Easy Authentic Baklava At Home (2 Ways)

Making homemade baklava is possible. It's also very easy so please don't cry and give it a try.

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Ingredients Needed:

Homemade Filo Dough:
- 6 cups ( 900g) all purpose flour
- 1.5 cups (372g) hot water
- 2 teaspoons (23g) white vinegar
- 1 tablespoon (10g) olive oil
- juice of 1 lemon

Turkish (pistachio):
- 2.5 cups (350g) shelled raw pistachios 
- 1/2 teaspoon (4g) fine sea salt
- 2 cups (454g) unsalted butter 
- 1 pound (25 pieces) phyllo dough (buy 4 packages of filo also called phyllo pastry to use)
- 2.5 cups (470g) granulated sugar
- 1/2 cup (96g) muscovado sugar 
- juice of 1/2 lemon
- 1 3/4 cup water (415ml)
- 1inch peel of lemon zest

Greek (spiced walnut):
- 25 sheets filo
- 2 3/4 cup  (246g)walnuts
- 1/2 tsp (4g) fine sea salt
- 1 tablespoon (8g) cinnamon powderf
- 1 teaspoon (2g) all spice
- 1/4 teaspoon fresh grated nutmeg
- 350g butter, melted
- 1/2 cup (97g) sugar 
- 1 cup (110g) water 
- 1 cup (282g) honey
- 1  cinnamon stick
- 2 inch peel orange zest

[CHEFPKR]

As someone who grew up on a Middle Eastern household, well played sir. My best friend is Greek and his mom made the Greek version while my mom made the Turkish. The one difference we had at home was using Rose Water syrup vs a simple syrup.

Also, cool it down, freeze some of them, chop it up and fold it into vanilla ice cream.

[enessimsek]

I am impressed as a Turkish person. You didn't throw traditionals away while adding your style and also thank you for showing 2 version of baklava people are murdering themselves for Greek dish-Turkish dish debates.

[aleksandranenova]

Very accurate video! One tip for anyone following the recipe though - for proper syruping grandmas always teach to have hot on cold. Either your baklava should be cold and your syrup - hot, or the other way around. This way it gets absorbed into the pastry leaves better. Plus, it's better if you wait 24 h for it to soak up.

[interstellarlapisthecccp]

Baklava is just the perfect desert to eat if you've had enough of modern, processed sweets and want a taste of the good old times... as in before any of our grandparents were even born. I don't even know how else to explain it but the sweet, savory and saltiness of this food just brought me back to a time I never even thought I could have access to. I feel the same way when I am eating Greek or Middle-Eastern lamb and goat dishes. It's just something else... something so different but at the same time familiar. I literally can't get enough of it.

[machetedonttweet]

When my doctor advised me to adopt a " Mediterranean diet " I don't think this was what he meant. That being said I'm making it this weekend., for dessert to my braised oxtails in tomato, juice I'll eat sardines and olives until then.

[cassandraburns]

I love that with everything else he's like 'if you don't make this dough yourself you're a COWARD and PAPA DOESNT LOVE YOU' but with this he's just straight up 'nah y'all can't get it thin enough. buy it, so you don't fuck it up'

[mouxritsa]

Excellent video!
A small decoration tip for the Greek version: Place before baking a whole clove in the middle of each square, it is beautiful, adds more aroma and keeps the sheets in place.
When I was a child, I was always rewarded with that task if I let my mother finish the recipe in peace... :D

[danaeclean]

As a Greek person, i don't often get to eat baklava, but i always feel like the luckiest person when i do. i also really appreciate that you took the time and effort to make both the greek and the turkish version lmao. either way you make it, this dessert is just exceptional, there's no denying it.

[davidmalone]

I made the pistachio version for my wife's birthday. It was a huge hit - absolutely delicious. Pouring the syrup over the hot baklava was an unexpected delight. That was pretty cool. Highly recommended.

[MiddleEats]

Ayyyy! Joshua made the *good good* ! Great to see some Middle Eastern representation!

There is actually a crazy simple shortcut where you don't butter between each layer. Instead you place a stack of sheets with no butter, add the pistachios in the middle, then add another stack of filo on top. Cut it, pour in the butter and bake. Start to finish in 20 minutes of active time!

[UnitedAssassinRevolution]

I am from Gaziantep (the place where the best pistacios come from and is famous for baklava) and i totally approve to this.
i thought it was beautiful how you showed the greek version too. You know we shouldn't argue about which one is better, both versions - and the arabic version also- are great in there own way.
Good job joshua and greetings to all my Turkish, Greek and Arabic fellas ✌✌

[selimkucukyalcn]

As a Turkish subscriber I'm so happy to see that a Turkish dish finally gets the credit it deserves. On top of that this credit is given by you Josh so thank you so much. And not only I'm happy tp see the Turkish version, also seeing the Greek version is great too. Keep doing what you're doing. Wish you the best.

[kaylakober]

My grandma always made this, I loved eating these! As soon as I was 'old enough' to understand how to help, we made them for Christmas. One of my favorite cooking memories with her.

[ghtroyan]

As a Turkish, this is the best recipe I've ever seen made by a westerner. But I have to say, I'd like you to roll the dough with oklava (which is a thin rolling pin)

[liahfox]

I'm Cypriot so I mix both recipes for the ultimate flavor. Sometimes I go with the Greek filling (you forgot a splash of cinnamon btw) and top with pistachio's, and sometimes I do it the exact opposite and top it with ground walnut, cinnamon, nutmeg, and honey with the pistachio filling. No matter which way you do it I'm sure it'll taste delicious lol..

[sahibramkhera]

I have a made both types of baklava and in the end I decided to mix both pistachios and walnuts plus Raisins and almonds
It is really good

[kouradol]

When combining the pastry with the syrup one of them must be hot and the other one cold normally. Either make the syrup beforehand, let it cool and pour over the baklava as soon as it comes out the oven, or let the baklava cool and then make the syrup. This allows the fylo to soak up more syrup which will make it less crunchy but its the way to go if you wanna make it traditional as far as i know.

[nikid]

As a Greek making baklava all my life and in different shapes and versions, Josh was spot on, on both the Greek and the Turkish versions. Mind you, pistachios are extremely expensive. My only constructive feedback would be that the spice mix actually is ground cinnamon and ground clove. The spice mix Josh made was actually used for our Christmas cookies called melomakarona. AWESOME job at making your own fillo. With the children around our feet there is no way we would make fillo from scratch. Kisses from a Greek mum

[FakeDessert]

I'm Algerian, we make baklawa (that's how it's called here) on every major holiday and weddings, and since we make the dough from scratch I always found it to be overwhelming to make, it's close to the Turkish kind except we use almonds mainly, and it's not just one layer, we have a thick bottom layer, then almonds, a few thin layers of alternate almonds and filo, then maybe 5 layers of final filo, the syrup we do use honey diluted with rose water and lemon juice and again it's 😭😌

[AverytheCubanAmerican]

As the Genie from Aladdin said, you can't go wrong with *a little more BAKLAVAAAA*

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