How to Make Baklava: Recipe

[Music]

[Music] this Turkish dessert is crispy

this Turkish dessert is crispy

this Turkish dessert is crispy nutty and sweet hi I’m Rebecca Brayton

nutty and sweet hi I’m Rebecca Brayton

nutty and sweet hi I’m Rebecca Brayton and welcome to watchmojo.com and today

and welcome to watchmojo.com and today

and welcome to watchmojo.com and today we’ll be showing you how to make baklava

we’ll be showing you how to make baklava

we’ll be showing you how to make baklava for this recipe you’ll need 1 16 ounce

for this recipe you’ll need 1 16 ounce

for this recipe you’ll need 1 16 ounce package of phyllo dough 1 pound of

package of phyllo dough 1 pound of

package of phyllo dough 1 pound of chopped nuts I’m using almonds pecans

chopped nuts I’m using almonds pecans

chopped nuts I’m using almonds pecans and walnuts 1 cup of melted butter 1

and walnuts 1 cup of melted butter 1

and walnuts 1 cup of melted butter 1 teaspoon of ground cinnamon a cup of

teaspoon of ground cinnamon a cup of

teaspoon of ground cinnamon a cup of water one cup of white sugar one

water one cup of white sugar one

water one cup of white sugar one teaspoon of vanilla extract and half a

teaspoon of vanilla extract and half a

teaspoon of vanilla extract and half a cup of honey

cup of honey

cup of honey after preheating your oven to 350

after preheating your oven to 350

after preheating your oven to 350 degrees butter the bottom and sides of a

degrees butter the bottom and sides of a

degrees butter the bottom and sides of a 9 by 13 inch pan

now toss all of the nuts with the

now toss all of the nuts with the cinnamon and set it aside

take your filo dough and cut the entire

take your filo dough and cut the entire stack in half so it fits your pen

stack in half so it fits your pen

stack in half so it fits your pen make sure when you’re not working with

make sure when you’re not working with

make sure when you’re not working with it to keep it covered with a damp cloth

it to keep it covered with a damp cloth

it to keep it covered with a damp cloth so it doesn’t dry out

so it doesn’t dry out

so it doesn’t dry out [Music]

place two sheets of filo in the bottom

place two sheets of filo in the bottom of your pen and brush a layer of butter

of your pen and brush a layer of butter

of your pen and brush a layer of butter on top of that repeat until you have

on top of that repeat until you have

on top of that repeat until you have eight sheets layered

next sprinkle two to three tablespoons

next sprinkle two to three tablespoons of the nut mixture on your stacked

of the nut mixture on your stacked

of the nut mixture on your stacked phyllo and then cover that with two more

phyllo and then cover that with two more

phyllo and then cover that with two more sheets and more butter and keep

sheets and more butter and keep

sheets and more butter and keep repeating until you run out of nuts

for the top layer six to eight sheets of

for the top layer six to eight sheets of phyllo dough with butter between every

phyllo dough with butter between every

phyllo dough with butter between every two

use a sharp knife to cut your baklava

use a sharp knife to cut your baklava into square or diamond shapes all the

into square or diamond shapes all the

into square or diamond shapes all the way to the bottom of the pan

bake your baklava in your preheated oven

bake your baklava in your preheated oven for 50 minutes or until it’s golden

for 50 minutes or until it’s golden

for 50 minutes or until it’s golden brown and crispy

while your baklava is baking you can

while your baklava is baking you can make your sauce boil the sugar and water

make your sauce boil the sugar and water

make your sauce boil the sugar and water together until the sugar dissolves

now add the vanilla and honey and simmer

now add the vanilla and honey and simmer it for about 20 minutes

when your baklava is out of the oven for

when your baklava is out of the oven for your syrup all over it

to make sure your baklava doesn’t get

to make sure your baklava doesn’t get soggy keep it uncovered for a sweet and

soggy keep it uncovered for a sweet and

soggy keep it uncovered for a sweet and crispy dessert