Baklava Recipe | How to Make Baklava
16.1 هزار بار بازدید -
3 سال پیش
-
Baklava is probably one of
Baklava is probably one of the best desserts I have ever tasted. The recipe combines honey-soaked layers of flaky phyllo pastry and a spiced nut mixture with pistachios & walnuts. It’s a great make-ahead dessert and tastes even better the next day. #baklava #baklavarecipe #flavouritfancy
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INGREDIENTS:
-22 phyllo/fillo sheets thawed by package instructions
- 3 Cups of chopped nuts (Walnuts/Pistachio/A mix of both)
-1 Tsp ground cinnamon
-1 Cup sugar
-1/2 Cup honey
-3/4 Cup water
-3 Cloves
-2 Tbsp lemon juice
-1 Cup/226g/2 Sticks unsalted butter, melted
Nut Mixture:
-Pulse the nuts in a food processor until coarsely ground. Transfer to a bowl, add cinnamon and mix well to combine. Set aside.
Honey Syrup:
-Combine sugar, honey, water, cloves in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Add lemon juice, reduce to medium-low heat and let it simmer for 6-7 minutes until slightly thickened. Remove the cloves. Take it off the heat and allow to cool.
-Take the butter and melt it in a sauce pan/microwave.
Assemble the Baklava:
-Preheat your oven to 350℉ (175℃)
-Unroll the thawed phyllo pastry and trim the sheets to fit your baking dish. Cover with a damp towel to keep it from drying out as you work.
-Butter the bottom and sides of an 8x12 baking dish. Place two phyllo sheets in the dish, butter thoroughly. Keep remaining phyllo covered with a damp towel at all times. Repeat until you have 6 sheets layered (two sheets at a time). Sprinkle 1/3 of your nut mixture on top and spread evenly.
- Add 5 more buttered sheets of phyllo, then add another layer of nut mixture. Then another 5 layers of phyllo and another layer of nut mixture. Finish off with 6 layers of buttered phyllo. Brush the very top sheet with butter. The total sequence should be phyllo layers of 6,5,5,6, with nuts in between each of those sets. However, you can increase or decrease the number of sheets and layers as you like.
-Keep it in the fridge for at least 30 minutes and let the butter set. Using a sharp knife cut the pastry into diamond or square shapes. Bake at 350℉ (175℃) for about 50 minutes-1 hour or until tops are golden brown and crisp.
-Remove baklava from oven and immediately pour the cooled syrup all over the hot baklava. Let the baklava sit for at least 4 hours or overnight at room temperature for the flaky phyllo layers to absorb the honey syrup completely. Leave it uncovered to prevent sogginess.
-Cut through the earlier marked pieces. Garnish with some finely crushed pistachio(optional) and enjoy! Store the leftover in the fridge for up to 3 weeks.
Note- Take the phyllo package out of the fridge 1 hour before you start.
-Pour cold syrup on hot baklava to keep your baklava from getting soggy. The hot flaky phyllo will properly absorb the cooled syrup while remaining crispy.
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Bergner argent triply stainless steel frypan: https://amzn.to/2YVwAbh
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Square non-stick grill pan: https://amzn.to/3cTqwZ0
Cast iron skillet frying pan: https://amzn.to/3a1iJGw
KITCHEN APPLIANCES
-----------------------------------------
Agaro 40litre oven toaster griller: https://amzn.to/3js8ka6
LG 28L convection microwave oven: https://amzn.to/3a0Lt2i
Philips 300w hand mixer: https://amzn.to/3p6Xt6U
BAKEWARE
-------------------
Measuring cups & spoons: https://amzn.to/3rC32vp
Square cake tin: https://amzn.to/3tFOixo
Baking round mould: https://amzn.to/3p3yvoG
Baking tray: https://amzn.to/3p8C8Kl
Glass baking dish: https://amzn.to/3tBJglG
Non-stick 12-cup muffin pan: https://amzn.to/2YSYLHU
Cooling rack: https://amzn.to/2YTCoSH
Handmade marble cake stand: https://amzn.to/2Nb9zi4
ESSENTIAL BAKING INGREDIENTS
--------------------------------------------
Granulated sugar: https://amzn.to/2N9g18V
Brown sugar: https://amzn.to/39XrTnu
Baking powder: https://amzn.to/3jFFkvT
Baking soda: https://amzn.to/3cOnTaV
Unsweetened cocoa: https://amzn.to/3rqdVk6
Dark chocolate: https://amzn.to/3q06OhP
All natural bourbon vanilla extract: https://amzn.to/2MCCls1
Active dry yeast: https://amzn.to/3q4sY2z
ALL MY CAMERA + EQUIPMENT IS LISTED BELOW
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Sony alpha ilce-6400m mirrorless camera: https://amzn.to/39X47bq
Nikon d5600 with af-p 18-55 mm: https://amzn.to/3tBqc7d
Professional aluminium tripod cum monopod: https://amzn.to/3cRb0g5
Simpex tripod vct 880 plus: https://amzn.to/3rvbwoc
Octova simpex studio light: https://amzn.to/3rrxWqm
Heavy-Duty Light Stand: https://amzn.to/3aJg83d
NEW episodes release every week!
Let me know in the comment section below what other recipe videos you'd like to see.
FOLLOW US:
Instagram: Instagram: priyapanigrahi_
Facebook: Facebook: flavouritfancy
CONTACT: [email protected]
INGREDIENTS:
-22 phyllo/fillo sheets thawed by package instructions
- 3 Cups of chopped nuts (Walnuts/Pistachio/A mix of both)
-1 Tsp ground cinnamon
-1 Cup sugar
-1/2 Cup honey
-3/4 Cup water
-3 Cloves
-2 Tbsp lemon juice
-1 Cup/226g/2 Sticks unsalted butter, melted
Nut Mixture:
-Pulse the nuts in a food processor until coarsely ground. Transfer to a bowl, add cinnamon and mix well to combine. Set aside.
Honey Syrup:
-Combine sugar, honey, water, cloves in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Add lemon juice, reduce to medium-low heat and let it simmer for 6-7 minutes until slightly thickened. Remove the cloves. Take it off the heat and allow to cool.
-Take the butter and melt it in a sauce pan/microwave.
Assemble the Baklava:
-Preheat your oven to 350℉ (175℃)
-Unroll the thawed phyllo pastry and trim the sheets to fit your baking dish. Cover with a damp towel to keep it from drying out as you work.
-Butter the bottom and sides of an 8x12 baking dish. Place two phyllo sheets in the dish, butter thoroughly. Keep remaining phyllo covered with a damp towel at all times. Repeat until you have 6 sheets layered (two sheets at a time). Sprinkle 1/3 of your nut mixture on top and spread evenly.
- Add 5 more buttered sheets of phyllo, then add another layer of nut mixture. Then another 5 layers of phyllo and another layer of nut mixture. Finish off with 6 layers of buttered phyllo. Brush the very top sheet with butter. The total sequence should be phyllo layers of 6,5,5,6, with nuts in between each of those sets. However, you can increase or decrease the number of sheets and layers as you like.
-Keep it in the fridge for at least 30 minutes and let the butter set. Using a sharp knife cut the pastry into diamond or square shapes. Bake at 350℉ (175℃) for about 50 minutes-1 hour or until tops are golden brown and crisp.
-Remove baklava from oven and immediately pour the cooled syrup all over the hot baklava. Let the baklava sit for at least 4 hours or overnight at room temperature for the flaky phyllo layers to absorb the honey syrup completely. Leave it uncovered to prevent sogginess.
-Cut through the earlier marked pieces. Garnish with some finely crushed pistachio(optional) and enjoy! Store the leftover in the fridge for up to 3 weeks.
Note- Take the phyllo package out of the fridge 1 hour before you start.
-Pour cold syrup on hot baklava to keep your baklava from getting soggy. The hot flaky phyllo will properly absorb the cooled syrup while remaining crispy.
Shop Items You See In My Videos!
CROCKERY AND CUTLERY ITEMS
--------------------------------------------
Glass mixing bowls: https://amzn.to/2NagrMg
Bergner argent triply stainless steel frypan: https://amzn.to/2YVwAbh
Bergner argent triply stainless steel saucepan: https://amzn.to/3rz61oE
Square non-stick grill pan: https://amzn.to/3cTqwZ0
Cast iron skillet frying pan: https://amzn.to/3a1iJGw
KITCHEN APPLIANCES
-----------------------------------------
Agaro 40litre oven toaster griller: https://amzn.to/3js8ka6
LG 28L convection microwave oven: https://amzn.to/3a0Lt2i
Philips 300w hand mixer: https://amzn.to/3p6Xt6U
BAKEWARE
-------------------
Measuring cups & spoons: https://amzn.to/3rC32vp
Square cake tin: https://amzn.to/3tFOixo
Baking round mould: https://amzn.to/3p3yvoG
Baking tray: https://amzn.to/3p8C8Kl
Glass baking dish: https://amzn.to/3tBJglG
Non-stick 12-cup muffin pan: https://amzn.to/2YSYLHU
Cooling rack: https://amzn.to/2YTCoSH
Handmade marble cake stand: https://amzn.to/2Nb9zi4
ESSENTIAL BAKING INGREDIENTS
--------------------------------------------
Granulated sugar: https://amzn.to/2N9g18V
Brown sugar: https://amzn.to/39XrTnu
Baking powder: https://amzn.to/3jFFkvT
Baking soda: https://amzn.to/3cOnTaV
Unsweetened cocoa: https://amzn.to/3rqdVk6
Dark chocolate: https://amzn.to/3q06OhP
All natural bourbon vanilla extract: https://amzn.to/2MCCls1
Active dry yeast: https://amzn.to/3q4sY2z
ALL MY CAMERA + EQUIPMENT IS LISTED BELOW
----------------------------------------------------------------
Sony alpha ilce-6400m mirrorless camera: https://amzn.to/39X47bq
Nikon d5600 with af-p 18-55 mm: https://amzn.to/3tBqc7d
Professional aluminium tripod cum monopod: https://amzn.to/3cRb0g5
Simpex tripod vct 880 plus: https://amzn.to/3rvbwoc
Octova simpex studio light: https://amzn.to/3rrxWqm
Heavy-Duty Light Stand: https://amzn.to/3aJg83d
3 سال پیش
در تاریخ 1400/02/13 منتشر شده
است.
16,152
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