Its easier to cool the melted butter in the fridge. The clarified butter will solidify and can be removed as one piece .The aqueous layer will set in the bottom .

❤️I’ve made baklava for decades, like my Albanian grandmother. Her way was delicious, but a little different than the todays recipe. I learned a few good pointers today though. The 300 degree for an hour and a half is different. I’ll give that a try. And the use of LOTS more clarified butter on top is always a good idea. Your diamond cutting technique is much easier than how I’ve made the cuts. You use more spices and you use honey is different. People use the flavors they want and the kind of nuts is a personal preference. There is no one way to make Baklava, like so many recipes. I prefer all walnuts, but I’ve had other nuts. I LOVE walnuts, and I don’t put sugar with the nuts because the syrup is plenty sweet enough. No honey, just sugar and a few tablespoons of fresh lemon. The 8-6-6-8 layering is perfect. It’s a delicate, sticky confection, with crisp buttery philo and sweetened walnuts. It’s a family tradition. Thank you for showing good ways to make it.❤❤

13:35 Blazing Saddles reference! Love it!

love from Turkey , video is mostly better at explaining baklava than what you can find in turkish good job .

I am old Greek lady, all l can say is well done P.S. you can poke each diamond with a clove stick, flower side up. Yum

Wow, the crunchy sound when you first bite the baklava at the end reminded me my mom when she used to make baklava for Ramadan. I’d suggest you to add warm syrup (98F or 37C degree), room temperature syrup is little bit on the colder side. You should also spread “kaymak” mixture on the bottom phylo sheets just before adding the first nut mixture. Kaymak is prepared by cooking 10:1 milk and semolina until the mixture boils about 5-7 min. Once the mixture cools down, it will thicken up and it will add authentic flavor to your baklava. Also, if you can find, I’d suggest you to use “Antep Pistachio” for baklava. Although clarified butter is very flavorful, Turkish pistachio’s butter tastes divine and gives baklava its flavor. Btw before you eat the baklava, you should hold it upside down so the strong syrup flavor at the bottom of the baklava will spread out evenly. Then you should put baklava on your tongue and eat the whole thing at one bite like sushi. You may also warm the baklava up a little bit ( by microwaving ) and serve it along with the Vanilla ice cream😋😋😍

I buy ghee when I go shopping. Ghee is clarified butter with a high smoke point which I use for cooking. It would definitely work with this recipe.

This is very similar to my baklava recipe. The main differences are the use of clarified butter (vs melted butter), and adding cool syrup to a warm pan (vs adding warm syrup to a cool pan). I can confirm that adding more honey or using a strong-flavored honey does not improve the baklava; the honey flavor becomes too overpowering.

This looks delicious. I grew up having this for Christmas. We lived in a town with Greek families and some would sell it. I miss it soo much, and never dared to replicate it because it was perfection! Watching this, I’m going to try it!!!

"I shoot with this hand" LOL wasn't expecting that

I LOVE listening to you two!! The clarity, THE CHEMISTRY, the whys etc etc. I'm just geeking out here 🙃

Are “mom jokes” a thing? I’m HERE for these two and their banter!

used some pecans in ours, and cardamom. yum!

Well, I just made my Very First pan of Baklava using this recipe and OMG!!! It's Delicious! Thank you so very much for this video!

Hello this recipe is outstanding and the hosts are amazing. Thanks for sharing. I made mine with cashews, walnuts and star anise syrup

This is my favorite cooking show

I love the video! I've been making Baklava for years because I always found it to be too sweet elsewhere. I like the 300 degree temperature...I will definitely give that a try. I also use a combination of different nuts, along with a small amount of coconut and oats (my own take on it 😁).

I followed your recipe to a T and got rave reviews! I've made it for years using a different recipe, but this was the best! Thanks!

Three good things about this baklava: no perfumey rosewater, lots of nuts (even if they're not pistachios), and it's not dripping wet. Excellent job.

You made this look easy and doable. I’m going to try it your way. Love you guys and Bridgett is ATK’s comedian.

Love your shows I watch them over and over again I watch on Roku and my phone and have learned so so much

Tasted SOOOOO good. I used 8oz walnuts and 4 ouces of pistachios and it came out SOOOOO good. I just had the hardest time with the freakin phyllo dough.lol.

I came for the baklava, but I stayed for the Blazing Saddles reference!!!!!!

love it study hand on one side and shooter on the other lol cant wait to make this again to get my flaky top layer

As always I love watching you ladies and feel I’m getting a cooking class in the comfort of my own home ... you give me the confidence to expand my horizon💗

I'm an old Greek too and when I make Baklava or Siraglee, I always use margarine and I've never had an issue with my deserts tasting anything other than Delicious.

my grandparents made everyone baklava every year. they would do batches a few times a year. they par-baked the layers a few times without the syrup. it will freeze and stayed crispy

Hi l have a good experience for making filo pastry and so often l am making Baklava with pistachios and walnuts so delicious.

yum, thanks for the recipe. love your videos

My favorite baklava is made by the wife of one of the owners of my favorite diner in NYC. They are Egyptian and she makes her's with pistachio, almond, walnuts and pine nuts. It is a tour de force, for the senses.

Please bring back full episodes... I miss them so much...

It was great to hear an appropriate Blazing Saddles reference seemingly off the cuff. Just shows how quick witted she is.

My husband and I made this today. I will never buy it again. Homemade is so much better. Thanks for the recipe and tips. I did buy the phyllo dough, LOL!

Love the "Blazing Saddles" reference.

When I was younger I had a tutor of Greek descent every Christmas he would bring in a wonderful delight Baklava 🤗

I always watch American test kitchen you the best 👌

Thank you for making this authentically correct. Everything you did was exactly like my mom would do...to the mixing of walnuts and almonds, to spicing the dry mixture, the layering and the syrup... the ONLY difference, she would insert a whole clove into the middle of each diamond before baking... 1 - it looks attractive and 2 - it holds all the top layers together so they do not shift around. One more slight difference... she would drizzle the top of the baklava with water as well as the butter and rub them together to emulsify before cutting and baking etc. I am not sure why she did this, but her baklava was excellent.. She would bake at 275F for 2 hours... and hers would bake a little darker in colour to yours, but otherwise, spot on!!! Thank you!! This was WAY more authentic than your pastitsio recipe.... just sayin'!!! :)

Thank you so much America’s Test Kitchen for sharing this video on how to make baklava!!! I’m not Greek but this is definitely my most fave dessert!!! I’ve always wanted to make myself but always felt too intimidated to even try . . This video really breaks it down step by step simply and makes it seem not so scary anymore lol. I always watch all of ur shows in the Create channel , I’ve learned sooo much from watching you guys!!! Thank you!! Much love from Jersey!! ❤️

Best recipe I saw so far 😂 very detailed thank you 😊

Could you put the clarified butter in a sprayer so you don't have to brush it on every layer? Just spritz a bit? and keep the spray bottle in a bowl of tap hot water so it stays melted?

Put two sticks of butter in a jar with a lid and melted in the micrwave. Put 2 in of water on top of melted butter and shake. Turn the jar upside down and place in the refrigerator. When solid pour off the water. Remelt and pour on top of the assembled baklava. 2 minutes to make purified cow oil.

Looks great. I definitely will use this recipe hoping works. 😊

Love this video !! Can’t wait to try this recipe 👍

😋MGoshhhh, that baklava thumbnail tho..😋😍 Mannn, I would pay 20$ for that single slice..☺😋 I gotta try this recipe...im salivating all over myself..🤤 Hi Ms.Bridgette!💖 Hi Ms. Julia!💖

This recipe made me subscribe

I had a baklava made with pistachios. It was really good. I think it was a Persian recipe.

Love that quick "Blazing Saddles" reference.. 😂

Starthistle honey is my favorite

Trying this today! Love the Blazing Saddles reference! The Waco Kid for the win....

I love it. I made just like you did . It test good I love all your show👏👏

You encouraged me to make it for New Year

I shoot with this hand I sure really wasn't expecting that from her but it was funny it made me laugh 🤣😜🤣😜🤣

Wondering whether using ghee would work just as good - as it is clarified butter. Same question for using melted cream cheese and also melting and clarifying it with such higher butterfat content. Then paint on both sides of the layered filo.

Pistachio Turkish baklava is where its at!

This is an amazing recipe thank you for sharing stay safe and healthy have a nice day

Awesome. I'm definitely making that for Christmas this year 🎁🎄😇✝️

thank you! I will try it!

You are both awesome! Wonderful!

We have relatives from Turkey and they use pistachio nuts in their Baklava and it is my favorite, it is SO good. I'm clarifying my butter the next time I make this, never thought to do that but it really makes sense.

Wow, what an amazing video! Thank you!

I loved it when at 15:30 Julia commented on Bridget's steady hand and Bridget replied back that she pours with her right and shoots with her left. She's ambidextrous like me.

Tip: before cutting refrigerate for about 15 minutes allowing butter to solidify and makes for a stable surface and thus cuts are easier and cleaner. You're Welcome

In no Greek recipe for baklava do we ever use only honey. It would be cloyingly sweet not to mention too expensive.and to anyone wanting to use only walnuts, that is fine, it will not be bitter like they mentioned.

OMG! This is what I’m looking for!

Thanks for revealing Baklava secret 😘. I’ve been watching many videos and following many recipes for years and never succeed to have a satisfying Baklava. I lost my hope and gave up baking Baklava, but after watching you I’m hopeful again 😉. Thanks ladies and please show us how to make nuts and cheese Kunafa too.

Well done! Beautiful

Looks Delicious

Have never made Baklava because I would get in the closet and eat all of it (maybe in a couple settings) 😋 Your recipe & technique look great 👍

Looks so delicious!

I would love to see a honey tasting episode. Including the major grocery store brands including Walmarts Great Value brand

13:34 Nice Blazing Saddles reference. 😂

This is my next dish 👍🏾

having just had some odd store bought baklava tonight and was quite disappointed....this recipe sounds like a very good thing! So...baklava is carbs, butter, and sugar. What more does a girl need? BTW ladies, why didn't you just use *ghee?*

6:07 DEEZ NUTS

There are dozens of types of honey, each with the flavor of the type of flower. Fireweed, which is very mild and water colored to Buckwheat, which is very strong tasting and very dark.

I love this video! I have always wanted to use filo but I have not been able to find it for sale where I live. I would be interested in seeing a demonstration about spanokopita, or savory dishes with filo.

Loved it!!!

Fantastic 🏆

Looks incredible!!!

So I've made a lot a this for work. I have been taught to use clarified butter however my boss prefers I do a beurre fondue.

Thank you for sharing this video with us! I would like to ask, what pan material is best suited for baking baklava? Thank you.🍋

Oooo it looks sooo yummy 😋

Just made these today and let me tell you they were AMAZING 🤩❤️❤️❤️🤤 So delicious and buttery and that syrup sauce was freakin bomb 💣 yo!! Totally worth making and not that hard either. Just make sure you have all the ingredients ready before you start with the phyllo because if not your DOOMED 😂 But totally making this time and time again. 💯

I'm going to use a small gravy ladle to skim the butter off the aqueous layer for it to go faster.

To the syrup I usually add Jamaican Allspice berries and half a nutmeg. Also, I never use almonds, I usually use pecans, walnuts, and pistachios.

OH - I am Greek and I will try to make this - for Easter Dinner for sure - nope that's not soon enough - thanks!

Very different from middle the eastern baklava. We use more pistachios, rose water and cardamom. I will give this version a try in the holidays since cinnamon & cloves are used.

What brand pan did you use?

Great team you are and smartly funny too. 👍

Exquisite!!❤

Great Team you are and funny too.

Is ghee the same as the clarified butter that they're making? I can get jars of ghee in my local market in the "ethnic" section.

so many different ways to do this.

I love baklava! My friend gets it from the deli all the time. I cant wait to try this

Rather than throwing out the butter solids, toast it out into a brown butter, remove the solids to produce clarified butter, and throw the toasted solids into the spiced nut mixture. Boom, clarified butter AND brown butter.

Love it! My Greek neighbor made great Baklava.

Never put more than eight sheets on the bottom and the nuts on top of that why because the moisture in the nuts will cause the layers below not to be flaky. That's the secret to making flaky baklava. The 8 sheets below will be somewhat adherent to one another but that's okay because it provides the platform for the nuts above. The sugar syrup adhears the flaky layers above together. You have a treat that stays in one piece while you pick it up.

I never heard of putting salt in the nut mixture. Pistachio is another choice. Instead of making ur own butter you can use GHEE. In turkey they don’t butter each sheet. It’s poured over after assembled

You are the best

Yum!