rose spice kind of but I dont know the name ) , anyways I think this year we'll try your version :D. Thank you for all of your recipes. Im in loveeeee with your channel and the things you cook :D. Lots of love to you from your Albanian fan :)
Laura love your channel so much! I didn't know you made a Baklava recipe too. :-D My bf is from Iran and tried their baklava version which has a hint of cardamon and rose water you must try, its so yummy.
I wish i could upload some pictures of the baklava we make in my country.. Instead of the cinnamon we put lemon zest and orange blossom water in the filling .. You should try this version,you gonna love it Laura Big fan watching you since you have started love from Algeria
+Shirin Ma It is Turkish. It originated in the Ottoman Empire and spread from there. Just like the pizza. Other cultures have pizza too but it still originated in Italy.
feel you, im bosnian and i really dont like baklava either because its crazy sweet, but i would love to try it with pistachios, gordon ramsay has a recipe on it
I am Persian, but we love a good Turkish Baklava. My favourite kind is the one with pistachios and its rolled into logs! This recipe is fantastic, I have to try it!
+Luna Music The commercially-made ones that you can find at most well-stocked supermarkets and wholesalers are insanely sweet. The ones that you find in decent Middle Eastern, Mediterranean (etc.) restaurants (at least the ones I was treated to when I was a kid), tended to be more balanced in terms of sweetness by comparison.
I used a one pound package of fillo dough. But did not have enough sheets to do all the layers you said to do. I had to change it to 4 layers between nuts. I did not have enough layers to end with 8 layers. I have made Baklava many times before but this time I wanted to try it your way.
pinkskyprintables it is maybe a good idea but really is not ... because of the butter, butter attend to get thicker while it is not hot anymore... For that purpose it's better to brush it then spraying 👍🏻😃
Good job I know that there are Greek versions and Lebanese versions. You can leave one package down all together but the nut mixture on and put another package of all the layers down then cut it and pour the butter make sure it coats everything and bake it like that you don't have to butter every piece then do the syrup that should be cooled on to the hot phyllo dough with nuts it's such a quick method a lot quicker! Try it you'll realize it works😄
Agreeeeeeee! Seriously that's just food -.- everybody in this world as their very own recipes. So who cares where it comes from? Wanna know where it comes from? From my kitchen :)))))))) muahahah
Hey Laura!! Just want you to know how much I adore your videos! I can always count on you to provide awesome recipes, you're really the best, lol. I've been watching Laura in The Kitchen for quite some time now, and I was curious to know if you've ever ran across new recipes that you've made, but didn't like?
Before people start arguing about where baklava originated from please note it did originate from Turkey.. however is it still very popular in arabic countries like Lebanon, Syria, Algeria etc
in Lebanon we melt ghee and we put half the layers as they are then nuts then the other half then melt ghee on stove and pour all over untill all phyllo sheets are covered . Bake in a hot oven and then when it’s nice and golden take it out , tilt the tray to drain all excess ghee and then pour syrup . Deffinitely easier and deffinitely tastier . Ghee makes all the difference not butter. Phyllo sheets love ghee they become gorgeous and crispy and flaky with ghee butter doesn’t crisp them the same . I have tried both and ghee is deffinitely bette r
Now this is exciting. Want to try this soonest. I noticed during the 12 hour wait, you had used something from the back counter... powdered sugar... maybe? what ever it was there is less of it. I have no idea why I picked up on that.
In Kosovo my country mostly we make baklava for EID , We have our way of making it , i wish u guys would ever try a baklava from kosovo its so delicious 😊
Its wierd, I wanted to make Baklava for my mum today as its mothers day in england and i was just about to search your channel to see if you had a recipe then realised you posted the recipe only five minutes ago. I hope these baklavas go well, your recipes never fail me!
Yum ! Now I'm craving baklava , my grandmother usually makes it with pistachios (I'm Turkish) but my Best friends mum whose Lebanese makes it with walnuts. Although my neighbour who's Armenian makes it with crushed almonds which I think is my favourite type of baklava.
Baklava is scrumptious. I wanted to let you know that the recipe on your site says "Zest of one orange," but in the video you say the zest of HALF an orange. Thanks for the recipe, Laura!
+Kenyettia Dixon I am from Greece and yes you are right it is a turkish dessert :D !!! But it is eaten a lot in Greece... it is my personal favourite!!!
baklava has a turkey version and a greek version but i tried yours and it's sooo similar to both versions and it's taste like my mum's..kisses from greece♥♥
My grandmother is greek and (obviously) my dad is greek. Like you said, there are many ways to make this but my family uses a mix of nuts (walnuts, pistachios) and one tip that makes it even better is spray it with rose water. It's AMAZING! My family makes baklava every christmas to give out to people and it is so good!
That sounds DELICIOUS!
Where do you get rose water?
Thanks for sharing!!!
@@roger12393from middle eastern stores. I pour a teaspoon of it in the homemade syrup. We don’t use store bought honey .
I'm Arab and I approve of this recipe. I grew up always having it with a bit of orange blossom water added to the syrup mixture, but the orange zest you added to the mixture is pretty spot on!!
"I like smaller pieces." *serves herself the biggest piece of baklava i've ever seen.*
+Jasmine Tsai *Keeps that first tray for myself..... makes another tray for the guests....... but ends up eating half of that tray too!!!* O_O :( (...though, not in one sitting, of course!)
whahahahahaaa yeah you're right I wonder how she would have cut it if she was using big servings
Jasmine Tsai l don't blame her
rkmugen ikr🤣
i was dying when i saw it LOL!!
What a precious gifts she have!
Hi Laura,
Thank you for sharing this delicious recipe. I have never tried it with the walnuts. I like it with the pistachio filling.
I wish you try it with the rose water instead of lemon and orange zest. You will LOVE it.
Also, you can add rose water to the syrup. It tastes AMAZING!
In Lebanon we do half the layers in the pack then one kind of filling then the other half of the phyllo pack and then cut it and then we have ghee hot and melted ready to use we just drench the whole thing put it in hot oven every single layer crisps up beautifully . When it’s done we slightly tilt it and drain all the ghee out and then put syrup on top. Much much tastier than butter . Phyllo dough loves ghee
Baklava is one of the most delicious sweet foods you can make, though I have never made one mysef. I buy them from the supermarket.There are also many types of baklava. This is just one of them.
Looks amazing! The baklavas I usually see here in the bakeries are much smaller, almost bite size, not like cake pieces. I think it makes it easier to eat without a knife and also easier to control your portions since this is very rich. And it goes amazing with turkish black coffee :)
DON'T throw those scraps of Phyllo dough away!!! Instead, layer them evenly in strips on top of the layer of nuts. OR, you could layer them on a buttered baking sheet and toast it up. Dust some powdered sugar on it.... crumble it up and you have a crispy topping for something else... like gelato... or fro-yo!
Smart
That’s exactly what I do I fry them or bake them and put some syrup on top . Easy and gorgeous dessert
I recently explored the internet recipe “bank” and UA-cam for Baklava recipes and ultimately decided on your recipe.
It was my first Baklava bake and your recipe turned out fabulous! Thank you!
OMG!!! I'm obsessed with your opening "Hi guys..." Please never stop!!!!
I love Baklava! Thank you for this great recipe! You are so fun to watch.
We also LOVE this here in Croatia! good job.
This is how we make it in Egypt, but we always add raisins to the filling and sometimes we substitute walnuts with hazelnuts and/or pistachios. You can also add cream to the filling.
Thank you Laura, love your channel.
So fun seeing you make someting that is very traditional where I live (Bosnia). I see everybody figthing over whose this dessert is but the truth is it spread with ottoman empire so we all see it as ours and traditional. Anyway, here we dont use zest, cinamon, vanilla or honey, just plain sugar sirup with lemon juices and lemon pieces but i might try that next time for our holidays :):)
Nice combo of orange and lemon... Greeks only use lemon.. Lebanese and Turks use orange. Lebanese also add clove too. It's all about what is on hand. One thing I do is clarify my butter. I also don't add my honey and lemon until the very end of the syrup mixture. Heat it a little longer. One thing is vital. Syrup has to be hot while baklava is cool. You can't have both hot. If you do, you'll get soggy baklava.
Nice recipe Laura. Another tip is to spitz the baklava with a little water before you put in oven. This prevents the dough from curling if it's too dry. Some parts can be dry. This way it lays flat.
You must try baklava with pistachos instead of walnuts its very delicious
Yes it is 😍😍😍
I use both
I just made this Baklava. It is amazing. You are right,it is a little tedious but worth every second. I love the taste or orange and lemon. That makes all the difference. Thank you for sharing this marvelous recipe.
Perfect!! But usually they are cut smaller 😋 That's how we do them in Lebanon
Your from Lebanon?
+esraa maatouk yes
+Sarah B me too
lmao yesss
This is the USA. The country of large portions...the country of a bunch of fat asses!
Made it this weekend! Instead of doing a 9x13, I did a 12x17, and instead of so many layers of nuts, I just did 3. It came out where you could SEE each of the nut layers, and they weren't AS thick as Laura's but they were still the perfect size. They were SUPER aromatic because of the orange & lemon zest. I would probably knock that down to 3/4 or 1/2 of the orange/lemon instead of whole. The bottom was also a bit soggy because of the syrup. I would knock down the water by 1/4 cup or so. I got so many compliments from my coworkers though. 10/10 WILL MAKE AGAIN :D
where's the pistachio?
Looks great!!! Love your wonderful enthusiasm for food. Thanks.
I think everyone should eat Baklava because It is AMAZING and It is the best dessert in the world 😍
Im Greek i make it like you but ive never used orange zest..i will try your way on this Easter..thank you laura love your videos..Des from Boston Ma.
We also make it in Armenia :) wonderful recipe, Laura
+Lumos :3 lavem :D
My very favorite dessert and I always thought it was too hard to make. Thank you, Thank you, Thank you!
We make this for Bajram it's a tradition and it tastes amazing .👍🏼👍🏼 Great job
Sanja Dolic ooy
Am Hispanic. And God bless where ever baklava is from. So good!!!!!
That baklava looks beautiful Laura! I have tasted baklava a few times and it taste amazing!
Laura, in my country this treat is so famous especially in weddings but ours doesnt really have so much layers its basically an amount of layers with brown color - nuts ( walnuts or pistachio ) and another amount of layers with yellow color caused by the butter :) thanks for sharing I love you Laura
What a huge pieces xD
Try using different filling like pistachio and other nuts!
if the pistachio is fresh green not bake it's going to be the most delicious sweet a human has ever tasted
There's a lot of flavores as well
i went to a mediterranean restated once and they had a chocolate version with ice cream in between
This looks deliciousss!!! Baklava is a staple in Lebanon. You can find it in every pattiserie. We bring it as a gift on special occasions. We actually pour over it a sugar syrup called : "Kater". its made with sugar and water boiled together for 20 mins until really thickened. Then we add tsp of lemon juice so it doesnt turn brown, splash of rose water and orange blossom water. Sooo good. Try it someday with baklava. It's more traditional and much better than honey, I promise :) xx
My college roommate once made baklava but we didn't have a blender or food processor...so I was his walnut chopper.
Sounds like a fun experience. Was it good?
Honestly 4 years later and this is still funny
What a wholesome moment
Laura u are a perfect chef u can cook almost any dish in the world I hope u get ur own tv show one day I would love to see u on food network
She does have her own cooking show. It's on the cooking channel and it's called Simply Laura. Saturday's at 10:30am est time.
When doing baklava each phyllo sheet are not supposed to be this much pressed one on top of each other. The less they are pressed to each other the more crispy and light the baklava will be. In greece they say that the pastry brush used to add the butter in between the layers should never touch the phyllo dough. This is why we could not see each layer in your final result.
Its true my mother and mother in low are an experts in making baklava and they do what you just said :)
i thought so, thank you for the tip, & less butter yay. i love how crispy it is
+Lina Bz Thank you, I did wonder about that. Good to know.
+Dominic en Rianne :) actually this last summer i helped my mother in law to make a big tray of baklava ´alot of work she made the dough from scratch and it tasted so good it was filled with almond
Alibi Souma i mostly buy the once filled whit pistachios
Thank you so much for sharing your recipe. God bless you.
OMG! Yes!!!! An amazing Turkish desert, which is also common here in Serbia too! Excellent idea Laura! XOXO
I 💕 Laura, She Has a Good Spirit & She's Always Willing and Wanting to Share Her Recipes 😁👏🏽😍 Thanks !!
OMG Thank you for knowing to use lemon AND orange! Looks fantastic! ...where's the rosewater?
Fantastic video Laura! It goes quicker if you use a spray bottle for the melted butter instead of a brush. I use clarified butter (ghee) so it doesn't clog up the spray nozzle as easily.
Make it your way
YAAAS more Middle Eastern Food, or how about biryani?!!
yessss
Omg I love that😂
+Oz Kann
Or even Shwirma!
+Soso Ser the best!
+Oz Kann Biryani is INDIAN. How is that Middle Eastern? lol
I tried this a couple of days ago. Although I didn't have enough phyllo sheets to follow the exact quantity,
but it still turned out pretty awesome.
I'm from Gaziantep, where Baklava is from. 👍
hallo Ahmet! sen Anteplimisin? kein wunder, dass du so gut kochst!!! :D
Ofcourse it is from gaziantep
Ahmet Abe I made ur pita it was amazing
AhmetKocht
Cok tesakur
is fromTurkey
My grandmother makes the best baklava here! It's a tradition to eat it on the holidays!
I'm Greek, and I don't know where the dessert originates, but the best baklava I've eaten was from Turkey.
Very buttery and not too sweet.
Oh it had mostly pistachios as well.
+Hicran Akdeniz
Hadn't thought about that! Sounds delicious!
galaktoboureko is also the same right
Jim S i love it with pistachios. The best 👍
Traitor lol. I'm Greek too and I say it's from Greece lol. I meant that in a lighthearted way. All seriousness though we have to agree the Turks did a darn good job perfecting it. Our ancestors were all under the Ottoman Empire at one time so it belongs to all of us I say.
, Such as baklava in the Middle East, with some simple additions, your channel is very beautiful and your dishes easy and simple ,, made donuts stuffed and was very delicious ,, thank you ..
To all the people who are saying this isnt Turkish: it is. It is originally from Turkey but almost every country eats Baklava atm.
It's Turkish and Greek. So it's kind of like Mediterranean
No. its Turkish
Many things from Greece are actually from Turkey. I am Greek and he is correct. Greeks make it, but it is original from Turnkey, just like Dolmades. People like to say it's both... it's like pizza... many countries make pizza, but it's Italian. You know. Anyways.. it is Turkish.
same question for the Borsch : is it russian or ukrainian? Hmm, nobody cares I guess :D
Some people say it is from America hhhhhh
This is a very common desert in Greece and Turkey
You should try it with pistachios instead of walnuts for the filling.
Also try to put 2-3 cloves,a cinamon stick and the zest of one lemon in the syrop.
Great recipe,as always!!!!!!!
It's even better or it's absolutely amazing with pistachios
Try pine nuts and cashew mixture 😋
Make it your way
Totally doing this for monday night! Cannot wait to try it! I loooove anything easy. Don't mind taking time to make it. As long as it is easy. This looks easy.
Actually the syrup isn't made with honey. Because its so thick and sweet people think that it has honey inside but its just water and sugar.
+BurntSienna Spot on !!
BurntSienna you can use honey if u want but yes ur correct it's just water and sugar. That's what my mom does
Adding a little honey to the sugar syrup, even vanilla & lemon zest is uuuu la la
BurntSienna My grandma's Greek friend always made it with honey. It's better that way.
Yes its made with honey..thats traditional
Thank you very much for the wonderful Turkish recipe, look delicious and will try to work on it.
If you want to make the authentic crispy/flaky version of it, instead of adding the nuts in layers add just in the middle layer at larger quantity - this leaves the rest of the pastry alone so that the butter can actually crisp up the fillo and rise up similar to puff pastry. When you have the nuts in all the layers, it will end up being alot softer and there wont be much crunch to it.
I made this for a dinner party, it was delicious. Thanks
I am from Azerbaijan and i love Turkey! That country has such a rich cuisine! Shot out to my brothers and sisters from Turkey💪🏽✊🏽
I love watching her!!!! This recipe kind of looks like a recipe my mom makes for easter, we make it with bread, we also put nuts and dried fruit and then add a syrup at the end. Its a Mexican recipe.
I must bake this! I will definitely add some pistachios to my nuts mixture ;)
Try making it with pistachios, almonds, coconut powder and cardamom. I make it with roughly chopped nuts so it gives me some crunch and I use cardamom instead of cinnamon. I also put cardamom in syrup so when it sits for 10 hours, it tastes even better!
The best baklava that I ever had is "back in the day", when I was in the military over in Greece. I don't know where it originates from but the baklava that I ate over there was oh so good!
Baklava has multiple origins and Influences, Ancient Greece, Byzantium, Roman Empire and Turkey. She must pour butter over the last layer of fylo and pistachio after pouring on the syrup. Great job laura.
Comes from turkey
Baklava is Tedious but not as bad as Croissants..... And I do Croissants very often! Love your Video.....looks so simple and Delicious. Very Much appreciated.
we also make baklava in Armenia, the recipe comes from our elders and we do make layers ourselves
Ayo or is IO? Yes, yes, I grew up with Baklava, and leaned from my Armenian Elders. It is sooo good.
Hey Laura my family here in Albania does this desert every year for New Years dinner. My grandmother does it from the doe to the suryp ( which we make it with water, sugar and with ( i cant find a name for the moment but it a rose spice kind of but I dont know the name ) , anyways I think this year we'll try your version :D.
Thank you for all of your recipes. Im in loveeeee with your channel and the things you cook :D.
Lots of love to you from your Albanian fan :)
Make Pad Thai! :)
Omg I made this today and it was friggin AMAZING!!!!! So addicting...WOW!
I'm really proud of you because I'm Turkish and my best dessert is baklava. Thank you so much for this recipe, love you 😊
Laura love your channel so much! I didn't know you made a Baklava recipe too. :-D My bf is from Iran and tried their baklava version which has a hint of cardamon and rose water you must try, its so yummy.
yaaay as a Turkish i really liked this recipe! go gurl love you
I wish i could upload some pictures of the baklava we make in my country.. Instead of the cinnamon we put lemon zest and orange blossom water in the filling .. You should try this version,you gonna love it Laura
Big fan watching you since you have started love from Algeria
My mother is Turkish but I don't really like baklava. It's too sweet for me. But happy to see that you're doing Turkish recipes, Laura!
+Shirin Ma It is Turkish. It originated in the Ottoman Empire and spread from there. Just like the pizza. Other cultures have pizza too but it still originated in Italy.
+Shirin Ma It is Turkish. They are making it like covering a song. #GetSomeKnowledge
+Yasemin S you are gorgeous
+Iris Popa Thank you! :) xx
feel you, im bosnian and i really dont like baklava either because its crazy sweet, but i would love to try it with pistachios, gordon ramsay has a recipe on it
My family always makes baklava every Christmas/New year its a family tradition going on for decades
Don't use butter it burns. Use clarified butter.
I am Persian, but we love a good Turkish Baklava. My favourite kind is the one with pistachios and its rolled into logs! This recipe is fantastic, I have to try it!
Hi laura. im turkish and you made it so great please more turkish foods 😊
aynen bende saviyorum batlawah and I love turkiya
Laura Künefe yapsin :))
Bencede yapmalı çok güzel 😀☺ Hylian Hero Link
Of course☺ turkish desert's are so nice Abdihakiim Abdilaahi
My grandmother used to make it! It would mean a lot. Thanks
I've always wanted to try this, is it insanely sweet??
Yes.
Nope.. If you make it at home you can control the sweetness, but usually it's super sweet
+Luna Music The simple syrup mixture makes it REALLY sweet. You could probably cut the recipe for that in half.
+Luna Music The commercially-made ones that you can find at most well-stocked supermarkets and wholesalers are insanely sweet. The ones that you find in decent Middle Eastern, Mediterranean (etc.) restaurants (at least the ones I was treated to when I was a kid), tended to be more balanced in terms of sweetness by comparison.
+sepioify u can control thé sweetness by adding no sugar to the filling..u only use any kind of nuts.and then prepare a good syrup.
I used a one pound package of fillo dough. But did not have enough sheets to do all the layers you said to do. I had to change it to 4 layers between nuts. I did not have enough layers to end with 8 layers. I have made Baklava many times before but this time I wanted to try it your way.
Yum! I wonder if adding the butter to a spray bottle will make this easier. If anyone has tried that, please comment :)
That sounds like a great idea!
pinkskyprintables it is maybe a good idea but really is not ... because of the butter, butter attend to get thicker while it is not hot anymore... For that purpose it's better to brush it then spraying 👍🏻😃
Tried it, doesn't work
Good job I know that there are Greek versions and Lebanese versions. You can leave one package down all together but the nut mixture on and put another package of all the layers down then cut it and pour the butter make sure it coats everything and bake it like that you don't have to butter every piece then do the syrup that should be cooled on to the hot phyllo dough with nuts it's such a quick method a lot quicker! Try it you'll realize it works😄
When I see you fighting in hje commentsection just because where Baklava is from, I'm not surprised about the situation in this world nowadays..
So true 😂
Agreeeeeeee! Seriously that's just food -.- everybody in this world as their very own recipes. So who cares where it comes from? Wanna know where it comes from? From my kitchen :)))))))) muahahah
+xDiananas See my comment to Melis Nur ! LOL You said it ! I really wasn't expecting what came after me. Call me Pollyanna !
😂
Emine Yilmaz Amen!
Hey Laura!! Just want you to know how much I adore your videos! I can always count on you to provide awesome recipes, you're really the best, lol. I've been watching Laura in The Kitchen for quite some time now, and I was curious to know if you've ever ran across new recipes that you've made, but didn't like?
greeks make it with honey. thats to sweet. the right way is with syrup. thats the Turkish way. and baklava is Turkish so, yeah
In Turkey, we make the syrup differently. I'm sure this one tastes just as good as well. Lots of love xxx
it definitely need a lot more syrup
needs*
+lolita 123 it may be too sweet then
+brutalxlovexo I think they were being sarcastic
+asufian1970 who "they" ?
In Mauritius I make with cashew nuts
You make it almost the same as, I do ! 😊. I mix the nuts though most of the time, like walnuts and pecans. Looks so yummy Laura
Before people start arguing about where baklava originated from please note it did originate from Turkey.. however is it still very popular in arabic countries like Lebanon, Syria, Algeria etc
I'm going to make this recipe for Easter for my family brunch. Thanks Laura love your videos!!!
can't I just put the melted butter in a spray bottle and spray it over?
Clarify it for sure.
no
in Lebanon we melt ghee and we put half the layers as they are then nuts then the other half then melt ghee on stove and pour all over untill all phyllo sheets are covered . Bake in a hot oven and then when it’s nice and golden take it out , tilt the tray to drain all excess ghee and then pour syrup . Deffinitely easier and deffinitely tastier . Ghee makes all the difference not butter. Phyllo sheets love ghee they become gorgeous and crispy and flaky with ghee butter doesn’t crisp them the same . I have tried both and ghee is deffinitely bette r
Now this is exciting. Want to try this soonest.
I noticed during the 12 hour wait, you had used something from the back counter... powdered sugar... maybe? what ever it was there is less of it. I have no idea why I picked up on that.
In Kosovo my country mostly we make baklava for EID , We have our way of making it , i wish u guys would ever try a baklava from kosovo its so delicious 😊
Its wierd, I wanted to make Baklava for my mum today as its mothers day in england and i was just about to search your channel to see if you had a recipe then realised you posted the recipe only five minutes ago. I hope these baklavas go well, your recipes never fail me!
Laura, have you ever tried arabic food? What about some arabiv recipes? :)
Yum ! Now I'm craving baklava , my grandmother usually makes it with pistachios (I'm Turkish) but my Best friends mum whose Lebanese makes it with walnuts. Although my neighbour who's Armenian makes it with crushed almonds which I think is my favourite type of baklava.
*I'll give you 14 thumbs up Laura I've never seen it made, thanks!*
Always wondered how it's made, now I know and will try as well.
Pleeeeeease make Kunafa !!!!!!!
Yasss
YES YES YES
I wish I can share my way of do it.... The best ever
😻 please share 😻😻
Baklava is scrumptious. I wanted to let you know that the recipe on your site says "Zest of one orange," but in the video you say the zest of HALF an orange. Thanks for the recipe, Laura!
How does she eat all of this fatty food and still so skinny? Lol
spit bucket
Neapolitan metabolism :-)
I think she just tastes it , thats about it .
She is not that skinny , y only see the top never the bottom .
The only way
I don't think she eats the whole tray all at once. You can have a piece or two a day and work it off with exercise.
I like your recipe Laura, better than others.
it is Turkish. the Turkish use to rule Greece tat is why it is considered a Greek desert
Exactly.
+Kenyettia Dixon I am from Greece and yes you are right it is a turkish dessert :D !!! But it is eaten a lot in Greece... it is my personal favourite!!!
zito ellas!
Im Turkish. baklava is Turkish too :) and i guess we are eating more than Greeks cause we are looking fatter :D :P
Your people oppressed my people. I demand reparations. Please send a tray of rice crispy treats
baklava has a turkey version and a greek version but i tried yours and it's sooo similar to both versions and it's taste like my mum's..kisses from greece♥♥