The PERFECT Homemade Baklava

I'm going to show you how to make Baklava 2 different ways, and it's easier than you imagine. We'll make a square pistachio Baklava, and a cream one as well.
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0:00 Intro
1:08 Making the syrup
2:07 Making clarified butter
3:00 Pastry buying guide
3:48 Cream filled baklawa
7:08 Classic Pistachio Baklawa
11:03 Taste Test & Review
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Amounts correct for a 10 inch round pan or a 12*8 inch rectangular pan. DO NOT USE SPRINGFORM OR THE BUTTER WILL LEAK

Syrup:
250g Sugar
150ml water
1 Tsp Vanilla powder or essence
1/2 Tbsp Lemon juice

Cream filling:
750g cream
350g whole milk
7 Tbsp corn starch
8 Tbsp sugar
1.5 Tsp vanilla powder or essence

Nut Baklava:
350g of Pistachios, walnuts, cashews or almonds

Ingredients for either recipe:
400-500g pack of Yufka/Filo pastry
250g Butter
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Directions:

To make the syrup:
1- Add all the ingredients to a small pot over medium high heat and bring to a boil
2- Once the sugar has dissolved turn the heat to low and let simmer for 20 minutes

To make the clarified butter:
1- Melt the butter in a pot over medium heat, stirring constantly
2- Cook for about 5 minutes until milk solids separate from fat
3- Strain and discard the milk solids keeping the remaining fat

To make the cream filling:
1- Add the corn starch to a pot and some of the milk, whisk thoroughly to dissolve the powder until no clumps remain
2- Add the remaining ingredients and heat on medium heat, stirring constantly until it thickens
3- Use immediately, and avoid mixing it once cooled

To make the round cream baklava:
1- Cut the pastry into circles to fit in the pan
2- Use a pastry brush to paint the base and walls with butter
3- Add your first sheet, and press out any airbubbles, and center in the pan
4- Brush with more butter, until completely coated, add another sheet on top
5- Repeat until you have added 10-15 layers
6- Pour the hot cream filling into the pan and level it
7- Add a layer of pastry ontop of the filling, then repeat the butter pastry process until you have added 15-20 layers
8- Place in the fridge to cool until the filling has solidified
9- Cut into quarters, then each quarter into 3 pieces for a total of 12 slices
10- Bake in a 180c oven for 50-60 minutes until golden
11- As soon as it comes out pour the syrup over the pastry, and around the edges
12- Allow it to sit for at least 45 minutes before re-slicing and eating

To make the pistachio baklava:
1- Chop your nuts into small pieces
2- Slice the pastry to fit your tray, then butter the bottom and sides of the tray
3- Add 10-15 layers of pastry to the bottom of the dish, without any butter between them
4- Add your nuts onto the pastry in an even layer, then top with 15-25 more layers
5- Use a serrated knife to chop this into even squares or diamonds
6- Pour over all the clarified butter (from 250g of butter), then tilt the tray to distribute it
7- Brush any uncovered bits with butter, then bake at 180c for 40-50 mins
8- Preheat your syrup, and as soon as it comes out of the pour all the syrup evenly over the tray
9- Allow to cool before re-slicing and eating