Easy Authentic Baklava At Home (2 Ways)

you ever taken a bite at something and you're just like i'd like a briefcase of that whether you answered yes or no this is the place for that okay so we are making baklava if you have never had this before or you've seen it before and not eaten it now is the time of course if you've had it before and you've never made it wow you see how these things just kind of come together perfectly just like our sponsors at crate and barrel this is one of my favorite places of all time to shop i shop there for much of my kitchen essentials they have a wide selection of everything from all cloud pans to the most stunning little 9x13 baking pans that we happen to be using in today's video and along with many of the other tools that are from creighton barrel in today's video i want to just go in there and take a little nap i don't know if they would let me cringe barrel so by going to crate barrel or visiting the link in the description you can make your 2021 holiday picture perfect with everything you need for your favorite recipe or even just a gift for your loved ones so visit your nearest creighton barrel or the link in the description and from creighton barrel and myself we kiss you and now to discuss the recipe so baklava is a pretty simple concept it looks really intricate honestly it's very very straightforward it's extremely easy of course you can make your adobe you really actually don't have to in this event so we're doing two different versions of baklava one that's a turkish style and one that's a great style but the bare necessities of what it is thin layers of dough filo pastry a layer of nuts more filo pastry a whole lot of butter and it's baked soaked in a sugar syrup and it's amazing and it's a textural wonderland of crispity crunchy layers and the most decadent sugary chew of your life so with all that said let's make this shall we so although these dainty little pastries look complicated they're much more simple than you think there's only one element that we must discuss the phyllo pastry now look this can be made from scratch does it make a massive difference well it can i do feel that most people will mess it up because if they're not thin enough then you end up with sheets of drywall which is not good to make your own get six cups or 900 grams of all-purpose flour in a large bowl make a nice little well in there and add one and a half cups or 372 grams of hot water 2 teaspoons or 23 grams of white vinegar the juice of one lemon and 1 tablespoon or 11 grams of olive oil mix it together by hand until you get a shaggy dough then knead that for about 5 minutes or until very smooth now wrap your little man in plastic wrap give him life and a personality of course and let that rest for about 15 minutes from there you'll divide your dough into 25 evenly sized pieces and as i've said about a billion times weighing your dough and dividing that gram weight by the total number of pieces will get you the most accurate amount now all you need to do is roll each of these as thin as physically possible the best way i've found to do that is to run it through a pasta roller while constantly flowering generously until you get a sheet that's so thin you can see your hand through it yummy thin fabric for dessert dust with flour generously and repeat with all of your dough now let me just say i understand that it's a bit of a lengthy process so if you want to skip the feeling of an ego boost that comes with making your own then of course you can use store-bought okay i'll allow it first we have our pistachio version which is more of like a turkish style start with two cups for 454 grams of unsalted butter put it on the stove over medium heat then it'll start to simmer a bit some of the milk salts will get foamy and flow to the top gently skim those off as it rises and let that cook until any remaining milk solid sinks to the bottom and begin to toast and the butter looks super clear once it's done gently pour that through a mesh trainer lined with cheesecloth into a heatproof container and guess what you've got yummy for your tummy next in a food processor add two and a half cups or 350 grams of shelled raw pistachios pulse that several times until you get it broken up nicely now you don't want huge chunks but you also don't want to find powder say like medium smallish almost slightly finer than gravel set that to the side then grab yourself a 9x13 baking dish which i love this one this one is brush the bottom and the sides of your baking dish with ghee add in one sheet of filo pastry brush that with ghee then add another sheet of filo pastry brush that with ghee then add another sheet of filo pastry see what's going on here you're gonna repeat the process of brushing with butter and adding a sheet until you've added about 14 layers of butter brushed phyllo upon your 14th layer give it another tender brushing then evenly disperse all of your nuts across the surface dip your brush into your paint of flavor and power and just kind of flick some of it across your pistachios to soak in evenly then add another 14 layers of ghee brushed pillow filo ghee filo gee feel once that's done get a very sharp knife cut into four even strips lengthwise be sure to cut all the way to the bottom then from there cut diagonally across the entire pastry from one end to the other to create a beautifully diamond-shaped baklava piece i mean look at this thing it looks like freaking armor dude pour a little of your remaining butter onto that then pop that into an oven set to 400 fahrenheit for about 30 to 35 minutes don't mind that other baklava we'll talk about that in a second while that's baking let's make our syrup combine two and a half cups or 470 grams of granulated sugar half a cup or 96 grams of muscovado sugar and one and a quarter cup or 415 milliliters of water then add a one inch piece of lemon peel in the juice of half a lemon set that over medium high then let that boil for about eight to ten minutes or until it reaches a loose syrup consistency it should still look a little watery but you know slightly thickened once your baklava is done baking pull her out and pour all of your syrup over the entire pan it'll do a little dance for you all right because of the sweet joys you've doused it in and so what you'll do is optionally sprinkle on some additional very finely ground pistachio on top of each little piece place it in a wire rack to cool completely and you can go do a little dance because this is going to be busting once it's done cooling next up we have a walnut greek version this is pretty much an identical process except this time you're going to use two and three quarters of a cup or 250 grams of walnuts pulse those until you get something just a touch finer than before and to that you'll add one tablespoon or eight grams of cinnamon powder one teaspoon or two grams of allspice and just a touch of fresh grated nutmeg mix that together until thoroughly combined in place to decide now yet again we're going to do our layering but this time we're not going to clear fire butter i find that it works just fine and creates a bit of a more brown butter flavor that bodes very well with the whole thing but if you want to clarify it then you can do that both ways still get a case anyway again 14 layers of butter brush phyllo and for that you'll need about 350 grams of melted butter for the record then add your spicy nuts a little flick of your butter onto your nuts trying to be serious add on your filo which is on top of your nuts butter brush filo for another 14 layers and this time we'll just cut these into simple rectangles as big or as small as you want although i do prefer a one by one or a one and a half by one and a half inch size and then pop that guy into your 400 degree oven for about 30 to 35 minutes and then it's shut up time to your sauce pot add half a cup or 97 grams of granulated sugar 1 cup or 110 grams of water a pinch of fine sea salt 1 cinnamon stick 2 orange peel strips and 1 cup or 282 grams of honey set that to medium high bring them to a boil then reduce to medium and let that reduce for about 5 to 7 minutes or until it reaches a very light syrup consistency don't take out the aromatics yet relax let that infuse while you wait for the baklava to finish baking and you should know the drill here unless you skipped this part which you didn't right anyway pour all that syrup atop your baklava do a little dancy dance and let that cool completely now what do you do at this point josh well darn tim what do you think we gonna do we're gonna put this in our mouth and masticate it so we have two different baklava right here one that is a greek style and one that is a turkish style similar and yet very very different if you've never had baklava before it's ultra crispy ultra crunchy and it's got a chew to it in a way hello oh wow that is excellent the crunch the layers of crunch it's like you're in a skyscraper there's a big beautiful elevator and you're going down in the most comfortable luxurious way as possible but it's your mouth that's the cascading texture of this crunch followed by your mouth being overwhelmed with the rich honey syrup the spices i'm having the greek one by the way and the walnuts i mean it's just a textural and flavored journey now next is the turkish style oh [Music] good lord this is a perfect dessert it really is this isn't even from italy and i want to give it up they both have the same beauty and yet they're completely different if you prefer something more spiced or you want something almost fall flavored even though it's not really supposed to be fall flavored then the greek one is going to be for you if you want something more simplified in flavor more singular very pistachio nut forward then obviously the turkish one would be for you these are ridiculously easy to make and there's no reason that you shouldn't be making them now if you want to make your own dough do understand that it will take four times longer that's up to you but now you got to make it are you stuck on the syrup you want to know what else does a little dancy dance when introduced to hot syrup b-roll [Music] all right guys and that is it so we made our baklava it came out absolutely beautiful but first i have to say a massive thank you to our sponsors creighton barrel thank you guys so much we love you we kiss you and obviously guys if you don't have all the necessary kitchen equipment that you need either for your holiday time or any other time you know what papa likes that's for papa shops that's where you could shop so whether you just need a new baking tray that looks stunning for all the kitchen utensils that you need to execute your best recipe visit your local creighton barrel or visit the link in the description and have a beautiful time now let's discuss how this recipe turned out we had two different beautiful versions of course everyone's gonna have their preference personally i'm not sure that i have a favorite although i probably lean towards the greek version more often times than not of course all the greek people are like yeah settle down buddy i just like the spiced element of the greek one i think that that's what gets me i just like things that are but at the end of the day the choice is always yours you are now armed with the knowledge to make it with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 2,256,451

Keywords: sat bawl pro, joshua weissman, baklava, filo pastry, filo recipes, baklava recipe, homemade baklava, how to make baklava, pastry, pastry recipe, pistachio recipe, greek recipe, turkish recipe, greek bakalava, turkish baklava, easy baklava, easy greek recipe, walnut recipe, greek dessert, dessert recipe, dessert recipes, easy dessert recipe, baking recipe, easy baking recipe, baked dessert, Crate & Barrel, crate and barrel, crate & barrel holiday, crate & barrel gift

Id: uxJe1cEr1Ts

Length: 9min 50sec (590 seconds)

Published: Wed Oct 13 2021