Greek Baklava
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- Опубликовано: 22 дек 2022
- 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.

Do not apologize for being emotional! It shows you're a compassionate human being!
Food can connect us to some sweet, sweet memories!
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.
I have a quick story to share, inspired by the story of your Greek Baklava friend. I met an older couple this past winter that shared a “mom” story and showed me a picture of his mothers headstone. On the back side of her headstone was her famous Christmas Cookie Recipe. Then my friend shared “the rest of the story” with me. When his mother was alive, EVERYONE would ask hiis mom for her CHRISTMAS COOKIE recipe….. Her response was always, “Over my dead body!” Thus the recipe on her headstone. I will be trying your Baklava. Thank you for sharing. >^..^< Debi in Montana
Haha. Great one.
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.
0:04 I was thinking the same thing. When it came out of the oven I thought oh that’s not quite done and I thought he’d put it back in a while longer. I also cook mine at a higher temperature. Sometimes if I’m in a hurry I’ll throw the broiler on to make it golden brown. Also I never use that much syrup but that’s just our preference over the years.
Right! he has the ingredients right, but the execution is a bit off
Critics...they come out every crack and corner. But I don't see their video.
@@judycarpenter5258 are you serious right now. There's no criticism. I think if somebody is going to be bold enough to post a video with the recipe they should at least have the decency to make sure that it is being properly presented. I'm all for variations but there are certain things that are non-negotiable. Have a wonderful day.
I thank you so much. I’m going to try this recipe. Have you ever tried to cut the recipe in half and make a smaller pan.
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….. ❤️🌼
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.
LMAO @ 24:15.....OH 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 recipe......
You're father would be PROUD. Keep this tradition alive!
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.
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. ❤
Leftovers are so yummy 😋!!
We never get all your recipes before another channel butts in
@@jamesbacon7415Your RUclips settings are probably on Auto play. You can change that in the settings but for some reason RUclips will automatically revert back to it so I just go back & reset it every time it does that.
Hope that helps.
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
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!! 💙🇬🇷💙
I am sorry your Dad passed. Grief is a journey we all travel in different ways. Bless you.
My mom use to make this, and because I was young when my mom went home to be with the Lord, I never thought to pay attention to how she made it.
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
Oh Ruth Catherine, you are just the sweetest thing! I'm praying for you right now to be well enough to make and enjoy baklava this Christmas. And I will agree that it's too delicious to only have once a year!
I sure pray for your health to improve steadily! Thank you so much for watching our channel and videos. We really appreciate it!
When I worked at the doctor's office, we had a patient who was Greek and he always made us a Greek Baklava every Christmas.
Oooh! That’s nice!
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.
I worked at a large dentist office and the man who was in charge of the dental laboratory where they could make dentures and make repairs was Greek and his wife made Baklava and he brought some in and I tried it and I thought it was one of the most delicious sweet treats I ever had. I also learned about Poviticia which is a bread stretched very thin layered with ground nuts and butter and sugar and rolled up. Those were two ethnic treats that I love and the first one is Greek and the second treat is Croatian. I’m Irish, English on my dad’s side and French, Swedish on my mother’s and they didn’t ever make any ethnic food. Nobody in my family were great cooks. I love other nationalities foods. That is the beauty of America we can enjoy all groups of people and their special foods.
I am searching for something my former mother in law made that sounds like the Croatian one you described. I think RUclips will have my answer. I didn’t have a name- she called it nut cake and my recipe got lost. She is in heaven. Thanks.
My daddy and I made bakalava when he was in his 90's, We had so much fun together and it took us almost all day to make it! 😁I've never seen another recipe like it. When we made the syrup, we boiled a whole orange for a few minutes,
No sugar at Christmas? Isn’t that forbidden in the Christmas story?! Praise Jesus for our Christmas goodies!
Even though it is months later, my sincere condolences for the loss of your father. I have to tell you that I really enjoy your videos with such detail and sentimental stories that you share. You make a great team! I absolutely love pecans and my hubby loves honey, sounds like a match made in heaven! I’ve never tasted or even thought about making it but my mouth is watering and this recipe is a must for me to make. Thank you for sharing! Not sure if you already have a video for pecan pie but if not, please consider it! Yum!!
You both are a hoot! I am so happy I stumbled across you all. I always wondered how to make Baklava. Now I'm going to give the Greek version a shot. Plus your Derby pie! Keep up the cooking and baking! I'll keep watching 👀
Thank you for watching our videos. We really appreciate it. We hope you love these recipes.
I never liked Greek baklava because the syrup is too sweet.
My daughter in law is from Crete and she makes enough baklava and cookies for an army for every holiday! Yum. For those pesky air bubbles a long pin will take care of them. Thank you for making everything look so easy to make. ❤❤❤
I've always wanted someone to show me how to make this!!! What a Christmas gift you've both given me. Wowza... thank you!!! 🙇♀️🎄😘
I'm soooooo excited!!
You are so welcome! You’ve made our day. Thank you for such a nice comment! Merry Christmas!
Brush long strokes of butter. Brush it like you are painting a house. Don't forget long strokes prevents puddles.
Mmmm butter puddles ❤
My children’s farther came from Greece. We brought his sister to America in the mid ‘70s. We were blessed with her dishes, bread and desserts! OHPA! Thank you so much for sharing this recipe 💕🙏🙏
I've only been watching your videos for a couple months now and came across this one today. I can so see the teacher side that comes out in each video. I love how easy and step by step for us visual learner's. Tom is awesome, I love how emotional he gets talking about his loved ones. Real men cry❤. Melissa, you are such a blessed lady to have such an amazing cook. I love to cook and my children have always watched me but our oldest daughter married a "Tom" and we are blessed to get to enjoy his cooking. So happy God brought me to you sweet peeps table. God bless both of you. ❤
Thank you for such a nice, kind comment. You have no idea how encouraging your words are. I agree with you, it's really easy to see those teacher skills coming out when Tom makes these recipes. We try to make them so that anyone, even a brand new totally inexperienced cook, can follow and successfully recreate the dish. We appreciate that you have joined us at the table! Have a wonderful evening.
Every one cook different Melissa keep the recipes coming I never made it but I have had it delics.
Really?
I live alone...
I will probably have to eat it all quickly so it doesn't dry out
Thank you!!
And it tastes better cut in diamond shapes. Sharè your baklava and you will have a friend for life, if thats what you want, of course 😋
I’ve made baklava; the easiest way to spread butter is put the melted butter in a spray bottle and friend of mine is Greek, she uses a spray bottle specifically for baklava it shortens the time of creating the dish. Just wanted to share the tip. Awesome yummy videos you create
Great tip! That's a wonderful idea. Baklava is such a wonderful treat, too! It's good year-round as far as we're concerned. Thank you so much for watching our channel.
@@comesitatmytable9044 your welcome
I love that you are so meticulous about your cooking. However, if I may, I am first generation Greek/Amercan, and my mother's baklava was to die for. First of all, the oven needs to be set at 350 degrees, and tne baklava bakes for about half an hour to 45 minutes, depending on one's oven. It should come out of the oven light brown all over, not pale looking. Nor did she ever use honey; only sugar. She made the best baklava I have ever eaten. And yes, she always cut it into diamond shapes. It's not that hard. You do not have to butter each layer of phyllo dough. Every other or perhaps every third sheet is sufficient. Also, in addition to the pecans, you need to mix them well with bread crumbs that will soak up the sugar syrup. And, finally, no self-respecting Greek ever, ever, ever puts honey in the syrup; only sugar. OPA!
You both are so very loving. Please don’t ever feel the need to apologize for feeling the loss of a loved one. The memories we have made with loved ones will always be tied to things we experience. Thank you for sharing this experience with us. I’m so sorry for your loss! Blessings
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.
It’s not hard but it’s time consuming. 😁. Wow. Love it !
You should never apologize for your feelings, especially when it’s because you’re missing a loved one!❤
Oh my goodness!!❤ Sounds wonderful, have to get me some phyllo dough (sheets). Great teaching video, thanks for sharing the recipe and printing it out in the more detailed comments. ❤ I know your video is old but no matter how long it is, we never get over losing our parents, our wound just scabs over and we go through all the various stages of healing. ❤ blessings!
I make Greek baklava during Christmas time as well. My recipe is almost the same as yours. You have me wanting to make some now.
One of my most absolute favorite desserts
I made this once in my life and said, never again. It sure does look good though. All of your recipes look so good, especially that chocolate cake! I kept yelling, "Cover that phyllo"!
You compliment each other so well. One saying what the other couldn't at the right time.
It does happen after you've been married awhile! 😊 Thank you so much for the nice comment.
Never apologize for how your heart feels. I adore that you had that special bond with your Father. I was not blessed with that. I do not envy anyone for that. I just enjoy seeing true family love.💗
I make Baklava with walnuts. An Assyrian woman taught me. ❤❤
I was friends with a Greek family in high school. I loved all the Greek food! ❤
Wow! That looks great!
Love it.😊
Wow going to try to make this
I'm drooling now...
I love this stuff. I can’t wait to make this recipe! Thanks
Oh my. Never ever boil honey when you're making the syrup. Once you have dissolve the sugar in the water with your cinnamon turn off the burner and move it away from the stove. Only then do you pour and stir in your honey. You do not want to be boiling away your honey, you are killing its properties and its flavour. As well for anybody wishing to cut back on sugar I promise you whatever the ingredients amount is asking for cut it in half and you will be perfectly fine. For example this recipe calls for 2 cups of sugar, go ahead and just add one cup of sugar. Being Greek myself I have made baklava dozens of times and I can speak with confidence that it will turn out fine.
My husband & I took what sounds like the same cruise you guys did and loved every minute. Capri was my favorite but loved all of Greece.
My grandfather was born in Greece and grew up in Lebanon and taught my Irish! grandmother to cook lots of Lebanese food which I learned to love as a child. Grandma would make rose water to pour over the baklava. I wish she had given mom the recipe for it. We tried, but never managed to make it like grandma's. I enjoyed watching your video. I'm so sorry for the loss of your dad and know how emotions can just sneak up on you. Happens everytime I talk about my dad too.
I wouldn't even add the honey until the syrup has reached about 110 and no hotter. I was oh my, he is not going to add that honey to the boiling liquid but he did. I make elderberry syrup all that time and have to watch the temperature on it before adding the honey.
If you reduce the amount of sugar do you also need to reduce the amount of water?
@@gloriajackson2021 know your liquid will stay the same so that you can have enough syrup. By reducing sugar you're just making it less super sweet. It will not change the outcome of you being able to pour your syrup over your baklava.
So good! I love baklava!
Oh Tom and Melissa, this is the first time I have commented on your channel but do enjoy so much watching your cooking and plan to try several of your recipes. I was so excited when you mentioned Rev. Konstantopolous. He filled in for the church in Richmond when I was a teenager and he was in seminary at Asbury. Kay is a doll and so sweet. They had lunch at my parents house one Sunday. Since then their son has been in the Frankfort church two times in concert. He is a great guy. Always enjoy your videos and wonderful to know that you also know Bro. Bill and Kay
Baklava is one of my favorite desserts
I’ve never tried it but it looks sooo good.
OMG that looks delicious. I’m gonna have to make some very soon.
You make me want to try this one you are amazing
Oh WOW! I can't wait to make it. Thank you for the great video
Never apologize for the emotions God gave you!!
Just found your videos love them ❤😊😊😊
I so enjoyed hearing you speak of your Dad, and your adventures in Greece!
Love watching you two well done
I’m going to make this wonderful recipe.
I absolutely Love Backlava
Thank you so very much for this wonderful recipe! I love y'all!
I just adore you guys! I cannot WAIT to make this for my family!
Thank you (and Kay), so much!!
God bless you. So sorry for your loss sir. May God give you peace.
Oh the ham looks soooo delicious, thank you for this recipe 😋
Good job my friend, sorry to say I am never going to be able to have this cause I am diabetic, but sure enjoyed watching you all eat away thank you and Happy Holidays
Oy boy I am so going to make this. I have been going through your videos and I am so glad I came across this one. Your instructions are spot on, and your camera gal is the bomb! And thank you for sharing your precious memory.
Sorry for your loss ❤
Thank you for sharing your recipe from your family friends❤
Please don't apologize for getting emotional! It's the people in our lives that make it sentimental and worth living!! We all have people who have touched us in a special way, and whose memories touch our heart strings.
This from a lady turning 70 in November, who was widowed at 28. Not one day has passed that I've neglected to think of and talk to him! My only child is also his only child. The stories I've told my son about his Italian grandparents and his Papa (dad) have helped him know his heritage. It is imperative that he knows about his father's family.
So your stories today have had special meaning to me. Cherish those memories....
P.S. I love baklava - thank you for sharing this special recipe!
Wow, that looks like such a rich, sweet dessert. Hope you and your family have a wonderful, blessed holiday.
Thank you SOO MUCH! I’ve always been curious about baklava, but never had it. Now I can try to make it myself! Tom, my heart went out to you when you talked about your Dad. I believe, if he shared your same convictions, that your time missing him now is but temporary. Painful, yes, but oh the joy when you will be together again!
Love all your recipes enjoy listening to you as you demonstrate how to put everything together
Back when i had a family i made 24 huge pans of this every Christmas i miss it. Butter a metal spatula and go straight down to score it. This is a little different recipe than but looks yummy.
I've always wanted to make this . Thank you for sharing this recipe.
I love your channel...I will be making this soon. Thanks for being so thorough. You explain things with simplicity.
I'm really enjoying all of your videos. I so appreciate the written recipe in the show notes. Thank you Melissa.
Just found this on Yur channel and now have something to look forward to making this Christmas🎄✝️ Thx much😋
I loooooopove this I’m gunna try an make it 😊
Thank you for sharing
Looks delicious
Your family is very blessed to have you to cook
Looks so good.
We think it's really good. It's a favorite for our family at holiday time! Thank you so much for watching our channel.
Thank you for sharing this heart-felt recipe.❤ Bless you!
Oh my stars and stripes!!! I AM going to make some.b you made it look so easy!!! Thank you so much. I LOVE this dessert!!!
I have just discovered your channel and am so pleased . Anxious to make several of your recipes. The phylo is excellent for apple strudel.
I'm gonna have to make this.
Thanks for sharing Kay's recipe for Baklava. It looks so good , I might be safe with a tiny bite but would suffer eating very much. Those who don't have sugar diabetes enjoy my share. Fred
YOUR VIDEOS ARE REALLY AWESOME I LOVE THEM SO MUCH THANK YOU TOM & MELISSA
You made my mouth watery I’m gonna have to try your recipe. It looks delicious. Thank you.😊
That looks delicious. I had some from somewhere but it was thin. It was good but I say this is great
I absolutely love baklava! I have always been intimated by making it. Thankyou so much for sharing this recipe. I feel like I can make it now. Will be making this for Thanksgiving and Christmas 😊
Love your videos! Thank you for all your wonderful recipes.
Thank you so much! We appreciate your kind words.
Don’t ever apologize for showing emotion ❤God bless you for making such a special dessert for us! Thank you 🙏
We enjoy watching your videos….we cook much the same. We live in Kentucky. We have been Pastoral friends with Bill K and Kay for many years….that made this video extra special! Thank you and God bless!
I have never made this, nor I have seen how it is assembled, I'm impressed!
Your recipes and videos are so organized and concise. I can tell you are a gifted teacher. I don't know if I'm brave enough to try this but, if I ever do, I will be sure to let you know.
Thank You for this recipe, I am going to make this now that I know how! Pleas don’t apologize for feeling, I tear up at the drop of a hat! I cry when I laugh!😂
Thank you for sharing this. ❤ Thank you Melissa for posting the ingredients. Tom, thank you for sharing the story about the Baklava. I enjoy your videos. I said this before, I’m so glad I found you guys. ❤
This Greek Baklava recipe looks so delicious 😋Mr. Tom.
So very sorry for your loss.
I love baklava I will have to try this.
What a beautiful story of your Greek Baklava ... Love to learn this recipe! Thank you for sharing. Great tutorial! I can't wait to make your recipe!!! All the best.
I love your videos! I just happened to come by your channel recently and have already made a few of your recipes. I am very excited to try this one!! I’ve been afraid of phyllo dough but after watching this video I’m suddenly excited to work with it🤩
My condolences for your loss. ❤️
Thank you for making these videos and for such amazing recipes. You both are quite the team!! Good job!! 🤗👍🏻
I am very glad I found this recipe. I will be making it for my grandsons. Thank you and happy holidays.
That looks delicious. My grandson and I have been making family memories making baklava together for the past two years when he comes home from college. I sent this video to him.
my mouth is watering at the mere thought of eating this.