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Does anyone have authentic tips for the best baklava?

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blopez34

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Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

baklava.jpg
 
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I know the traditional way in greek cooking is to make it with walnuts, but you can always try adding pistachios or different types of nuts to experiment to your liking.
 
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Another tip (from my wife LOL) is to add syrup to the baklava when the baklava is cold and when the syrup is hot! This is so that the baklava doesnt become soggy. Soggy baklava is actually the woooorssttt, I hate it.
 
blopez34 said:
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

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Like every other Greek recipe, I find there are 100's of variations. I just use the ancestral one passed down, and then we keep tweaking it to our taste. I've experimented with putting less butter and sugar to see if it still tastes OK, etc.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
 
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voula_slat said:
My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
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Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
 
blopez34 said:
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
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You can find rosewater at most Greek, Middle Eastern and Latin American supermarkets! Sometimes I can even find it at a normal traditional western supermarket.
 
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I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
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  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
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  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
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