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Easy Authentic Baklava At Home (2 Ways)
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Easy Authentic Baklava At Home (2 Ways)

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Thank you to Crate & Barrel for sponsoring this video! Get all of your holiday essentials and more at @crateandbarrel so you can make this Baklava: https://bit.ly/3oLLGOO #CrateStyle #CrateandBarrel

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

Baking Pan Used: https://www.crateandbarrel.com/thero-9×13-white-ceramic-baking-dish-with-lid/s225403

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Full Recipe: https://www.joshuaweissman.com/post/easy-authentic-baklava-at-home-2-ways

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

36 Comments

  1. Demir Coşkan

    Hi Joshua, as a Turkish person i want to correct your little mistake. Instead of melted butter, we use a special Turkish food called "Kaymak" and melted butter together in between the bottom layers. To make the kaymak you should do first is boiling the milk then let it rest to cooling. When it get colds the milk fat will gathered on top of the milk and this is kaymak, it should be thick. You can search on the internet for understanding well. It has a milky, creamy taste and there is huge difference between butter and kaymak. When you look at the original Turkish Baklava pictures you will easily see the difference, the original ones bottom is whiter than yours.

  6. deniz can e.

    There is no baklava in 'Turkish style', the 'Baklava' is 'Turkish', but Greeks might have their own edition which is also fine.

  11. GreekRage

    btw…. its baklaVA… Its sad though because i cant eat it anymore due to serious dental issues… 🙁 (warning if you have bad teeth dont try this…ITS GONNA HURT 😛 )

  15. Conth_

    ΤΟ ΕΛΛΗΝΙΚΟ ΕΙΝΑΙ ΚΑΛΥΤΕΡΟ ΡΕ ΠΟΥΤΑΝΕΣ. ΠΑΜΕ ΕΛΛΔΑΡΑ ΜΟΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥΥ

  17. Mehmet Özcan

    I appreciate your effort but making good baklava is really hard. Although it is a Turkish dessert, people in Türkiye go to baklava shop when they want to eat baklava. Because baklava needs to qualified masters and ingredients. from Türkiye

  21. Baris ve Esitlik

    This is NOT authentic at all. Baklava dough supposed to have only wheat and water. Filling can be walnuts or pistachio, syrup should have sugar, water and lemon juice. What you made was not a Baklava, go Turkiye and learn the authentic one. At least don't call this authentic.

  22. Peace

    I don't understand why you give phyllo dough recipe? instead you used in your recipe ready phyllo dough sheets 😂😂

  24. Robbie

    you should also try "soğuk baklava" which is basically syrup changed to sweetened milk and cocoa powder added verison

  25. Pepi Nedkov

    All good whith recipe so far ish. The main mistake here is, you should pour a cold syrup on to hot baklava or vice versa . And there you have it 😉

  27. SPI. RO.

    Most famous Greek version an my favorite is with almonds and 60 (!!!) phyllo layers ….

  29. flicfan416

    no because if i encounter perfect baklava i will literally buy a briefcase full of it on the spot no questions asked

  31. Jacqueline McGill

    This recipe is so good! Reminds me of when i had a threesm with a greek and a turkish guy with big dycks. What a night!

  32. ezgi eftekin

    As a Turkish, I've never thought about shaping the tho with pasta roller…..cause you know making the tho that thin is an art work……I am ashamed I am gonna buy a pasta roller right now!!! and I am gonna make baklava!!!!!

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