okay so this is going to be fun let's get started so we need to start off with the phyllo dough so right now I have the field oak covered with a damp cold damp towel it's a wax paper over so they don't dry out to get to keep them covered until you use them and every time you use them you're done you have to put the cover back on so they don't dry out so this is the feeling dull that I got home if you can see if they have to be full sheets okay and then you need one and a half pounds of Crisco butter yep that's what I said Crisco butter so this is 3 pounds I just took off container and then you melt it on the stove ok so you need to have all that stuff ready um and then a pound of walnuts chopped with a quarter of a cup of sugar and a you know one teaspoon of cinnamon so you mix all that up that's going to be the center of your of your baklava can I have some cheat notes here so let me don't pardon me want to do that um 13 by 9 pan and then I'll go over the syrup later with you so let's start oh and by the way this phyllo dough has 20 sheets in it so basically we're going to do 10 on the bottom fill it with the nuts and then 10 on top and i'll show you how that works so let me get my melted butter hey so I have in here the melted butter crisco butter and I just want to keep that here because we'll be using that a lot and I'll use illegal to go with that all right so we're going to put a little bit of butter on the bottom and then we're gonna take two sheets of phyllo dough so let's get started with that okay night my mother made this all the time for parties and gatherings everyone was always at our house you name it christmas new year's Thanksgiving Easter they are always there my mother worked so hard ok so now I'm going to grab two sheets of phyllo it's too right there I'm going to lay it like that all right you just fold them down just so what a fit because it's just all going to be flaky anyway so you just lay them in ok and then another butter get that covered so that's to look at the two more down now fast forward this to so won't be boring if they rip that's okay just kind of place them in it's not going to matter when they're all cut up into squares I know it's a little messy mom I know it's not like exactly like you but nothing ever will because you're the best I call her the queen she's the queen bee okay oh yeah she's not gonna like this but maybe I can speed over and she won't she won't notice okay so then we got two more there all right and I should be covering up my phyllo dough while I do this okay and my mother's pan is a lot bigger this is 13 by nine but I think her pans are like almost like more like a larger casserole so okay so that's four and then this will be 6 and it's almost like it's more than more than just two layers because they're folding them over and as I fold them they're going to have really flaky layers in here okay all right a little piece right there that fell mon let's get two more on here that's eight so that's a good layer right there all right whoops I'm a novice here but you know this really isn't too hard to do if you have everything ready to go you're so kind of comes together quickly when everything's here okay and these are my last two for the half okay all right so this is half of the phyllo okay alright she should be really proud of me not many of us make it some of us do they just recipes that have been in the family for years okay so now I'm going to put all the wall mutt said this is really gonna be a thick layer of walnuts and you know it's a pound of walnuts and a little bit more it's not exactly just the pound so all right so then let's just finish up with the phyllo two and two and two and two until we are done ok now we're going to cut and you can cut it into squares or you can cut it into diamonds and I think we're going to go with the squares so let's see how this comes out so you cut it kind of hold it in because you get it cut through all those nuts ok I sure hope this comes out good especially when you're taking it to someone's house and it's company you know where do they say never try something new one company that's what they say and now i'm going to bake this for an hour in the 300-degree oven and when it comes out if i can get it on camera i'll try to pour everything out but gosh I hope nothing falls but that's what we're going to do and I will be back when it is baked ok it's been an hour and it is done so oh my gosh look it is so great house smells wonderful so now i have to and tip tip it over and empty the butter out so i'm going to give it a try if it doesn't work i'm going to cancel it but what i'm going to do is I'm going to put this cutting block gently over here and I'm just going to do that hold it in place and then I'm gonna pour it out as much as I can you have to do this when it's still hot so let's see if this works okay now what's coming out I can try it from this side to see if that works not a lot that's kind of a good thing alright so in what didn't come out but so you can see is golden brown and crispy wonderful so get as much of the of the butter out that you can without destroying the top and you let this dry cool completely and once it's cooled i will take the syrup that I make with sugar and water and we're going to put it all over and let it sit and that's pretty much it but I will be back but oh came out great although I noticed my lines were a little crooked why don't you guys tell me I was cutting crooked but um that's okay it's not going to matter I will be back with the sugar later okay guys I poured out all the butter that I could from the from the pan I tipped it over tilted it poured out some butter like I showed you and I just want you to just see look here that crunchiness what that is that's me having a bite it's so good ok I just wanted to share that with you but it's just so beautiful crispy a wonderful so I'm gonna let it cool i'll be back with the syrup and they'll be done by ok so the baklava is cooled down and in a saucepan I choked one and a half cups sugar white sugar and three-quarters of a cup of water and you bring that to a rolling boil and then you shut off the pan and then you let it cool down a little bit you can add a half a teaspoon of lemon juice if you want so what I'm going to do here is I'm going to pour this all around and I'm going to just let it go up and down through the cracks and I've had to call my mother about three times in between this filming because I wasn't sure about some things and you know let it cool and then let it sit again on the sugar and I'm like she's mom this is taking forever she's like what you gonna do I don't know okay so you pour this all in it's all gonna get sin in there okay oh boy this is the best kind of gift to bring to a gathering who wouldn't love homemade baklava seriously so this is gonna sit for a little while my mother told me till the morning and I said I can't wait that long so I'm just gonna let it sit for about an hour and then I'm going to come back and what I'm going to do is I'm going to UM I got this dish here for a gift and I'm going to present the baklava on this platter and this will also be the gift for the host and the hostess so I'm going to let this sit and I will come back and we'll start to cut and present and I'll even let you take a little bite okay see you soon will hate everyone it's the next morning and I did listen to my mom and I did wait for the sugar water to settle in to the baklava all night and what a difference it makes the bottom layers are just soaked with the with the sugars even get a good there we go a little bit better picture everything's flaky and layered and just so delicious and yeah so this is how I'm going to present things on a platter and wrap it up with saran wrap and that'll be that'll be my offer to the host and hostess so anyway it was fun i hope that you try it and just take it easy with the with the phyllo dough keep it keep it under a damp towel and again you can see how some of the layers that had put in earlier you can't even tell that they were folded or cut or messed up because it all comes out really nice so anyway have a great day enjoy and thanks for watching