How to Make Pistachio Walnut Baklava | Smart Cookie | Allrecipes.com

How to Make Pistachio Walnut Baklava | Smart Cookie | Allrecipes.com


(fun, upbeat music) – (speaks in foreign language)! Welcome to my holiday
because I can’t afford to go on real vacation. So today, we are gonna make some baklava. It’s a Mediterranean delicacy made with layered phyllo dough and nertz and cinnamon and sugar and honey. It is super delicious, and I can’t wait for you to make it at home. So first things first, I’ve
got a pound of phyllo dough. You can buy this frozen
at the grocery store. So this has been thawed. We’re just gonna roll it out, and I’m gonna leave this
on my cutting board. And to make sure that this
doesn’t get dried out, I’m gonna put a damp towel over the top. This gets dry really quickly,
and if it gets too dry, it will get super brittle
and then you won’t be able to work with it, and then
dessert will be ruined. The next thing we’re gonna do, we’re gonna make our cinnamon sugar mix. So I’ve got some regular
old granulated sugar, clove, and cinnamon. So the origins of baklava
are quite debated. We know that this is a dessert that was basically all over
the Mediterranean area. The earliest that we think this
recipe may have been created is actually back in the eighth century BC by the ancient Assyrians. And then it traveled all over what used to be the Ottoman Empire,
and we know that it was perfected in the palace
of the Ottoman Empire by the chefs there sometime
in the 15th century. So this is a very old dessert, but there’s no reason to change
it ’cause it’s delicious. And so the versions that you see today are pretty similar to how
it’s been made for centuries. We’ve got our cinnamon sugar mix. Now we are gonna mix together our nuts. So we’ve got some finely ground
pistachios and some walnuts. You’ll see this in all kinds
of different versions of this that use different kinds of nuts. Some people use almonds,
some people only use walnuts, some people only use pistachios. We’re gon’ mix it up, okay? That’s how I feel about that. Okay, so now that I’ve got
my cinnamon sugar ready and I’ve got my nuts all mixed together, now it’s time to start
buttering some stuff. There is so much butter in
this dessert, so much butter. I’ve got just a plain
old half baking sheet with parchment down on there, and we are just gonna
butter the heck out of it. Let’s get our first sheet of phyllo. So this is what the Greeks contributed to baklava, this super paper-thin, you could almost see through it, dough. And we are just gonna
layer this layer by layer. And now we just keep going. This is a painstaking and tedious process, but I promise you it is worth it. Great, guys, this is gonna be
really entertaining for you. So, because this was a luxury dish, there’s actually a saying in Turkish, basically saying I am not rich enough to eat baklava everyday
that is a term of no, that is too expensive, I couldn’t do that. We’re getting close, we’re getting close. So basically, I am layering about a third of this phyllo dough, and
then we’re gonna sprinkle with nuts and cinnamon sugar. ♪ La da da da da da ♪ So we know the cinnamon and the cloves was the contribution of the Armenians because they were merchants
on the silk and spice trade, so that’s what they
contributed to this recipe. Tore that one. It’s fine, everything’s fine. It’s the tagline for the show. It’s fine, everything’s fine. I’m gonna say this is a
third of the phyllo dough, so, now that we’re there,
now it’s time to add in our first layer of deliciousness. So I’m gonna take our cinnamon,
sugar, and clove mixture and sprinkle about half
of that over the top, and nuts. I’m sorry, nertz. (laughs) Where did that come from? (chuckles) That actually came from
the other food stylist in the building, so that’s
not even a me thing. That’s just what we
call them in the studio. And now I’m gonna do the exact
same thing I’ve been doing. Feel free to fast
forward through this part because you’ve already seen it. So we’re gonna layer more phyllo, then we’re gonna do more
nuts and cinnamon sugar, and then I’m gonna layer again, so this is really thrilling stuff. But I just wanna ask you how
your lives are, you know? ♪ Put the rest of the nertz,
the rest of the nertz on there ♪ ♪ Ding ♪ Why am I so weird? So now we’re just gonna layer
the last third of phyllo dough over the top and then I
promise you we are almost done. Oh God, I might need more butter. It’s a butter emergency, I’m almost out! (ding)
I wonder where this full bowl of butter came from? Nothing to see here, folks. I only have two layers left, so we’re really in the home stretch now. Okay, the penultimate; this
is the penultimate layer. Vocab word of the day: penultimate. ♪ Dun dun dun dun ♪ Okay, so the last step
before this goes in the oven, we need to go ahead and score
our diamond pattern on top. So we’re gonna go ahead and score in a crosshatch pattern
before we even go in. That’s gonna help us keep
these from falling apart when we do cut them the rest of the way. Our goal is to make
two-inch-size diamonds. So we’re just gonna start cutting. And I’m basically just going through the first layer of phyllo. And y’all know I can’t
see in a straight line, so I’m gonna do the best I can. I’m just gon’ freewheel it. Great, so now, whoa! (laughs) our baklava is ready to go in the oven. This is gonna go in at
a preheated oven at 375 for about 35 minutes until
it’s super golden brown. It’s gonna smell awesome, so in we go. Now that our baklava is in the oven, it is time to make this
delicious honey syrup that gets poured over the top of it. So we’re starting with
a little bit of water. Now we’re just gonna add
the rest of our sugar. We’re gonna use some delicious honey. There we go. Ooh, I really thought I was gonna have to struggle with that for a minute, but I hulked out, so it’s fine. Aw, yeah, you getting that? This is about a cup of honey. Now we gotta add a little bit of sour, so we’re gonna do the juice of one lemon. Oh, boy, it’s on my face. (laughs) The last step, we’re gonna
use orange blossom water. Orange blossom water is the contribution of the Lebanese culture to this recipe. This is basically a super
floral note to this recipe, so it’s gonna really amp
up the flavor of the nuts. One tablespoon. It’s pretty strong, so you
don’t need any more than that. So all we’re gonna do now, I’ve
just stirred this together, we’re just gonna let
this come up to a boil and then bring up the
heat down a little bit, bring it to a simmer, and
we’re gonna let it simmer for the rest of the time
while the baklava is baking. See, two things at once. ♪ Gorgeous, gorgeous, golden brown, yeah ♪ Tell me that’s not beautiful. That is a beautiful dessert. So you can tell it’s a little poofed up. Don’t worry, it’s gonna
settle; it’ll be fine. So we’ve got our honey
syrup, that’s still warm, we got our hot baklava. We are just gonna pour this
syrup right over the top. (baklava sizzles) Now comes the hardest part of this. Now we have to wait at least four hours or overnight before you can cut into this because all of that honey syrup is gonna soak into the
phyllo dough and the nuts, and it’s gonna make it even better. It’s gonna be so good, but
we have to wait for forever. But not here at Smart Cookie
’cause I made one yesterday. Boom! ♪ Doo doo doo doo ♪ We made one yesterday ’cause we’re smart, ’cause we’re called Smart Cookie. All of our honey syrup
has soaked into this. I’m just gonna follow
along with the score lines that we made yesterday and go ahead and cut this into our diamond pieces. Moment of truth, does
it come out of the pan? Yes, it does. Oh, yeah, look at that guy. You can see we got all the
kinds of layers in there, flaky crunchiness on the top, super ooey gooey honey on the bottom. Money! (taps serving utensil rhythmically) Mmm, mmm, mmm, mmm, mmm, mmm,
mmm, mmm, mmm, mmm, mmm, mmm. That’s happy dance good. The top layer is super crunchy, and then you get all these
sweet and spicy nuts, and the honey syrup at the
bottom is really delicious, and it’s super floral from
that orange blossom water. It’s truly a delicacy. It tastes really luxurious. Somebody else was saying it
smells like a fancy place, (chuckles) and I think
that’s a good description. It’s really good. I hope you had fun on today’s episode. If you did, make sure you like, share, subscribe, comment, ring
that bell, all the things. Let me know how it goes and let me know if you have an idea of a
recipe that you’d like to see. All right, see ya later. (baklava crunches) Uh oh, nuts on the floor! Clean up aisle two.

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  1. hey Allrecipes, this looks so good, i want to eat the whole pan!!! baklava is so good it hurts!!! thank you so much for sharing my friend, with love from Wes!!! hugs!!!

  2. Keep her! Every since you got rid of the voice your channel has gone to 💩, keep her she is entertaining 😁 she is a breath of fresh air 😍

  3. Ooohhh, I LOVE baklava but after working with phyllo once I said I'd never touch that devil pastry again! I'm happy to support my local Greek & Mediterranean restaurants by purchasing it from them!

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