Baklava Recipe - How to Make Baklava from Scratch
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Date: 2019-07-25
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Comments and reviews: 9
moogie1954
I invented a Baclava Pie on Thanksgiving one year a long time ago. I made an extremely flaky crust for my pie (almost a cross between pie crust and Phyllo. I rough chopped the nuts and mixed in a sugar/honey mixture that I flavored with cinnamon, lemon zest and juice, topped it with more crust, and baked it Everyone LOVED it
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I invented a Baclava Pie on Thanksgiving one year a long time ago. I made an extremely flaky crust for my pie (almost a cross between pie crust and Phyllo. I rough chopped the nuts and mixed in a sugar/honey mixture that I flavored with cinnamon, lemon zest and juice, topped it with more crust, and baked it Everyone LOVED it
reply
AhmedHan
Two advices to anyone who plans to do this at home: 1) Don't add vanilla and that orange water thing. You may add just a few drops of lemon juice if you wish. 2) Add the boiling sugar water as soon as you take it out of oven. The water should be still boiling in the pan after you pour it.
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Two advices to anyone who plans to do this at home: 1) Don't add vanilla and that orange water thing. You may add just a few drops of lemon juice if you wish. 2) Add the boiling sugar water as soon as you take it out of oven. The water should be still boiling in the pan after you pour it.
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Emine Çiftci
Im suprised that Turks not here already but anyways here is a quick tip to how to eat baklava: once its ready to eat you gonna hold it upside down between your fingers, wait for couple seconds to syrup come down to the top layers. Then you can enjoy the sweet treat.
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Im suprised that Turks not here already but anyways here is a quick tip to how to eat baklava: once its ready to eat you gonna hold it upside down between your fingers, wait for couple seconds to syrup come down to the top layers. Then you can enjoy the sweet treat.
reply
Mühafaka
You made a mistake. You have to pour the sugary syrup boiling all at once while the pan is out of the oven rly hot. So you can 'steam' the walnuts and cutting their acidity. This makes it so if you are eating too many pieces, your belly won't hurt from the acidity.
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You made a mistake. You have to pour the sugary syrup boiling all at once while the pan is out of the oven rly hot. So you can 'steam' the walnuts and cutting their acidity. This makes it so if you are eating too many pieces, your belly won't hurt from the acidity.
reply
Lordprimate
Dont wait for the baklava to cool, before you add the sugar glaze. you add it when its still hot It will bubble, and may look scary. waiting until it cools just coats the outside. when its hot and you add the syrup, it is literally sucked into the baklava.
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Dont wait for the baklava to cool, before you add the sugar glaze. you add it when its still hot It will bubble, and may look scary. waiting until it cools just coats the outside. when its hot and you add the syrup, it is literally sucked into the baklava.
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Lisa JW
I remember my first taste of authentic Baklava 40 years ago as a teenager. I had no idea that I was in for the purest, most sensational, delectable treat the world has ever known. It seemed to intimidating to bake myself. Chef John just gave me courage to try
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I remember my first taste of authentic Baklava 40 years ago as a teenager. I had no idea that I was in for the purest, most sensational, delectable treat the world has ever known. It seemed to intimidating to bake myself. Chef John just gave me courage to try
reply
Derral Gerken
I'm used to hearing people doing the up inflection thing - like everything is a question, but he is doing the unusual strong down inflection, which makes everything sound like a final statement. But, I like Ran's idea of the merry-go-round better.
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I'm used to hearing people doing the up inflection thing - like everything is a question, but he is doing the unusual strong down inflection, which makes everything sound like a final statement. But, I like Ran's idea of the merry-go-round better.
reply
Jesús P R
Hey there, really good recipe I've tried to make them and it's very ease, the only thing I cannot achieve is that the filo dough separates a lot after baking. any idea to make them stay a bit more together and sticked to eachother? thanks
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Hey there, really good recipe I've tried to make them and it's very ease, the only thing I cannot achieve is that the filo dough separates a lot after baking. any idea to make them stay a bit more together and sticked to eachother? thanks
reply
mueez adam
Baklava is one of those foods that if its made well youd shank anyone who asks to share, but if its made poorly _(like not enough syrup)_ it would be deemed a human rights violation to feed to starving children in impoverished countries.
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Baklava is one of those foods that if its made well youd shank anyone who asks to share, but if its made poorly _(like not enough syrup)_ it would be deemed a human rights violation to feed to starving children in impoverished countries.
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