Greek Baklava

Greek Baklava

5 cups chopped pecans
1/2 cup sugar
1 Tablespoon cinnamon
1 1/2 cups butter, melted
1 1/2 pounds phyllo dough (found in the frozen section)

The Syrup:
2 cups sugar
1 1/2 cups water
1/2 cup honey
1 cinnamon stick
3 cloves

Preheat oven to 250°.

Mix together the pecans, sugar, and cinnamon. Set aside.

Using a 9 x 13 inch cake pan, brush the bottom well with melted butter. Use four sheets of the phyllo dough, brushing each one with butter before adding the next one. Top with a fifth sheet of phyllo dough, but do not brush it with butter. Sprinkle with 1 cup of the chopped pecans. 

Cover that layer of pecans with a sheet of phyllo dough and butter it. Top that sheet with one sheet of UNBUTTERED phyllo dough. Top that unbuttered sheet with one cup of chopped pecans. Continue in this manner until all the pecans are used (five layers).

Reserve five sheets of phyllo dough for the top layer. Brush each of the top five layers with butter before adding the next sheet. If any butter remains, drizzle it over the top layer of phyllo.

Score the baklava into the traditional diamond shaped pieces (or like me, cut it into rectangular pieces) without cutting all the way through the bottom layers.

Bake at 250° for one hour. Remove from the oven and cool COMPLETELY!

To prepare the syrup: Put the water and sugar into a large saucepan and bring it to a boil. Boil for five minutes. Add the honey, cinnamon, and cloves. Boil for five minutes longer. Remove the cinnamon stick and cloves. Pour the hot syrup over the cooled baklava. Cool, then cut through the bottom layers.

NOTE: You must always pour hot syrup over COOLED baklava - never hot on hot! This will prevent the baklava from becoming a soggy, unappetizing mass. Baklava should always be crisp and yet moist at the same time.


[PatriciaRagsdale-cb]

Do not apologize for being emotional! It shows you're a compassionate human being!

[JoyToTheWorld]

I can’t help myself! I can’t stop watching your videos! There’s something about Tom’s voice that is like a warm hug. Both Tom and Melissa are delightful. And I also am a fan of how Tom scrapes the bowls, etc. lol.

[katiecatb]

Hello! I discovered your channel a few days ago and I love watching you cook and bake and hearing your wife in the background. You two have to be the sweetest couple ever!! I was so excited to come upon your Baklava episode as I was born in Greece and even though I grew up in the US, I have kept to my Greek heritage and love for my beautiful country. I scrolled through the comments for this episode before I started typing and I have to say that the tone of some of the commenters sounded quite rude to me. Greek ladies are very proud of their own version of Baklava, as it has
been taught by example from their
mothers and yiayias!! And so, the Baklava you loving made in this episode was beautiful and I hope you have the opportunity to teach your children and friends. Continue making beautiful memories!! 💙🇬🇷💙

[CindyHunt]

I wanted to tell you, back in the late 60’s to the 70’s our church choir director was from Greece. I lived in Lubbock TX, my hometown. His sister lived in Greece still. His name was Chris Galanos. I just loved he and his family. His sister came to Lubbock around Christmas one year. She made Baklava. Wow! It was so delicious. I will always remember this. His favorite song he led was, I Love You Lord….. ❤️🌼

[warchaser]

LMAO @ DARN!?....lol....While this is might be time consuming for the steps....I TRULY didn't think it might be this easy. I LOVE Baklava and buy it every chance I might get. And truth be told....looks like an INEXPENCIVE and knowingly DELICIOUS

You're father would be PROUD. Keep this tradition alive!

[crystalrothwell]

I dated a Greek man when I was much younger, and his mother made baklava. It's been my favourite treat ever since! I love it all -- Greek, Turkish, Armenian, Macedonian.... YUMZ 🇨🇦💕

[sharcrum]

So sorry for your heart breaking loss. And never ever ever apologize for the emotions that come from loving your parents and good memories from the past.

[babyraysharon]

I am Russian/Greek Orthodox lady and this sweet has been a part of my experiences for many years. I am 74 years old and a convert to Orthodoxy from a my young 20s. I know you are serving for Christmas but it is made for many occasions, like Feast Days, Name Days, and Pascha (Easter) for sure as well as Christmas when we break the Fasting periods. I am going to make this for Christmas this year, God Willing!!!! I have been quite unwell for the past couple of years but hope and pray to muster the courage to make this soon. Thanks for sharing and God Bless you and your loved ones. Ruth Catherine in Maryland, USA

[denniscunningham]

No need to apologize, sir ! The fact that your have feelings and emotions means that you are HUMAN !! Thank you for sharing this beautiful story and this DELICIOUS recipe !! Have a great dessert for the upcoming holidays. Peace !!

[kimberleyannedemong]

I made baklava once. I got the recipe from my friend's daughter who is married to a man from Greece. I followed all the steps. She neglected to tell me not to pour hot syrup on hot baklava. I had a soggy mess & didn't know why. I was so disappointed. I've never made it again. Now thanks to this video I will make it again. Thank you so much ❤

[deborahparker]

Never apologize for your genuine emotions. Some people only get in touch with their own emotions by being drawn in by the emotions of others. For the rest of us, when not carried to extremes, emotions like you expressed, Tom, usually touch our hearts and tend to make us more compassionate and better people. For those for whom this doesn't happen I feel sorry for them. Compassion is supposed to be part of us. It helps us to value other people and appreciate their circumstances. I appreciate that you did not stifle your emotions. Yes, appropriately you contained them but not stifled them. I think that by sharing your memories associated with your father and those good friends you made the episode better. Thank you.

Now on to the baklava. I have made it at Christmas time for many years. Although you did not express it this way I think you feel it. Making baklava is a labor of love. It is quite time consuming especially when you add in all of the waiting time. Overall, though, I think it's worth it. My family and friends certainly do. Baklava, fudge and peanut brittle are EXPECTED around here.

In the recipe from your friend did she specify a particular type of honey? Different honeys taste different. Some are deep and bold in flavor. Some are a bit sweeter yet at the same time seem lighter. Which was recommended? Have you found it easily accessible? Which do you use? I agree with you about cutting the diamond shapes. IF I was really trying to impress someone who knew a lot about Greek culture and baklava I would probably make the effort to do the diamonds, otherwise I'm with you. It's all squares. I did notice you are fairly generous in the size of your squares. I thought, and appropriately so, baklava was cut into smallish pieces because it is so rich. As good as it is one bite can give you sugar overkill. As loud decibels are to hearing baklava is to your taste buds and sugar consumption. Too much is too much.
At least for 15-30 minutes until you've recovered from over sweetness and go back for more. It is too good to act with really good sense. As long as it is there most people will, almost must, go back for more. Thanks for going through it step by step. I have tried to get several people to make it but they think it is far too complicated. Your video shows that is not the case. It is, as you said, a process, not really complicated at all. Reading a recipe it might easily appear so. By sharing this video I think I will be able to convert a few scaredy cooks.

[sylviatucker]

I am sorry your Dad passed. Grief is a journey we all travel in different ways. Bless you.

[miaball]

My family is from the middle east, Syria and Lebanon to be exact. The correct way to do the syrup is the syrup needs to be made first and it has to cool. When the golden colored baklava is done then you pour the cooled syrup over the hot baklava. The Greek, Syrian, and Lebanese baklava is done the same way. I'm sure the way you do it is the way your friends told you, however the traditional way is syrup made first then pour cooled syrup over golden brown baklava. Also when you are cutting before you cook, it is cut all the way through.

[kellybrown]

You have so much love for your Dad... sometimes it leaks out of your eyes. ❤

[sheriizen]

What a beautiful video this was. I loved the baklava and how to make it, but I also loved the story that you shared with us. Tom, I think that your dad is enjoying your baklava with you, your family and friends. P.S. I'm on my way, fork in hand. Thanks

[ameamy]

What a team you both are! The instructions cannot be beat and Melissa, you really know how to work a camera. Thanks too for all the ingredients listed. Can't wait to make this. Thanks to Bill and Kate for this authentic recipe. It's beautiful to have such fond memories of you dad and his love of his best friends and his Greek baklava. ❤

[jonniekatchka]

Tom I am so glad to hear the love you have for your parents and grandmother come through in your emotions and voice. I think I will always choke up when speaking of mine too. It shows not just how much you love them but it's a greater testament to how much they loved you.

[jillpustalka-craft]

I am Definitely going to try this fruit cake. I'm not a big fan of fruit cake but my husband was. I lost him December of 2021. So, I'm going to make it for him, ( in memory). I have a feeling that I will like fruit cake after I make this recipe you have so kindly shared.

[avisswope]

I HAD AN AUNT MY MOM"S SISTER THAT LIVED IN WHEELING WVA WE WOULD GO VISIT HER & HER FAMILY WHEN I WAS A CHILD GROWING UP WVA IS A BEAUTIFUL STATE.

[marykoufalis]

As a Greek person myself allow me to make some corrections and offer a few tips. When you say you must allow the baklava to cool 100% in order to pour the hot syrup is only half truth. The preferred method we all use is pouring cold syrup over the hot baklava that comes out of the oven. I always make my syrup from the day before or the morning of. Once the baklava comes piping hot out of the oven that's when you pour over the cold syrup.
Both methods work just fine but it has to be either hot syrup and cold baklava or cold syrup and hot baklava. It is false when you're telling your viewers that they cannot do it one of those ways. There is no point waiting hours for it to cool down when you can make your syrup in advance, let it come to room temperature and then pour it over the hot baklava. As well I would like to tell everybody that the colour was a little bit off and that it needed a little bit longer in the oven. However perhaps it was the lighting over the baklava that made it look so pale. It should be more of a golden colour.