Dear Aysenur, I've been missing your videos since March, when I became very ill. I'm feeling a little better and waiting in God's mercy. Now I will "binge" in your videos until I watch the most recent!
Great recipe and video, thank you. I well appreciate that many do not have the time to make phyllo from scratch, or feel that they are not capable, however, I always tell everyone that the Baklava (or any recipe made with phyllo) will be so much more crispier, more delicious, and look more appealing when you take the time to make the phyllo yourself. The homemade phyllo is easier to work with than the store bought products which tear and dry up easily. If preparation time is a factor, one can always make an amount of phyllo that is surplus to your recipe and freeze for later use, remembering to wrap/protect it extremely well, so it does not freezer burn. Phyllo, being extremely thin, will freezer burn very easily. Your home made phyllo, even frozen, though, will be far better than any of the store bought phyllo. Again, great recipe and video!
@@TFT Rica ederim, bir şey değil. Don't mention it! 😁 To be honest, I don't make Baklava often, maybe twice a year, as I try to eat fewer sweets these days. I do use phyllo often though, as I love spanakopita (ispanakli borek with cheese.) Happy days!
Hello metal bomb I look at your show I even have you on my phone and I'm hoping one day I could send a message to you that I would love to come to your country and I'm so happy that you was living in New York that you could speak English because that's my only language I could speak on I hope that I can you can get back in contact with me and I would love to take a vacation in your country I love your country very much everything about it I love I see you sure a lot I should see you show all the history you know so much about your country which is so beautiful and I like the movies I like some of the movie stars I like you very much you speak so nice and you know so much how about your country take care and hope to hear from you I hope I get a reply from you bye for now God bless
Great Baklava, I like the amount of sheets you used to make it. I saw other recipes but I think yours is the better one. Thank you, I will try to make it.😊❤
Aysenur, This is one of my favorite sweet snacks. It looks very easy using the phyllo sheets. I think I can make a smaller pan and use your instructions. I really miss the flavor and baklava goes great with coffee. Thank you for sharing your recipe. Have a great evening👍💯💞🐲
Yummy home made recipe of Baklava! Must try this too! Thank you for sharing these wonderful recipes Aysenur! Happy Eid to you and all your family! Greetings from Malta 🇲🇹 😋❤️🌹
Wow so amazing the baklava looks so delicious I have eaten baklava and I must say it's really a mouth watering dessert thanks for sharing this video blessing to you and your family keep safe 💕
Bom dia chefe! ! amo os pratos que você apresentar porém as vezes a Internet não favorece. Então eu salvo para assistir depois. Um abraço bem brasileiro. Até
I think this is an easy and fast recipe. here we have a similar dessert, maybe heard sometime, it's "rétes". Looks like a giant cigara börek, filled with apple or poppy, or a hungarian type of ricotta (túró). Here I use the ready made "rétes" dough. I think that is very very close to yufka. I tried baklava in Istambul, that why I think this. I love to watch your recipes. maybe one time could you make a video about the every day cheeses and some special regional cheeses? How they eat-cook and so? My friend bought me an extreme dry cheese from next the Georgian border. I forgot put in the frigde. I put somehow in our warm kitchen cabinet. After 2 month I tried to find it. It was in a non used pot, in a box. The cheese was in perfect condition. I don't know the name, but I think there are today some good cheesemaker with interesting cheese. 😊
İnteresting! Is it like a strudel what you are describing? You can give it a try. I have breakfast videos that includes cheeses but I can share again hopefully special video for it. Probably it was Kars kaşar these what your friend brought. Its famous in that region
@@TFT yes, the strudel exatly same as rétes. If you came here, be careful, we use to make the dough in some recipe pork fat. We don't know the cheeses name. It was extreme dry, very hard, and the eating method was: break to powder, mixing in some oil and dip the bread. I check that breakfast video.
Eid Mubarak! Excellent videos as always. My baklavas’ top fillo layers tend to curl upwards after some time though; after they’ve cooled down that is. Any idea how I could prevent that?
Great I am indian its mouth watering.But I think it is difficult for you to cook huge.And most probably I am here after watching the series erkenci kuresi.I am huge fan of sanem and jaan.
But that's a decent amount of sugar! Many, many years ago I ate a dessert in a Greek nunnery, which was so sweet that it almost blew me away. In my head, it goes in a similar direction. The dentist is involved with royalties :) But still a LIKE from me. :) for the love of the canal
You’re welcome. If you don’t clarify the font parts when you melt will burn on top of the baklava and wouldn’t look good. But it doesn’t affect the taste that much. But it’s not hard to get the foams so I would recommend doing it
Hello! 🤗 I was just wondering if the simple syrup is supposed to have a slight caramel taste? This is the first time I am making baklava, and I was surprised to find this when I tasted the syrup!
You are so encouraging to your audience. I imagine Zeynab is a very lucky young lady to have a mother like you. MashAllah!!
Dear Aysenur, I've been missing your videos since March, when I became very ill. I'm feeling a little
better and waiting in God's mercy. Now I will "binge" in your videos until I watch the most recent!
Hello Son Val, sorry to hear you were sick. I pray and wish you a happy healthy life and enjoy my videos!
From Greece
Thank you very very much for your nice and interesting easy recipe 👏👏👏🥰🥰🥰
Great recipe and video, thank you. I well appreciate that many do not have the time to make phyllo from scratch, or feel that they are not capable, however, I always tell everyone that the Baklava (or any recipe made with phyllo) will be so much more crispier, more delicious, and look more appealing when you take the time to make the phyllo yourself. The homemade phyllo is easier to work with than the store bought products which tear and dry up easily. If preparation time is a factor, one can always make an amount of phyllo that is surplus to your recipe and freeze for later use, remembering to wrap/protect it extremely well, so it does not freezer burn. Phyllo, being extremely thin, will freezer burn very easily. Your home made phyllo, even frozen, though, will be far better than any of the store bought phyllo. Again, great recipe and video!
Hi Michael, I absolutely agree 😊 thank you for the details
@@TFT Rica ederim, bir şey değil. Don't mention it! 😁 To be honest, I don't make Baklava often, maybe twice a year, as I try to eat fewer sweets these days. I do use phyllo often though, as I love spanakopita (ispanakli borek with cheese.) Happy days!
Hello metal bomb I look at your show I even have you on my phone and I'm hoping one day I could send a message to you that I would love to come to your country and I'm so happy that you was living in New York that you could speak English because that's my only language I could speak on I hope that I can you can get back in contact with me and I would love to take a vacation in your country I love your country very much everything about it I love I see you sure a lot I should see you show all the history you know so much about your country which is so beautiful and I like the movies I like some of the movie stars I like you very much you speak so nice and you know so much how about your country take care and hope to hear from you I hope I get a reply from you bye for now God bless
Thank you so much for your helpful video. Happy Eid to you & your family💕
My pleasure! Thank you so much
Turned out awesome jazakallah khairan
My pleasure!
I couldn't help but notice the beautiful views from up there!!! Nice view and delightful Baklava recipe! All the way from Brazil 🇧🇷 🥰
Thank you so much 😊
Great Baklava, I like the amount of sheets you used to make it. I saw other recipes but I think yours is the better one. Thank you, I will try to make it.😊❤
Aysenur,
This is one of my favorite sweet snacks. It looks very easy using the phyllo sheets. I think I can make a smaller pan and use your instructions. I really miss the flavor and baklava goes great with coffee. Thank you for sharing your recipe. Have a great evening👍💯💞🐲
My pleasure 😊🙋🏻♀️
Thank you so much for sharing one of my favourites. I truly love your rustic brush. Have a good weekend, Aysenur! ♥️♥️
Thank you! You too!
Yeah this is The Turkish baklava. Eline saglik abla
Wow
I got to try this for Eid
You make it seem so simple
Jazaakallah for sharing
My pleasure 😊
Jazakillah kher sis. You make everything look. So easy. MashAllah TabarakAllah
Thanks
Turkish Baklava is the best 👍🏻😋
Eid Mubarak Ayşe Nur and thank you for the recipe. Will make it in Eid insha Allah.
My favourite Turkish dessert 😍😍😋
Yummy home made recipe of Baklava! Must try this too! Thank you for sharing these wonderful recipes Aysenur! Happy Eid to you and all your family! Greetings from Malta 🇲🇹 😋❤️🌹
Thanks a lot! Enjoy it
Wow so amazing the baklava looks so delicious I have eaten baklava and I must say it's really a mouth watering dessert thanks for sharing this video blessing to you and your family keep safe 💕
My pleasure yes it’s our favorite dessert at home we can say 😊🙋🏻♀️
MashaAllah I can feel that crunch in my mouth
Love Baklava !!! İnshaa Allah i will make and share you the photo.
Please do!
I love phyllo syrup pastries! Can you show us bülbül yuvası one day, please? :)
Hopefully 😊
Brava, Definitely I will give it a try Thank You.,
My favourite Turkish sweet dish
Tudo quê e bom dura para sempre
I was waiting for this i will make this on Eid thanks
Most welcome 😊
Bom dia chefe! ! amo os pratos que você apresentar porém as vezes a Internet não favorece. Então eu salvo para assistir depois. Um abraço bem brasileiro. Até
Muito obrigado pelo seu comentário. espero que experimente e goste
Definitely try this
Very delicious juicy crunchy baklava....love it
I think this is an easy and fast recipe. here we have a similar dessert, maybe heard sometime, it's "rétes". Looks like a giant cigara börek, filled with apple or poppy, or a hungarian type of ricotta (túró). Here I use the ready made "rétes" dough. I think that is very very close to yufka. I tried baklava in Istambul, that why I think this. I love to watch your recipes. maybe one time could you make a video about the every day cheeses and some special regional cheeses? How they eat-cook and so? My friend bought me an extreme dry cheese from next the Georgian border. I forgot put in the frigde. I put somehow in our warm kitchen cabinet. After 2 month I tried to find it. It was in a non used pot, in a box. The cheese was in perfect condition. I don't know the name, but I think there are today some good cheesemaker with interesting cheese. 😊
İnteresting! Is it like a strudel what you are describing? You can give it a try.
I have breakfast videos that includes cheeses but I can share again hopefully special video for it. Probably it was Kars kaşar these what your friend brought. Its famous in that region
@@TFT yes, the strudel exatly same as rétes. If you came here, be careful, we use to make the dough in some recipe pork fat. We don't know the cheeses name. It was extreme dry, very hard, and the eating method was: break to powder, mixing in some oil and dip the bread. I check that breakfast video.
Eid Mubarak! Excellent videos as always. My baklavas’ top fillo layers tend to curl upwards after some time though; after they’ve cooled down that is. Any idea how I could prevent that?
I shared a tip for that in the video. Make sure the butter every top layers (about 10 layer) it helps to stay intact
Bravo👌we make baklava in the same way in the Balkans. I find your broom funny 😄
😊
Eid Mubarak to you and your family
Great I am indian its mouth watering.But I think it is difficult for you to cook huge.And most probably I am here after watching the series erkenci kuresi.I am huge fan of sanem and jaan.
Thank u so much 😊 ur recipes are awesome 🤩
Thanks a lot 😊
Thanks i love it❤️❤️❤️❤️❤️❤️❤️❤️
Amazing recipe
I admire your cooking from Sri Lanka 👍
Thank you so much
amazing delicious 😋
Thank you 😋
Nice recipe Amazing God bless
Eid. Mubarak
But that's a decent amount of sugar! Many, many years ago I ate a dessert in a Greek nunnery, which was so sweet that it almost blew me away. In my head, it goes in a similar direction. The dentist is involved with royalties :) But still a LIKE from me. :) for the love of the canal
You are right it seems a lot. I used probably about 2 cups of it. Since this is a syrupy dessert it need enough syrup. 😊🙋🏻♀️ thanks for the like
Eid muarak
Les noix et les pistaches sont grillées ??
Merciii
Hi, great vid. Back past did not have crystal sugar, do you jnow what they used instead?
Probably honey
Awesome 👍🏻👍🏻
Our filo pastry is very thin in Australia. Where did you get yours from ?
Aysenur, thank you for sharing your recipe. What happens if I don’t clarify fhe butter and just use regular butter?
You’re welcome. If you don’t clarify the font parts when you melt will burn on top of the baklava and wouldn’t look good. But it doesn’t affect the taste that much. But it’s not hard to get the foams so I would recommend doing it
Lovely
My favorite baklava yummy 🤤
Sooo tasty 😋
Happy Eid
Great receipie! I just made it. Can i bake it after 6 hours or do i have to bake it imedeatly?
Would be bette not to wait too much. The ready phyllo can get dry. Let us know the result! 😊🙋🏻♀️
Could you please send me the links for the baklava knife lm really need it thank you so much❤
Hello! 🤗 I was just wondering if the simple syrup is supposed to have a slight caramel taste? This is the first time I am making baklava, and I was surprised to find this when I tasted the syrup!
Can you make sweets for keto diet ? Thanks in advance
Assalamualaikum . how are you?
Alaikum esselam thank you
@@TFT welcome.Eid Mubarak.
How do you store it to maintain its crispy ness?
Love from Pakistan
Rest in fridge after bake?
I like it baklava🇵🇰
Should I Bake the nuts first before putting them in the baklava? And Eid Mubarak ❤️ habibti
Yes you should use roasted nuts 😊Eid Mubarak
Precisa de tradução para o português! 😂😭
Hello can i use oil plus butter in this cause that a whole lot of butter
You can try if you like but normally butter is used
So u put 40 layers total ??
So beautiful
Yummy
Can you cut after cooking? I've pit the baklava in the oven but just realised I've not cut it😮
YOu should have cut it before but it will be still delicious hopefully. How did it turn out?
@@TFT crumbly but delish. I cut it straight after I took it out oven n then sum more after the syrup had soaked.
Põe legenda em portugues
Очень красиво и вкусно!!! Спасибо за рецепт на русском языке.❤
👏 👏
Can you use ghee instead of clarified butter? Apparently its the same thing but ghee has more of a nutty taste
Yes I think you can. It’s the same thing but I never tried ready gee. I don’t know if there are any other differences
@@TFT you should try it out! Maybe it will bring a new different taste to the classic baklava 🙂
Mmm😋😋🤤🤤🤤🤤
❤️❤️
Turksun ing neden ,en onemlisi siven berbat 😂😂😂
Merhaba ellerinize sağlık mükemmel oldu afiyet olsun Sizide kanalıma bekliyorum 🤲🤲🥰🥰❤❤⚘