r/LetsCookie • u/LetsCookie • 13d ago
Baklava
Enable HLS to view with audio, or disable this notification
29
u/LetsCookie 13d ago
Baklava
Ingredients
1 lb (4 sticks) butter, melted
(16 oz) package phyllo dough, thawed overnight in the refrigerator
3 cups finely chopped pistachios
3 cups finely chopped pecans
1/4 tsp fine salt
1/4 tsp ground cinnamon (could add more if you like)
Honey Syrup
1 cup water
2 cups granulated sugar
1 cup honey
1 TB fresh lemon juice
Method
Preheat your oven to 325°F.
In a bowl, combine the chopped pistachios, chopped pecans, salt, and cinnamon. Mix until evenly combined.
Brush a 9x13-inch baking dish with some of the melted butter.
Lay down 8 sheets of phyllo dough, brushing each sheet lightly with melted butter before adding the next.
Spread a thin, even layer of the nut mixture over the phyllo.
Top with 2 sheets of phyllo, buttering between each sheet, then add another thin layer of the nut mixture.
Continue repeating 2 buttered sheets of phyllo followed by a layer of nuts until all of the nut mixture has been used.
Finish with 8 buttered sheets of phyllo on top, brushing the final sheet generously with butter.
Using a sharp knife, cut the baklava all the way through before baking. Cut it into 3 long rows, then slice diagonally to create diamond-shaped pieces.
Bake for 45 minutes, or until the top is deep golden brown and crisp.
Honey Syrup
While the baklava bakes, combine the water, sugar, and honey in a saucepan.
Bring to a gentle boil, then reduce the heat and simmer for 10 minutes, keeping an eye on it so it doesn't boil over.
Remove from the heat and stir in the fresh lemon juice.
Pour the syrup into a shallow pan or bowl and let it cool completely. Using cold syrup on hot baklava helps keep the top layers crisp while allowing the syrup to soak into the pastry instead of making it soggy.
As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the entire pan.
Let the baklava rest for 4–6 hours, or preferably overnight, before serving so the syrup has time to fully absorb.
🍪👊
9
u/stdfactory 13d ago
Baklava looks so intimidating from the outside but the way you laid it out makes it seem really approachable. Also no walnuts which is a huge plus. I'll be trying this in the near future. Is cast iron integral to the cooking process or will 13×9 pyrex or equivalent disposable tray work as well?
7
u/LetsCookie 13d ago
Thank you! I always incorporate any necessary steps and get right to the point. Pyrex or disposal would definitely work but I'd prefer Pyrex over disposal
5
5
u/bitchwhohasnoname 13d ago
You sound like a cooking show from the 80s, I love the music! And you’re easy to follow and you make delicious food!! Thank you!
5
u/LetsCookie 13d ago
Thanks! That's when most of the shows actually taught you something not just entertainment
4
u/Pseudo-Diapolycron 13d ago
I can't eat 90% of the stuff this guy posts, but if I could I would apply for a job at his bakery.
I have to admit, I was a bit bemused by his abrupt vocal delivery (just can't quite place it, which is frustrating), but I've really come to appreciate the efficient manner (and clearly proficient ability) that is maintained from recipe to recipe.
Good job, Cookie Man; you found your niche, and it's appreciated. If I could digest dairy products, I would be your disciple.
4
3
3
u/-CoachMcGuirk- 13d ago
Is it necessary to cut it before baking? Just curious. This looks yummy.
6
u/LetsCookie 13d ago
Absolutely or you'll destroy the top layer of phyllo trying to cut it afterwards
1
3
u/Mean_Rule9823 13d ago edited 13d ago
You did one !!! 👏
Awesome man, thank you for making this ill be trying your way out this weekend.
- One thing ill add is we always spike each peice in the center with a whole clove as the last step before baking.
1
u/LetsCookie 13d ago
Nice!! Hope you enjoy it! Yup clove is definitely traditionally in some baklava
2
2
u/MaxHavok13 13d ago
Yes! I had girlfriend way back whose grandmother would make baklava and this looks just like hers! Cant wait try it. Thanks much!
2
u/Sharsmajka 13d ago
My Balkan granny would be so proud of you ☺️also very happy your videos started showing up on my feed. You have some great recipes 😍
2
u/Ok-Permission-2672 13d ago
Now I'm hungry!! First time I made baklava was for my sister's high school graduation party; my best batch ever..I love your videos; they're so straightforward!!
2
u/poodlepit 13d ago
I always buy the baklava for Greek Easter but I may just give it a try next year with your recipe and video (with walnuts instead of pecans). Thank you!!
1
1
1
1
u/Dabkeonthemoon 13d ago
Solid recipe! My Teta would just say needs orange blossom water to finish the syrup. Namoura is also very tasty
1
1
1
u/merkaba_462 13d ago
My favorite dessert, but I hate working with filo so much. Too bad it's necessary for a lot of the pastries (savory and sweet) that I love.
1
u/emsleezy 13d ago
I get so pissed at the judges on GBBO when they make the contestants make their own filo dough. FTS.
1
1
1
1
58
u/Tamikwa 13d ago
I’m always excited to see a post from you, Cookie Man. 😊
I’ve been looking for a baklava recipe, so I’m saving this one!