The PERFECT Homemade Baklava

I'm going to show you how to make Baklava 2 different ways, and it's easier than you imagine. We'll make a square pistachio Baklava, and a cream one as well. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates   / middleeats   ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ooni Pizza Oven: https://geni.us/SIhAL Borner Mandolin: https://geni.us/BPzBw Microplane grater: https://geni.us/qzqTzve OXO Kitchen Scissors: https://geni.us/ihA8Wq Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ___ 0:00 Intro 1:08 Making the syrup 2:07 Making clarified butter 3:00 Pastry buying guide 3:48 Cream filled baklawa 7:08 Classic Pistachio Baklawa 11:03 Taste Test & Review ___ Amounts correct for a 10 inch round pan or a 12*8 inch rectangular pan. DO NOT USE SPRINGFORM OR THE BUTTER WILL LEAK Syrup: 250g Sugar 150ml water 1 Tsp Vanilla powder or essence 1/2 Tbsp Lemon juice Cream filling: 750g cream 350g whole milk 7 Tbsp corn starch 8 Tbsp sugar 1.5 Tsp vanilla powder or essence Nut Baklava: 350g of Pistachios, walnuts, cashews or almonds Ingredients for either recipe: 400-500g pack of Yufka/Filo pastry 250g Butter ____ Directions: To make the syrup: 1- Add all the ingredients to a small pot over medium high heat and bring to a boil 2- Once the sugar has dissolved turn the heat to low and let simmer for 20 minutes To make the clarified butter: 1- Melt the butter in a pot over medium heat, stirring constantly 2- Cook for about 5 minutes until milk solids separate from fat 3- Strain and discard the milk solids keeping the remaining fat To make the cream filling: 1- Add the corn starch to a pot and some of the milk, whisk thoroughly to dissolve the powder until no clumps remain 2- Add the remaining ingredients and heat on medium heat, stirring constantly until it thickens 3- Use immediately, and avoid mixing it once cooled To make the round cream baklava: 1- Cut the pastry into circles to fit in the pan 2- Use a pastry brush to paint the base and walls with butter 3- Add your first sheet, and press out any airbubbles, and center in the pan 4- Brush with more butter, until completely coated, add another sheet on top 5- Repeat until you have added 10-15 layers 6- Pour the hot cream filling into the pan and level it 7- Add a layer of pastry ontop of the filling, then repeat the butter pastry process until you have added 15-20 layers 8- Place in the fridge to cool until the filling has solidified 9- Cut into quarters, then each quarter into 3 pieces for a total of 12 slices 10- Bake in a 180c oven for 50-60 minutes until golden 11- As soon as it comes out pour the syrup over the pastry, and around the edges 12- Allow it to sit for at least 45 minutes before re-slicing and eating To make the pistachio baklava: 1- Chop your nuts into small pieces 2- Slice the pastry to fit your tray, then butter the bottom and sides of the tray 3- Add 10-15 layers of pastry to the bottom of the dish, without any butter between them 4- Add your nuts onto the pastry in an even layer, then top with 15-25 more layers 5- Use a serrated knife to chop this into even squares or diamonds 6- Pour over all the clarified butter (from 250g of butter), then tilt the tray to distribute it 7- Brush any uncovered bits with butter, then bake at 180c for 40-50 mins 8- Preheat your syrup, and as soon as it comes out of the pour all the syrup evenly over the tray 9- Allow to cool before re-slicing and eating