BAKLAVA ROLLS - It's easier than making squares

[ktkbar]

How long can you keep this baklava? Do I have to keep it in fridge?Thanks

[SultanOrhanGazi]

@ktkbar No you don't have to keep it in the fridge, but if you don't think it will be eaten quickly then it might help to preserve a fresher taste. Personally I find it's really best if consumed within the first day or two.

[medetit]

Thank you so much, Very Professional job, I add a bit of ((ROSE WATER)) in my syrup to get as close as possible to the Middle Eastern flavour, Thanks again (( from now on no more square backlava))

[channela1996]

very good many thanx from michigan

[nidahkhan999]

can u please tell me when do we add syrup. is it when the baklawa is cold or we add cold syrup to hot baklawa many thanks

[halamarsel]

for god sake there,s nothing inside , u should put more filling.

[SultanOrhanGazi]

The nice thing about this recipe is that you can put as much or as little as you want. If you ever make it, you can pack it with nuts. To each his own....

[blaquebeuty]

i love how you made it but my baklava always is never tasty especially my syrup it makes the baklava soggy?? HELP

[Evange]

Your syrup is too thin. Add less water, more honey.

[SultanOrhanGazi]

If you follow the recipe and make sure boil the syrup for at least 10 minutes (medium heat) it should help - but if it's still too soggy reduce the water by a little bit.... maybe it depends on where you are too? higher altitudes or high humidity can change the conditions for a lot of recipes... 

Also, try to wait until the syrup is cooler - sometimes when it's too hot it makes it soggier...

[daedify]

looks good thanks alot I AM Ganna try it thanks alot sure it tests good

[Esunshine71]

nice recipe but always cut your baklawa befor baking.

[SultanOrhanGazi]

That's true for the layered kind, but you don't have to cut this one before baking. I guess that's part of what makes this one easier. I've been making it for 10 years and have never cut it (the rolled kind) - but it always turns out really well (as long as you don't pack it too tight into a pan that's too small).

[landerph]

Looks great!!! I'm from the Philippines and I've been looking for an easy Baklava recipe. This one looks easy enough. Thank you very much for posting. Will try your version soon. I have to look for Phyllo pastry though coz it's not easily available here.

[SultanOrhanGazi]

I hope you find some, because making your own phyllo is very hard and time consuming! My sister's-in-law both do it and I don't know how they manage!

[dnworks]

Rolling out filo (phyllo) is time consuming, but not that bad. I have to do it because I have celiac disease and cannot eat wheat, rye or barley ... so I have to make my own filo using alternate, gluten free flour. To see how it's done check out my video ... Gluten Free Baklava by dnworks. Enjoy ...

[SultanOrhanGazi]

It's so funny that you commented - I have already saved your Gluten Free Baklava vid in my favorites (a few weeks ago). It looks great and I'm hoping to try it one ambitious day.... my sister is a celiac so I'm no stranger to gluten free.... if only I can just get past the time-consuming part :)

Thanks for sharing..... and I look forward to trying your recipe too...

[afghanmac]

Although this is a beautiful looking dish...the flavor will be VERY bland. Traditional baklava in ALL countries that make them, have spices mixed with the nuts. Such as cardamon, cinnamon, clove, or nutmeg....something, but never NOTHING. But as usual for an American's palate(the lady whose making it)...it is safe and of course they'll change the recipe to suit there mac n' cheese palate. Sorry for being unkind, but I'm disappointed in the recipe VERY much. And to add oil to the butter? NO!

[SultanOrhanGazi]

Actually, not ALL countries use those spices. The Turks lay claim to the invention of Baklava, and they do NOT use those spices. This is TURKISH Baklava, and the best part of the taste comes from the nuts. In Turkey they use green pistachios or walnuts. Gaziantep Pistachios are the most famous. But in Canada I have found that the pistachios are not the best (not so fresh here), rather Pecans are the most delicious.

[SultanOrhanGazi]

I've been making this Baklava for years & I have experimented a lot with the butter & oil. There is NO difference in the taste if you blend oil with the butter. But oil is definately better for cholesterol.

If you use just oil with no butter at all, the taste changes only slightly, and in our family we have found that the difference is so minor we prefer the oil because we know its healthier.

But when I make it for guests I use the oil/butter blend because that tastes the same.

[SultanOrhanGazi]

I have tried both this kind of Turkish Baklava, and the spicier varieties from other countries. The Turkish Baklava tastes WAAAAY better (in my opinion). And it has nothing to do with a bland palate. I'm crazy about Pakistani food and I love the spices. I use a variety of spices in my cooking (no mac&cheez), but Baklava is an art-form my friend and Turkish Baklava is the best.

Have you ever tried it, or are you criticizing without tasting first?

To each his own I guess...

[afghanmac]

Yes, of course I've tried it! And my palate is immensely intact which is why I can certainly tell the difference between even using a generic butter on my baklava vs. a European form which is more clarified. I've had REAL Turkish baklava and I love the subtle flavors but there is certainly a pop to theirs which in the states is hard to create. The ingredients in foreign lands is always superior. I didn't mean to say anything that hurt your feelings, but I just expressed my opinion.

[SultanOrhanGazi]

no feelings hurt... if you pm me your address I'll send you some the next time I make it ;) See if I can't change your opinion....

[galagalagg]

hihi, i wonder if you have to worry about health while eating baklava, there's sooooo much sugar..... i'd say, it doesn't matter *wheredoigetbaklavaat 01:28...?*

[bohemiangrove]

this is not the proper way to make them. in Turkey they use natural sugars. Well not all of them, but most of them. but cooking itself is not healthy so define healthy first.

[SultanOrhanGazi]

well baklava is just not healthy at all, period, but there are choices to make that can make it "less bad for you" - like using natural sugars (like you said), or vegetable oil instead of butter.

[1971malak]

Macha Allah 3likoum, alah yehfadkoum.

[GingerNuts99]

fine dish; now is there an exact size for the rolling stick to make these Baklava Rolls?

[SultanOrhanGazi]

Sorry, I didn't see the comment! I think the size I use is about 1/2 inch or around 1 cm. But it's not a perfect science, you don't have to be exact.

[GingerNuts99]

My mom and I actually tried out your recipe and thanks to you we learned a delectable dish that we served to our guests with positive comments.

[SultanOrhanGazi]

That's great I'm glad you liked it!

[medicineman06]

Dear Brother and Sister, Ramadan Mubarek to you. Thank you so much for posting this video. I've been wanting to copy Shatila's "fingers" for a long time. The wooden round stick can also be found in craft stores such as Hobby Lobby.