I made baklava in 10 minutes | FeelGoodFoodie

Baklava Recipe

INGREIDENTS
¾ cup ghee, melted, plus more for brushing
1 pound box of phyllo 9”x14” sheets, room temperature
3 cups pistachios, finely chopped
½ cup granulated sugar
For the Simple Syrup
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water

INSTRUCTIONS
1. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee.
2. Unroll the two sleeves of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
3. In a large bowl, stir together the pistachios and granulated sugar until well combined.
4. Lay one stack of 20 phyllo sheets in the prepared pan. Add about 10 more phyllo sheets on top of the first stack from the second sleeve. Spread the nuts mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
5. Pour the melted ghee over the baklava and tilt the pan carefully to spread the ghee all over. Cut the baklava into diamonds by making 5 cuts lengthwise and 9 cuts crosswise on the diagonal.
6. Bake until golden brown all the way into the cut lines, about 45-50 minutes, rotating the baklava halfway through baking.
7. Meanwhile, make the simple syrup by combining the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool.
8. When the baklava is done cooking, remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for at least 2 hours before serving.

[myshinobi]

The individual buttering of each layer of pastry creates a seperate air pocket between each layer. That's what makes baklava light and crunchy instead of soggy and dense.

[starlight]

As a turkish person, I can say that a person that has tried baklava before will know this will taste different. Im not saying its bad, its just never has the same crispyness as real baklava. However I can advise you to try making 'sütlü soğuk baklava' its a different kind of baklava and is easier to make.

[trfied]

as a arab teen im in tears i haven't had baklawa in years i miss this

[melchiorlise]

I am pleased to see people disagreeing with her method in the comment section. Most of the time if a youtuber is popular then you can expect their audience to never question them, even though it's super important ti give feedback

[crabmansteve]

Baklava is in top 10 pantheon of greatest desserts ever. Every time I get some I eat too much and feel sick, and I'll never stop doing that.

[zubsies]

To make it correct, yes you do have to. There's a reason it's done that way, the crispiness won't be the same.

[kimmyrose]

This is a great shortcut idea for at home enjoyment without the extra work. However, I think the traditional way is the best way to go. Especially, if serving for guests etc.

[ecrinakdeniz.l]

I'm turkish and i'm crying right now. Layers are so important for baklava. (My English might be bad🥲)

[charlotte]

I'm not turkish but pretty sure it's all about the love and time it takes to make this, that makes it more yummy😂

[meenamusallam]

i hope you guys know baklava comes in so so so many forms and this is one of the ways ive been served it by an assyrian patisserie. there is the well known traditional and there is lady finger and so so so many other kinds. stop being so hateful people. if you want traditional, MAKE IT !! shes showing an easier way for those that want it. no one asked for negativity

[KatieDeGo]

My granny would smack me from the grave if I made baklava like this, but I respect your choices

[saby]

Turkish cuisine is so good. I miss Baklava so much.
Also, this reminded me of the earthquakes. My prayers with everyone going through tough time 🙏

[louiez.]

I love Baklava.
A hug and my best wishes to all Turks in these difficult times.

[monaaumair]

I"ve done it a few times and the results are perfect! I do 3 layers of nuts and 4 of filo.

[Eidann]

Thank you!! I would NEVER have attempted traditional baklava (at 73) but this pistachio one - with this method - I will definitely make for a holiday treat this fall/winter! It looks delicious (and my husband is allergic to walnuts, but not pistachios!) 🎉❤

[e.atm.]

This won't be the same thing, you can see the baklava in her fingers isn't as fluffed as baklava is supposed be, however this is indeed a method that will save you time so if you're willing to sacrifice the extra crispiness from the fluffy baklava then this may be something you want to try

[rosesinthemorning]

But you have to butter each layer.... Because that's the art, love, beauty, patience, and delicious concept of baklava! 😭💕✨

[georgianath]

As a Greek person, who has worked in kitchens in a few different hotels while going to college—this trick might take 30mins instead of an hour but it will not taste as good. Trust me on this… we’ve had to make so many of them and we always took the time to do it the right way.

[watchage]

I love your videos! I know you’re a grown woman and I mean no disrespect but you are just adorable. Such a warm feeling personality comes through in your videos! I love your tagline too and those recipes…. So good!!

[Coarvus]

This is the differnce between food made with love and care and food made quickly