Baklava - Bruno Albouze
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- Опубліковано 19 лют 2020
- This delicious Middle Eastern treat was perfected during the Ottoman empire in the 15th century after invading Constantinople, today Istanbul. The greeks have brought the phyllo dough... Today Baklava is a versatile pastry.. Here is my take on it - Yum!
To get the full recipe go to brunoalbouze.com
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Amazing chef Bruno!!! I have so many memories when I was a child. For New Years Eve all the women in the town would make baklava (using their own phyllo of course). It was so time consuming and they would spend the whole day opening phyllo. At the end they would brag about the numbers of layers of their baklavas (using about 100-120 thin phyllos)!. Those baklavas were heaven! Using a good quality butter is very important. Also, there were no maple syrop, interesting twist! The mixture of nuts along with cinnamon and cloves was sprinkled in between the layers (not just in the middle). And at the end, sprinkle fresh grounded nuts on top (after you pour the syrop). The more days it stays, the more tastier it becomes. Thanks for making such a dessert! It is definitely worth it and very easy to make with store bought phyllo.
Thanks for all these interesting explanations !
“I’m gonna eat them all” Lol 😂
Same!👏👏👏👏
me too! ㅋㅋㅋ
You better chick yourself to a hospital after
hey bruno i'm from Turkey and i'm your fan.i'm gastronomy and culinary arts student you teach me lot of things but as i know if you gonna make Baklava it should be at least 18 layer and your pastry should be thinner.as for me pistachio is excellent for baklava without syrup or sugar.By the way i gotta say i like your french touches to baklava it seems really delicious.(i'm talking about Turkish baklava i dont have any idea about greek and lubnan baklava)
serkan yıldırım şurupsuz dersen üstünden şurup dökülmüyor sanır.
iç harcına şurup koyulmaz dedim ya
ya bırak serkan mal zannediyo herhalde bu adam milleti... böyle baklavayı nerde yemiş nerde görmüş yaaaaaaaaa
Araplat aynen boyle yapiyor baklavayi eminim ondan esinlenmistir bir turke sorsaydi eminim daha onceki yedigi seylerin baklava olduguna inanmazdi 😂
Fransa'da hazır baklava yufkası satılıyor mu?
When will your cafe/bistro be open???! I’m willing to drive a few hours to eat well
Finally and slowly coming closer to Middle Eastern recipes. Welcome! More pastry with walnut, pistacchio and nuts pleaseeeeeee
Wonderful! Not only the French touch but the way you build and cut it. Thank you for enlightening us. Blessing.
finally a Bruno Albouze recipe I can actually reproduce :D
It looks so good!! love your take on it!!
Looks beautiful!
Bizim kültürümüzün vazgeçilmez tatlısı baklavaya farklı bir lezzet kattınız .Elinize sağlık :)
These look good don’t get me wrong but nothing like what you eat in turkey 🇹🇷😍
We add the fillings in layers. Make 5 to 7 layers of phylo as base layers
And this is too sweet.
The original ones are horribly sweet
How would you know if you haven't had Bruno's.
It looks amazing
I like this approach versus layering phyllo / nuts / phyllo / nuts, etc. Much easier, a time-saver and gets the same job done. Also love the use of maple syrup and preserved lemon in the nut mixture. Well done, Bruno!
Congratulations for 700k! I hope you hit 1M this year 🤗🤗
Im definitely going to make this recipe. As always TFS❤️
thank you so much you are an elegant great chef with extraordinary way of presenting your recipes
Interesting French take on baklava. I agree Middle Eastern pastries are usually too sweet, probably because they are often eaten with very bitter Turkish coffee. The best baklava I have tried was in Beirut and also Tripoli, in north Lebanon, where it is made with sheep's butter.
Something I can actually make?! This is amazing; can’t wait to make it!
Of course a French chef will put his signature on this traditional dish with unorthodox methods. I was skeptical in the beginning but it looks pretty delicious dessert. Love and peace from the Middle East, Saudi Arabia 🇸🇦❤️ 🇫🇷❤️🇺🇸
I made this recipe for my sister's birthday, since she loves Baklava, but preferes the Persian, less sweetened version over the Turkish, which is veeeeery hard to find here in the German outback. I garnished with ground pistachios and used agave nectar for sweetener. Needless to say, she ate almost the entire tray, so I guess I can call it a success.
Always perfection! ❤️
Thank you!
In Deipnosophistae by Athenaeus of Naucratis, there is a refference by Chrysippus of Tyana of a sweet made in Crete named ''Gastris''. There is a full recipe in there and it might be the source where the byzantine Koptoplakus (diced pie) and the Baklava as we know it today in eastern mediterranea, came from. It sounds quite an interesting recipe I dont know if anyone ever tried to revive it. I will try to provide a free translation of the ancient text.
''ἐν Κρήτῃ δέ, φησίν, πλακουντάριον ποιοῦσιν, ὅπερ ὀνομάζουσι γάστριν. γίνεται δέ οὕτως· κάρυα Θάσια καί Ποντικά καί ἀμύγδαλα, ἔτι δέ ǁ μήκων, ἃ φρύξας θεράπευσον καλῶς καί εἰς θυίαν καθαρά τρῖψον ἐπιμελῶς· συμμίξας τε τήν ὀπώραν μάλαξον μέλιτι ἡψημένῳ, προσβαλών πέπερι πλέον καί μάλαξον· γίνεται δέ μέλαν διά τήν μήκωνα. διαπλατύνας ποίησον τεράγωνον· εἶτα σήσαμον λευκόν τρίψας μάλαξον μέλιτι ἡψημένῳ καί ἕλκυσον λαγάνια δύο καί ἓν θές ὑποκάτω καί τό ἄλλο ἐπάνω, ἵνα τό μέλαν εἰς μέσον γένηται, εὖ ῥύθμισόν τε αὐτό. ταῦτα καό ὁ σοφός πεμματολόγος Χρύσιππος.''
'' In Crete they make a kind of sweet pie named Gastrin. Its made as such: Take plump walnuts from Thasos and almonds from Pontos, seeds from black poppy and roast them carefully in order to not burn them. Put them in a mortar and crush them, mix in the fruits and knead them with boiled honey. Put some pepper in and mix them good. The mix will be black because of the poppy seeds. Spread it to a square. Then pulverise white sesame mix it with honey and open 2 pieces of fyllo with it. Put one at the bottom, the mixture in the middle and the other fyllo on top. Thus says the wise pastry expert Chrysippos''
Merci Chef! A classic pastry with influences from the two ends of Europe!
Such amazing chef ! Even With our desserts you nailed it 😍
I used to eat Baklava without being overwhelmed by the sweetness as a child as I grew older it started to become too heavy for me but this flavor combination is interesting and the citrus flavors definitely seems lighter. Interesting take on this Turkish classic. Looks amazing! definitely going to give it a try !
Meu Deus!!! Fiquei na vontade! Maravilhoso!!!
We used to live in San Diego and now visit once a year. Will love to come to your Bistro Café and have Baklava! Thank you for sharing your recipes!!!
Oh for real he's in San Diego? I live there! What's the name of his place? :o
So good!
MY FAVORITE ALL TIME CHEF, I TELL EVERYONE ABOUT YOU. THANK YOU AND GOD BLESS!...USA!
You are perfect chef! Thank you to made our desert. :)
I miss some pistachios and never heard of hazelnuts and fruits in Baklava, but I like your own signature which is elevating most classic dishes.
Thank you Bruno♥ Baklava one of my favourite desserts...
It's Bruno's touch 👌💙
Magnifique recette comme d'habitude. Merci Bruno pour toutes ces vidéos.
Amazing. A true artist at work x
It's so fabulous
That was what i have been waiting for: baklava with a French touch! Thank you very much Bruno.
from algeria I salute you. baklawa with us is a traditional delicacy cake very much appreciated. offered during wedding parties and circumcision. your way of doing things is very close to ours it is even original.
Glad you made this recipe I am going to make it right this time
You deserve them all. Go ahead Bruno! 🙌🏼
Thank you it's so delicious recipe I tried it and everyone loved it ❤
You are in INCREDIBLE cook.
Try toasting the nuts in a pan first. You'll be blown away.
Great idea to add poached lemon and orange zest to balance the sweetness of the baklawa. The flavor must be amazing! I’m definitely adding this recipe to my to-do list!
Nice take on this desert
One of the things that has helped me, add cardamom pods to the sauce, and add the cooled sauce to the baklava right when it comes from the oven.
La baklava....une pâtisserie simplement somptuose 😍. Merci pour ce partage et pour votre version personnalisée !
I learned to make Bakalava as a little girl, I have never seen it made this way... BUT it looks wonderful!
The best chef ever! greetings from Turkey 🇹🇷🇹🇷
You are the best. Best wishes from Egypt
Love your food and style and personality ❤👍
Damn! Best version ever!
Hi I'm greek and i love your videos. My grandmother used to make baklava when i was a kid(before she died) you bring so many great memories 😁
My first time having Baklava I was deployed to Turkey. It was so good.
Very good Thank you.
Baklava is my all time favorite treat, no joke!! So damn delicious!!!
I remember helping my grandmother roll out the filo dough now you can get it already made
Wow absolutely gorgeous stunning I will definitely try it. 🤩💯👍🏻👍🏻👍🏻
Verry good combination filling of baklava pastry🎉🎉
Amazing 😯 💖
Lovee it!
Very nice, thank you!
You are the great Chef
Ty for thisssssssssss
Making it for my family!
I'm going to use pistachios in mine with some rose water maybe
Thrilled to see another innovation & delicate dish made by you :) Supporter From Hong Kong!
Hello, I am from Turkey, I usually keep track of your recipes and your recipes are a kind of art, but that recipe not like baklava. The dough portion is completely different. We don't use almonds, but can use pistachio. The pistachio variety is incredibly tasty, but you should use a pistachio that grows in Gaziantep for 7 thousand years.
Thanks a lot it looks deeeeeelicious and your technique is amazing 👍👍👍💥💥💥
Wow!! 🤤 "I'm going to eat them all!" - Moi Aussi! 😹
Chef you are amazing, as a Turkish I always watch your videos. But I would like to clear something. Walnut trees very special in Turkish history
They used to build roof of the buildings from walnut trees, ground the meats on walnut trees etc. Original baklava is filled with walnuts. No honey, no other flavors etc. Dough is made from hard wheat flour, water and little salt. Syrup is thicker than simple syrup. And filling has only syrup. It sounds like easy but the dough is very tough to work, needs skills to shape.
Greeks use honey in syrup, Arabs use different nuts and zest in baklava. So you can tell who made the baklava right away. Btw Baklava, as a word, it's Turkish, we call the special made rolling pin of baklava as OKLAVA. :)
Love it and ur knife
I loooove it
Wow its looking so gud.. gud job.
Genialllll ! On adore ça à la maison !!!
Trop bien 👍😍
Auto liked.. Why because he made the best and one of those treats i can never have. Diverticulitis...but Brouno oh most definitely yes to a slither.
You did a good job, well done 🤗🤗🤗🤗🤗🤗🤗I'm the chef from Syria. I love your cooking Good luck
Be safe miss
Yo soy marroqui y usted .... lo que ha echo es un arte
Amazing 💜💜😍😍😍😍 great job
I clicked right away,baklava is very popular in my countrey,you can't walk into a bakery or a pastrey shop without spotting it in the menu, but unfortunatley I never tasted baklava better than the ones they sell in istanbul,this looks exactly like it,and it has a twist too for those who like to try something new,I'm definitely going to try this...Thank you so much💞
Bruno comme toujours super bon et super précis!!
Il fallait l'oser celle-là ! Chapeau Bruno !
So delicious mon chef ,you're the best
It’s truly funny how I always wait for that head nod of yours when you are savouring the dish you just made. I know you made it , I know that you like it , obviously it’s your recipe and you have perfect it but I still EVERYTIME wait for that moment when you taste and you do your mmmm while shaking your head haha I just love it ❤️❤️ merci pour toutes ces belles recettes
Bravo et merci
Wow your version seems next level😍😍😍
Danke, Danke, Sie sind einfach Profi
Bruno, You 're reading my mind recently. I always wanted this recipe from a good source. Also the stuffed cabbage that you've made not long ago. Bravo. We're love watching your channel. You are simply the best. Greetings from Oz. ( your videos are amazing: short, on the point, beautiful and funny)
I loooove Baklava!
A very very nice twist sir
You're The Real Deal Bruno!!
Hey Bruno je suis Algerienne nous faisons la farce de la baklawa a l'eau d'oranger et sans rajouter de zeste de citron uniq sucre eau de fleurs d'oranger et amandes + noix ou... optionnel; 12 couches bas et 11 haut avec une pate speciale mais tres fine a la machine on utilise le beurre de bonne qualité clarifié . la farce aux est meilleure sans cannelle. alors qu'apres cuisson elle peut resté croustillante un an si on utilise du miel pur nous on utilise jamais de sirop ou sirop melanger au miel
Well, I love baklawa but not when it's very sweet and I use honey instead of sugar and maple syrup is a good idea. Thank you very much as usual I loved the recipe 😋👏
So if i can give you an advice. when You grind the nuts, add cinamon and a tiny bit of glove. You do not add any sugar. Baklava is already too sweet with the syrup. Middle Eastern ppl do not add sugar to pastry because they always pour a syrup. Then you make it this way. You do like lasagna. One sheet buttered and on the top you sprinkle the nut mixture. Then you repeat it until done (ensuring you add extra layers on top and bottom without the mixture). Then you cut it. Bake it and pour the syrup.
Beautiful
Oooh! I just made a pretty close recipe to this in culinary school:) I love your techniques, being able to remove from the pan! Amazing! I added Triple Sec to the syrup. I haven’t made your lemons yet, I used lemon juice. I can’t wait to try your Baklava:)
Chapeau mon grand chef merci bcp
Splendide !
AWESOME. Great video...looks delicious.....Anyway to make that gluten free??
this is very nice and we eat it a lot in my country sometimes we use date syrup instade of honey or maple syruo its amazing ...thank you so much 👍🙋🏻♀️
Miam c’est délicieux Bruno franchement j’ai l’habitude de la faire mais je trouve votre façon plus appétissante 😋😋😋😋 nous on fait la pâte filou nous mêmes bravo chef