Hi Friends! Hope you enjoy my Baklava!! Please let me know! Cheers!

i followed an easy recipe and made baklava at home once. It was the best baklava I've had. You just cant beat it when its home made and still warm.

Good tips about the oven temperature, fan, and rotating it. There are so many ways of doing this dish!

I use water, sugar, cinnamon and honey in my syrup.. Love your music.

Absolutely love love love your music. 🎶Thank you for this awesome recipe!!

Welcome back you were missed! I've been waiting for this one just like I'm waiting for your version of a Greek salad. I knew you'd have your own spin to this and I can't wait to try it. I can't believe the nuts are different, the butter is different and the syrup is different yet it's Baklave! I will make this for the upcoming holidays thanks for sharing!!!

My family is from Kimi!! It’s the BEST baklava, truly 1,000 layers! 🇬🇷💙💙

I made some Baklava with my mom. We used breadcrumbs with lots of nuts. We had panko bread crumbs. It gave it a nice crackle crunch. Definitely like it.

Glad to see you back!! :-) We add some honey with the sugar in the nuts and syrup, and ghee instead of butter. I bet your version is a cleaner sweet taste, as opposed to a little molasses touch.

Great video man!! You're both super knowledgeable and passionate, much respect :) I made my first baklava this past weekend and I was very happy with it. I'm thinking about trying baklava rolls next!

Can’t wait to make this version of Bakava! Thank you for sharing!

Thank you so much for your detailed recipe of baklava, could you please tell me about the shelf life of it, regards ❤

Wonderful recipe

My mother makes baklava every year for my brother's name day. Thank God it's only once a year or i would be fat. I can't resist baklava especially with pistachio 😋

Delicious Baklava introduced with delicious voice and delicious speech!

OMG that's looks delicious, I'm all the way from the Caribbean hoping to try ur recipe , thanks for sharing ❤

Thank you for the recipe, a lot of details 👍

I wonder if you could make the Filo or phyllo with Einkorn? I don't believe you would be sensitive to the organic Einkorn. Fascinating video, I can't wait to have time to make it. I'm waiting on a guy to hook up my new propane stove; I can hardly wait. I love Baklava; it's my favorite treat! My best friend in the late 80s was from Greece. I never knew all my favorite foods were from Greece until your videos and what a thrill to learn how to make them the best way. Blessings! Oh, and i just moved and we have a great farm for among other things, raw goat and cows milk! I will be able to make a good butter.

I loveeee baklava! Next time in new york ill have to stop by your restaurant. There's a restaurant in Providence, RI owned by Syrian refugees that has the most amazing baklava i've ever had. They have around 10 different types, and they're all amazing. I don't think I've ever had almond baklava. can't wait to try yours.

Very clear I'm making this baklava recipe 😋 beautiful

Hi George, I discovered your KZfaq channel today watching from Melbourne, Australia. I enjoyed your EVOO segment and the baklava video, very informative. I was disappointed I couldn't print your recipes.

Thankyou verymuch for showing this delicious recipe. I am from INDIA, where do you get these baklava sheets can we make it at home

Thank you Melinda! I will still be buying this!

Looks fabulous!

Thankyou & Ms.melinda for showing how to make baklava thanks for your tips as well hope mines comes out as yours came out

You earned my subscription right away for your literary T-shirt. Thanks for the recipe, too.

Looks delicious George! Thanks for the pro tips on the recipe! Cannot wait to make it!!

Kieriye Giorgos, efharisto parapoli; for the long awaited in request, final reveal of your family and tradition's Baklava recipe, which looks amazing as well! Though clearly tedious and time consuming etc as it may be; the patient and simplistic process of which you've walked the masses through in blessings of this/your version and presentation, makes even an absolute novice around making Baklava look anxiously forward, to investing in it's delights perpetually with family, friends and the world! Efharisto, giassas!

Hello I'm watching you from Tirana Albania 🇦🇱🇦🇱🇦🇱, I want to thank you, for this, and for inviting my bashke atdhetaren time nga Shqiptareia

What a great video that is! Great tutorial. Nicely explained. Baklava is possibly my favorite treat/dessert. I make my own also which turns out pretty well most of the time. I usually make mine strictly with Pistachios. Next time, I will mix some other nuts I enjoyed watching your video sir & subscribed to your channel. Thank you from Montreal, Quebec, Canada. Be well & safe.

Awesome delicious 😋 Melinda👍😘 thank you 😀

Love this thank you

Thank you can you use ghee instead of clarified bitter 🙏

Omg I love love baklava I am eating it right now .

I love baklava, and I've made it for years. An elderly Turkish women taught me how to make it, but it's only very slightly different than yours. Mainly, I used pistachios. And no cloves. I don't like cloves. Ever. I had a question about the phyllo dough, Chef. I've heard you say elsewhere that you aren't thrilled with the gluten-free phyllo. Would you consider making your own with that 00 Italian flour? Or could I try those thin rice papers used in Vietnamese food as a substitute for phyllo dough? Great to have someone visit us from the restaurant. Video idea: invite someone who works in the restaurant who is very green. I'd love to hear what it's like when you're starting out in a restaurant kitchen without a lot of experience. It might be a really interesting video. Great to watch, and I'll be making my version soon. I love baklava. Thank you for a terrific video as usual.

Great video!

I notice you did not clarify the butter, how did it not burn after being in the oven for so long?

Original syrup calls for salt or sea salt and cardamom finishing it with rose water

Perfect 👍

Nice’ I’m going to try your recipe 😁👍👍👍👍👍

Perdón por disentir pero no hay como la masa filo hecha en casa. Yo hago mi propia masa filo y no es igual que la comprada. Quizás si el resto de los ingredientes son de mucha calidad no se note la diferencia.

Looks delicious...

Could you tell me if it’s better to cut all the way through or not quite to the bottom layer of sheets prior to baking ? One version I have done with pistachio and pecans . What would be the benefit of Not cutting all the way through to the bottom of the dish ?

I use corriander and honey, with almonds. Nothing less than the best butter will do, but I use store bought phyllo dough. The problem is keeping the syrup and filling away from my daughter, who eats it as a sandwich filling.

I love baklava…Can I bake without using syrup ? I love the crunchiness though!

I got confused how long do You put it in regular oven

Thank you for the detailed recipe and tips. I have seen videos where you can pour ghee/butter over the baklava instead of buttering each layer. If I had to do that.. would that really work? If yes, how much butter do you add in all?

My problem is that I’m highly allergic to tree nuts so the only thing I can use is pistachios bc technically, it’s a “drupe,” a fleshy tree fruit that contains a shell-covering so it’s not really a nut. I wonder if almonds and pistachios would taste good together, the almond is a drupe as well now that I think about it.

Wow luce delicioso 💕

Thanks.... 👍🏽

Hi! Perfect! How store baklava to remain crispy?

baklava and syrup both should be hot. Also butter should be poured, so it can go inner sides. spread kaymak before pouring nuts. Anyway thanks sharing....

I want to try to make Baklava I can’t find your recipe online. The only thing I see is a video.

Can you tell me about ratio of each layer

Looks great but I miss the honey in the syrup

Can I use Ghee?

Is there any nut substitute u recommend for those who have allergies

Wow

My Goodness, this looks absolutely d'licious! Thank you for sharing. GM

I can't find the recipe

Imagine how good it can be with the homemade philo.

Why should we use clarified butter ?

Why melt 1 lb of butter and and only use what looks like 0.5 cup of it?

Do you not add honey to the syrup

Can u make it with ghee??

First of all you have to make a the syrup

pistachio: It's like you forgot about me, dude

Where's the honey that's suppose to be in the syrup???

😍😍😍

You didn’t use honey?????

What about the honey

I believe baklava originated in turkey

I made it one time long ago and burnt the nuts. Don't burn da nuts guys!! Be careful!

Shshshyrup

The Greeks did not know that there was a dessert called baklava until 50 years ago. This Turkish dessert belongs to the Ottoman cuisine. Greeks try to change the name of Turkish food and desserts to make them look like their own, but they forgot to change the name of this dessert, they should call it baklavaki 😂😂😂

Just read the package instructions and you're done in 30 minutes

Θέλω 3 ώρες για να φτιάξω τα φύλλα του μπακλαβά, αλλά μου αρέσει να το κάνω κι ας είμαι 70 ετών. Όμως .... ΔΕΝ βάζω ζάχαρι στη γέμιση, γιατί μετά από 48 ώρες η ζάχαρη ανάμεσα στους ξηρούς καρπούς ΓΙΝΕΤΑΙ ΚΡΥΣΤΑΛΛΟ. ΔΕΝ μου αρέσει το φυστίκι Αιγίνης στον μπακλαβά και καλά κάνεις και δεν το προσθέτεις. It takes me 3 hours to make the baklava sheets, but I love doing it even though I'm 70 years old. Nevertheless .... I do NOT add sugar to the filling, because after 48 hours the sugar between the nuts BECOME CRYSTAL. I do NOT like pistachio in baklava and you are doing well not to add it.

Sorry brother, But this is not as good as mine, I can prove it, If you're willing, I will come to you and make mine, Chef Kris

Pain in the ass = Pita. How can Baklava be pita? I disagree with your assessment Chef.

No one has ever blown a single flake of phyllo dough out of a cooking pan in a convection oven that's nonsense. Maybe you should buy a residential convection oven and save yourself 3 hours of work.