very interesting technique and great video ..mabruk!…my only question/concern would be, by not spreading the butter on the sheets ,especially the crumpled ones, do you not get areas of dough that are undercooked ,white or rawish? using the syrup in the filling rather than sugar is excellent..never was a big baklava person always prefered mamoul or namoura..
@Samir: Love your pertinent remarks! I douse it very generously with butter after the sheets are crumpled up; but buttering two layers at a time does reduce the amount of butter significantly; if you like more, then you squirt more. The sheets are a bit drier but the overall effect is crispy and sweet, just not too much. Just a matter of taste. If you like it richer, then squirt more and pour more syrup on it. 🙂
Wonderful idea!…..I saw the video last night, and it is well explained!!….the best for 2011, and all the years after….te deseo lo mejor para el 2011, 2012, 2013 y ad-infinitum…..hay desear lo mejor no solo el año que sigue…..sino siempre!!…..Abrazotes, Marcela
Joumana, I remember the original post well and your video presentation is very good! You’re relaxed, know what you’re doing and you’ll connect well with followers of your blog with future installments.
This is a magnificent demestration, I’ve assembeled some valuable information, and tips on making this popular dessert. It will help me bravely and confidently go forth into the wonderful world of baking.
Joumana, you are my mentor, you have a fantastic website, beautifully presented with gorgeous photos. I love all your recipes, they’re always a hit. Thank you for expanding my cooking skills, It’s great to find a nice site with all the recipes I have been trying to find for a long time. I am incredibly indebted to you.
Your next project should be a cookbook or a DVD. The apron that you’re wearing is so cool, are you selling them?
@Sylvia: People like you keep me going! Thanks so much for all your encouragements and I hope I can deserve some of the compliments you have generously bestowed on me over the years. I wish you a great new year 2011! (no the apron was a gift from my kids! 🙂
Heureuse de faire ta connaissance via cette vidéo.
Une parfaite réalisation très bien expliquée en plus.
Je note ta version. J’aime beaucoup l’idée des feuilles froissées et celle du sirop dans les fruits secs.
Très bonne année Joumana et tous mes vœux pour celle nouvelle année.
P.S : tu es toujours au Liban ou de nouveau aux States?
I absolutely adore your video!!! The recipe looks great and I’m thrilled that you’ve suggestions for reducing the total amount of butter as I try to manage my cholesterol with diet. What really blew me away was seeing you in action! I’ve been following your blog for a while now and imagine that I’ve gotten a sense of you through your recipes. Seeing you speak, move around and cook was breathtaking! More than I’d ever imagined. When are you starting your cable program?
I greatly enjoyed watching your fantastic video, Joumana! Luckily, we have a large Turkish community in Vienna, so great baklava is never far away. I love your speedy recipe. Can’t wait to try it! Wishing you and your family a happy and healthy New Year. Looking forward to more videos. 🙂
We are yet to brave the video-making process – and I can’t imagine ever being brave enough to do it! Congratulations.
Happy New Year and best wishes for 2011. Looking forward to learning more about Middle Eastern cooking through your blog.
This video rocks! My first thought was baklava in 10 minutes, hmmm. Oh my, it can be done. You shared the method in such a way that an average home cook like myself could tackle. I just love it. Bakalava is a fabulous dessert but can be perceived to be complicated.
Happy New Year!
Une recette magnifique que j’aime bien.
Je te félicite pour la vidéo, elle est trés bien faite, tu es trés charmante et classe, tout est bien en ordre, rien à dire que félicitation et bienvenue dans le monde de la vidéo. Bravo !
Je n’oublie pas de te souhaiter une trés bonne année pleine de joie, de bonheur, de santé et de réussite.
Hi.I am so pleased that I stumbled upon this website today. Congratulations on an excellent website that contains achievable recipes with a home-made feel to them. By the way, since it is “Ghtas” tomorrow, do you have a recipe for “Zlebyeh.” Thanks and well done.
Thanks for the video! I tried this over the traditional method, and the crumpled part of the baklava is undercooked even though I baked it for quite a long time. Haven’t tasted yet , but I do have to say that baking got tricky even though I saved time in making it.
@Helen: This is the first time I hear of this issue. How much butter did you use?For phyllo dough to cook in a reasonably hot oven takes only minutes, crumpled or not. I am sorry to hear you had trouble with it. 🙁
@MARLENE HOLDEN: I will look for it and post it again. Sorry about that, have had a lot of problems since the site was redesigned and planning to fix them as soon as possible. Thanks for your patience Marlene.
We made this recipe (with only a few tweaks to our syrup) and it was fantastic. I was skeptical of the wadded up sheets but you never notice it when it’s all done. I liked that you use less butter as it remains crispy for days. We found it easier to cut the baklava BEFORE buttering the top in case you want to try it that way. The key to this recipe is pouring the syrup only in the creases as shown. Everyone that tried our baklava said it’s the best they’ve ever had!