2 Ways to Make the Easiest & BEST Baklava (Diamond & Star Shaped)
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- čas přidán 21. 12. 2022
- Get the recipe: www.dimitrasdishes.com/diamon...
Ingredients
For the Pistachio Baklava:
1 pound (#4) phyllo pastry, thawed and at room temperature
3/4 pound (340g) unsalted butter, melted
The Syrup:
3 cups (600g) granulated sugar
1 cup Greek honey
2 cups (500 ml) water
juice of half of a lemon
2 tablespoons rosewater or orange blossom water
1 teaspoon pure vanilla extract
The Pistachio Filling:
3-4 cups finely chopped pistachios
For the Traditional Greek Baklava:
1 pound (#4) phyllo pastry tawed and at room temperature
3/4 pound unsalted butter, melted
For the Syrup:
3 cups granulated sugar
1 and 1/2 cups Greek honey
2 cups water
juice of half a lemon
The Filling:
2 cups coarsely ground pistachios
2 cups ground almonds
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground cloves
Instructions
Preheat the oven to 325 °F, 160 °C.
Make the syrup for both of the baklavas using separate pots: Combine the water and sugar and bring to a boil. Once the sugar has dissolved, remove the pan from the heat and add the honey, lemon juice, and flavorings. Stir and set aside. Cool completely.
Combinne the walnuts, almonds, cinnamon, and cloves in a bowl and toss together to combine.
For the Diamond-Shaped Baklava:
Cut the phyllo into 2 stacks so that the sheets fit the inside of a 9 by 13-inch baking pan.
Brush the inside of the baking dish with melted butter.
Layer 8-10 sheets on the bottom of the pan and top with a handful of the nut mixture.
Top with 3-4 phyllo layers and continue with a layer of nuts and 3-4 layers of phyllo until 8-10 phyllo layers remain for the top.
Using a sharp knife cut 3 straight cuts running parallel to the long side of the pan. You will end up with 4 rows. Then, make diagonal cuts beginning at one corner of the pan and ending at the opposite corner. Make the cuts the size that you'd like your baklava to be.
Pour the butter over the baklava. Sprinkle some water over the edges of the baklava.
Bake on the center rack for 1 hour and 20 minutes or until golden all around.
As soon as the baklava comes out of the oven pour 3/4 of the syrup on top. Reserve the remianing syrup for later (if needed) or pour all of it on top of the baklava.
Set aside at room temperature for 4-5 hours until set.
Serve with coffee.
For the Star-Shaped Baklava:
Make the syrup and set aside to cool. See instructions above.
Unroll the phyllo and cut it into a circle to fit the inside of a 10-12-inch round pan.
Brush the inside of the pan with butter and stack 6-8 phyllo layers on the bottom. Sprinkle a handful of the pistachios on top. Layer 3 round phyllo sheets over the nuts and add the scraps in between as well.
Top with pistachios and then 3 more phyllo layers and some scraps. End with 8 phyllo layers for the top.
Cut the baklava into 4 equal portions and then follow the diagram in the post to create the star pattern.
Pour the butter on top and bake on the center rack until golden and crisp. About 1 hour and 20 minutes.
As soon as the baklava comes out of the oven pour enough syrup to cover the pastry. Store the remaining syrup in the refrigerator.
Allow the baklava to cool completely. About 5 hours.
Serve with Greek coffee. Kali Orexi.
Notes
Freezer Instructions: Assemble the baklava and wrap tightly in plastic wrap. It will keep fresh in the freezer for 2 months.
Thaw overnight in the refrigerator and bake at 325 °F until golden. Pour syrup on top and serve when it has completely set.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes - Jak na to + styl
Our neighbor from Palestine always brings baklava to nieghborhood gatherings. Incredible dessert, thank you for sharing the recipe. Great memories.
Dimitria just wanted to let you know your video was perfect. To pour the butter on at the end ,is such a time-saver especially when you are making several batches . Of different baklava. Thank you so much loved your video. Mg Jersey Girl😊
The original Greek with walnuts, I too am Greek, but I will definitely try the pouring butter at the completion. I’ve been taught from my yia yia each layer to butter. I have made your spanakopita delicious❤ thank you for sharing, love to hear you speak Greek.
Wonderful recipe! I cannot wait to make! You are a classic!
Beautifully done! Thank you so much for these amazing recipes 🥰
Just made it so easy and yummy. Thanks Dimitra.
These baklavas looks so festive and perfect for Christmas !!!!!!!!!
Your many, many tips for EACH step are priceless! 🤩Thx!
Just made it so easy yummy thanks Dimitr
My best dessert , thank you lovely Dimitra 👍👍👍👍🙏🏼🙏🏼🙏🏼🙏🏼🍁🍀🌷🍂⚘☘
Amazing.
Aww beautiful. Thank you for your version. Making it today for Christmas is 2 days. Merry Christmas to you and your loved ones. Kala Hristouyenna 😍
Great video
Wow,,good tips, so much easy than butter each, layer, then a clove in the middle. Wow
Yes, exactly!! Easy and so delicious!
Thank you for the recipe! Greetings from Turkey 🇹🇷
Baklava is the best. Friend of the family is from Greece and makes the best. You have some great recipes. Keep up the good work.
TY sweet Dimitroula mou! I am gonna make these soon. I love baklavas Happy Holidays
Happy holidays! xoxo
Hey thank you for the recipes I tried the baklava with pistachio and the syrup was unbelievable that is the syrup I use to know I use all the syrup I love it thank you 🙏 I served at Christmas lunch 😊 HAPPY NEW YEAR!!
Love how you make your recipes easy for a novice home baker but we get bakery quality results! Thank you and Merry Christmas!
walnut is my favorite too 😋
I love baklava! Looks delicious 👍👍👍
Hello my friends Dimitra, my favourite is with walnuts too. I love the traditional baklava. Thank you for sharing merry Christmas to you and your family. Wishing you health love and success in life. Enjoy your family and God bless.🙏💕😋🎄🎅🏻🎁⛄️🌏
Merry Christmas to you and your family 🎄🎅🌲
Thank you. Same to you!
The ones I've had in Australia either have less syrup or it's a thicker syrup.
Another important issue is that if you use clarified butter there will be less moisture content, therefore less possibility of a soggy baklava. If you melt your own butter, use a European butter since they are higher in butter fat and less water.
Thank you for an informative and helpful video!
If I do make 2 baklava, do I freeze it already baked or unbaked? If unbaked, do I throw it out before I bake it? I apologize, in advance, if you answered this and I missed hearing it.🙂
I just made your baklava and is delicious. The only problem I have always is my bottom filo is almost not chewable. Very hard. I don't know why maybe you can explain tome
Merry Christmas
Eva
Ciao Dimitra, calabresi e greci stessa faccia stessa razza. la cucina italiana è simile alla cucina greca/ turca, cambia solo il nome delle pietanze.
Thank you for this great video. I notice that the bottom of my baklava doesn't go brown although the rest seems perfectly cooked. Has anyone experienced this? I'm most interested in any pro tips.
Have you tried cooking it at a lower temperature for longer? That will work.
@@DimitrasDishes Thanks so much for your reply! I will try that.
Hey write a book please I keep searching for it
And I want pictures
I love the “traditional @ Greek baklava but my daughter is super allergic to walnuts so it’s a no no in our house
Baklava
Baklava is also a Turkish and Azerbaijani national dessert 🇦🇿❤️🇹🇷
It's greek 🙂
@@Uiuiooo it’s Turkish