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Hallo Cooked.to Community,
today i will share this Secret, Private method with you guys on how to make the BEST Baklava.
Make sure to hop on an RDP / use a VPN when cooking this method, its so good, its illegal.
But first of all, you have to know the basics:
What is Baklava?
Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup.
What is traditional baklava made of?
Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.
You’ll find many variations of this beautiful dessert from Middle Eastern baklava, where the simple syrup is scented with rosewater, to Greek baklava with walnuts and a generous sprinkle of cinnamon within.
This recipe leans toward Greek baklava, although with my own very nutty Egyptian twist (it’s all in the nut mixture).
Can you use other nuts?
Pistachios or walnuts are the most commonly used nuts. But you don’t have to use just one or the other. I love to use a combination of nuts and plenty of them! My favorite thing about this version of Greek baklava is that it uses a mixture of three different nuts–pistachios, walnuts, and hazelnuts– along with cinnamon, pinch of ground cloves, and a sprinkle of sugar.
The nuts are chopped, but to get the perfect bite, don’t grind them too finely. This baklava recipe is a bit on the nutty side and no one is ever mad about it! But you can totally make this recipe your own and change the nut mixture to your liking.
Let’s take a look at what all goes in baklava recipe from scratch…
How to Make Baklava: Step-by-Step
My guide for how to make baklava
Preheat oven to 350 degrees F
Make the Honey Syrup
Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat. Add lemon juice. Remove the whole cloves and let the syrup cool completely (it will thicken a little bit).
Make the Nut Mixture
In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
Prepare the Phyllo Pastry
Carefully unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
Assemble the First Few Layers of Baklava
Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter.
To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
Distribute some of the Nut Mixture
Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
Continue Assembling the Baklava
Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter.
Brush the very top sheet of phyllo with butter.
Cut the Baklava into Pieces
Using a good sharp knife, cut the pastry into diamond shaped pieces (anywhere from 24 to 36 pieces) about ½-inch deep. (See the video to see exactly how I cut baklava)
Bake:
Place the baklava dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).
Pour Syrup. Let COOL. Garnish:
As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava. Make sure you disribute the syrup evenly.
Let the baklava cool completely (it’s best if you leave it for several hours, or at least 1 hour, to allow the flaky phyll.o layers to absorb the honey syrup completely).
Cut through the pieces you marked earlier. And if you like, garnish with a little sprinkle of pistachio before serving.
Finally id like to say, id be happy if the greatest ALMAN of all time @finndev would try this, so he could start respecting other nationalites.
I hope you guys enjoy this one.
Sharing this on other websites might result in a ban.
Greetings,
3000
UPDATE:
- For the Baklava and Nut Filling
- 6 oz shelled pistachios, coarsely chopped
- 6 oz walnuts, coarsely chopped
- 6 oz hazelnuts, coarsely chopped
- 1/4 cup sugar
- 1 to 2 tbsp ground cinnamon (start with less if you’re not sure)
- large pinch of ground cloves
- 16-oz package phyllo dough, thawed
- 1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted
For the Honey Syrup
- 3/4 cup sugar
- 1 cup cold water
- 1 cup honey
- 1 tbsp orange extract (optional)
- 5 whole cloves
- 1 lemon, juice of
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WOOF 
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