CNN Yıldızı Richard Quest Türk Tatlılarını Denedi! Hangisi 1. Oldu? Baklava, Künefe, Sütlaç Tarifi

My dear and precious people of my homeland… We had given the channel a short break, but such a surprise came along that we couldn't stay put! Richard Quest, CNN Global's legendary television personality and a face of 40 years, came to Türkiye. And since he's a total "dessert addict," we didn't leave him empty-handed; we laid out our 5 most famous Turkish desserts in front of him one by one! Künefe, baklava, sütlaç, sütlü kadayıf, and that famous tavuk göğsü (chicken breast pudding)... Let's see which one Richard loved, which one he called "lover that disappoints"? Of course, we didn't just eat them; in the rest of the video, I explained step-by-step how to make these 5 wonderful desserts at home in the easiest, most practical, and most economical way. Künefe:    • Evde Kolay Künefe Tatlısı Tarifi | Antakya...   Kazandibi:    • HAKİKİ Kazandibi ve KOLAY Kazandibi Tarifi...   Cold Kadayıf:    • Hayatımdaki En Güzel TATLI 💯! | 15 Dakikad...   Rice Pudding:    • Sütlaç 101: Fırında Sütlaç Tarifi | Evde M...   Carrot Slice Baklava 25 sheets of baklava pastry 200 g butter 200 g boziç, early harvest, greener and more aromatic For the syrup: 450 g sugar, 2 cups 340 ml water, approximately 1.5 cups A few drops of lemon juice Sliced ​​Maraş ice cream, optional • For the syrup, in a saucepan, 450 g sugar and • Heat 340 ml of water, stirring constantly. It's important to completely dissolve the sugar before the water boils to prevent the syrup from crystallizing when it cools. Once the syrup starts to boil, reduce the heat and simmer for 10 minutes. Squeeze in a few drops of lemon juice, turn off the heat, and let the syrup cool. • Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) with both top and bottom heating elements on, without the fan. • To make easy clarified butter, melt 200 g of butter in a small saucepan without stirring too much. Skim off the white foam that collects on top. Pour the butter into another container, keeping the white parts underneath. These white parts are the milky part of the butter. The milky part reduces the crispness of the baklava and leaves small brown spots when applied. You can use the reserved milky butter when making egg dishes or other meals. • Take a round baking pan approximately 30 cm in diameter and place 25 sheets of baklava pastry on it. Cut the pastry into circles according to the shape of the pan. You will use both the whole circular pieces and the remaining pieces as layers in the baklava. • Lightly grease the baking tray with butter and place a layer of round phyllo dough. Sprinkle a little butter and then add a layer of small pieces. Sprinkle butter again and add a perfectly round layer. Continue this process, layering round sheets, butter, pieces, and butter, until you reach about halfway with the phyllo dough. If there aren't enough round sheets, you can layer a few pieces on top of each other. • You can add 200g of pistachios directly to the center, either chopped or green. If you prefer them greener, soak the pistachios in hot water for 5-10 minutes. This will make peeling easier. You can also use walnuts or other nuts instead of pistachios. • Grease the remaining phyllo dough sheets in the same way and arrange them on top. Make sure to place the top 2-3 layers of perfectly round pieces. This will make the top of the baklava look much nicer. • Then, using a sharp knife, cut the baklava into 12 equal carrot slices, like making clockwise. • Ready-made baklava pastry is a little drier than homemade, so the slices may remain flat after cutting. For the baklava look we all love, pinch the edges of each slice towards the center to create a domed shape. • Spread the remaining butter evenly over the edges and center. • Bake on the middle rack for 10-12 minutes. Then, bake on the bottom rack for another 8-10 minutes to ensure the bottom is crispy. Depending on your oven's performance, if it hasn't browned completely, you can bake it on the top rack for about 5 more minutes. • After removing from the oven, pour the cooled syrup over the hot baklava. • Once it has absorbed the syrup and cooled to room temperature, it's ready to enjoy. Add some sliced ​​Maraş ice cream in between the slices for an even better treat! Join this channel to enjoy exclusive benefits:    / @refikaninmutfagi   ►Subscribe to our channel: http://bit.ly/RefikaninYemekOkulu ►Our English Channel:    / refika   ►Our Etsy Page for International Purchases: https://etsy.me/32ShQwL ►Our Etsy Store for International Purchases: https://etsy.me/32ShQwL To follow more closely what's happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►For the handcrafted beauties we use in our kitchen: https://goo.gl/0aKsMW