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: #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:×13-white-ceramic-baking-dish-with-lid/s225403

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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



  1. My family is Greek and this was awesome to watch. I always make Baklava with my mom and we actually do a mix of almonds and pistachios because she and I are both allergic to walnuts lol. Anyways, your spice mix and ours is pretty much the same and we also add some lemon peel to our syrup. Its amazing 🙂 I am so happy to have seen this on your channel! Love you lots PAPA 😀

  2. Bro this is not ghee. This is the way to make : Bring milk to boil, leave it to cool for 4-5 hours. This forms a thick layer of cream (malai) over the top, remove this layer and keep aside. … Separate the froth and heat it on low flame in a thick bottom saucepan till the fat separates into clarified ghee, strain and store for use.

  3. This recipe is by far one of the best renditions of baklava I’ve seen on the internet. It’s also refreshing that the comments are simply admiring both versions rather than arguing which ones superior or disputing he origins of this tasty dessert. It just highlights that Joshua has cultivated a really mature audience that appreciates the diversity of foods and versions from the particular region!!!

  4. tried this da y of and well Gramgram does is better sorry she made it her way I made it your way she wins like by a lot like multipole miles and this is a first soooo well done but do better idk it was super good but not compared to grandma.

  5. Controversial opinion: i don't really like baklava. Never even knew it existed until i went on holiday in Greece. The texture is great, but i couldn't taste anyhing except ''sugar, sugar, sugar, sweet sweet sweet''. But maybe the restaurant just didn't make it right, used too much sugar syrup or something.

  6. Maybe no one here knows the very unique Algerian baklava, it's very different from Turkish or other Middle Eastern types, not too sweet, not too thin.. I've tasted them all, but my vote goes to it, you should give it a try

  7. I am impressed as a Turkish person. You didn't throw traditionals away while adding your style and also thank you for showing 2 version of baklava people are murdering themselves for Greek dish-Turkish dish debates.

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